Catering and kitchen procurement is characterized by: a variety of complex, short shelf life of raw materials, price changes. Especially the procurement of food materials, is the focus of the kitchen cost control is not easy to deal with the completion of the place.
1, the establishment of raw material procurement plan and approval process. Catering Department 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.
Second, the establishment of a strict periodic quotation system. The Food and Beverage Department set up a cyclical market quotation system and strictly implement it. Invent the market price change environment in time. At the same time can also be invented seasonal dishes, rich in catering dishes food species.
3, the implementation of tiered pricing program.
4, the preparation of standard market orders. In order to make the development of a variety of food ingredients specifications both in line with the market supply, but also to meet the needs of the kitchen production, kitchen managers must be strictly compiled by the enterprise's purchasing details list. Food raw materials of many varieties and specifications, its market pattern is different, therefore, must be in accordance with their own business scope, the development of the enterprise's procurement specifications, that is, raw material specifications, as suppliers and acceptance of personnel with Dugu standards and acceptance of the basis.
Second, driving the acceptance link, strictly the purchase of goods
The purpose of acceptance control, according to the hotel's own development of the quality of food raw materials specifications, inspection of purchased raw materials, check the purchase price of raw materials, the number of quotes and ordering whether the same, and the receipt of a variety of raw materials sent to the warehouse or the kitchen in a timely manner. Therefore, acceptance control is to harness this raw material into the kitchen and warehouse of the first pass.
1, solid establishment of clear acceptance criteria. Each hotel should be based on the hotel's menu, the development of raw materials adapted to the market and in line with the requirements of the dish production standards. For raw materials directly into the kitchen, each day requires a specialized kitchen acceptance staff, procurement and acceptance of raw materials, the number of quality standards, and purchase orders and quotations for acceptance check. For poor quality, over booking of raw materials resolutely given back to ensure that the quality of raw materials into the kitchen and a reasonable number.
Second, the implementation of the acceptance of the responsible person system. Acceptance of things should be responsible for by a full-time inspector, business to take over the catering department of professional guidance. Receiving and inspection personnel should have a wealth of knowledge of raw materials, know cooking, knowledge of raw materials, good identification. And need to visit the market on a regular basis, to grasp first-hand information. In the selection of the acceptance of personnel, the requirements of good moral quality of the industry, honesty, astuteness, care, impartiality. Receiving and inspecting people should do "three don't accept": for the excessive amount of goods, poor quality, specifications do not match do not accept; without the approval of the procurement of goods do not accept; for the price and quantity and the purchase order does not match do not accept. Each day's acceptance inspection should be participated by the staff of the Food and Beverage Department. Acceptance of goods after the end of the acceptance officer to fill out the acceptance voucher, if the invention of the quality of the future need to answer the question, the first responsible person to take responsibility.
3, precious raw materials labeling, special management.
4, acceptance results record file. Requirements for procurement and acceptance of personnel to fill out each day, "procurement and acceptance of the daily form", record the supply of raw materials environment, evaluation of the supplier's creditworthiness, and make a good analysis of the relevant analysis, each 10 days (before the pricing) to summarize and analyze the report to the Food and Beverage Department, the Ministry of Finance and the General Manager's Office.
Third, pay attention to the inventory link, effectively reduce inventory costs
The purpose of inventory control is to ensure that the hotel's operations through scientific inventory management methods to ensure that the minimum amount of inventory. In our assessment of the general manager of the hotel, there are also specific indicators on inventory, the purpose of which is to reduce inventory and increase cash flow.
1, perfect on-schedule inventory system. Catering Department to do a good job on a regular basis secondary warehouse inventory. Generally every half a month to be carried out once. Through the inventory, clear focus on the control of which varieties, the use of what control methods, such as the suspension of incoming, redeployment of use, as soon as possible out of the warehouse, etc., so as to reduce the inventory of funds occupied, speed up the turnover of funds, saving costs and expenditures.
Second, the lowest amount of funds to ensure the normal operation of the business. Strictly control the inventory of purchased materials. Every day on the inventory items to check (especially the refrigerator and freezer inventory items), for not enough items in a timely manner to replenish, for slow-moving items, cut or curb the supply to stop the deterioration of raw materials caused by the loss. According to the current business environment is reasonably equipped with the arrangement of the upper and lower limits of inventory, every day by the second kitchen warehouse personnel for point control, and raw materials to achieve the principle of first in, first out, to ensure that the quality of raw materials, for some of the off-season due to the sale of slow-moving raw materials such as liquor through the front desk to increase the timely promotion to stop the raw materials to the time of the expiration of the waste.
3, do a good job of delivery management. Issue control is one of the focus of storage control. The purpose of the issuance control is according to business needs
To be issued with the demand for raw materials in line with the specifications and quantities, from the source to control the cost of expenditure. The establishment of a strict system of access to storage and collateralization.
4, shelf life management. Food and Beverage Department of alcohol, beverages, cigarettes, etc. have a certain shelf life, some materials have a short shelf life, all warehousing must be labeled, and provide a certain link to the expected, such as beverage shelf life before a number of days must be dealt with.
5, the establishment of a strict system of reporting losses lost. For raw materials, alcohol and tobacco deterioration, damage, loss of strict reporting system, such as tableware, etc. to develop a reasonable rate of loss, more than the provisions of the department must be analyzed to explain the reasons, and linked to the department's bonus assessment.