First, establish the raw material procurement plan and approval process. 1. Managers should make periodic raw material procurement plans and refine the approval process according to the operating characteristics of catering. If raw materials enter the kitchen directly every day, the purchasing quantity of raw materials for the next day should be made according to the operation situation of the day and the existing storage capacity of the warehouse, and the executive chef should check and audit it. Important raw materials, such as giant salamander, swallows, wings and abalone, should be subject to secondary control, which should be declared by the chef and approved by the club manager. Reduce unplanned purchases. Unplanned large items must be submitted to the general manager for approval. 2. Establish a strict system of regular inquiry and quotation. At present, most of the raw materials that go directly into the kitchen in our clubhouse are priced at 10, and the ten-day price and monthly price system are implemented for varieties with relatively stable daily prices. The food and beverage department shall establish a regular market inquiry system and strictly implement it. Keep abreast of market price changes. At the same time, you can also find seasonal dishes and enrich the variety of food and beverage. Prepare standard market orders. In order to make the specifications of all kinds of food raw materials meet the market supply and meet the needs of kitchen production, kitchen managers must strictly prepare the purchase list of their own enterprises. There are many varieties and specifications of food raw materials, and the market forms are different. Therefore, the procurement specification of this enterprise, that is, the raw material specification, must be formulated according to its own business scope as the standard and acceptance basis for suppliers and inspectors. 3. Acceptance link-strictly control the purchase. The purpose of acceptance control is to inspect the purchased raw materials according to the quality standard of food raw materials formulated by the club itself, check whether the price and quantity of the purchased raw materials are consistent with the quotation and order, and send the received raw materials to the warehouse or kitchen in time. Therefore, acceptance control is the first step to put this raw material into the kitchen and warehouse. Establish clear acceptance criteria. The executive chef of the clubhouse shall formulate the raw material standards suitable for the market and meeting the cooking requirements according to the menu of the clubhouse. For raw materials that directly enter the kitchen, the kitchen inspector is required to check the quantity and quality standards of raw materials, as well as purchase orders and quotations every day. Resolutely return the raw materials with poor quality and exceeding the predetermined amount to ensure the quality and reasonable quantity of raw materials flowing into the kitchen. Implement the system of responsible person for acceptance. Full-time inspectors should be responsible for the acceptance work. Inspectors should have rich knowledge of raw materials, know how to cook, understand raw materials and be good at identification. In the selection of acceptance personnel, it is required to have good professional ethics, honesty, shrewdness, meticulousness and fairness. Inspectors should do "three don't accept": don't accept goods with excessive purchase, poor quality and inconsistent specifications; Do not accept items purchased without approval; If the price and quantity are inconsistent with the purchase order, it will not be accepted. Daily acceptance shall be attended by personnel of the Food and Beverage Department. After the inspection, the inspector should fill in the acceptance form. If quality problems are found later, the first responsible person should bear the responsibility. The identification of valuable raw materials shall be managed by special personnel. For some valuables, a labeling system should be established and managed by warehouse personnel. Such as giant salamander, swallow, abalone, etc. , not only have a kilo, but also record the quantity and control the quantity and weight. For some valuable seafood, such as lobster, it is also required to record only a small amount for financial accounting and control. Records of acceptance results. Require the purchasing acceptance personnel to fill in the "Daily Report of Purchasing Acceptance" every day to record the supply of raw materials. 4. Inventory link-effectively reducing inventory cost The purpose of inventory control is to ensure the operation of the clubhouse with the lowest inventory through scientific inventory management measures. Its purpose is to reduce inventory and increase cash flow. Improve the regular inventory system. The food and beverage department should regularly check the secondary warehouses. 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. Ensure the normal operation of the business with the lowest amount of funds. Strictly control the inventory of purchased materials. Check the inventory items (especially those in the refrigerator and freezer) every day, replenish the insufficient items 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 in the secondary kitchen controls the inventory every day, and the principle of first-in first-out raw materials is implemented to ensure the quality of raw materials. 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. 5. Do a good job in 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 club's financial management system, and so on. For some expensive drinks, you can use the method of "changing bottles for bottles" to control them. 6. Shelf life management. 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. 7. Establish a strict loss reporting system. 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. 8. Key points of 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. When doing inventory, the first principle is to check 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). Read more related knowledge and return to the list of hotel cost control columns.