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4.
Cash purchase is allowed as long as there is prior approval from financial
controller or chief accounting and it’s depend on cash float budgeted for
purchasing. There are procedures for bath cash float and cash advance and it
should be acknowledged by financial controller or chief accounting.
5.
If there is a recommendation vendor from other department head which
proposed more expensive price upon purchasing price comparison, therefore
should be attached with a form which we called it as a preferred form.
Purchasing manager will issue the purchase order to recommended vendor
which mentioned on the preferred form as long as get approval form financial
controller and general manager.
6.
Monthly price comparison for fruits and vegetables should be implemented
and copies of it should be given to executive chef, cost control, receiving and
financial controller of chief accounting.
7.
Regular price comparison for beef, fish, processed meat or fish, poultry,
groceries should be implemented (could be weekly, bi weekly, monthly depend
on period agreed by both parties).
8.
Daily market list should be prepared through computer system (VHP),
manual daily market list is not recommended.
9.
Daily market list should approved by executive chef, cost controller,
purchasing manager and financial controller or chief accounting.
10. To emphasize in processing every purchase request form or requisitions on
priority scale.
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