The document outlines a restaurant audit procedure created by Sasikumar Natarajan, detailing the classification of businesses, creation of audit plans, and specific observation criteria across various areas of the restaurant such as dining, sales, and waste management. It includes methodologies for random and gap audits, necessary tools, and an audit checklist covering all critical aspects of restaurant operations. The procedure emphasizes customer relationship management and food waste management strategies.

1. RESTAURANT
AUDIT
PROCEDURE
SASIKUMAR NATARAJAN

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

4. FIX THE AUDIT TOOL
Date
DD/MM/YEAR - (1 DAY)
MODE:
• SURPRISE VISIT
• PHYSICAL VERIFICATION
• INTRACTION & DISCUSSION
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

11. SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER
SAMPLE AUDIT REPORT

12. RESTAURANT AUDIT PROCEDURE
THANK YOU
SASIKUMAR NATARAJAN - EDUCATIONALIST & HOSPITALITY TRAINER