strengthening the management of catering industry is one of the main purposes to improve the economic benefits of catering industry. On the premise of ensuring service quality, strengthening procurement management in catering industry is conducive to reducing the cost of catering raw materials and is an important link to improve product quality and obtain rich profits.

1. Selection of purchasing personnel

The selection of purchasing personnel is extremely important for the cost control of restaurants. For example, some restaurants have advanced equipment, first-class service and skilled chefs, but the economic benefits are always unsatisfactory. Apart from objective reasons, the important point is that the improper selection of purchasing personnel leads to high quality difference of purchased raw materials, which leads to more waste of raw materials. In addition, the purchasing personnel seize kickbacks, which directly leads to the increase of raw material costs and the decrease of gross profit margin. Therefore, qualified buyers are the premise of doing a good job in purchasing. Experts believe that "the success of a restaurant depends on the level of chefs, and then it is the buyer." The failure of many enterprises is caused by the high cost of purchasing, so many restaurant buyers or purchasing department directors are relatives of the boss or trusted close friends. This is the reason. Some experts have studied it, and a good buyer can save 5% of the cost for enterprises. Therefore, buyers play an extremely important role in catering.

1. Purchasing personnel should have professional ethics

No matter how high the purchasing professional quality is, if they don't have professional ethics, they can't become qualified buyers. He must have the character of honesty, shrewdness and hard work, and put collective interests first in everything. He must not abuse power for personal gain, accept gifts and high-priced purchases, and accept kickbacks. If the enterprise finds that the buyer has bad behavior in the operation, it should immediately transfer from the post.

2. The professional quality that the purchasing staff should have

Although the purchasing staff need not all be chefs, they should at least know the quality characteristics, origin, performance, application, general processing methods and preservation methods of all kinds of raw materials, and they will distinguish the grades of raw materials, especially some high-grade raw materials, such as: bird's nest is the nest of swift, the transparent and hairy ones are the top grade, while the dirty and hairy ones are the bottom grade.

Second, formulate a strict procurement system

Without a strict procurement system, it is impossible to effectively control procurement, and it is also easy to lead to contradictions between the procurement department and the kitchen, and fraud is also easy to occur, resulting in rising costs. Because different enterprises have different scales and modes of operation, their organizational structures and management methods are not the same. Hotels generally have purchasing departments, while small hotels have full-time buyers, but one thing is the same, that is, posts should be clear and responsibilities should be clear, so that purchasing personnel should know what to do, what not to do, how to do it and what responsibilities they have. This series of systems should be based on their own conditions.

3. Procurement procedures

Different regions and hotels have different procurement procedures, but generally speaking, they mainly include the following two steps:

1. Write a procurement list. The list is generally filled in by warehouse keepers, who fill in the items that need to be purchased according to the consumption and inventory situation of the goods, and then hand them over to the relevant departments, such as the purchasing department or the finance department for purchasing.

2. purchase order. After receiving the purchase list, the purchasing department or the finance department will know the market situation. After the purchase list is approved, the buyer will fill in the purchase list, and when the order is approved by the competent department, the purchase will be started.

iv. quantity management of purchased raw materials

the quality standard of procurement can be relatively stable for a period of time, and the quantity of procurement should be constantly adjusted according to the changes of customers and inventory. All raw materials will deteriorate, but some will deteriorate faster and some will deteriorate slower. The catering industry should adopt the "daily procurement method" as far as possible, and the raw materials used on the same day should be purchased on the same day, mainly to ensure the freshness of raw materials and facilitate the turnover of funds.

1. Purchased quantity of perishable raw materials

Perishable raw materials refer to fresh goods. The purchased raw materials and main materials should be used immediately and then re-purchased after use. The following formula can be used to control the purchased quantity of such raw materials:

Purchased quantity = required quantity-on-hand inventory.

2. Purchasing quantity of non-perishable raw materials

Non-perishable raw materials are not easy to deteriorate quickly. In order to reduce the workload, they can be stored in large quantities under the condition of loose funds. These raw materials are dry products and canned raw materials, and the "estimated regular purchasing method" is often adopted, that is to say, under the stable operating conditions, the daily consumption of goods is estimated, when it is expected to be used up, and timely and regularly purchased supplements.

V. Quality management of purchasing

In order to purchase raw materials well and produce dishes with stable quality, it is necessary to use raw materials with stable quality, which requires the formulation of "standard purchasing specifications", including the name, location, origin, grade, appearance, color and freshness of raw materials. It is also necessary to formulate "standard procurement specifications", which can force managers to determine the quality requirements of various raw materials in advance according to the menu, so as to ensure the procurement quality of food raw materials and avoid the decline of product quality caused by unstable procurement. This standard can also be used as the quality standard basis for acceptance, so as to strictly control the quality of raw materials.

The standard purchasing specifications are compiled according to the requirements of dishes provided by the menu. For restaurants with fixed menus, their products are relatively stable for a period of time, and the purchasing specifications of raw materials are relatively stable. If the menu changes or market conditions change, the purchasing specifications should be adjusted according to the situation and need to be revised or re-formulated. Determining the standard specification is an important measure to ensure that the purchased products meet the ideal quality standards.

VI. Price management of procurement

There are many kinds of catering raw materials, frequent purchases, and the market prices of many products fluctuate greatly, so it is difficult to standardize the prices. In order to buy the best quality raw materials at the lowest price, catering managers and buyers must investigate the market situation in advance before determining the price. When determining the price, buyers should directly negotiate with suppliers to obtain reasonable quotations for the required raw materials, or contact multiple suppliers to quietly quote, and shop around and adopt the lowest price.

to sum up, procurement management is an important part of catering management, and scientific, meticulous and reasonable arrangements should be made according to the enterprise's own situation in order to better ensure the economic benefits of the enterprise.