| PURCHASE REQUISITION TO, P.R. NO: STORE KEEPER/ PURCHASE MANAGER DATE : DEPT : Please arrange to procure the following on/by/before……………………………………………………… Required for consumption on/by/before…………………………………………………… | |||
| Sr. No. | INGREDIENTS/ MATERIALS | QUANTITY | DESCRIPTION |
| 1. 2. 3. | POMFRET SURMAI LOBSTER | 20 Kg. 10 Kg. 05 Kg. | White – 200 gms King Size Each 500 gms |
| | Thank You. | | DEPARTMENT MANAGER (SIGNATURE) |
| PURCHASE ORDER TO, NO: THE SUPPLIER’S SYNDICATE, BOMBAY. DATE : REF : Please supply the following on/by/before……………………………………………………… As per following instructions and terms & conditions. | |||
| Sr. No. | INGREDIENTS/ MATERIALS | QUANTITY / KG. | DESCRIPTION |
| 1. 2. 3. 4. 5. 6. | Basmati rice Maida Besan Chana Dal Corn flour Atta | 500 100 100 050 040 100 | 22.00 07.00 44.00 39.00 10.00 07.00 |
| Thank You, For Dicky’s Hotel Purchase Manager Instructions, Terms & Conditions: 1. 2. | |||
| PURCHASE ORDER TO, DC NO: DICKY’S HOTEL, BOMBAY. DATE : REF : Please receive the following and acknowledge receipt by returning the duplicate of this challan duly signed and stamped by you. | ||||
| Sr. No. | INGREDIENTS/ MATERIALS | QUANTITY / KG. | RATE RS. PER KG | REMARKS |
| 1. 2. 3. 4. 5. 6. | Basmati rice Maida Besan Chana Dal Corn flour Atta | 500 100 100 050 040 100 | 22.00 07.00 44.00 39.00 10.00 07.00 | |
| Thank You, For CELINE’S CORPORATION. MANAGER | ||||
| BIN - CARD NO: NAME OF THE INGREDIENTS: Quality :___________ Size: ___________ Weight: ___________ Colour : ___________ Code: ___________ Unit: ___________ Count : ___________ Brand : ___________ Make : ___________ Minimum Level : ___________ Maximum Level : ___________ Re-order Level : ___________ . | |||||
| Date | Particulars | Receipt (In) | Issue (out) | Balance (Bal) | REMARKS |
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| STOCK - CARD NO: NAME OF THE MATERIAL: Quality :___________ Unit: ___________ Size: ___________ Count : ___________ Code: ___________ Colour : ___________ Minimum Level : ___________ Maximum Level : ___________ Re-order Level : ___________ . | |||||||||||||
| CONSUMPTION DATA | |||||||||||||
| APRIL : AUGUST: DECEMBER: | MAY: SEPTEMBER: JANUARY: | JUNE: OCTOBER: FEBRUARY: | JULY : NOVEMBER: MARCH: | ||||||||||
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| Date | Particulars | In | Out | Balance | DGR Ref. | Rate | Amount | REMARKS | |||||
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| Store Issue Note S.I. Note No: Date : Dept. Ref. No: The Chef, Indian Kitchen, Please receive the following and acknowledge receipt. | |||||||||||||
| Sr. No | Ingredients / Materials | Quantity | Rate | REMARKS | |||||||||
| 1. 2. 3. | Eggs Sugar Maida | 05 Dozen 03 kg 02 kg | 08.00 per Dozen 09.00 per kg 08.00 per kg | | |||||||||
| Thank You, Signature of the Store man Received the above Signature of the Receiving Department | |||||||||||||
| Indent –Cum- Issue Note I.C.I. Note NO: Date : Dept. Ref. No: The Chef, Continental Kitchen, Please supply the following on/by/before……………………………………………………… | |||||
| S.N. | Ingredients | Quantity Indented | Quantity Issued | Rate | REMARKS |
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| Signature of Kitchen Chef Signature of the Store-keeper Received the above Kitchen Chef | |||||
| KITCHEN ORDER TICKET NO: Date : NAME OF GUEST: NO. OF PAX: ROOM NO: TIME: TABLE NO: WAITER NO. / NAME: | ||
| SERIAL NUMBER | PARTICULARS | NO. OF COVERS |
| | | CAPTAIN/WAITER SIGNATURE |
K.O.T. ANALYSIS
| K.O.T. ANALYSIS Date: Day: | ||||||
| MENU ITEMS | KOT PARTICULARS | TOTAL | N.C. K.O.T. | Quantity Sold | Rate (Rs.) | Sales Amount |
| Tea | | | | | | |
| Coffee | | | | | | |
| Pudding | | | | | | |
| Milkshake | | | | | | |
| Omellette | | | | | | |
| Puri Bhaji | | | | | | |
| Alcohol | | | | | | |
| Hot Dog | | | | | | |
| Custard | | | | | | |
| Chicken Tikka | | | | | | |
| Mutton Masala | | | | | | |
| Biryani | | | | | | |
| Mix -Veg | | | | | | |
| Jhinga Chat | | | | | | |
| Murgh Chat | | | | | | |
| Paya | | | | | | |
| Roghan josh | | | | | | |
| Etc. | | | | | | |
| Etc. | | | | | | |
| Total Sale | ||||||
| RESTAURANT BILL CASH/ CREDIT BILL NO. NAME OF THE GUEST: DATE: ROOM NO: | |||||||||
| KOT NO. | TABLE NO. | NO. OF PAX | WAITER NO. | NON-TAXABLE | TAXABLE | | |||
| | | | | Amount | | | |||
| QUANTITY | Particulars | Rate | Rs. | Paisa | Rs. | Paisa | | ||
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| Total | | | | | |||||
| Grand total | | | | | |||||
| Less Discount @ | | | | | |||||
| Add. Service Charge @ | | | | | |||||
| Add. Sales tax @ | | | | | |||||
| Please Pay | | | | | |||||
| For DICKY’S HOTEL Guest Signature Cashier | |||||||||
| | |||||||||
| | FOOD COST REPORT Date: | ||||||
| Particulars | TODAY | % | To-Date | % | Last Month | % | Remark |
| Food Sale : Restaurant | | | | | | | |
| Room service | | | | | | | |
| Banquet | | | | | | | |
| others | | | | | | | |
| Total Sale (A) | | | | | | | |
| Food Cost: Opening Stock | | | | | | | |
| Add: Purchases | | | | | | | |
| Add: Store Receipts | | | | | | | |
| Add: Other Receipts | | | | | | | |
| Total Sale (B) | | | | | | | |
| Less : Closing Stock | | | | | | | |
| Less : Transfer to Bar | | | | | | | |
| Less : Staff Food | | | | | | | |
| Less : Guest Complimentary | | | | | | | |
| Less : Other Credit | | | | | | | |
| Less : Credit To COST (C) | | | | | | | |
| Cost of sale (D) i.e. (B)-(C) | | | | | | | |
| GROSS PROFIT (A) – (D) | | | | | | | |
| PREPARED BY : | | | | | SIGNATURE OF MANAGER / F & B CONTROLLER / CHEF | ||
HOTEL________________________
SR. NO.
REQUISITION BOOK
FROM_______________________ DATE_________________
TO__________________________ SUPPLY DATE_____________
| S.N. | DESCRIPTION OF ITEMS | UNIT | QUANTITY ORDER | QUANTITY RECEIVED | RATE | AMOUNT |
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LOG BOOK
| Date________________ Hotel________________________ LOG BOOK Duties Allocated______________ Kitchen__________________ | Date________________ Hotel__________________ LOG BOOK | |
| Area Name of the chef | Messages | Remarks |
| Cleaning Receiving Mise-en-Place Pickup | | |
| Group of AP/MAP PARTIES : Hall I Hall II Hall III | ||
| Note: This register is to be filled in as and when required by the Executive Chef / Sous Chef or Chef to communicate important messages or duty instructions for staff. Each satellite kitchen will maintain their own log book. Quality of Paper: Ordinary White paper {Size: 19 Cms x 32.5 Cms} Description: each register having 100 pages, printed both sides, duly serial numbered & cloth-bound. | ||
HOTEL__________
BUTCHERY PRODUCTION REGISTER (A)
TIME_________________________ MONTH___________________
| DATE | TOTAL WEIGHT | STANDARD PORTION PREPARED | | |||||
| 1 | 2 | 3 | 4 | 5 | 6 | |||
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1. This register is maintained by butcher-in-charge.
2. One single page is allocated to each meat item.
3. Day’s receipts of particular meat items to be entered in weight column.
4. Afterwards, individual item is dissected into various cuts as per yields cards.
5. Different cuts obtained to be entered in the individual cuts columns in forms of portions prepared.
6. These portions to be later on entered into ‘Receipts’ column of Butchery Issue Register.
7. This is a record of butchery production for a month with daily production written for various dates one after another.
HOTEL__________
BUTCHERY PRODUCTION REGISTER
TIME_________________________ MONTH___________________
| S.N. | NAME OF THE ITEM | Open Bal. | Received | Total | Issues | Total Issues | Closing Balance | ||
| | Chicken | | | | | | | | |
| 1. | Full | | | ||||||
| 2. | Drumsticks | ||||||||
| 3. | Joints | ||||||||
| 4. | Steaks | ||||||||
| 5. | Tikka | ||||||||
| 6. | Escalope | ||||||||
| 7. | Curry | ||||||||
| 8. | Tandoori | ||||||||
| 9. | Mince | ||||||||
| | Mutton | | | | | | | | |
| 1. | Chops | | | ||||||
| 2. | Tikka | | |||||||
| 3. | Curry | ||||||||
| 4. | Burra | ||||||||
| 5. | Mince | ||||||||
| 6. | Leg | ||||||||
| 7. | Shoulder | ||||||||
| 8. | Liver | ||||||||
| 9. | Kidney | ||||||||
| | Fish | | | | | | | | |
| 1. | Fillet | | | ||||||
| 2. | Tikka | ||||||||
| 3. | Lobster | ||||||||
| 4. | Prawn A | ||||||||
| 5. | Prawn B | ||||||||
| 6. | Prawn C | ||||||||
| 7. | Pomfret | ||||||||
| 8. | Salmon | ||||||||
| | Pork | | | | | | | | |
| 1. | Pork Leg | | | | |||||
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| 2. | Ham | | | ||||||
| 3. | Undercut | | | ||||||
| 4. | Bacon | ||||||||
| 5. | Sausages | | |||||||
| | Beef | | | | | | | | |
| 1. | Undercut | | | ||||||
| 2. | Beef steak | | |||||||
| 3. | Mince | | |||||||
| | Other | | | | | | | | |
| 1. | Duck | | | | | | |||
| 2. | Turkey | ||||||||
Sign. BUTCHERYINCHARGE_______________ CHEF___________
BUTCHERY PRODUCTION REGISTER (B)
1. This register shall be maintained by butchery for each day issues and balances.
2. The number of portions prepared as per the butchery production register to be entered in RECIPTS columns.
3. On receiving indents from various sections and issues made the same are entered into Issue columns against each individual column.
4. The daily balance is obtained after considering opening balance receipt total and then deducting total issues of the products.
5. The closing balance is taken as opening balance for next day.
6. This register can give us information on:
a. Total cuts prepared in butchery for different meal items.
b. Total issues to particular section/department.
c. Closing balance of each cuts of determine the quantity to be ordered so as to maintain par stocks.
HOTEL______________
DAILY CONSUMPTION SHEET
DATE___________
NAME OF KITCHEN_____________________
| S.N. | ITEM | UNIT | OPEN BAL. | RECEIPT | TOTAL | CLOSING BAL. | CON SUMED | RATE | COST | |||||||
| Rs. | P. | |||||||||||||||
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| | | TOTAL COST | ||||||||||||||
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