Professional Documents
Culture Documents
PRODUCTION REPORT
IN
OUT
COST
SELL
PRICE
PRICE
LUNCH
L
0
APPROVED BY :_________N. SINAY
MN
BAL
IN
OUT
DINNER
BAL
IN
OUT BAL
0
PREPARED BY : J. DESCALZOTA
CTION REPORT
MIDNIGHT
IN
TOTAL
L.O. E.M.
BAL
L.O. E.M
BAL
M.N.
L.O
E.M
BAL
VARIANCE REPORT
ITEMS
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
QTY
PROD YIELD
AMT
QTY
COUNTER YIELD
AMT
QTY
QTY
PROD. VS COUNTER
AMT
QTY
DATE
4-Feb
DAY MONDAY
PROD. VS COUNTER
L.O
AMT
QTY
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
E.M.
AMT
QTY
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
SPOILAGE
AMT
QTY
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
AMT
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
CASHIER
VARIANCE
Branch ______________
LUNCH
DISHES
Calc Allocation
Qty. of servings
Varaiance
Qty. of servings
produced
of 1 and 2
produced
1
minus
3
equals
LO/Carry over
from lunch
DINNER
Addl servings
produced
5
plus
Total avail.
LO/carry over
servings
from dinner
7
equals
Addl servings
produced
8
plus
Preparedand endorse
Total ser-
Unsold
vings sold
LO
midnight
10
11
equals
Time :__________
Day shift Dining supervisor
Received by :
Night shift Production Supv
SUMMARY
servings
Received dishes by
Day shift Prodn, supervisor
Noted by : _________________
Outlet Manager
MIDNIGHT
___________________________
Night shift Dining supervisor
Time :__________
12
Unaccoun
Spoilage
ted losses
or variance
13
14
15
ITEMS
PREPARED BY :___________________________
AM SUPERVISOR
LUNCH
PROD
ADD RECIPE
MIDNIGHT
PROD CARRY OVER ADD SPOILAGE
PREPARED BY :___________________________
PM SUPERVISOR