1, process management

In the beginning of the hotel construction, we must begin to establish a relatively perfect financial management process. Finance to establish a standardized hotel cost management system as the goal, from the organizational structure of the setup, staffing, job operation process design, financial operation system development, the hotel cost management control system in the form of a root for a comprehensive sorting.

To design the key points such as: hotel approval process design, sub-regional material consumption process, sub-restaurant food and beverage raw material consumption process, liquor department liquor consumption process, etc., for the later hotel cost control to provide a favorable basis.

2, target management

Hotel in conjunction with its own operating characteristics, based on the hotel's key control projects, timely use of target cost management method for timely and effective management, the hotel in the management of manpower costs, energy cost management, food and beverage cost management, the staff restaurant cost management to establish the corresponding target cost management system.

3, project management

The catering restaurant tableware management process for the special design, through the special analysis of the Chinese restaurant tableware management, the actual distribution of tableware for the hotel's Chinese restaurant tableware characteristics, the implementation of the restaurant tableware management pilot management operation process, the development of the hotel catering tableware three-level management system. Specific programs are:

One is the establishment of the three-tier control process program: the first level of control department - Department of Stewardship Department, the second level of control department - the Chinese restaurant team leader, the third level of control department - the team personnel. -The second is the establishment of a three-tier regional responsibility management system first level of responsibility - the Department of Stewardship, the second level of responsibility - the head of each shift in the Chinese restaurant, the third level of responsibility - the person directly responsible for each shift.

4, comprehensive management

Based on the science of cost management, the establishment of a comprehensive cost management system with the participation of all staff, including the whole process of business management, and to bring together the wisdom of all staff to play the initiative of all staff, so that all staff of all departments to independently improve the continuous reduction of costs, so that the management level and the staff of all departments with the consistency of the reduction of costs, and to seek the lowest-cost state, to carry out business management and organizational operations. Management and organizational operations.

5, procurement management

Hotel procurement management is the first part of the hotel cost control, any enterprise must know the need to control the procurement function. A realization of operating income of more than 100 million yuan of hotels, purchasing costs accounted for nearly 40% of hotel sales, the annual hotel purchasing cost of more than 40 million yuan, if the procurement cost control in place, it will be in the quality of the product, the cost advantage of the better strength.

Centered around the hotel's procurement function, the hotel set out to establish a series of procurement management system, the hotel has introduced a procurement bidding system, the market inquiry system, pricing system, quality tracking and analysis system, supplier management system.

Expanded Information:

In the larger hotels, you can establish the level of library management mode. To the hotel room service level library management system as an example:

1, room service level library has specialized staffing, by its through the valid receipt to the general warehouse to receive all kinds of items and through the hotel financial inventory system name inventory, room service level library in the unified accounting.

2, housekeeping department of each region to open the collaterals when used and confirmed by the signature of the effective personnel, office supplies need to be above the department manager level, floor consumables need to be above the level of the corresponding regional director, the main desk need to be above the level of the regional director, and other items need to be above the level of the regional director of the signature of the effective personnel.

3, the second library at the beginning of the month will be based on the previous month's usage as a reference to the warehouse to receive the month's usage, try to achieve zero inventory at the end of the month.

4, for cotton fabrics, glassware is managed through the manual docket, each month must provide the Ministry of Finance a fact sheet, in which the reported loss, customer compensation, employee compensation, signing exemptions, etc. There must be effective procedures, complete vouchers attached to the fact sheet. The glassware and other items to set the appropriate standards for the end of life.

5, for the PA group's detergents also used the old bottle for a new bottle of the method of management. Through the establishment of the secondary library of the housekeeping, the cost management process of the housekeeping department is clear, links, points in place, accounting is more reasonable, more accurate, and at the same time, instant and effective control of the department's operating costs, enhance the overall ability to control the cost of the housekeeping.

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