With the rising price index, the operating cost of hotels is under increasing pressure, and the inventory belonging to the hotel's current assets highlights its side as working capital, that is to say, the negative impact of the funds occupied by inventory is increasingly highlighted, and the ability to realize cash is reduced due to the particularity of the hotel industry, so the importance of inventory management is increasingly prominent. The quality of inventory management not only directly affects the amount of funds occupied, the amount of inventory costs, but also directly causes the waste of resources. Inventory is divided into in-transit inventory and inventory in the warehouse. As a service enterprise, hotels mainly reflect the inventory in the financial accounts, so the contents mentioned in this paper also refer to the inventory in the warehouse. This paper mainly expounds the hotel inventory management from three aspects: the characteristics of hotel inventory, the organization of inventory management and the main points of hotel inventory management, and studies how to carry out scientific inventory management, so as to avoid the waste and idleness of resources and reduce the occupation of hotel funds while ensuring the safe operation of the hotel. See the following for details. First, the characteristics of hotel inventory The inventory of manufacturing enterprises is relatively fixed, which is determined by products and sales. The research and development period of products is relatively long, and the products will not change for a period of time. As long as the products do not change, there will be no new inventory, while hotels are different, mainly because there are many changes in the operation of hotels on the basis of normal operation, and the operating products may be adjusted at any time, such as dishes. As a result, the hotel inventory is more variable and uncontrollable in variety and quantity, as follows: 1. There are many kinds of inventory and it is not fixed, which is caused by the richness of hotel products, and the products are often adjusted, such as dishes. The hotel will introduce new dishes every once in a while, and naturally it will need to buy new food raw materials and tableware. 2. Uncertainty of inventory quantity Although the hotel also has reservation management, it is difficult to predict the demand of many goods in advance, especially in the aspect of catering raw materials. Therefore, the order of catering raw materials is often operated one or two days in advance, just to reduce the waste caused by uncertainty. 3. The timeliness of inventory is strong. The hotel inventory, such as catering raw materials and condiments, has a strong timeliness, and it will be wasted if it exceeds the validity period, which requires the hotel inventory forecast to be more accurate. Second, the organization of hotel inventory management The characteristics of hotel inventory determine that hotel inventory management is a very detailed and complicated management work, which also requires matching organizations and professional personnel to carry out special management, otherwise it will inevitably lead to a series of management problems. From the point of view of warehouse setting, it can be divided into a first-class warehouse and a second-class warehouse. The first-class warehouse is mainly responsible for the overall goods in and out of the hotel, which can be called the general warehouse, while the second-class warehouse is set up to facilitate the operation of the user department and improve work efficiency. The specific setting can be adjusted according to the scale of the hotel (this paper mainly sets it according to the hotel with more than 311 rooms). From the organizational point of view, the general department responsible for hotel inventory management is the finance department, which is mainly responsible for the daily management of the first-class library, while the second-class library is mainly managed by the corresponding user departments. For example, the catering department assigns special personnel to manage the second-class library. See the following table for details: As can be seen from the above table, there are not many items in the hotel's first-class warehouse, and the finance department is more responsible for the management of warehousing. Except for a few items that need to be placed in the first-class warehouse, most of them transfer the goods to the second-class warehouse. Due to the transfer of the placement location, the finance department should not only manage the warehousing of all goods, but also supervise the management of the second-class warehouse and make regular inventory to avoid management loopholes. Second, the main points of hotel inventory management When it comes to hotel inventory management, we have to talk about the links of hotel inventory management first. The main point of inventory management is to control all links well. Specifically, the links of inventory management mainly include the determination of order quantity, the operation of entering and leaving the warehouse and the disposal of idle items. Next, how to do a good job in inventory management is expounded for these links. 1. The accuracy of the forecast of order quantity is directly related to the rationality of inventory management and the rational use of hotel funds, so the forecast of order quantity is the most basic and primary work in inventory management. Due to the variety and timeliness of hotel goods, the prediction of hotel order quantity is correspondingly more complicated. From the way of ordering, there are two orders: quantitative order and regular order, but in the actual operation of the hotel, they are often combined. Next, the author gives examples for several main goods. (1) Standing customer printed matter, room consumables, etc.: The consumption of these goods is mainly related to the business situation. For example, the forecast of room consumables is based on the forecast of room occupancy rate, and generally the goods quantity will be ordered for three months, and appropriate adjustments will be made according to the inventory situation (for example, the actual usage is lower than the purchase quantity of the previous batch, so the order quantity of the next batch will be appropriately reduced on the basis of the forecast. The example is as follows: a hotel has 111 rooms, each room is equipped with 2 toothbrushes, and the predicted occupancy rate for the next three months is 31%, 31% and 41% respectively. It is estimated that there are still 51 toothbrushes left in the warehouse after they are shipped to the hotel (the delivery cycle of the goods should be considered for the 51 toothbrushes here, and the consumption during the delivery cycle should be deducted, not the inventory at the time of ordering). Then the purchase quantity of toothbrushes in this batch is Q = 111 * (31%+31%+41%) * 2 * (1+11%)-51 = 171 (11% in the formula is the error rate set by the hotel itself to avoid the shortage of toothbrushes after the operation exceeds expectations, and this figure can be set by each hotel according to the error rate of its own hotel operation forecast); (2) Standing printed matter, office supplies, etc.: These standing supplies hotels can set a safety stock (i.e., minimum stock and maximum stock) according to their daily usage. When the stock is about to fall below the minimum stock, the warehouse needs to make a purchase order (the purchase quantity plus the stock shall not exceed the maximum stock). Therefore, the key to the accuracy of this kind of goods forecast lies in the rationality of setting the minimum stock and the maximum stock, that is, it is necessary to avoid the goods being idle for a long time. Taking up capital and warehouse space, we should also consider the delivery cycle to avoid shortage. The difference between this ordering method and regular ordering is that there is a minimum inventory. Regular ordering is to set a time period, such as ordering every month, but in this paper, it is to order when it is near the minimum order, which can be shown in the following figure. (3) Food raw materials: Due to the strong timeliness of food raw materials, the order of food raw materials is often placed one or several days in advance according to the customer situation of tomorrow or the next few days. The specific number of days in advance should take into account the timeliness of food raw materials, the delivery cycle and the changing law of raw material prices (for example, the price of raw materials will increase during holidays, and the food raw materials with normal timeliness will be stocked in advance to reduce the cost of raw materials). One thing to be reminded here is that the specifications of raw materials for food must be clear when placing an order, because different specifications will not only have price differences, but also affect the quality of dishes and even make them unusable. (4) Tableware: Tableware ordering is relatively complicated, especially in some hotels that have been in business for a long time. First of all, we have to consider the number of meals, the turnover rate, the tableware cleaning time, the tableware breakage rate, etc. At the same time, we have to match the research and development of dishes, and try to reduce the number of over-personalized tableware in the purchase of tableware, which will increase the difficulty of re-purchase, and will also lead to the idleness of this kind of tableware due to the cessation of production of the original dishes. I won't go into details here. (5) Drinks: Ordering is mainly based on the forecast of catering business, and local consumption habits (that is, what kind of drinks are more popular) need to be taken into account, especially the ordering of high-end drinks should be cautious to avoid the occupation of a large amount of funds due to the backlog. At the same time, when ordering drinks, we can comprehensively consider the needs of the catering department and the recreation department for drinks, especially for foreign wine, beer, drinks and other drinks, which can further reduce the forecast error rate. (6) linen: the linen of guest rooms mainly depends on the number of guest rooms, and the basic allocation quantity is determined by considering factors such as occupancy rate, cleaning rate and breakage rate on the basis of the basic allocation quantity. For example, a hotel has 11 standard rooms, and each standard room needs to be equipped with 2 quilt covers, assuming that the daily occupancy rate is 51% and the cleaning rate is 111% (that is, as long as someone stays in each standard room, both quilt covers should be cleaned). Then the number of quilts to be purchased is Q=11*2*(1+51%)*(1+11%)=33 (11% in the formula is set by the hotel itself, mainly to avoid the shortage of supplies due to special events such as the change of occupancy rate or the quilt being damaged by guests). Of course, this is mainly for the first purchase, and the subsequent purchases mainly take into account the change of breakage rate and occupancy rate. Catering linen mainly takes into account the number of meals, attendance rate, cleaning rate, breakage rate and other factors, so I won't go into details here. In addition to the above, the inventory in the equipment warehouse is mainly purchased according to the maintenance arrangement and needs of the equipment department, and some other inventories also have their own requirements. Due to the limited space, it will not be launched here. In short, the forecast of order quantity needs to be targeted according to the characteristics of goods and the needs of business, so as to avoid the waste of resources while ensuring the operation of the hotel. 2. After the goods arrive at the store in time, the person in charge of the first-level warehouse needs to call the user department for acceptance. At the same time, the goods with the second-level warehouse need to be transferred to the second-level warehouse immediately through warehouse transfer processing, and those purchased by other departments need to be immediately billed by the purchasing department as soon as possible to avoid the accumulation of goods in the first-level warehouse. In addition, the inventory goods in the first-level warehouse should be notified regularly, especially the goods that have not been used for more than three months need to be analyzed. If they cannot be used due to the adjustment of management mode or other reasons, they need to be processed to avoid occupying warehouse space. If they are for other reasons, they need to urge the user department to collect them to avoid the waste of resources caused by forgetting. 3. Warehouse management should be scientific. Warehouse management also occupies an important position in inventory management. The quality of warehouse management directly affects the accuracy of order forecast and the timeliness of order time. The following aspects should be paid attention to: (1) The warehouse management system should be complete, such as emergency warehouse opening system, warehousing acceptance system, periodic inventory system, etc. Only under the guarantee of complete system can the normal operation of the warehouse be ensured; (2) The first-in first-out principle should be followed to avoid changes in the quality of inventory goods or idleness due to the adjustment of business model; (3) The management of the secondary warehouse needs to establish a supervision mechanism to ensure the normal operation of the secondary warehouse and avoid the loss of assets; (4) The registration of materials in the warehouse should be standardized, and the goods card should be placed for each material, indicating the change of the quantity in and out of the warehouse every time, so that the accounts are consistent with the facts. (5) The minimum inventory should be paid attention to every day to avoid affecting the normal operation of the hotel due to the delay in ordering time. 4. Be cautious in handling. No matter how well inventory management is done, we must face a problem, that is, the handling of materials, which includes two aspects. One is idle materials, which can no longer be used due to the adjustment of hotel management methods or other reasons. Long-term idleness will only occupy the space of warehouses and reduce the value of idle houses; The other is the materials reported as damaged. Although these materials can no longer be used by guests, there is still some residual value, and there is a risk of repeated loss reporting if they are not well managed, which will lead to the misappropriation or even private occupation of new materials in the hotel. Therefore, the handling of reported damaged materials needs to be standardized and effectively supervised. (1) First of all, a monitoring mechanism and a perfect loss reporting process should be established for the loss reporting treatment of materials. For example, the loss reporting of some machinery and equipment can only be allowed after it is verified by the engineering department to be really invalid or uneconomical to use. Different items are appraised by the corresponding supervision department, and large equipment such as boilers even need to be appraised by an outside company. Of course, the finance department must participate in the supervision of loss reporting in any case, and only after the operation according to the process can the loss reporting conditions be reported. Secondly, the materials reported as damaged should be kept by the finance department, in other words, the finance department must set up a warehouse for reported damaged goods and establish bills; Finally, the financial department needs to deal with the materials reported as damaged irregularly, for example, other departments change them to other uses (such as rags) or sell them in a unified way, and no matter how to deal with them, the procedures need to be complete. (2) The key to the disposal of idle goods lies in the qualification of idle goods, in other words, what kind of goods can be recognized as idle goods. There are mainly the following criteria: for guest goods-due to the adjustment of business model or other factors, some items can no longer meet the needs of hotel management or do not meet the standards for guest management. For example, after the hotel was renamed, the original printed logo did not meet the standards, and a certain tableware could not meet the normal requirements due to a serious shortage of quantity and the suspension of production. Articles for personal use-Some items are no longer used due to the change of abortion or other factors, such as some internal forms can't be used due to the adjustment of format, the stockings of employees are uniformly changed from flesh-colored stockings to black stockings, and the stockings issued by male employees are adjusted to no stockings. The disposal of idle materials must first be applied by the relevant departments, and the qualification of idle materials must be determined through relevant procedures. Once these materials are confirmed as idle materials, they must be handled in time in order not to occupy warehouse space and funds, but they should be handled by the finance department in a unified way, and when the quantity is large, bidding should be adopted to reduce the loss of hotel assets. At the same time, the production of idle products is related to the management ability of managers. When necessary, idle products can be included in the performance appraisal of managers, urging managers to improve their inventory management ability and reduce the production of idle products. Hotel inventory management is a very complicated and important work, and every link needs attention, which requires the cooperation of all departments, not just the affairs of one department of the finance department. Only when the upper management attaches importance to it, the system guarantees and all the staff pay attention to it can inventory management be effectively carried out and truly escort the hotel's operation. What I said above only represents my personal opinion. Please advise me if there is anything wrong.