No

Database

File
File Kartu Persediaan Barang

Store Transfer / Borrow Sheet File

Daily Market List File

Purchase Requisition File

Supply Requisition File

Menu File

Purchase Order

Standarized Recipe

Standar Recipe Detail Cost Card Kitchen

10

Recipe Format Kitchen

11

Recipe Costing Tool

12

Recipe Cost Kitchen

13

Prime Cost Report

14

Laporan Stock Opname Barang

15

Daily Receiving Report

16

Daily Flash Cost

17

Storeroom Requisition

Record
Kartu Persediaan Barang

Store Transfer / Borrow Sheet Record

Daily Market List

Purchase Requisition

Supply Requisition Form

Menu

Purchase Order

Standarized Recipe Form

Standar Recipe Detail Cost Card Kitchen Form

Recipe Format Kitchen Form

Recipe Costing Tool Form

Recipe Cost Kitchen Form

Prime Cost Report

Laporan Stock Opname Barang

Daily Receiving Report

Daily Flash Cost

Storeroom Requisition

Field
1. Gudang
2. Nama barang
3. Satuan
4. Kartu No.
5. Spesifikasi
6. Tanggal
7. No Surat Penerimaan/Pengeluaran
8. Uraian
9. Jumlah barang masuk
10. Jumlah barang keluar
11. Jumlah barang sisa
12. Harga Satuan
13. Jumlah harga barang yang diterima/dikeluarkan/sisa
14. Keterangan
15. Tanda tangan Atasan Langsung
16. Tanda tangan Penyimpan Barang
1. Week ending
2. Date
3. Item Description
4. Size/Qty
5. Store Cost
6. From Store
7. From Manager Signature
8. To Store
9. To Manager Signature
10. Remark borrow/transfer
1. Date order
2. Ingredients
3. Unit
4. Order
5. Remark
1. To
2. From
3. No. of Purchase Requisition
4. Date
5. No
6. Unit
7. Items
8. Qty Registered
9. Stock on
10. Average Consumption
11. To date consumption
12. Unit Price
13. Remark
14. Requested by
15. Approved by
1. Name of individual requesting

2. Date of request
3. Department
4. Date Needed
5. Deliver To
6. Purpose
7. Qty
8. Description
9. Vendor
10. Signature of Individual Requesting
10. Supervisor's signature
11. Supervisor's name
12. Date
1. Name of outlet
2. Name of food
3. Price
4. Description of menu
1. P.O. number
2. Contact
3. Ship to
4. P.O. date
5. Requisitioner
6. Shipped via
7. F.O.B. point
8. Terms
9. Qty
10. Unit
11. Description
12. Unit Price
13. Total
14. Subtotal
15. Sales tax
16. Ship & Handling
17. Total
18. Authorized by
19. Title
20. Signature
21. Date
1. Recipe name
2. Category
3. Recipe number
4. HACCP Process
5. Ingredients
6. Weight
7. Measure
8. Direction
9. Size
10. Over temperature & Baking time
11. Nutrition analysis

1. Item
2. Bar recipe number
3. Date
4. Drink sales price
5. Drink cost
6. Cost percent
7. Drink Data
8. Bottle Data
9. Glassware
10. Procedure
1. Standard Format
2. Active Format
3. Narrative Format
4. Ingredients
5. Methods
1. Date
2. Recipe name
3. Concept
4. Cuisine
5. Submitted by
6. Category
7. Number of Portions
8. Serving Size
9. Gross Selling Price
10. Projected FC%
11. Ideal Gross Selling Price
12. Cost per Portion
13. Cost per Recipe
14. Ingredients
15. Recipe Quantity
16. Costing
17. Total Cost
1. Menu Item
2. Date
3. Ingredients
4. Quantity
5. Cost
6. Total Cost
7. Total Cost of Recipe
8. Total Yield
9. Size of Portion
10. Cost per Portion
11. Food Cost Percentage
12. Selling Price
1. Cost of Sales
2. Food
3. Total Food Cost
4. Beverage

5. Total Beverage
6. Merchandise & Other
7. Total Cost of Sales
8. Payroll
9. Total Payroll
10. Prime Cost
11. Gross Margin
1. Nomor
2. Tanggal
3. Kode Barang
4. Nama Barang
5. Stock
6. Stock Nyata
7. Selisih
8. Keterangan
1. Date
2. Vendor
3. Number Invoice
4. Invoice Total
5. Meat/Poultry
6. Seafood
7. Produce
8. Cheese/Diary
9. Bread
10. Dessert
11. Groc
12. Beverages
13. Liquor
14. Beer
15. Wine
16. Bar Supplies
17. Miscelanous
18. Total
19. % of Total Purchase
1. Date (Today)
2. Description
3. Main Kitchen
4. Restaurant
5. Room Service
6. Banquet
7. Lobby Lounge
8. Total
9. Staff Canteen
10. Compliment to Room
11. Total Credit
12. Date (To-date)
13. Description
14. Main Kitchen

15. Restaurant
16. Room Service
17. Banquet
18. Lobby Lounge
19. Total
20. Staff Canteen
21. Compliment to Room
22. Total Credit
1. Unit Name
2. Requisition No.
3. Date
4. Item
5. Storage Unit
6. Requested Amount
7. Issued Amount
8. Unit Cost
9. Total Cost
10. To Kitchen/Bar
11. Requisition approved by
12. Requisition filled by

No
1

Database

File
Banquet Event Order File

Daily Event Summary

Record
Banquet Event Order

Daily Event Summary

Field
1. Unit Name
2. Date
3. Day of Event
4. Date of Event
5. Time of Event
6. Time Ready By
7. Type of Event
8. Location
9. Expected Count
10. Guaranteed Count
11. Final Count
12. Organization Housing Event
13. Organization Contact Person
14. Organization Address
15. Organization Telephone
16. Organization Fax
17. Organization Email
18. Price + tax and service
19. Deposit amount
20. Deposit Received
21. Total Amount due
22. Payment due date
23. Menu
24. Setup Style
25. Linen
26. Wine/Liquors
27. Dcor/Flowers
28. Signature of Guests and Date
29. Signature of Manager and Date
1. Start
2. End
3. Event Name
4. Building Room
5. Customer
6. Customer Contact

No
1

Database

File
Captain Order File

Reservation File

Restaurant Table Reservation

Wait Seating Chart

Order Pad

Breakfast Coupon

Receipt

Remittance of Fund

Table Reservation Checklist

10

Daily Sales Summary

11

Customer Complaint Report Book

12

Table Reservation Cancellation

Record
Captain Order

Reservation Form

Restaurant Table Reservation

Wait Seating Chart

Order Pad

Breakfast coupon

Receipt

Field
1. No
2. Outlet
3. Pad code
4. Date
5. Time
6. Table No.
7. No.of Persons
8. Service
9. Qty
10. Items
1. First name & last name
2. Number in party
3. Date
4. Desired time
5. Phone
6. Email
1. Allocation Description
2. Date
3. Day
4. Table No.
5. Guests name
6. Total No. of person
7. Contact
8. Arrival Time
9. Leaving Time
10. Status
1. Guests name
2. Total No. of person
3,. Time in
4. Quoted
5. Special Request
1. Date
2. Table
3. Guests
4. Server
5. Number
6. qty
7. Name of food
1. Name
2. Room No.
3. Validity
1. Table No
2. Covers
3. Receipt No

Remittance of Fund

Table Reservation Checklist

Daily Sales Summary

Customer Complaint Report Book

Table Reservation Cancellation

4. Qty
5. Name of order
6. Price per item
7. Total Price
1. Cashier's name
2. Outlet
3. Date
4. Shift
5. Description
6. Quantity
7. Total
8. Remark
9. Short/Over
10. Cashier's Signature
1. Day/Date
2. Table No.
3. Customer Name
4. # of Person
5. # Phone
6. Arrival Time
7. Departure Time
8. Status
1. Date
2. Sales
3. Total Trans
4. Before Disc
5. Disc
6. Net
7. Cost
8. Profit
9. Tax Amount
10. Service Charge
11. Total
1. Report no.
2. Date received
3. Product name
4. Received by
5. Product lot no.
6. Date investigation started
7. Date investigation ended
1. Acct No.
2. Cancellation/Change
3. Old Arr Date
4. New Arr Date
5. Table Before/Now

6. Guest Name
7. Change/Cancel by
8. Phone
9. Company Name
10. Reason
11. Taken by
12. Date

No
1

Database

File
Receipt

Remittance of Fund

Captain Order File

Daily Sales Summary

Order Pad

Customer Complaint Report Book

Record
Receipt

Remittance of Fund

Captain Order

Daily Sales Summary

Order Pad

Field
1. Table No
2. Covers
3. Receipt No
4. Qty
5. Name of order
6. Price per item
7. Total Price
1. Cashier's name
2. Outlet
3. Date
4. Shift
5. Description
6. Quantity
7. Total
8. Remark
9. Short/Over
10. Cashier's Signature
1. No
2. Outlet
3. Pad code
4. Date
5. Time
6. Table No.
7. No.of Persons
8. Service
9. Qty
10. Items
1. Date
2. Sales
3. Total Trans
4. Before Disc
5. Disc
6. Net
7. Cost
8. Profit
9. Tax Amount
10. Service Charge
11. Total
1. Date
2. Table
3. Guests
4. Server
5. Number
6. qty

Customer Complaint Report Book

7.
1.
2.
3.
4.
5.
6.
7.

Name of food
Report no.
Date received
Product name
Received by
Product lot no.
Date investigation started
Date investigation ended

No
1

Database

File
Receipt

Remittance of Fund

Daily Sales Summary

Guest In-House List

Record
Receipt

Remittance of Fund

Daily Sales Summary

Guest In-House List

Field
1. Table No
2. Covers
3. Receipt No
4. Qty
5. Name of order
6. Price per item
7. Total Price
1. Cashier's name
2. Outlet
3. Date
4. Shift
5. Description
6. Quantity
7. Total
8. Remark
9. Short/Over
10. Cashier's Signature
1. Date
2. Sales
3. Total Trans
4. Before Disc
5. Disc
6. Net
7. Cost
8. Profit
9. Tax Amount
10. Service Charge
11. Total
1. Date
2. Reservation Number
3. Guest Name
4. Room Type
5. Room No.
6. Status
7. Check-In
8. Check-Out
9. Actual Check-In
10. Actual Check-Out

No
1

Database

File
Receipt

Pre-Order Breakfast

Remittance of Fund

Record
Receipt

Pre-Order Breakfast

Remittance of Fund

Field
1. Table No
2. Covers
3. Receipt No
4. Qty
5. Name of order
6. Price per item
7. Total Price
1. No. of orders (The Continental)
2. No. of orders (Club Breakfast)
3. Time desired
4. Room number
5. Name
1. Cashier's name
2. Outlet
3. Date
4. Shift
5. Description
6. Quantity
7. Total
8. Remark
9. Short/Over
10. Cashier's Signature

No
1

Database

File
Food Complaint

Complaint Form

Employee Performance Review

Comment Card

Customer Complaint Report Book

Compliment/Complain Record

Guest Feedback

Guest Review

Record
Food Complaint

Complaint Form

Employee Performance Review

Comment Card

Customer Complaint Report Book

Compliment/Complain Record

Guest Feedback Form

Guest Review

Field
1. Date
2. Form number
3. Name
4. Signature
5. Proof of Identification
6. Contact address
7. Contact phone number
8. Nature of the complaint
9. Name of the company/restaurant/hotel/eatery
10. Date visited restaurant
11. Type of food
12. Preparation's name
13. Specific effects on the consumer
14. Name of the investigating officer
15. Signature of the investigating
1. Name of store/company
2. Manager/Supervisor
3. Name of Complainant
4. Address
5. Telephone Number
6. Mobile Number
7. Email
8. Date of complaint
9. Describe of complaint
10. Name of the people reported
11. Describe of the actions can be taken
12. Measures can be taken to avoid complaint
13. Signature of the complainant
14. Date
15. Recorded by
1. Name
2. Employee ID
3. Job title
4. Date
5. Department
6. Manager
7. Review period form
8. Job knowledge
9. Work quality
10. Attendance
11. Initiative
12. Communication skills
13. Dependability
14. Overall rating

15. Additional comments

16. Goals
17. Employee signature
18. Date
19. Manager Signature
1. Subdivision and lot number
2. Date
3. Customer service representative
4. List of questions
1. Report no.
2. Date received
3. Product name
4. Received by
5. Product lot no.
6. Date investigation started
7. Date investigation ended
1. Customer Name
2. Company Name
3. Phone Number
4. Mobile
5. Correspondence Address
6. Email
7. Date received
8. Nature of the complaint
9. How was communicated
1. Variable
2. Ranking (Excellent, Good, Fair, Poor)
3. Comments
4. Room No.
5. Name
1. Review Title
2. Guest Review