2. IDENTIFY THE AUDIT FIRM
* Name of the Company & License
CLASSIFY THE NATURE OF BUSINESS
Example: *Food outlet
*QSR
*Restaurant
*Central Kitchen etc.,
COVER THE LOCATION
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
3. CREATE AN AUDIT PLAN
* Random Audit (or)
* GAP Audit
Random Audit : This is the audit structure applied for system
existing company who follows the planned process and procedure at
their day to day operation.
GAP Audit : This is applicable for the firm who is new and
growing stage company which feels to systemize their operational
procedure.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
5. CREATE AN AUDIT CHECK LIST
Audit check list should have below mentioned criteria :
• Should cover internal and external area of the restaurant.
• Equipment of the Food court
• Dinning area of the outlet
• Wash room
• Kitchen area
• Store room
• Sales Counter
• Wall, Floor, Celling and Furniture
• Signage, Billing equipment and Documents.
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
6. WHAT NEED TO BE OBSERVED
OBSERVATION ON EXTERNAL AREA OF THE RESTAURANT
• Building structure
• Elevation and ambience
• Electricity line
• Water line
• Sewage line
• Entrance
• Doors, Windows, Ventilation and lightings
• Parking area
• Signage
• Waste disposal Area
• Loading area
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
7. WHAT NEED TO BE OBSERVED
OBSERVATION ON DINNING AREA OF THE RESTAURANT
• Furniture and Seating arrangements
• Side board
• Linen
• Cutlery/crockery/Glassware
• Lighting / A/C
• Ventilation
• Floor condition
• Entrance / Exit area
• Checklist
• Fire extinguishers
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
8. WHAT NEED TO BE OBSERVED
OBSERVATION ON SALES AREA / DISPLAY COUNTER OF THE
RESTAURANT
• POS
• Display counter
• Product lable
• Electronic equipment
• Checklist for equipment
• Complaint Register
• Feedback register
• Action plan
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
9. CUSTOMER RELATIONSHIP MANAGEMENT
• Interaction Method with client
• Order taking procedure
• Greeting
• Pleasing
• Thank you
• Feed back
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
10. FOOD WASTE MANAGEMENT
• Waste disposal procedure
• Waste bin
• Solid waste
• Monthly waste analysis
• Color coding garbage bag
• Waste bin handling procedure
• Checklist of waste
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER