Food and beverage managers should be based on the operating characteristics of the hotel catering, the development of cyclical raw material procurement plan, and refine the approval process. Such as daily direct access to the kitchen raw materials according to the day's operating conditions and the existing storage capacity of the warehouse to develop the next day's procurement of raw materials, and by the executive chef gatekeeper audit. Important raw materials such as swallows, shark's fins, abalone, etc. to implement secondary control, to be declared by the head chef, the director of food and beverage review and report to the general manager for approval. Reduce unplanned procurement. For unplanned and large items, they must be purchased by submitting to the general manager for approval.　　General catering industry directly into the kitchen raw materials are mostly implemented every 10 days for a pricing cycle, for the daily price of relatively stable varieties of the implementation of the inquiry, monthly price system. Catering Department to establish a cyclical market inquiry system and strict implementation, in order to find market price changes in a timely manner, while the development of seasonal dishes, rich variety of dishes.　　At present, in some big hotels have matured the use of tiered pricing, effective constraints on the bidder, pricing and procurement department of the three parties. That is, bidders bid every ten days, pricing and procurement department personnel *** with the opening of the box, the procurement department to enter the bid price, the catering department and the procurement department from the other side of the input market inquiry, by the pricing people according to the three channels to get the raw material price information for comparison, screening, pricing of the integrated situation, the three sides do not see each other.　　In order to make the development of the specifications of a variety of food ingredients both in line with the market supply, but also to meet the kitchen production needs, kitchen managers must strictly prepare the enterprise's procurement list.　　Catering procurement plan needs to be developed by the purchasing department and the kitchen and other departments to cooperate with the use of its basic procedures are as follows: 1, the kitchen according to the inventory and the amount needed to fill out a good dish requisition form, and reported to the head chef's signature approval. Food requisitions in triplicate, the supplier, the warehouseman, the Finance Department, one each.　　2、Warehouse, floor according to the inventory, follow the principle of minimum inventory, report the requisition plan, signed by the head of the department, reported to the general manager for signature, the requisition plan in triplicate, the purchaser, warehouseman, the Finance Department, each one.　　3, arrangements for the organization of procurement Example Analysis: multi-channel investigation, the source of profit in the Sichuan cuisine is prevalent today, Xishu Bean Blossom Zhuang is located in the left South Beauty intercepted, the right Yoshinoya pursuit of the Oriental Plaza, but the manager of the Zhao Pengju active use of modern scientific management, even in the Oriental Plaza of the food, but also broke out of the Xishu Bean Blossom Zhuang of their own piece of the sky.　　Xishu Bean Blossom Zhuang has four stores in Beijing ****, four stores to compare, each store will require an overall monthly cost control indicators to achieve a certain percentage of gross margin. Oriental Plaza is a bustling commercial center in Beijing, and opening a store here is truly a combination of opportunities and challenges that requires extraordinary business skills.　　Dou Hua Zhuang in the operation found that in today's food and beverage market, can no longer rely on simple discounts and price reductions can save costs, because everyone is discounting, the meaning of this means of competition itself has been greatly reduced. Bean Blossom Zhuang's Manager Zhao believes that only in the daily operation, grasp every detail, the cost control to the ground, rather than finally look at the monthly statement to say whether the cost control, so that it is a thin stream, is the most effective way to improve profits.　　Any successful enterprise will regard quality as life, and this is especially true for Xishu. In order to be able to provide guests with the most exquisite dishes and the most flavorful taste, Xishu's raw material procurement is to pick the best quality, especially seafood, dried food and other valuable materials, the slightest difference will directly affect the quality of the dishes. In the operation, it is found that the brand is set up, but the cost also goes up, and the profit is definitely down. Because of the fierce competition so that enterprises do not dare to arbitrarily raise the price of food, but the price of raw materials is indeed the ups and downs of the change is very large, especially dried seafood these raw materials, if the origin of what small changes over there, the final purchase price may have a difference of tens of dollars. Raw material prices rose several times, the price of food can not be improved, guests will still point this dish, and finally, bite the bullet also have to be as is the dish up.　　Through long-term business practices, Manager Zhao observed that the price of raw materials rise and fall, but why the time of price increases can suddenly rise a lot, down when it is slow and steady never come back to the original price? He realized that he must go to the market to investigate the price and understand the real situation of raw material price rise and fall. With this idea, Xishu will send people to the market every week to study the market, to understand the real situation on the market, to control the price on the basis of guaranteeing the quality of raw materials, and to avoid the loss of cost caused by the supplier's report of rise and fall. With the gradual attention to the market procurement prices, and then the manager realized that the weekly sent to the market to study the price still can only play a part of the role, after all, is a week to go once a week, not every day to understand, and some of the raw material procurement prices are every day in the ups and downs of change, like vegetables, etc., seems to be only a few cents of the change, but the cumulative effect of days and months, but it is also a small number, if you can understand the price of every day, then it will help control costs. Price, it will bring qualitative changes to the control of cost control prices. Later, he came into contact with the easy meal network products, think that the professional organizations feel that the offer is a new thing, but it brings help to the catering industry is a lot of catering industry practitioners look forward to for a long time, Douhuazhuang now every day there will be a person to go online to look at the latest price information released on the Internet, but also will be sent to the market to visit, to verify the accuracy of the information. Through the practice of a few months, the profits of the Bean Blossom Zhuang really have significantly improved, this is the procurement of a variety of ways to do a full investigation, from the source of procurement to save the benefits.