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haynes repair manuals for mitsubishi wiraReport this Document Download now Save Save Hotel Procurement Manual For Later 0 ratings 0 found this document useful (0 votes) 766 views 3 pages Hotel Procurement Manual Uploaded by Hussein Taofeek Olalekan Description: Manual Full description Save Save Hotel Procurement Manual For Later 0 0 found this document useful, Mark this document as useful 0 0 found this document not useful, Mark this document as not useful Embed Share Print Download now Jump to Page You are on page 1 of 3 Search inside document Cancel anytime. Share this document Share or Embed Document Sharing Options Share on Facebook, opens a new window Share on Twitter, opens a new window Share on LinkedIn, opens a new window Share with Email, opens mail client Copy Text Related Interests Specification (Technical Standard) Supply Chain Footer menu Back to top About About Scribd Press Our blog Join our team. Quick navigation Home Books Audiobooks Documents, active. For a Large hotel or a restaurant chain where more people become involved in purchasing, there is a chance of theft. This is also a weak area for hotel security because it is very difficult to monitor and catch the theft. This mainly because there will be a very good understanding between the purchasing officer and the suppliers. Theft can occur during the purchasing process in a number of ways like Kickbacks, Use of fictitious companies, processing thefts, credit memo problems, intentional delivery invoice errors, quality substitutions, and more. These problems can be prevented, by implementing effective purchasing and payment procedures in your hotel. Below are some main points when it comes to asset protection in hotels and restaurants: Maintain a division of duties. Fix responsibility in one individual. Limit the number of employees with access to assets. Keep cash banks and stores to a minimum. Have third-party employees or auditors perform surprise counts. Bond employees with access to cash, records, or stores.http://www.ricambiperauto.biz/img/focus-digital-camera-manually.xml
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Schedule mandatory vacations and rotate employees. Conduct frequent external audits. Use cost-benefit analysis. Reduce the number of products purchased from the same vendor. Kickbacks: occur when the purchaser works in collusion with someone from the supplier's company. One type of kickback involves purchasing products at higher prices than normal with the added charge being split by the purchaser and the supplier's employee. To control this kind of theft, management should regularly review invoices. If a seemingly inordinate number of products is being purchased from a single supplier, Hotel may wish to investigate the situation. Hotels should also consider formal price quotations randomly to ensure that the prices it pays are competitive. Dishonest purchasers may create fictitious companies and sell products to an operation for the nonexistent goods. The checks for such products are usually sent a post office box. To help combat this form of theft, management or appropriate accounting function employees should periodically review the company checks sent to suppliers. Unless the hotel is very familiar with the supplier, it may wish to consider establishing a policy of not sending checks to companies with only post office box addresses. Processing thefts: Occur when suppliers request payment for an invoice more than once. The hotel and restaurant need an effective internal control system to verify whether an invoice has already been paid or not. Dealing with delivery invoice errors brings up an important point. A number of potential purchasing losses or thefts can be detected during receiving. For this reason, many properties choose to separate the purchasing and receiving functions. If a dishonest purchaser is allowed to receive products, he or she is much more able to hide any thefts. Nowadays there is software available in the market which is integrated to the weighing scale so as to reduce the chances of employees entering incorrect weight on to the system.http://janaturismointegrato.com/uploads/focus-c-max-users-manual.xml Hotel or restaurant manager may find it helpful to maintain a roster of sources for purchases made through the purchasing office. This list has to be reviewed occasionally with the purchasing director and the director of the department for which the purchases are made is also helpful. The general manager, chef, and food and beverage manager should also meet occasionally to review the price and quality of products purchased. Another element of control over certain purchases can be obtained by requiring multiple price quotations. For large purchases, management can insist on sealed bids and should participate in the bid opening and evaluation. Get sample Stationery, Formats, Hotel SOP's, Staff Training Tips, Job Descriptions and more. See you around and happy Hoteliering. To browse Academia.edu and the wider internet faster and more securely, please take a few seconds to upgrade your browser. Help Center less. Operation Hotel Engg. Nutrition Computer B.Sc HHA 2nd Sem Food Pro. The second location is the storage area in which the objective is to have on hand the right product in the right quantity at the right time. The need is recognized by the H.O.D. based on the daily consumption of the needed item. Description of needed items:- The concerned person prepares it, generally the description is taken from the standard purchase specification. It states the name of the item, quantity, unit cost, total cost, sometimes brand names, etc. Authorization of purchase requisition:- The third procedure of the purchasing process is authorization. Generally the requisition is authorizes by the H.O.D. or as per the policy status. The purchase requisition is not honored until the concerned person signs it. If the supplier is selected already the price of the needed item is negotiated. Evaluation and placement of order:- All suppliers’ proposals are evaluated for the compliance with the policy.https://labroclub.ru/blog/dosing-pump-manual In the evaluation the quality factor, rates, delivery, performance of the supplied items is evaluated, and then the order is placed for the needed items. Follow up of order:- Theoretically the buyer should not have to follow up an order after it has been placed and accepted, the supplier follows it. Verification of invoice and delivered material:- The invoice is the supplier statement of what is being delivered or shipped to the buyer. The invoice should be checked against the purchase order for quality, quantity and price. Delivery and condition of the material should be in agreement with the purchase order and invoice. 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