Management rules and regulations of Coffee Bar-Warehouse Management system

The following content is for reference, please modify it according to the actual situation!

D, warehouse management system

1. All kinds of raw materials in the warehouse should be classified and placed in an orderly manner, so that "one cushion and five do not rely on, keep dry and ventilated."

2. The food seasoning should be stored on the shelf, and the environment in the warehouse is good, tidy and hygienic.

3. Rotten, deteriorating raw materials and toxic and harmful substances are not allowed to be stored in the warehouse.

4. The raw materials in the warehouse should follow the principle of "first in, first out" and put an end to expired products and "three nots" products.

5. Keep the warehouse dry and tidy, with good ventilation and perfect rodent protection facilities.

6. Do a good job in security work such as anti-theft.

7. The work of the warehouse management staff shall be supervised and carried out by the person in charge of the restaurant, and the person in charge of the distribution center may also request the warehouse management personnel of each store to assist in the relevant work and the comprehensive deployment of articles according to the needs of the work. The person in charge of the restaurant shall support and cooperate with this kind of work.

8. The warehouse manager must take stock of the warehouse in accordance with the requirements of the finance department on the evening of the 30th of each month.