Banquet/Restaurant ManagerChief Steward/Stewarding SupervisorCost ControlFinancial Controller
Complete Spoilage & Breakage Report for all operating equipment (china ware, glassware, flat ware, buffet ware) breakagesFill in all required spaces on formComplete section: Explanation and reviewreport detailsSubmit form to concerned DepartmentHead Sign the form under Approved by Dept.HeadReturn Form to StewardingInitiate / Sign Form under Initiate Chief StewardForward Form to Cost Control for VerificationReceive Form for VerificationVerify and Sign/Approve the Form Forward to Financial Controller for ApprovalVerify, Approve and SignKeep copy for staff board and filingReturn 3. copy (yellow) to ConcerningDepartmentReturn 2. copy (red) And 3. copy (yellow)to StewardingReturn to Cost ControlTake corrective measures and actions tocontrol breakageKeep 2. Copy (red) for updating MonthlyInventory SheetKeep 1. copy (white) for filing * Attached one copy of SPOILAGE & BREAKAGE REPORT FORM.* The breakage control must be enforced by Chief Steward and Restaurant Managers.* Efficient breakage control is to maintain 0.3 %breakage of total revenue. Total breakage & loss can not exceed 0.5 %. Section heads are accountable for each of their area.* Section heads are accountable for each of their area.
Code: G 004
* see attached copy of form
Remark: OE BREAKAGE CONTROL PROCEDURE