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Printer Market Report

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          Cost Control/Inventories/Stores                                                                                                 Page :1 of 5




                                                                                                                      YES   NO Comments

Cost Control

Is there a variance report for all outlets produced every day?
Is there a commentary page describing the possible reasons?
Are reasons suggested for all major negative variances?
Is the report distributed to all outlet managers?
Is there a monthly sales mix produced for all outlets?
Is there a monthly variance report produced for all outlets?
Are the beverage credits listed separately by category?
Are the beverage stock issues for outlets issued based on Micros consumption?
Is at least one random spot check on each outlet performed once per month?
Do two independent people sign manual inventory sheets?
Are written justifications received from outlets for monthly shortages?
Select at random 2 outlets confirm that meals prepared only when order printed on kitchen printer?
Is total F&B revenue in Fidelio reconciled to Micros daily?
Select one day from the previous month and confirm that guests sign outlet checks?
Select one day from the previous month and confirm covers are recorded in Micros?
Are bar register displays visible to guests?
Select 1 day from previous month and confirm that Z readings performed in each outlet & on each CC POS?
Select 1 Bar and discreetly observe that bar checks are presented by barmen rather than requesting cash in advance?
Select 5-days from the previous month and confirm that the DOF & F&B review Voids & Discounts?
Is a beverage surplus/deficit calculation performed on fast moving items daily?
Is a beverage surplus/deficit calculation performed on all items monthly?
Are spirit bottles labelled with unique code for each outlet?
Is a hydrometer used for spot-checks?
Is there at least one random inventory spot check performed every month?
Is the flash food cost produced at least every 2 days?
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          Cost Control/Inventories/Stores                                                                                                 Page :2 of 5




                                                                                                                      YES   NO Comments

Does the flash cost specify the day and month to date cost for the Hotel?
Does the flash cost list all credits separately by category?
Is it circulated to the GM/DOF/F&B/CHEF?
Is there an outlet food cost produced every 10-days for main restaurants?
Does the outlet food-cost specify the amount of kitchen transfers unallocated?
Are all menus costed with costed recipes? (if not specify which outlets are not costed)
Are the main restaurants' actual costs compared with the potential cost at least once a month?
Is there a sales / cost mix report at least once a month for main restaurants?
Are all entertainment checks summarised daily & signed by GM & DOF
Is there a market survey of the top 30 items performed once per month




Inventories

Are monthly stock-takes performed for all stores?
Are the stock-sheets used pre-printed?
Do the stock-sheets only print the item code/name & do not print the stock balance?
Are stock counts written & signed on every page by two persons?
Are printed stock sheets produced with valuations that support the manual sheets?
Do two independent people sign manual inventory sheets?




Stores

Select 5-days from previous month and confirm that goods received are supported by a purchase order or market list?
Select 5-days from the previous month and confirm that there is a daily receiving report produced?
Is there an expiry list report produced at least once per month (copy on file)?
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          Cost Control/Inventories/Stores                                                                 Page :3 of 5




                                                                                      YES   NO Comments

Is there a slow moving items report produced at least once per month(copy on file)?
Are goods rejected returned to vendor with credit note issued?
Are issues for storeroom supported by approved stock requisition?
         fd5516e5-7ea5-4de2-8a4a-b6a05cee20de.xls                                          7/12/2011
                                                                                           Page :4 of 5
         Thorough Assessments (1)




USAGE
Other Audit Steps                                                               Comments

Ensure the method and place of storage is appropriate for the item.

Evaluate that the storage area is secured from pilferage.

Ensure the shelves allow air circulation and easy to clean.

Determine whether the storage area is clean and orderly.
Perform yield test for high cost food items to ensure actual utilization rate
as compared to standard utilization rate is acceptable
Ensure bottles and sales slips for high cost beverage items are returned
to storeroom to exchange for new issues of beverage. Empty bottles must
be destroyed by store personnel to avoid duplicate issue of beverage.
Review monthly wastage to ensure wastage (in amount and in
percentage) is acceptable.
         fd5516e5-7ea5-4de2-8a4a-b6a05cee20de.xls                                        7/12/2011
                                                                                         Page :5 of 5
         Thorough Assessments (2)




COST
Other Audit Steps                                                             Comments
Ensure recipe and menu cost control is prepared timely and updated
every six months by Head Chef.

Ensure accurate costing before menu price is finalized.
Ensure all food and beverage portion/serving sizes are established in
conjunction with costing and pricing of menus. Observe what comes back
from the guests to determine whether the portion is appropriate
Check food and beverage cost only includes costs incurred for revenue
generating activities. Costs incurred for non-revenue generating activities
(i.e. duty meal and entertainment) are treated in accordance with the
nature of the activity
Ensure food cost percentage and beverage cost percentage, as
compared to budget and/or last year performance, is reasonable. For
significant fluctuation, explanation is required
Ensure weekly food and beverage cost report has been prepared for
timely control of food and beverage cost

				
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