Catering Management

Some sugestion i want to make in our Catering Class

an Auditor mus be appointed in every function.

• the Auditor must coordinate with the professor, function manager and the head of kitchen
• the Auditor is required do some basic accounting
• the Auditor must file all receipts and attached it in journal
• the Auditor will also act as a Treasurer who holds the fund
• the current Auditor must hold the excess money until new Auditor will be appointed
• the current Auditor must signed the journal stating the cash flow of the event with attached receipts and the figure amount of excess money and the money itself before passing it to the next Auditor. Signature of Subject Professor, Current Function Manager and the Head of Kitchen must be included as well
• new Audtior must signed the journal ONLY if he/she receives the complete requirement

Items / Ingredients

• items and ingredients must be bought from the money in the fund
• items and ingredients bought must have receipts
• items and ingredients produced personally from household items must not be included in journal if it is out of goodwill/voluntarily, it should not be paid.
• items and ingredients produced from personal money must have a receipt/s but to Reimburse it, approval from subject professor, fucntion manager and head of kitchen is a must.
• items and ingredients forced to be bought from personal money and with receipt/s will be reimburse.
• for stores that does not produce receipts; marketer should have let the vendor singed a paper with the store name, item name, amount and quantity of the item.

Students

• open communication is a must
• decision to be made should be console to the whole group before implementing even with the approval of proffesor and regardless of majority wins rule, every one is entitled for their opinion
• cooperation is a must, this is a work for a group not only for those in position and willing to help