廚房設(shè)備運輸環(huán)節(jié)的運作與成本控制
海產(chǎn)品、冷凍品、肉類、蔬菜、糧油、調(diào)味品、醬料等半成品和成品。應按照每種材料的標準化統(tǒng)一包裝和運輸，以防止中途運輸過程中濺出或混入異物，保證運輸過程中的質(zhì)量和數(shù)量保證，同時建立各商店收到的各種半成品或成品原材料的編號登記程序和驗收程序。
Central kitchen equipment transportation operation and cost control
Seafood, frozen products, meat, vegetables, cereals and oils, condiments, sauces and other semi-finished products and finished products. Should be in accordance with the standardization of each material packaging and transportation, in order to prevent spatter or mixed with foreign matter in the process of transportation, to ensure the quality and quantity guarantee in the process of transportation, at the same time, the establishment of various stores received semi-finished products or finished raw materials number registration procedures and acceptance procedures.
廚房設(shè)備半成品驗收的操作與控制
將海產(chǎn)品、冷凍品、肉類、蔬菜、糧油、調(diào)味料、醬料等物料的半成品、成品運送到各門店，設(shè)專人負責驗收和抽查監(jiān)管制度，運送到各門店的原材料及相應票據(jù)復合，防止運輸過程中不良行為的發(fā)生。
Operation and control of central kitchen equipment semi-finished acceptance
Transport semi-finished and finished products of seafood, frozen goods, meat, vegetables, grain and oil, seasonings, sauces and other materials to each store, assign special personnel to be responsible for acceptance and spot check supervision system, and compound the raw materials and corresponding bills to prevent the occurrence of bad behavior in the transportation process.
廚房生產(chǎn)環(huán)節(jié)的原理及控制
每道菜所用的半成品或成品原材料量化，以監(jiān)督產(chǎn)品的數(shù)字化抽查，防止因廚房收菜、做飯、吃飯等不良行為造成的成本損失。
Principle and control of central kitchen production link
Quantification of semi-finished products or finished raw materials used in each dish, in order to supervise the digital spot check of products, to prevent the cost loss caused by bad behavior such as kitchen collecting vegetables, cooking and eating.
廚房設(shè)備能源的使用和控制
將海產(chǎn)品、冷凍品、肉類、干貨、蔬菜加工等不同生產(chǎn)線的水、電、氣等能源分開，并對相關(guān)責任人進行責任分配，制定相應的獎懲激勵機制，控制各生產(chǎn)線的能源使用成本。按時開機關(guān)機。
Central kitchen equipment energy use and control
Separate water, electricity, gas and other energy of different production lines such as seafood, frozen goods, meat, dry goods and vegetable processing, assign responsibility to relevant responsible persons, formulate corresponding incentive mechanism of reward and punishment, and control the energy use cost of each production line. Turn it on and turn it off on time.
廚房設(shè)備的計費和庫存流程
各分公司每晚只需向加工中心申報半成品數(shù)量，其余數(shù)量由加工中心申報，各生產(chǎn)線負責開票并集中上報采購供應部。
Central kitchen equipment billing and inventory process
Each branch only needs to declare the quantity of semi-finished products to the processing center every night, and the remaining quantity is declared by the processing center. Each production line is responsible for issuing invoices and reporting to the Procurement and supply Department.
廚房設(shè)備可以利用各門店少量的專職人員進行加工生產(chǎn)，將大大降低人力資源成本。
Operation and control of central kitchen equipment staff
The central kitchen equipment can use a small number of full-time staff in each store for processing and production, which will greatly reduce the cost of human resources.
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