Omar electric digital currency cooperation
Publish: 2021-04-17 17:31:03
1. Omar electric mainly proces refrigerators, so the main source of its digital printing is Omar refrigerators
Omar Electric is the best choice for the middle and lower income class with low price and good quality!
Omar Electric is the best choice for the middle and lower income class with low price and good quality!
2. Why does Omar set currency down every day? There may also be some reasons for this drop. It may be that the countries affected by the recent epidemic are also falling
3. The central bank's digital currency landing frequency exceeds expectations, and the phenomenal events in the blockchain field may comprehensively catalyze the application of blockchain in more scenarios; Key recommendations: Omar electric, Hang Seng electronics, Xinya Da, Haili Meida, Guangbo Co., Ltd., Feitian integrity, winwin; Suggestion: digital authentication.
4. Organizational structure
Human Resources Department
Finance Department
Room Service Department
Engineering Department
catering department
Security Department
internal control system
1) the proction of intangible service procts depends on the staff of all departments and posts, and it is the guests who accept the intangible service procts, There is a process of serving and being served. To ensure that the whole process is in a standard and high-quality state, we must establish a set of effective control and management rules and regulations in the whole hotel
2) steps to implement control management:
the first step is to determine clear work objectives and establish unified standards. Standard is the essential condition of control management and the basis of evaluation work measurement and quality, including time standard, cost standard, quantity standard and quality standard
the second step: measure and check the actual working condition, start, process and end. In order to make it convenient for hotel managers to check the progress of their work frequently, they usually make charts to show the progress of their work according to the data and requirements, so as to make it clear at a glance, so as to find problems as soon as possible, analyze and deal with them, correct mistakes and guide them correctly
the third step is to compare the progress with the standard and make difference analysis. We should have an objective attitude, analyze the reasons and investigate the responsibility until there is a satisfactory answer. The analysis should be based on the current objective situation. Such as: the control and management of things, the control and management of money, and the control and management of people
Step 4: correct the wrong trend and action in time to ensure that all operation personnel and behaviors of the hotel are under effective control and management
3) the way and content of control
there are three basic ways: advanced control, on-site control and feedback control
(1) advanced control. The purpose is to focus on the control of the hotel's resource input, which includes: the effective control of human, material and financial input
(2) field control. It is in-process control, mainly to supervise the ongoing work process to ensure the expected goal. On site control has two points: one is to guide subordinates to work in accordance with the correct methods and proceres, the other is to supervise the work process of subordinates to ensure the expected effect< (3) feedback control. In terms of content, it includes quality, variety, price and quantity, as well as service attitude, service time, service mode and service content. It mainly measures past work results according to work standards, finds deviations, corrects future and ensures compliance with standards
(4) control of key links
hotels mainly use facilities and equipment to provide various services for guests. In this process, randomness and on-site are very strong. Therefore, we must grasp the key links to control according to our own characteristics. The main contents are: personnel management, proct quality, service quality, cost consumption
(1) control of personnel management. Humanism is the biggest cost of a hotel. The development and management of human resources is the fundamental premise for the realization of high quality service quality, especially the level of middle-level grass-roots managers and the quality of employees in important positions. Its control power must be guaranteed in the power of the general manager, and the general manager shall carry out scientific and effective evaluation and analysis according to stages, so as to be able to give way to the next
(2) proct quality control. The important thing of proct quality is to establish quality standards and strictly implement them. For example, a successful hotel tells us that it is necessary to establish a unified standard dish, including color, aroma, taste, type, utensil, quality, nutrition, hygiene, quantity, size and portion. Only strictly abide by the standard cooking, in order to stabilize the quality, stability can talk about high quality
(3) service quality control. Mainly through the standardization of service work, proceres, formulation and other ways to complete. And through the original records, handling guest complaints and other measures to ensure the improvement of service quality< (4) cost control. The first is to formulate the standard of cost consumption, such as dish cost, single room cost, personnel cost, management cost standard, etc; Second, we should strengthen cost accounting, procurement, acceptance, distribution, use and assessment. We should arrange various proportions, tell them how to rece cost and consumption, improve economic efficiency, and formulate prices on this basis
accounting system
restaurant cashier is not only the first step to record the catering business income, but also one of the important links of financial management. It requires every cashier to master his own work content and procere skillfully, and apply them to work, so as to really play the role of supervision and control, and lay a good foundation for the next step of financial accounting. The work content mainly includes: (1) pre shift preparation work
1. The cashier of the restaurant should sign in before taking up his post according to the shift schele, and the cashier foreman of the restaurant should supervise the implementation, and arrange the report
2. The cashier and the foreman or supervisor count the working capital together, and sign on the register after they are correct. The working capital handover proceres must be handled between shifts, and the cashier's working capital handover register in the restaurant must be signed
3. Collect the bills and receipts needed for the shift, check whether the bills and receipts are in sequence, and return them immediately in case of missing numbers and short copies. Return the unused bills and receipts after work and sign on the bill collection register. The restaurant bills are managed by the supervisor and supervised by the supervisor
4. Check whether the date and time of the computer system are correct. If the date or time is incorrect, inform the foreman in time to make adjustment, and check whether the ribbon and paper tape are enough
5. Check the restaurant cashier's handover notebook to understand the problems left over from work, so as to deal with them in time< (2) normal operation proceres
1. When the server delivers the order menu to the cashier, the cashier should first check whether the number of people and the number of the counter on the order menu are recorded completely, and if not, return it to the server
2. When the number of people who click on the menu and the station number are recorded, the menu will be input formally. First, the bill number will be input into the computer, and the cash register will automatically compile the bill number, which will be used when the guest checks out; Then the number of guests, table number, and the contents and quantity of food and drink ordered by the guests are input according to the computer menu key. After input, you can wait for the guest to check out
(3) check-out process
1. Restaurant check-out sheet in two forms: the first is the financial sheet, and the second is the guest sheet
2. When the guest requests to check out, the cashier should print out the temporary statement according to the number reported by the front desk staff. The front desk staff should check the bill first, then sign the name, and then check out with the guest according to the bill. If there is no signature, the cashier should remind them to sign
3. If the guest pays as you go, the front office staff should return the two bills to the cashier. After summarizing, the second bill should be returned to the guest, and the first bill should be kept by the cashier
4. If the guest checks out on account, the front office staff will hand over the guest's account voucher to the cashier, and then hand over both bills to the cashier
5. When the guest shows the discount card (or the manager gives the guest a discount) when checking out, the manager should give the discount card (or the manager's signature) and two bills to the cashier according to the procere. If the manager only gives one bill to the cashier, the cashier can not give it
6. When voiding or modifying the bill, the relevant personnel should explain the reason for voiding or adjusting the bill, sign their names, and submit the modification sheet and voiding sheet (two copies) to the cashier for audit and audit of the financial department after being confirmed by the office management
7. Due to various reasons, if the guest needs to settle the account later, he / she must first ask the office manager to approve the guarantee, and then transfer it to the accounts receivable of the finance department
8. The general manager and deputy general manager of the hotel must use internal bills when entertaining guests or sales department personnel with the approval of the leader. The bills should be signed by the leader and then transferred to the financial department for audit
9. The cashier should check out in a single shift after the end of the shift; At the end of the day's business work, the total shift should be done. Carefully check the dining situation and income of the day, and fill in the "East (West) Garden Restaurant Checklist"< (4) after the end of each shift, make a summary of each shift; At the end of the day business, to do the total shift checkout. Directly click "single". The computer will automatically summarize the business income and generate a number of reports, and print out the reports according to the needs< (5) query of current day and historical accounts
"query of current day accounts" refers to the accounts that have not been closed or in the last three days. Click the "query of current day accounts" button directly, and the computer will automatically find out the required accounts
"historical account query" refers to the previously generated accounts. The operation method is the same as above< (6) invoice management
1. The invoice collected by each cashier shall be kept and written off by himself, and shall not be collected or written off by others. The invalid page number shall be folded when writing off, and the invalid number shall be filled in the invoice inspection record column on the back of the invoice cover
2. The amount of the invoice should be filled in according to the amount of the customer's consumption form (the operator should sign the full name in the relevant items of the invoice), and the customer's consumption form should be attached to the back of the invoice stub
3. If it is found that the customer's receipt is not attached to the stub sheet or the invoice is not numbered, the manager should not only write a written description and attach it, but also bear all the economic losses arising therefrom
4. The lost invoice should be reported to the finance department in writing in time, and the publishing fee for the lost invoice declaration should be borne by the manager< (7) management of voided bills
at the end of the shift, the cashier should send the adjustment sheet and voided sheet recorded by computer operation to audit. The cancellation form must be signed by the foreman or above, indicating the reason for cancellation. If it is found that there is a mistake after the event, but the preserved bill can not be found, the economic responsibility should be borne by the cashier party, and the reason for the destruction of the bill should also be investigated< (8) collection proceres of cash, check and credit card
2) except RMB, coins in other currencies are not accepted
2. Check
check whether there is an account number and name of the opening bank when receiving the check. The seal is complete and clear. Generally, the seal is more than one official seal and two private seals. If there is any deficiency, you should first ask the drawer whether the seal is consistent, and leave the name and telephone number of the contact person in the endorsement. The hotel does not accept personal cheques. If the hotel manager or above guarantees to accept the cheques, the guarantor shall bear all the responsibilities if there is any problem with the cheques
3. Credit card
1) when receiving or granting a credit card, it is necessary to check the validity period of the card and whether the credit card within the scope of use is accepted, and check whether the card is included in the stop payment list (such as brushing the wrong credit card paper, overe, stop payment period and credit card within the scope of non acceptance will be rejected by the bank)
2) when the customer settles, fill in the consumption amount in the consumption column of the purchase order, ask the cardholder to sign, carefully check the card number, the validity period and signature should be consistent with the credit card, and tear off the cardholder's stub together with the bill to the customer
3) if the cardholder doesn't stay in the hotel or leaves the hotel first, he / she should replace others
Human Resources Department
Finance Department
Room Service Department
Engineering Department
catering department
Security Department
internal control system
1) the proction of intangible service procts depends on the staff of all departments and posts, and it is the guests who accept the intangible service procts, There is a process of serving and being served. To ensure that the whole process is in a standard and high-quality state, we must establish a set of effective control and management rules and regulations in the whole hotel
2) steps to implement control management:
the first step is to determine clear work objectives and establish unified standards. Standard is the essential condition of control management and the basis of evaluation work measurement and quality, including time standard, cost standard, quantity standard and quality standard
the second step: measure and check the actual working condition, start, process and end. In order to make it convenient for hotel managers to check the progress of their work frequently, they usually make charts to show the progress of their work according to the data and requirements, so as to make it clear at a glance, so as to find problems as soon as possible, analyze and deal with them, correct mistakes and guide them correctly
the third step is to compare the progress with the standard and make difference analysis. We should have an objective attitude, analyze the reasons and investigate the responsibility until there is a satisfactory answer. The analysis should be based on the current objective situation. Such as: the control and management of things, the control and management of money, and the control and management of people
Step 4: correct the wrong trend and action in time to ensure that all operation personnel and behaviors of the hotel are under effective control and management
3) the way and content of control
there are three basic ways: advanced control, on-site control and feedback control
(1) advanced control. The purpose is to focus on the control of the hotel's resource input, which includes: the effective control of human, material and financial input
(2) field control. It is in-process control, mainly to supervise the ongoing work process to ensure the expected goal. On site control has two points: one is to guide subordinates to work in accordance with the correct methods and proceres, the other is to supervise the work process of subordinates to ensure the expected effect< (3) feedback control. In terms of content, it includes quality, variety, price and quantity, as well as service attitude, service time, service mode and service content. It mainly measures past work results according to work standards, finds deviations, corrects future and ensures compliance with standards
(4) control of key links
hotels mainly use facilities and equipment to provide various services for guests. In this process, randomness and on-site are very strong. Therefore, we must grasp the key links to control according to our own characteristics. The main contents are: personnel management, proct quality, service quality, cost consumption
(1) control of personnel management. Humanism is the biggest cost of a hotel. The development and management of human resources is the fundamental premise for the realization of high quality service quality, especially the level of middle-level grass-roots managers and the quality of employees in important positions. Its control power must be guaranteed in the power of the general manager, and the general manager shall carry out scientific and effective evaluation and analysis according to stages, so as to be able to give way to the next
(2) proct quality control. The important thing of proct quality is to establish quality standards and strictly implement them. For example, a successful hotel tells us that it is necessary to establish a unified standard dish, including color, aroma, taste, type, utensil, quality, nutrition, hygiene, quantity, size and portion. Only strictly abide by the standard cooking, in order to stabilize the quality, stability can talk about high quality
(3) service quality control. Mainly through the standardization of service work, proceres, formulation and other ways to complete. And through the original records, handling guest complaints and other measures to ensure the improvement of service quality< (4) cost control. The first is to formulate the standard of cost consumption, such as dish cost, single room cost, personnel cost, management cost standard, etc; Second, we should strengthen cost accounting, procurement, acceptance, distribution, use and assessment. We should arrange various proportions, tell them how to rece cost and consumption, improve economic efficiency, and formulate prices on this basis
accounting system
restaurant cashier is not only the first step to record the catering business income, but also one of the important links of financial management. It requires every cashier to master his own work content and procere skillfully, and apply them to work, so as to really play the role of supervision and control, and lay a good foundation for the next step of financial accounting. The work content mainly includes: (1) pre shift preparation work
1. The cashier of the restaurant should sign in before taking up his post according to the shift schele, and the cashier foreman of the restaurant should supervise the implementation, and arrange the report
2. The cashier and the foreman or supervisor count the working capital together, and sign on the register after they are correct. The working capital handover proceres must be handled between shifts, and the cashier's working capital handover register in the restaurant must be signed
3. Collect the bills and receipts needed for the shift, check whether the bills and receipts are in sequence, and return them immediately in case of missing numbers and short copies. Return the unused bills and receipts after work and sign on the bill collection register. The restaurant bills are managed by the supervisor and supervised by the supervisor
4. Check whether the date and time of the computer system are correct. If the date or time is incorrect, inform the foreman in time to make adjustment, and check whether the ribbon and paper tape are enough
5. Check the restaurant cashier's handover notebook to understand the problems left over from work, so as to deal with them in time< (2) normal operation proceres
1. When the server delivers the order menu to the cashier, the cashier should first check whether the number of people and the number of the counter on the order menu are recorded completely, and if not, return it to the server
2. When the number of people who click on the menu and the station number are recorded, the menu will be input formally. First, the bill number will be input into the computer, and the cash register will automatically compile the bill number, which will be used when the guest checks out; Then the number of guests, table number, and the contents and quantity of food and drink ordered by the guests are input according to the computer menu key. After input, you can wait for the guest to check out
(3) check-out process
1. Restaurant check-out sheet in two forms: the first is the financial sheet, and the second is the guest sheet
2. When the guest requests to check out, the cashier should print out the temporary statement according to the number reported by the front desk staff. The front desk staff should check the bill first, then sign the name, and then check out with the guest according to the bill. If there is no signature, the cashier should remind them to sign
3. If the guest pays as you go, the front office staff should return the two bills to the cashier. After summarizing, the second bill should be returned to the guest, and the first bill should be kept by the cashier
4. If the guest checks out on account, the front office staff will hand over the guest's account voucher to the cashier, and then hand over both bills to the cashier
5. When the guest shows the discount card (or the manager gives the guest a discount) when checking out, the manager should give the discount card (or the manager's signature) and two bills to the cashier according to the procere. If the manager only gives one bill to the cashier, the cashier can not give it
6. When voiding or modifying the bill, the relevant personnel should explain the reason for voiding or adjusting the bill, sign their names, and submit the modification sheet and voiding sheet (two copies) to the cashier for audit and audit of the financial department after being confirmed by the office management
7. Due to various reasons, if the guest needs to settle the account later, he / she must first ask the office manager to approve the guarantee, and then transfer it to the accounts receivable of the finance department
8. The general manager and deputy general manager of the hotel must use internal bills when entertaining guests or sales department personnel with the approval of the leader. The bills should be signed by the leader and then transferred to the financial department for audit
9. The cashier should check out in a single shift after the end of the shift; At the end of the day's business work, the total shift should be done. Carefully check the dining situation and income of the day, and fill in the "East (West) Garden Restaurant Checklist"< (4) after the end of each shift, make a summary of each shift; At the end of the day business, to do the total shift checkout. Directly click "single". The computer will automatically summarize the business income and generate a number of reports, and print out the reports according to the needs< (5) query of current day and historical accounts
"query of current day accounts" refers to the accounts that have not been closed or in the last three days. Click the "query of current day accounts" button directly, and the computer will automatically find out the required accounts
"historical account query" refers to the previously generated accounts. The operation method is the same as above< (6) invoice management
1. The invoice collected by each cashier shall be kept and written off by himself, and shall not be collected or written off by others. The invalid page number shall be folded when writing off, and the invalid number shall be filled in the invoice inspection record column on the back of the invoice cover
2. The amount of the invoice should be filled in according to the amount of the customer's consumption form (the operator should sign the full name in the relevant items of the invoice), and the customer's consumption form should be attached to the back of the invoice stub
3. If it is found that the customer's receipt is not attached to the stub sheet or the invoice is not numbered, the manager should not only write a written description and attach it, but also bear all the economic losses arising therefrom
4. The lost invoice should be reported to the finance department in writing in time, and the publishing fee for the lost invoice declaration should be borne by the manager< (7) management of voided bills
at the end of the shift, the cashier should send the adjustment sheet and voided sheet recorded by computer operation to audit. The cancellation form must be signed by the foreman or above, indicating the reason for cancellation. If it is found that there is a mistake after the event, but the preserved bill can not be found, the economic responsibility should be borne by the cashier party, and the reason for the destruction of the bill should also be investigated< (8) collection proceres of cash, check and credit card
2) except RMB, coins in other currencies are not accepted
2. Check
check whether there is an account number and name of the opening bank when receiving the check. The seal is complete and clear. Generally, the seal is more than one official seal and two private seals. If there is any deficiency, you should first ask the drawer whether the seal is consistent, and leave the name and telephone number of the contact person in the endorsement. The hotel does not accept personal cheques. If the hotel manager or above guarantees to accept the cheques, the guarantor shall bear all the responsibilities if there is any problem with the cheques
3. Credit card
1) when receiving or granting a credit card, it is necessary to check the validity period of the card and whether the credit card within the scope of use is accepted, and check whether the card is included in the stop payment list (such as brushing the wrong credit card paper, overe, stop payment period and credit card within the scope of non acceptance will be rejected by the bank)
2) when the customer settles, fill in the consumption amount in the consumption column of the purchase order, ask the cardholder to sign, carefully check the card number, the validity period and signature should be consistent with the credit card, and tear off the cardholder's stub together with the bill to the customer
3) if the cardholder doesn't stay in the hotel or leaves the hotel first, he / she should replace others
5. The morning market usually starts at 8:00 in the morning.
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