Suggested catering.

The main customers in university towns are mainly college students, and it is recommended to control the cost and management of low price and high volume of the way to do catering is the most attractive to college students.

Focus on cost control and management:

When it comes to finance, we will think of bookkeeping, accounting, when it comes to restaurant financial management, we will likewise think of that is the Department of Accounting and Finance, and other departments have nothing to do. The modern restaurant financial management is the core of the hotel business management. Any one department, any one person and financial management of the relationship that involves every aspect of the flow of funds to the hotel, from procurement to processing, to sales, to the return of funds, and then to procurement, are permeated with financial management.

At present, the restaurant industry's financial institutions are generally set up how? There are probably those parts of the composition?

For the catering industry's financial institutions, generally according to the size of the enterprise, level and internal management needs to develop, there is no fixed pattern. Most of the catering enterprises of the Ministry of Finance *** by five parts: accounting, auditing, cashier, procurement and supply (warehouse), the CFO directly in charge of the Ministry of Finance and its procurement, supply; Finance Department by the general manager directly under the leadership of the General Manager

This shows that in the catering enterprises in the Ministry of Finance set up the organization determines the special status of the Ministry of Finance. The benefits of such a set of institutions in? What should be noted?

The benefits of such a setup are mainly the following:

First, you can establish the appropriate functional institutions and organizational systems to coordinate the daily work of managers; is conducive to saving and mobilizing manpower, material and financial resources; unified control and mobilization, to accelerate the turnover of funds to ensure that the accounting work is carried out smoothly to give full play to the "reflection and supervision" function of finance and accounting. Reflect and supervise" function. So that our financial management work in all aspects can be linked to the economic body to achieve the orderly operation of the market economic environment to deal with the non-determinism. The financial department set up cost control department and cost manager, directly under the financial manager or financial director management, for the whole hotel cost control, gross margin adjustment, cost accounting, reasonable inventory adjustment, etc., can play a decisive role. Cost manager and jurisdiction of food controllers, beverages, tobacco and alcohol controllers, materials and supplies controllers, so that they are in charge of their own projects, each in its own way, each responsible for the formation of layers of gatekeepers, conducive to the control of the hotel's total cost. Cost Control Department's scope of work is cost accounting, especially food and beverage cost accounting (general hotel are configured 2-3 staff). By convention . Catering Department of each restaurant menu for each dish, there must be a standard costing sheet, which is a huge workload and very tedious and delicate work (also known as the menu project), all the raw materials for each dish, auxiliary ingredients of the portion, the unit price must be accounted for and recorded. This work is completed by the Department of Cost Control and chef *** with the completion of the "standard menu formula" is the daily operation of each restaurant chef samples and "bible", the main menu after the trial production of the whole plate, but also to take pictures of the sample. Formation of menu database, cost control department should be based on costing and control, found that there are abnormal cost signals. Have to the chef to put forward to the duty of the police. With the cooperation of the cost control department, the catering department can complete the department's target profit in every month. Imagine if there is no cost control, food and beverage department work will lack of rational guidance and can only "follow the feeling".

Second, the Purchasing Department and warehouse directly under the Ministry of Finance, easy to understand the business, market conditions, reduce operating costs, to prevent the abuse of funds and backlog of materials. Advantages are mainly the following aspects: 1, in favor of hotel procurement cost control. Hotel procurement price how to determine the level of direct impact on the cost. In large hotels to determine the cost of procurement is generally determined by the Ministry of Purchasing and Finance Department **** with the staff sent to investigate and confirm that any one of the "Purchase Request Form" must be fully investigated, the implementation of the comparison of three, and finally by the Chief Financial Officer to decide on the procurement of food raw materials and goods, because of its prices change frequently with the seasons, it must be catering by the Ministry of Food and Beverage, Cost Control Department, Purchasing Department *** with the staff to conduct market research, according to the results of the survey, deducting a certain amount of wholesale and retail price differentials, and finally determine the purchase price. Purchasing price will not be by the purchasing department and suppliers to say. 2, in favor of regulating the cost rate. Catering Department cost rate of high and low how to change with the Purchasing Department purchase price is closely related, if the catering cost rate anomaly occurs, the financial sector can take immediate action to reduce the procurement of varieties and quality, so as to adjust to the appropriate price and cost rate. 3, the Purchasing Department directly under the Ministry of Finance in addition to the Ministry of Finance is conducive to understanding the price quotations, timely monitoring and cost reduction, is also conducive to avoiding departmental decentralization, each other to pull the wool over each other.

Thirdly, the Procurement Department is directly under the Finance Department.

Third, the restaurant and other cash registers managed by the Ministry of Finance, cashiers do not directly contact with customers; through the medium of the waiter, to avoid loopholes and errors between the cashier, guests, waiters, but also to facilitate the mutual supervision and control of food and beverage costs and revenues.

Fourth, the total cashier centralized management of hotel funds. Finance Department of cash on hand (including bank deposits) requirements must be a daily inventory, and submit to the CFO "daily cash flow statement". The inventory of cash is conducted by the daily audit (audit), the purpose is to ensure the safety of cash on hand and the rational use of cash. As a rule, the monthly finance department must prepare the cash flow plan and supplier payment plan on schedule, and report the payment status to the general manager. To ensure that the cash flow according to the prescribed plan to ensure the normal operation of the hotel. Hotel cash payment procedures are also very strict, each cash payment should be made by the department manager, the supervisor, the financial manager, the financial director and the general manager of the signing of the consent, the general manager of the expenditure, the financial director after the approval of the higher level of the supervisor to be reported for approval. The administrative and business departments are not authorized to external direct procurement of goods, must be through the "procurement application form" a channel, according to the provisions of the approval at each level, the centralized purchasing business by the Procurement Department, by the Ministry of Finance of the goods inspection, business use of the department after receipt of the goods, the procurement costs can be spent.