成本 文本文档（Cost text document）.docVIP

成本 文本文档（Cost text document） Essentials of food and beverage cost control: With the change of market environment, more and more competitors, as well as the impact of the macroeconomic situation, the catering market have also taken place in the larger changes: the increasingly fierce market competition, high profit era has become the past. Profit from internal management. Strengthen financial management, reduce costs and maximize profits, is the starting point and end result of strengthening restaurant management. Procurement links - planned procurement, pre control Food and kitchen procurement features are: variety of complex, raw materials, shelf life is short, the price changes. Especially the procurement of food raw materials, kitchen cost control is the focus, but also difficult. Establish raw material purchase plan and approval process. According to the operation characteristics of the hotel catering, the food and beverage manager should make a periodic purchase plan of raw materials, and refine the approval process. Such as the daily direct access to the kitchen raw materials, according to the days operating conditions and the existing storage capacity of the warehouse, to develop the next days raw material procurement, and check by the executive chef. Important raw materials, such as Yan, wing, abalone, etc., should be implemented two levels of control, to be declared by the chef, director of food and beverage review, reported to the general manager for approval. Reduce unplanned purchases. For unplanned and bulky items, they must be approved by the general manager. Establish a strict periodic inquiry and quotation system. At present, the hotel food and beverage directly into the kitchen raw materials are mostly implemented, every 10 days for a pricing cycle, for the daily price of relatively stable varieties, the implementation of the ten day price, monthly price system. Food and beverage department to establish a periodic market inquiry system, and strictly