Page 1ObjectiveTo obtain informatio

Page 1
Objective
To obtain information regarding dead stock or slow moving items stored in the hotel storerooms.
Policy
1. The slow Moving Items Report is prepared by the Cost Controller and submitted to the General Manager, Director of Finance, Food & Beverage Manager and Executive Chef every month.
2. Attempts must be made to use the reported inventory items before quality declines wherever possible.
Procedure :
1. Inventory may become dead stock or slow-moving for the following reasons:
- Inappropriate par levels were set up.
- Due to the untidiness of the storerooms, defective goods are not discovered thus becoming dead stock.
- A change in the menu may result in items becoming dead stock.
- Due to a specialized menu, uncommon food and beverage materials must be kept or slow moving food and beverage materials must be stored.
- Occasionally as a result in global policy, the brand of items purchased is changed or the vendor might be changed. As a result, the former brand goods or former vendors ‘ goods may become dead stock.
2. The following standards must be used to determine the dead stock items to be reported:
- Items which have not been issued for more than 3 months
- Items which have not been issued for the reported month and are stored in large quantities
- Items which have some issuance from the storeroom, but in very small quantity in comparison to the quantity stored, with subsequent risk for change or decline of the quality due to slow turnover.
3. The report should be separated by type of materials (food, beverage, chemicals, etc…) with the following information reported:
- Name of items (including brand name)
- Quantity on stock
- Unit cost
- Value amount on stock
- The ratio of the items in relation to the total inventory value amount

Page 2-3
Objective
To establish the responsibility for the handling and control of all non-sales check at the outlets.
Policy
1. That non-sales checks are issued for all food and beverage offered free of charge.
2. All non-sales checks must be posted by outlet’s cashier into the POS system and reconciled with the POS system-generated report by the Income Auditor on daily basis.
3. Only authorized staff members (F&B Cashiers and above) can process non –sales checks through the POS. User rights should be set accordingly.
4. Justification of all non-sales checks must be authorized by the General Manager and F&B Manager on a daily basis
5. VAT must be applied similar of the revenue.
Procedure:
1 . Handling of non-sales check
1.1. All non-sales checks which occur at the hotel outlets are classified as follows:
- Officers check (for management duty meals)
- Entertainment check (Hotel entertainer)
- Guest Complimentary and promotions check
1.2. When a guest/officer/musician places the order, the waiter will record the order received in Micros POS. In the case of a complimentary check to an in-house guest, justification of the complimentary (voucher, complimentary card etc) should be presented by the guest upon ordering.
1.3. For in-house entertainment, the entertain Request need to approved by the General Manager with regard to who is authorized to entertain at the hotel’s expense.
2. Billing of food and beverage consumed
2.1. The Outlet cashier must record all non-sales into the POS system. The 65% discount key on the POS should be used to settle the check (alternatively posting to a PM account).
2.2. For any management check, the invoice should be printed out and given to the employee and/or musician to be signed (full name and signature). For a complimentary to an in house guest, justification for the complimentary should be attached to the check.
2.3. For in-house entertainment, details of the party entertained and the reasons should be clearly stated on the bill and signed by the employee who entertains. If prior authorization is to be given, then the Entertain Request Form signed by the General Manager should be attached to the check.
2.4. The original copy of the non-sales checks will then be passed to Duty Manager at shift-end together with the cashier report by all individual cashiers.
2.5. Income auditor will print out OC/entertain Report from Opera and verifies all non-sales checks and ensure that all pass to finance dept. properly with the details as follow:
- Name of employee or entertainer; if Complimentary, name and room number of guest; If entertainment, the name of employee who entertains the third party)
- Total food sales value and total beverage sales value as per Micros menu
- 65% discount for Food and Beverage items.
- Entertain Request Form, indicated the reasons and completed signature of the entertainer.
3. Settlements:
3.1. Front office staff must close the PM account to City Ledger account at Finance Dept.
3.2. Credit Manager is responsible to verified and prepare the Statement and submit to Account Payable. Also to ensure that no OC over budget from individual account.
3.3. Credit Manager will submit the invoice to respective Manager in order to reviews and signs. In case of OC is over budget, the respective Manager should present to GM to waive the charge or the respective Manager confirmed to pay his/herself.
3.4. Account Payable is responsible to prepare the payment to settle OC/Ent in City Ledger account . The payment will be settle at the beginning of the month after
3.5. Credit Manager will record the cheque from Account Payable in the Collection Report and offset in Opera accordingly.

Page 4-5
Objective
To ensure that all voids and discounts are justified and appropriately processed through F&B outlets.
Policy
1. All F&B voids and discounts must be properly processed through the Point of Sales.
2. Only authorized staff members (F&B Cashiers and above) can process voids and discounts through the POS. User rights should be set accordingly.
3. All void checks and discounts must have sufficient justification attached or provided on the voucher by the F&B cashier.
4. Voids and discount checks and their supporting documents must be supervised against the Point of Sales totals on a daily basis.
5. The reconciliation and attached evidence must be supervised and approved by the F&B Manager and the General Manager on a daily basis.
Procedure
1. Any void or discount must be explained by the Outlet cashier. The explanation on the voucher must include the following:
- Reason for the discount/void
- Name of the Guest
- Name of the person who authorized the discount/void.
- Signature of the person who authorized the void
2. The Outlet cashier should prepare a Void and Discount report by shift, summarizing all discounts/voids issued during the shift including the following information:
- Check number
- Description
- Total food sales value
- Total beverage sales value
- Total F&B sales value
- Justification
3. The original copy of the discounted invoices together with the vouchers and Shift Reconciliation Report will then be passed to the Night Auditor (or Cost Controller) at the end of the shift for cross check and formal reconciliation against the POS end of day report showing the void and discount totals for the day.
4. The reconciliation must be systematically supervised by the F&B manager and general manager on a daily basis. Any unexplained transactions must be immediately followed up with food and beverage staff.




Page 6
Objective
To ensure proper control and recording of inventory transfer between outlets, when necessary.
Policy
1. All transfers of food and beverage between outlets must be recorded on a proper inter transfer form.
2. Inventory transfer between outlets should be limited and permitted in emergencies only.
Procedure:
1. Food transfer
1.1. The Executive chef is responsible for keeping a record of any food transferred freom one kitchen to another, using an Inter-transfer Food & Beverage form in 2 copies. Distribution of the form is as follows:
- Original: Kitchen initiating the transfer
- Copy: Cost Controller for subsequent costing allocation
1.2. When received, the Cost Controller will calculate the cost of food transferred for each kitchen. Food items which are transferred in the identical form as purchased or issued to the kitchen, are priced with their original unit cost price.
2. Beverage transfer
2.1. Should a bar outlet run out of a brand at a time when the storeroom is closed, it is permissible for a bartender to request a transfer of such emergency stock from another bar outlet.
2.2. The Outlet Manager initiating the transfer will complete an Inter-transfer Food&beverage form in 2 copies, to be signed by the issuer and receiver.


Page 7-8
Objective
To keep stock at the minimum level possible without compromising the hotel operations and to allow efficient control over bar outlet operations.
Policy
1. A fixed par stock level should be defined for all items, in all bar outlets.
2. Periodic reviews of par levels should be performed.
Procedure
1. A fixed par stock system must be implemented in all service bars and bar outlets, including mini-bar and room service.
2. The Food& Beverage Manager must determine the selection and quantities to be included in the par stocks, and then a par stock listing should be prepared for each outlet, including:
- The type and brand of each item ordered by main family
- The quantity unit
- The fixed par stock
3. To minimize inventory, the quantity of items must be maintained at an optimum level consistent with actual usage and needs (usually based on a maximum sales volume of two consecutive days).
4. The fixed par stock listing, once formally approved by Food & Beverage Manager should be distributed as follows:
- Original: Retained by Food & Beverage Manager
- Copy: To Cost Controller
- Copy: To outlet manager
5. Substitution of fixed par stock items is not permitted. When necessary, a new par stock listing must be prepared and approved before issuing alternate brands, unit sizes or quantities.
6. Par stocks should be replenished on an item-for-item basis and prefera

Results (English) 2:

Page 1
Objective
To obtain information regarding Dead or Slow Moving Stock items stored in the Hotel Storerooms.
Policy
1. The Slow Moving Items Report is prepared by the Cost Controller and General Manager Submitted to the, Director of Finance, Food & Beverage Manager and Executive Chef every month.
2. Made must be reported attempts to use the Inventory items before Wherever possible quality declines.
Procedure:
1. Inventory May Become Dead Stock or Slow-Moving for the following reasons:
- Inappropriate PAR levels were SET up.
- Due to the Untidiness of the storerooms, defective Goods are not discovered thus becoming Dead Stock.
- A Change in the menu May Result in. items becoming Dead Stock.
- Due to a specialized menu, Uncommon Food and beverage Materials must be kept or Slow Moving Food and beverage Materials must be stored.
- Occasionally as a Result in Global Policy, the Brand of items purchased is changed or the vendor. might be changed. As a Result, the former Brand Goods or former vendors' May Become Dead Stock Goods.
2. The following Standards must be used to Determine the Dead Stock items to be reported:
- Items which have not been issued for more than 3 months
- Items which have not been issued for the reported month and are stored in Large quantities
- Items which have Some. Issuance from the Storeroom, but in very small in comparison to the Quantity Quantity stored, with Subsequent risk for Change or decline of the quality Due to Slow turnover.
3. The Report should be Separated by Type of Materials (Food, beverage, chemicals, etc ...) with the following information reported:
- Name of items (including Brand name)
- Quantity on Stock
- Unit cost
- Value amount on Stock
- The ratio of. the items in relation to the total amount Inventory Value Page 2-3 Objective To establish the Responsibility for the Handling and Control of all non-Sales Check at the Outlets. Policy 1. That non-Checks are issued for all Sales Food and beverage offered free of charge. 2. All non-Checks must be posted by Sales Outlet Into the cashier's POS System and Reconciled with the POS System-Generated Income Report by the Auditor on Daily basis. 3. Only authorized staff members (F & B Cashiers and above) can process non -sales checks through the POS. User rights should be SET accordingly. 4. Justification of all non-Checks must be Authorized by the General Sales Manager and F & B Manager on a Daily basis 5. VAT must be similar Applied of the revenue. Procedure: 1. Handling of non-Sales Check 1.1. All non-Checks which occur at the Hotel Sales Outlets are classified as follows: - Check Officers (Management Duty for Meals) - Entertainment Check (Hotel entertainer) - Complimentary Guest Check and Promotions 1.2. When a guest / officer / musician places the order, the waiter will record the order received in Micros POS. Check in the Case of a Complimentary to an in-House Guest, Justification of the Complimentary (Voucher, Complimentary card etc) should be Presented by the Guest upon ordering. 1.3. For in-House Entertainment, the Entertain Need to Request Approved by the General Manager with Regard to Who is Authorized to Entertain at the Hotel's Expense. 2. Food and beverage consumed Billing of 2.1. The Outlet cashier must record all non-sales into the POS system. 65% Discount on the Key the POS should be used to settle the Check (alternatively Posting to a PM Account). 2.2. For any management check, the invoice should be printed out and given to the employee and / or musician to be signed (full name and signature). For a Complimentary Guest House to an in, Justification for the Complimentary should be attached to the Check. 2.3. For in-house entertainment, details of the party entertained and the reasons should be clearly stated on the bill and signed by the employee who entertains. If prior authorization is to be Given, then the Entertain Request Form signed by the General Manager should be attached to the Check. 2.4. The Original Copy of the non-Sales Checks Will then be Passed to Duty Manager at Shift-End Report Together with the cashier by all individual cashiers. 2.5. Income auditor will print out OC / entertain Report from Opera and verifies all non-sales checks and ensure that all pass to finance dept. properly with the Details as follow: - Name of employee or entertainer; if Complimentary, name and room number of guest; If Entertainment, the name of employee Who entertains the third party) - Total Food Sales Value and total beverage Sales Value as per Micros menu - 65% Discount for Food and Beverage items. - Entertain Request Form, indicated the reasons and completed signature of the. entertainer. 3. Settlements: 3.1. Front Office staff must close the PM Account to City Ledger Account Finance Dept. at 3.2. Credit Manager is responsible to verified and prepare the Statement and submit to Account Payable. Also to ensure that no individual from OC over Budget Account. 3.3. Credit Manager will submit the invoice to respective Manager in order to reviews and signs. In Case of OC Budget is over, the respective Manager should present to GM to waive the charge or the respective Manager confirmed to pay his / herself. 3.4. Account Payable is responsible to prepare the payment to settle OC / Ent in City Ledger account. Will be the Payment settle at the Beginning of the month after 3.5. Credit Manager Will Record Account Payable from the Cheque in the Collection Report and offset in Opera accordingly. Page 4-5 Objective To ensure that all voids and Discounts are justified and F & B Outlets Appropriately Processed Through. Policy 1. All F & B and voids must be properly Discounts Processed Through the Point of Sales. 2. Only authorized staff members (F & B Cashiers and above) can process voids and discounts through the POS. User rights should be SET accordingly. 3. Checks all void and must have sufficient Discounts Justification attached or provided on the F & B Voucher by the cashier. 4. Voids and their supporting documents must Discount Checks and be supervised against the Point of Sales totals on a Daily basis. 5. The Reconciliation and attached Evidence must be supervised and the F & B Manager and Approved by the General Manager on a Daily basis. Procedure 1. Any void or discount must be explained by the Outlet cashier. The explanation on the Voucher must include the following: - Reason for the Discount / void - Name of the Guest - Name of the person Who Authorized the Discount / void. - signature of the person Who Authorized the void 2. The Outlet cashier should Prepare a Void and Discount Report by Shift, summarizing all Discounts / voids issued during the Shift including the following information: - Check Number - Description - Total Food Sales Value - Total beverage Sales Value - Total F & B Sales Value - Justification 3. . The original copy of the discounted invoices together with the vouchers and Shift Reconciliation Report will then be passed to the Night Auditor (or Cost Controller) at the end of the shift for cross check and formal reconciliation against the POS end of day report showing the void. Discount and totals for the Day. 4. The reconciliation must be systematically supervised by the F & B manager and general manager on a daily basis. Unexplained any transactions must be immediately followed up with Food and beverage staff. Page 6 Objective To ensure proper Control and Recording of Inventory Transfer between Outlets, when necessary. Policy 1. All transfers of Food and beverage Outlets must be between Inter Transfer Recorded on a proper form. 2. Inventory Transfer between Outlets Limited and should be Permitted only in emergencies. Procedure: 1. Food Transfer 1.1. The Executive chef is responsible for keeping a record of any food transferred freom one kitchen to another, using an Inter-transfer Food & Beverage form in 2 copies. Distribution of the form is as follows: - Original: Kitchen initiating the Transfer - Copy: Cost Allocation Controller for Subsequent costing 1.2. When received, the Cost Controller will calculate the cost of food transferred for each kitchen. Food items which are purchased or transferred in the identical form as issued to the Kitchen, are priced with their Original Price UNIT cost. 2. Transfer beverage 2.1. Should a Bar Outlet Run out of a Brand at a time when the Storeroom is Closed, it is permissible for a bartender to Request a Transfer of such Emergency Outlet Bar Stock from another. 2.2. The Outlet Manager initiating the Transfer Will Complete an Inter-Transfer Food & beverage form in 2 Copies, to be signed by the Issuer and Receiver. Page 7-8 Objective To Keep Stock at the Minimum level possible Without compromising the Hotel Operations and to Allow efficient Control. Outlet over Bar Operations. Policy 1. A fixed PAR level should be defined for all items Stock, in all Bar Outlets. 2. Periodic reviews of PAR levels should be performed. Procedure 1. A fixed PAR must be implemented in all Stock System Service Bars and Bar Outlets, including Mini-Bar and Room Service. 2. The Food & Beverage Manager must Determine the selection and quantities to be included in the PAR stocks, and then a PAR Stock listing should be prepared for each Outlet, including: - The Type and Brand of each item ordered by Main Family - The Quantity UNIT -. Stock the fixed PAR 3. To minimize Inventory, the Quantity of items must be maintained at an Optimum level consistent with Actual usage and Needs (usually based on a maximum volume of Sales Two consecutive days). 4. Stock listing the fixed PAR, Food & Beverage Manager once formally Approved by Distributed should be as follows: - Original: Food & Beverage Manager Retained by - Copy: To Cost Controller - Copy: To Outlet Manager 5. Substitution of fixed par stock items is not permitted. When necessary, a New Stock listing must be prepared and Approved PAR before Issuing alternate brands, sizes or quantities UNIT. 6. Par stocks should be replenished on an item-for-item basis and prefera.

Results (English) 3:

Page 1

To Objective obtain information regarding dead stock or slow moving items stored in the hotel storerooms.

1, Policy. The slow Moving Items Report is prepared by the Cost Controller and submitted to the General Manager Director of Finance,,, Food & Beverage Manager and Executive Chef every month.
2.Attempts must be made to use the reported inventory items before quality declines wherever possible.

Procedure 1. Inventory. May become dead stock or slow-moving for the following reasons:
- Inappropriate par levels were set up.
- Due to the untidiness. Of, the storerooms defective goods are not discovered thus becoming dead stock.
- A change in the menu may result in items. Becoming dead stock.
.- Due to a, specialized menu uncommon food and beverage materials must be kept or slow moving food and beverage materials. Must be stored.
- Occasionally as a result in, global policy the brand of items purchased is changed or the vendor might. Be changed. As a result the former, brand goods or former vendors' goods may become dead stock.
2.The following standards must be used to determine the dead stock items to be reported:
- Items which have not been issued. For more than 3 months
- Items which have not been issued for the reported month and are stored in large quantities
- Items. Which have some issuance from the storeroom but in, very small quantity in comparison to the, quantity storedWith subsequent risk for change or decline of the quality due to slow turnover.
3. The report should be separated by type. Of materials (,,, food beverage chemicals etc...) with the following information reported:
- Name of items (including brand. Name)
- Quantity on stock
-
- Unit cost Value amount on stock
- The ratio of the items in relation to the total inventory. Value amount Page 2-3


.Objective
To establish the responsibility for the handling and control of all non-sales check at the outlets.

1, Policy. That non-sales checks are issued for all food and beverage offered free of charge.
2. All non-sales checks must be posted. By outlet 's cashier into the POS system and reconciled with the POS system-generated report by the Income Auditor on daily. Basis.
3.Only authorized staff members (F & B Cashiers and above) can process non - Sales checks through the POS. User rights should. Be set accordingly.
4. Justification of all non-sales checks must be authorized by the General Manager and F & B Manager on. A daily basis
5. VAT must be applied similar of the revenue.

Procedure 1. Handling of non-sales check
1.1.All non-sales checks which occur at the hotel outlets are classified as follows:
- Officers check (for management duty. Meals)
- Entertainment check (Hotel entertainer)
- Guest Complimentary and promotions check
1.2. When a guest / Officer / musician. Places the order the waiter, will record the order received in Micros POS. In the case of a complimentary check to an in-house. Guest.