The International
Guild of Hospitality & Restaurant Managers
|
Back |
|
|||||||||
To close files, use your browser's 'back' button. The Microsoft Word and Excel files are interactive |
|||||||||
| If you have a useful form, template or spreadsheet that you would like to publish here for use by your colleagues in the Hospitality Industry , please send it to us at template@hospitalityguild.com . If published we will give you complete credit for your contribution. | ||
| TITLE | DESCRIPTION | FILE TYPE |
| Accounting/Financial: Income Statement All of the entries on this form may not apply to all types of restaurants. Also, there may be entries not listed on the forms that apply to your business. These forms are not intended to replace a professional bookkeeper or accountant, but can be used to assist you in operating your business. |
The income statement presentation under the Uniform System of Accounts for Restaurants is flexible and can be readily adopted for the very small restaurant as well as for the larger operation or chain. The form of the statement of income outlined in this section is recommended as a standard for the restaurant business | |
| Accounting/Financial: Food Sales Worksheet All of the entries on this form may not apply to all types of restaurants. Also, there may be entries not listed on the forms that apply to your business. These forms are not intended to replace a professional bookkeeper or accountant, but can be used to assist you in operating your business. |
Many operators want to detail the makeup of food sales in order to accurately evaluate the kind of business being done. Divisions are often made between meal periods and source locations, such as by dining area, banquet room and catering. This kind of information is valuable in developing marketing efforts. This information is also helpful in balancing high and low priced items on the menu | |
| Accounting/Financial: Beverage Sales All of the entries on this form may not apply to all types of restaurants. Also, there may be entries not listed on the forms that apply to your business. These forms are not intended to replace a professional bookkeeper or accountant, but can be used to assist you in operating your business. |
The sale of beverages, which would include all alcoholic beverages and soft drinks, is shown separately from the statement of income. These sales generally don't include coffee, tea, milk, or fruit juices. | |
| Accounting/Financial: Cashier Summary All of the entries on this formmay not apply to all types of restaurants. Also, there may be entries not listed on the forms that apply to your business. These forms are not intended to replace a professional bookkeeper or accountant, but can be used to assist you in operating your business. |
This form is divided into two parts. Part I is simply a summary of currency, silver, checks and charges, which make up the deposit. Part II is the cash summary or verification that sales plus closing register readings should also be recorded to make certain no transactions took place between periods of operating the registers. | |
| Accounting/Financial: Bar Cost & Storeroom All of the entries on this form may not apply to all types of restaurants. Also, there may be entries not listed on the forms that apply to your business. These forms are not intended to replace a professional bookkeeper or accountant, but can be used to assist you in operating your business. |
This report is used to track the costs associated with one or more bar areas, and the storerooms issues for a period. | |
| Accounting/Financial: Sales & Cash Receipts All of the entries on this form may not apply to all types of restaurants. Also, there may be entries not listed on the forms that apply to your business. These forms are not intended to replace a professional bookkeeper or accountant, but can be used to assist you in operating your business. |
This report is used to track all incoming and outgoing sources of funds. Each month it can be used to see exactly where money is coming from and where it goes to, as well as changes from period to period. | |
| Accounting/Financial: Monthly Food Costs All of the entries on this form may not apply to all types of restaurants. Also, there may be entries not listed on the forms that apply to your business. These forms are not intended to replace a professional bookkeeper or accountant, but can be used to assist you in operating your business. |
This monthly report records food sales, food costs and the food cost ratio for each day of the month. A sheet can be used for each area of the restaurant or multiple locations. | |
| Accounting/Financial: Daily Report All of the entries on this form may not apply to all types of restaurants. Also, there may be entries not listed on the forms that apply to your business. These forms are not intended to replace a professional bookkeeper or accountant, but can be used to assist you in operating your business. |
The daily report is used for management information purposes and as a source document for recording sales and cash receipts data. | |
| Alcohol Awareness - BAC Chart | Blood Alcohol Concentration Guide | |
| Ad | ||
| Bar Drink Recipes | A Basic Brews’ quick-reference for bartenders. Use as is or change and create your own. | |
| Bar Perpetual Form | For daily liquor acquisitions and bottle per bottle analysis. Calculates automatically. | Excel |
| Bar:
|
This
form is used to record cost information for liquor, beer, wine or other
traceable inventory given away in complimentary drinks. The form is kept
behind the bar for the bartenders to make note of any beverage products
given away without a corresponding sale. Management or back office
personnel typically fill in the form's beverage cost column. This form
will provide information for several analytical forms. The depletion
allowance forms are the fifth step of the inventory control system. |
|
| Bar:
Depletion
Allowance Form — Spillage |
This form is used to record cost information for liquor, beer, wine or other trackable inventory spilled or otherwise wasted. The form is kept behind the bar for the bartenders to make note of any beverage products spilled or otherwise wasted. Management or back office personnel typically fill in the form's beverage cost column. This form will provide information for several analytical forms. The depletion allowance forms are the fifth step of the inventory control system. | |
| Bar:
Depletion Allowance Form — Transfers
|
This form is used to record cost information for liquor, beer, wine or other trackable inventory transferred to other outlets in the operation. This form will be used when a specified amount of a product is transferred to the kitchen, bakery, or other outlet. The form is kept behind the bar for the bartenders to make note of any beverage products transferred to another location. Management or back office personnel typically fill in the form's beverage cost column. This form will provide information for several analytical forms. The depletion allowance forms are the fifth step of the inventory control system. | |
| Bar:
Liquor, Beer, Wine & NAB Purchase Order Form |
This form is used to record the specifics of each liquor, beer and wine purchase. When the distributor delivers the shipment of products, the purchase order provides the essential information necessary to verify the shipment's contents. To be most effective, the form should state the name of the individual who placed the order and the name of the person who received the order. The purchase order establishes the critical first step of the inventory control system. | |
| Bar:
Beverage Operation Cost Breakdown Form — Quarterly |
This form is used to analyze the beverage operation's combined sales mix, overall cost percentages, gross margin and gross profit. The form separates total monthly costs and sales into major categories (liquor, beer, wine and non-alcoholic beverages (NABs) along with percentages for each. Note that "Month Sales" minus "Month Cost" equals "Gross Profit." Also, "Gross Margin" is the inverse of "Percent of Cost" in each category and the two figures added together equal 100 percent. | |
| Bar:
Draft Beer Keg Cost Percentage and Gross Profit Form |
This form provides an effective method for analyzing a draft beer program in terms of retail price, cost percentage and gross margin. For each featured draft beer enter the keg cost and keg volume (ounces). Divide the keg cost by the keg volume to arrive at the beer's cost per ounce (cost per oz.). Multiply the cost per oz. by the number of ounces in a portion (glass, pitcher, etc.) to arrive at the portion cost. Divide the portion cost by the sales price to arrive at the cost percentage. To determine a brand's gross profit, subtract its portion cost from the sale's price. | |
| Bar:
Standardized Drink and Product Abbreviations |
This table provides the standard abbreviations of name brand liquors, liqueurs, mixers, pouring instructions and drink names. Standardized abbreviations are highly effective in reducing liquor waste and spillage due to miscommunication Another benefit is that they make it easier and faster for servers to write drink orders and for bartenders to read them. | |
| Bar:
Inventory Control Cycle |
This
table is a rendering of the six forms that constitute the inventory
control system. The system involves implementing a series of overlapping
internal bookkeeping systems that in concert track every product through
the inventory cycle. While uncomplicated, the key to the system is
ensuring that all of the components are in place and being used
properly. Obtaining this information requires that you accurately
monitor the inventory from the moment it comes through the back door
until it's served. |
|
| Calculator: Airport Distance | This useful calculator will tell you the degrees, Nautical Miles, Statute Miles, and Kilometers between your originating and destination airports. It's got a built-in database of over 150 of the most traveled airports! | Airport |
| Calculator: Blood Alcohol Count | Calculates an individual's blood alcohol content based on the quantity of beverages consumed, the alcohol percentage in each drink, the person's weight, and the time spent consuming the drink. | BAC |
| Customer & Sales Count Form | For recoding your half-hourly and hourly sales along with customer counts. This form can be used by QSR or Full Service dining operations | 1/2 Hr: B&W Word 95 |
| Customer & Sales Count Worksheet | An active worksheet to calculate your customer check average using Daily , weekly and monthly half-hour and hourly reporting. This worksheet can be used by QSR or Full Service dining operations | Excel 95 |
| CLEANING:
Master Cleaning Schedule. Use as a template to create your own customized version. Required part of HACCP programs |
Master Sanitation Schedule (Daily) | Word 2000 |
| Master Cleaning Schedule (Daily) | Word 2000 | |
| Master Cleaning Schedule (Non-Daily) | Word 2000 | |
| Cooking/Cooling Log | Template for use in HACCP | Word 95 |
| Federal Posting/Equal Employment Opportunity Posting | Required federal posting (PDF File) | |
| Federal Posting/ Family Medical Leave Act | Required federal posting (PDF File) | |
| Federal Posting/ Job and Health Protection – OSHA 3165 (this replaces the previous OSHA 2203) | Required federal posting. Per the Department of Labor, this poster must be displayed in at least 8 ½ by 14 with 10 point type. This file may be increased in size to be compliant. For PC printing, use high-resolution laser or wax transfer type printer. Set Adobe Acrobat printer settings to ‘Shrink to Fit’ and select the proper size paper. | |
| Food Code for 2001 U.S.D.A. | The Food and Drug
Administration publishes the Food Code, a reference that guides
retail outlets such as restaurants on how to prevent foodborne illness.
Local, state and federal regulators use the FDA Food Code as a model to help develop or update their own food safety rules and to be consistent with national food regulatory policy. Also, many of the over 1 million retail food establishments apply Food Code provisions to their own operations. The Food Code is updated every two years, to coincide with the biennial meeting of the Conference for Food Protection.
|
HTML |
|
Function Booking
Sheet
submitted by |
An effective inter-active designed function sheet which can be used for any event. Well thought our and not complicated. | |
| HACCP Guidelines | From the FDA. Use as resource to develop own program. | |
| I.N.S. I-9 | Immigration and Natural Services Hiring Form. Required for all new-hires per federal INS requirements | |
| Interview-Employee:
First Interview Form |
This form is used to document impressions and observations gathered during a prospective employee's first interview. The form places emphasis on assessing the following attributes: appearance; personality; motivation; energy; pressure handling; honesty; positive attitude; stability; intelligence, and flexibility. The use of a standardized form greatly benefits the two-interview process. Each interviewer will conduct their sessions looking for the same hiring qualities using the same rating system. | |
| Labor Costs:
Labor Cost Percentage Form |
This form facilitates tracking and analyzing payroll costs. Labor cost percentage measures the relationship between payroll expense and gross sales. It is a means of determining how effectively payroll dollars are being invested. To determine a shift's labor cost percentage, the payroll for the employees working the shift must first be totaled. It entails extending the number of hours each employee worked by his or her base salary. The total payroll is then divided by the shift's gross sales and multiplied by 100 to convert the figure into a percentage. It is advisable to compare the number of hours your employees actually "clocked-in" with the number of hours they were scheduled. The process will improve the ability to forecast scheduling requirement. | |
| Math Chart | A guide showing the levels of math used in our profession. Great to share with students. | Excel |
| Order Guide: |
Use as a template to customize your own order guide |
Excel |
| Par Sheet | Use as a template to customize your own par sheet | Excel |
| Preventing Foodborne Illness | Guide
to Employee Sanitation from the Alabama Dept. of Public Health |
|
| Restaurant Fact Sheet | Ever get a call from a customer and you want your staff to sing off the same sheet if they answer the phone?. This form helps your staff answer frequently asked questions about your restaurant. | |
| Schedule Request Form | Use as is or customize to create your own. Calculates automatically. Several versions | |
| Seating Chart Template | Mix and match the shapes and numbers to create your own customized seating chart. | Word95 |
| Sexual Harassment Brochure / CA, | Sexual harassment brochure organized by state. Required in some states. | |
| Temperature Control | Temperature
Control Chart from the Alabama Dept. of Public Health |
|
| Temperature Log | Temperature log that can be modifies to your facility needs | |