1. raw materials: basic raw materials for various production in catering industry, such as fish, meat, vegetables, dried seasonings, etc.
2. Inventory goods: cigarettes, drinks, paper towels and other goods stored in warehouses and water bars for sale;
3. Materials and supplies: disposable tableware, slippers and other disposable consumables and business auxiliary equipment (excluding fixed assets);
4. Fuel: refers to all kinds of fuels required for the normal operation and maintenance of hotel equipment.
The main problem is how to control the reserve of hotel inventory;
How to formulate the procurement system; How to collect;
Solution: 1, give full play to the control role of the custodian. Material storage personnel should determine the appropriate inventory time according to the usage rules of various items, and determine the purchase time and quantity according to the quality of inventory. 2, the buyer in strict accordance with the established quantity, specifications, varieties of procurement. Because the quantity to be purchased is too large or does not meet the use requirements, Dujiangyan City will cause the inventory to exceed the specified quantity and form a backlog. 3. Users should not easily change the specifications and varieties of the articles used, whether they are articles or food raw materials. Dujiangyan city can't change specifications frequently, which will lead to the goods with raw material specifications and varieties staying in the warehouse.
On the one hand, inflation increases the cost of inventory storage, on the other hand, it also increases the price of purchased goods, which should be analyzed from two aspects.