hi everyone!
i am working in a hotel now, and with around 10 restaurants to control and audit it can be a bit daunting and frustrating to find new items here and there that are not part of our accredited food items from approved suppliers.
since sometimes we run out of stock of a certain ingredient and have to buy from the local grocer or supermarket, does anybody have any policy and procedure in controlling such emergency purchases? i know this can also occur in some restaurants where ingredients have to be exported or are not from the area.
any advice or help would really be appreciated. just to make sure i haven't missed anything out.
thanks again!
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