Cost Controls希尔顿酒店管理学院成本控制.pptVIP

* * * * * * Remedies continued: Use a Spillage/Comp sheet Hold regular bar staff meetings Mark glassware to indicate proper pour size Check deliveries Establish PARS for your bar and stockroom What should be purchased? What is the best price to pay? How can a steady supply be assured? Inventory Control Working stock- Amount of an ingredient you anticipate using before purchasing that item again. Safety stock- Extra amount you decide to keep on hand to meet higher than anticipated demand. These two factors help to determine par levels. When determining par, you must establish both minimum and maximum amount required. Inventory levels are determined by: Storage capacity Item perishability Vendor delivery schedules Potential savings from increased purchase size Operating calendar Relative importance of stock outages Value of inventory dollars to the operator. Excessive inventory may lead to: Greater spoilage Loss due to theft Storage cost/Opportunity cost Product Specification Need for everything you order Allows for effective/consistent pricing You receive the exact item requested every time Product Specification Product name or specification number Pricing Unit Standard or grade Weight range/size Processing and/or packaging Container size Intended use Other information such as product yield Purchasing Terms Best price- the lowest price that meets the standards set by your establishment. Product specifications, vendor dependability, quality of vendor service, accuracy in delivery. Bid sheet- a worksheet that allows you to compare bids by price. Minimum order requirement- the smallest dollar amount of an order that can be placed. The Optimal Supplier Delivery Schedule Credit terms (discounts, rebates, credit period) Minimum order requirement Variety Lead Time Samples Return Policy Back Orders SOURCES (Growers, manufacturers, and processors) RETAILERS (hospitality operators) INTERMEDIARIES (middlemen) CONSUMERS Centralized Purchasing Advantages 1. Foods and beverage