machinery store

Can any1 advice on how to avoid waste and proper use of the mechanisms at the hotel?

Can u advice me about how not to materials waste in hotels and how used to monitor issues? How can I get the nonprofit facility, not by losing their grocerries, vegetables, products, ELECTRICITY, water … What are the ways for the proper use of products, etc? kindly give me ur ideas on how the hotel management can reduce waste and how they can make money wasteage. that have software to find grocery vegtegables use in my shop and retail outlet. curretn process as follows: 1. from exit Store people say to give rice to 50people. 2. have a certain amount Store 3.accordingly people send rice (ex: 20 kg) 4.end of the day, use management to check the amount of service orders and how many raw goods from the shops was. Are there any new technology or idea to learn the material used, how not to waste, if it is in vain. and I also want to know the proper use, maintenance of machinery, air conditioners, ELECTRICITY. any software that helps to keep track and use

Hi Priya, cost of food is most important in the hospitality industry and restn. Adequate preparation of free indending and waste is the most important. good storage area and the right book for goods in and out is more important.Its FIFO, First In First Out is the rule gold. Wats out of the stores should be entered in the register. separate record for days and months consumption.for grocery, vegetables, fruits. Waste food diary report cooked and raw material should be maintained. Software are there, but can only store availability. does not give indend.it give only the availability for Ur store.if have any questions my email.

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