Company Policies and Procedures

1.

InventoryOrdering- Step 1. Someone assigned by COO makes accurate account of what is needed
to order and for a certain amount of operating days. Step 2. Ordering inventory through
Sysco will require purchasing by Friday at noon as necessary to what is needed. Step 3.
Ordering food from other distributors will be on a needed basis.
Receiving- Step 1. The same person who orders the inventory will delegate to a team
member to receive the order. Step 2. Food needs to be analyzed and immediate put into
proper refrigerator, freezer, etc. to ensure it stays good.
Counting- Step 1. When receiving order, make sure that what is received is what was
placed on order by counting to make sure. Step 2. By end of business day on Thursdays,
someone from the operating team needs to create an account of needed supplies for
inventory that will be needed.
Reporting Discrepancies- Step 1. Team member who received the shipment will be
responsible for reporting discrepancies based on what we said we needed, compared to
what was actually received. Step 2. If discrepancies are found contact the CEO and
additional foods will need to be purchased.
Managing- Step 1. Operations will determine how inventory will be managed based on
the FIFO method.
Checking Out- Step 1. Operations will also need to record on a clipboard for a check
in/check out sheet to log the foods taken from inventory. Step 2. Clipboard will be used
to transfer data to excel spreadsheet of inventories.
Selling- Step 1. A spreadsheet will be made for sales, which will be linked to the IPad to
show how much was sold and is now gone from inventory.
Delivering and Customer Returns- Step 1. Food given back for any reason will need to
be thrown away and not reused in any circumstance.
Liquidating Inventory- Step 1. Liquidating Inventory will have potential discounts for
last few weeks of company business to ensure that we get as much food out as possible.
Enforcement- Step 1. The COO will be in charge of making sure that these processes are
being enforced and that inventory is being accurately watched.

2.

CashHandling Cash Receipts- Step 1. Handling cash receipts will be done by person that is
in control of the register for that shift. Step 2. A lockbox will be required for cash
receipts immediately after purchase. Step 3. Attach two copies of the receipt, original and
a copy and give to Brother Andrews TA. Step 4. Fill out Receipt Form with required
signatures and turn it in to TAs office.
Keeping Track of Cash on Hand- Step 1. Keeping track of Cash on hand, the person in
charge of the register for that shift will need to make a beginning cash balance at
beginning of shift and will immediately put cash into lockbox/register after sale. Step 2.
You may never use the cash in the cash box to pay for anything. Step 3. A designated

person will have log box at home while another will count money in box before it is
given.
Record Keeping- Step 1. Record keeping will be the manager on shift will keep track of
inflows/outflows based on beginning and ending cash balance. Step 2. Appropriate
Balance Sheets, Income Statement, and Cash Flow analysis will be given to group by
accountant on a regular basis.
Holding Cash Overnight- Step 1. If Kimball building is closed before end of business
operation, a designated person will be in charge of keeping the lock box safe with cash
inside. A different person will always count the amount of money in the box before it is
given.
Depositing Cash- Step 1. At end of business hours, $50.00 of different bills will always
be left in the cash box. Step 2. Rest of remaining cash will be deposited at the BYU-I
cashiers window accompanied with deposit slip form.

3. Customer TransactionsDELIVERY- Step 1. Customer needs to understand that if they paid with card, they
would need to give the card number over the phone or they also have the option to pay
with cash.
Payment- 1. Company can only accept credits cards on the IPad system. Payment will
have both options of cash and check. Checks need to be stamped by Brother Andrews TA.
Also available is credit/debit cards but no I-Cards.
Receipts- Receipts will be available only on request of customer.
Refunds- If refunds are to be given, no cash refunds will be acceptable. Step 1. If refund
is for student we must fill out student reimbursement form. If refund is not for student,
fill out check request form. Step 2. Refunds are only given if customer is unsatisfied with
their purchase.
Record Keeping- Step 1. Record keeping through these transactions will be available on
IPad and will be given to Finance Accountant for financial purposes.
4. EquipmentPurchase/Rent- Step 1. If Equipment must be purchased/rented, a notice needs to be
given to the CFO for financial approval.
Storage- Step 1. Equipment will be stored at Emmas kitchen and will remain there
unless needed to transport only to the Kimball.
Set Up- Step 1. Each day before business hours begin, person on shift will set up
equipment/prepare food for the day. Make sure you leave it cleaner than you found it.
Repairs/Replacement- Step 1. If equipment needs to be repaired or replaced, the
financial team will work with the operating team to research purchasing new equipment.
Keep Track/Care of Equipment- Step 1. Keep great care of equipment during and end
of each shift, monitor work stations to keep clean and in good condition.