The purpose of inventory control is to reduce inventory, increase cash flow and ensure the hotel to operate with the lowest inventory through scientific inventory management measures.
Excessive hotel inventory will increase the warehouse area and storage cost, thus increasing the product cost, which will not only cause a lot of idle enterprise resources, but also occupy a lot of working capital, affecting the time value and opportunity income of funds. Low inventory will cause insufficient supply of raw materials and other items, affect normal production processes, reduce service levels, affect sales profits and corporate reputation, shorten procurement intervals, increase the number of times and increase production costs. Therefore, hotel inventory management is a very important link, and its rationality should be guaranteed.
So, how can we ensure the hotel inventory is reasonable?
Regular inventory
The food and beverage department should make warehouse inventory regularly. Usually do it once every half month. Through the inventory, it is clear which varieties to focus on and which control methods to adopt, such as suspending the purchase, allocating and using, and using out of the warehouse as soon as possible, so as to reduce the occupation of inventory funds, speed up the capital turnover and save costs.
Strictly control inventory
Check the inventory items (especially the items in the refrigerator and freezer) every day, replenish the insufficient raw materials in time, reduce or stop the supply of unsalable items, and avoid the losses caused by the deterioration of raw materials. According to the current business situation, the upper and lower limits of inventory are set reasonably, and the warehouse keeper of the secondary kitchen controls the inventory every day, and the principle of first-in and first-out of raw materials is implemented. For some raw materials and drinks that are unsalable in the off-season, it is necessary to increase the promotion through the front desk in time to avoid the waste caused by expired raw materials.
Delivery management
Distribution control is one of the key points of storage control. The purpose of distribution control is to distribute the specifications and quantity of raw materials to meet the demand according to the business needs, and control the cost from the source. Establish strict warehousing and picking system. The warehouse should set up signature samples, especially valuables should be collected by special personnel. The warehouse manager should register the raw materials in and out, so that he can clearly see the ratio between the daily operation and the quantity of raw materials. To this end: without a requisition, the distributor shall not issue or take the materials; If the picking list is not clear, it will not be issued if the competent leader does not sign it or does not meet the requirements; The quantity and amount do not match, the contents and forms filled in do not meet the requirements of the hotel financial management system, and so on. For some expensive drinks, you can use the method of "changing bottles for bottles" to control them.
Pay attention to the shelf life
Drinks, beverages, cigarettes, etc. There is a certain shelf life in the food and beverage department, and some materials have a short shelf life. All storage must be labeled and certain expectations must be specified. For example, drinks must be treated a few days before the shelf life. Someone complained about a hotel. It turns out that the drinks the guests had for breakfast expired on the same day. Although the hotel didn't lose anything in the end, it left a very bad impression on the guests.
Reduce reported loss
For the deterioration, damage and loss of raw materials, tobacco and alcohol, a strict loss reporting system should be formulated, such as tableware, and a reasonable loss reporting rate should be formulated. Departments that exceed the prescribed limit must analyze and explain the reasons, and be linked to the departmental bonus assessment.
Month-end inventory
Inventory is a meticulous work, which is the basis of all kinds of analysis data. The accuracy of inventory also affects the accuracy of cost. The gross profit margin of a hotel was abnormal in that month. When the company's finance department went to check, it was found that the hotel's catering department only accurately counted the materials in the warehouse, but only estimated the materials in use, which led to a great change in gross profit margin. Therefore, when doing inventory, the first principle is to reconcile the physical objects first; Secondly, the number of raw materials in the warehouse needs to be counted, and the number of food raw materials in use needs to be carefully counted; The third is to store stored drinks and drinks in use (such as used and unused quantities when opening a bottle).