【正文】 60。mustbemaintainedabovethestandardmustbeabletoacplishthereceptionservice,maintainuninterruptedoperation,economicandreasonable.thestorage,thestorageofrawmaterialsHotpotcannotbetoomuch,otherwiseitwillcauseabacklogandwaste,therefore,Hotpotshopmustcontrolthestorageofinvestment,ensurethereasonablereservequota.guidanceofrawmaterialpurchaseandsale,tobeintheprocessofstorage,atanytimetounderstandtheconsumptionofrawmaterials,andaccordingtotheactualsituationpromptlyproposedprocurementadviceorremendations,tosupplementtheupdatedmaterial,andtimelyprocessingofrawmaterialsinventoryretention.inventoryshortagesdamaged,itsprimarytaskistoensurethesafetyandhealthoftherawmaterialinventory.Andmaintenanceof5,dailycare,shallpreparerawpartitionstorage,numbering,executingFoodSanitationLaw,adheretotheisolationsystem,masterthetemperatureandhumidity,strengthenprotectiontoraise,doagoodjobcleaningandpestcontrol,microbialinvasion,establishaccountcard,takestockoftheregularworkoffiveaspects.databasemanagement,foodrawmaterialsdatabasemanagementtoeffectivelydothefollowing。oneistoinsistonticketdeliverywarehousing,twoistoinsistonfirstinfirstout,perishableperishablefirstout,closetothevalidityofthefirstout,damagedhungrynot。threefirstaprincipleK) finance analys：a) Principal financial assumptions Initial costs are as follows: Space rental fee (30,000), food hygiene licenses and other documents to apply for a fee (600), site of the cost (5000), kitchen appliances, purchase costs (1000) infrastructure costs (5000)。 　Operational phase costs include:Salaries, purchasing costs, space rental fees, taxes, hydro fuel charges, fixed assets, depreciation charges, expenses, and other miscellaneous. Daily operating budget analysis and financial planning and analysis： According to the investigation, but preliminary to determine market capacity and roughly estimate a total daily turnover of about 1500 Yuan, yielding 30%, gross profit of 500 Yuan. Which can calculate the payback period is about one month. 　　b） Financial report and the schedule (slightly)L）And risk expected And management risk Catering is a technology content relative lower of industry, but it needs strictly of management to won consumers of trust, for most China selfgovernance of restaurant for most exists with internal management loose, service personnel quality lower, how established modern enterprise system, sound enterprise operating mechanism strengthened enterprise internal management relationship with enterprise of born and save, into and defeated. Market risk market is constantly changing So we have to take into account market risks, there are several specific risks: risks at the project development stage, the market may appear similar on the restaurant39。s opening. Risk of production phases of the project, if the project has been put into production, but did not produce marketable products, the project may not have sufficient capacity to cover production costs and debt. Risk of production and operation phases of the project, after the launch of the benefit depends on the sales of their products on the market and others, and for the purpose of this phase of the project, the biggest sources of market risk and the risk of market petition in the restaurant industry, if the project is good production efficiency is likely to bring a similar project was born, thereby increasing the petitive pressures of this project. 3 、Risks the restaurant39。s main raw materialRaw material resources mainly to vegetable, meat, mushrooms, in hot and humid environment is not conducive to saving insurance, on the procurement of raw materials storage therefore requires specialized equipment and technology investments, which is conducive to purchase fresh, natural and pollutionfree food.