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  • Bag An

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    ErfIsnu
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    The document outlines the organizational structure of a commercial kitchen, with different departments such as pantry, kitchen, pastry, market, and accounting each having specific roles. It also describes the process of requisitioning supplies from suppliers, with store requisitions going to purchasing to place orders, and receiving taking delivery from suppliers.

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    The document outlines the organizational structure of a commercial kitchen, with different departments such as pantry, kitchen, pastry, market, and accounting each having specific roles. It also describes the process of requisitioning supplies from suppliers, with store requisitions going to purchasing to place orders, and receiving taking delivery from suppliers.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    5 views2 pages

    Bag An

    Uploaded by

    ErfIsnu
    The document outlines the organizational structure of a commercial kitchen, with different departments such as pantry, kitchen, pastry, market, and accounting each having specific roles. It also describes the process of requisitioning supplies from suppliers, with store requisitions going to purchasing to place orders, and receiving taking delivery from suppliers.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as doc, pdf, or txt
    of 2

    MAIN

    PANTRY KITCHEN
    PASTRY

    MARKET STORE
    LIST REQUISITION

    GENERAL
    SOUS CHEF ACCOUNTING
    MANAGER

    PURCHASING

    STAFF
    PURCHASING
    SUPPLIER
    STORE ADA
    REQUISITION BARANG

    STORE

    - Barang disimpan / stock

    - Barang disimpan / direct TIDAK ADA


    BARANG

    PURCHASE BAGIAN
    REQUISITION PEMBELIAN

    RECEIVING SUPPLIER

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