At the beginning of hotel preparation, it is necessary to establish a relatively perfect financial management process. Finance should aim at establishing a standardized hotel cost management system, and comprehensively sort out the hotel cost management control system in the form of roots from the aspects of organizational structure setting, staffing, post operation process design and financial operation system formulation.
It is necessary to design various key points, such as hotel approval process design, sub-regional material collection process, sub-restaurant catering raw material collection process, and wine collection process of wine department. So as to provide a favorable basis for the later hotel cost control.
2. Management by objectives
According to the key control projects of the hotel, the hotel adopts the target cost management method in time and effectively, and establishes the corresponding target cost management system in the aspects of human cost management, energy cost management, catering cost management and staff canteen cost management.
3. Project management
The tableware management process of Chinese restaurant is specially designed. Through the special analysis of tableware management in Chinese restaurants, according to the actual distribution characteristics of tableware in Chinese restaurants in hotels, the pilot management operation process of tableware management in restaurants was implemented, and the three-level management system of hotel tableware was formulated. The specific scheme is as follows:
First, establish a three-level control process plan: the first-level control department-the department steward department, the second-level control department-the heads of Chinese restaurant teams, and the third-level control department-the staff of each team; The second is to establish a three-level regional responsibility management system: the first-level responsible person-the department in charge, the second-level responsible person-the head of each team in the Chinese restaurant, and the third-level responsible person-the direct head of each team.
4. Overall management
Based on the scientific nature of cost management, we should establish a comprehensive cost management system involving the whole process of operation and management, gather the wisdom of all employees, give full play to their initiative, make all employees in various departments improve independently, continuously reduce costs, make management and employees in various departments have the consistency of reducing costs, and seek to conduct operation and management at the lowest cost.
5. Procurement management
Hotel procurement management is the primary link of hotel cost control, and any enterprise must understand the necessity of controlling procurement function. For a hotel with an operating income of over 100 million yuan, the purchase cost accounts for nearly 40% of the hotel sales, and the annual hotel purchase cost is more than 40 million yuan. If the procurement cost is controlled in place, it will show good strength in product quality and cost advantage.
Focusing on the purchasing function of the hotel, the hotel has set out to establish a series of purchasing management systems, including purchasing bidding system, market inquiry system, price comparison system, quality tracking analysis system and supplier management system.
Extended data:
In large hotels, the management mode of hierarchical library can be established. Take the hotel room service secondary warehouse management system as an example;
1. There is a special person in the room service secondary warehouse to collect all kinds of items from the main warehouse through the effective picking list, and make unified accounting in the room service secondary warehouse through the name inventory of the hotel financial inventory system.
2. The requisition should be opened in every area of the housekeeping department and signed by an effective person. Office supplies are above department manager level, floor consumables are above corresponding regional supervisor level, main desk is above regional supervisor level, and other items are signed by personnel above regional supervisor level.
3. At the beginning of the month, the secondary warehouse will take the usage of the previous month as the reference of the general warehouse, collect the usage of the current month, and try to achieve zero inventory at the end of the month.
4. Cotton goods and glassware shall be subject to manual audit management, and a situation sheet must be provided to the finance department every month. The situation sheet must be accompanied by valid and complete vouchers for loss reporting, customer compensation, employee compensation and visa exemption. Set corresponding scrapping standards for glassware and other items.
5. For PA Group, the old bottles are replaced by new ones to manage the collection of washing products. Through the establishment of the second-level library of house service, the cost management process of house service department is clear, the links and key points are in place, and the accounting is more reasonable and accurate. At the same time, the department's operating costs are immediately and effectively controlled, which improves the overall domestic service cost control ability.
References:
Cost Control-Baidu Encyclopedia