How to do a good job in hotel procurement management

Hotel purchasing management is an important part of hotel cost control. At the same time, although purchasing does not directly provide services for guests, its quality will directly affect the quality of services provided by the whole hotel. Therefore, it is very important to do a good job in hotel procurement management, which is conducive to improving hotel service quality and economic benefits.

Hotel purchasing manager is mainly responsible for the management and control of purchasing work. Because the procurement work involves a wide range (including cost control, finance, rooms, restaurants and other production and service departments in the hotel, as well as many external suppliers and middlemen), the situation is complex, with policy, seasonality and randomness. To do a good job in the management and control of purchasing, the purchasing manager must do a good job in the following nine aspects.

First, pay attention to the ideological education of buyers.

The manager's management of purchasing work is mainly manifested in the management of buyers. His business intention, mastery of market conditions, selection of suppliers and control of hotel costs are all reflected through the work of purchasing the Central Meteorological Observatory. Therefore, it is extremely important for buyers to do a good job in the management of the Central Meteorological Observatory. According to the characteristics of purchasing work, purchasing managers should first strengthen the legal education and professional ethics education for purchasing personnel, improve their consciousness of resisting unhealthy trends, establish strong organizational concepts and strict discipline, and at the same time cultivate their sense of responsibility as business owners, and cultivate their ideological style of not seeking personal gain, practicing favoritism and doing things impartially.

Clear division of labor, clear responsibilities, clear rights and obligations.

Scientific and clear division of labor is the basis of good cooperation and the means of humanized and efficient management, and reasonable authorization is the necessary condition for realizing responsibilities. After defining the business scope and responsibilities, it is necessary to fully trust and authorize the buyer to have the power to handle problems independently, and to find ways to overcome difficulties and complete tasks without asking for instructions, but there must be a reporting system for everything. The buyer should write down the handling methods of problems encountered in daily work and the daily arrival situation in the daily work report department, so as to

Third, strictly require and guide buyers to learn and master the necessary commodity knowledge and purchasing knowledge and skills.

In real life, including the hotel industry, it is not uncommon to buy fake and shoddy goods with high quality and low price. A very important reason is the lack of necessary commodity knowledge and ignorance of the purchased goods. As a result, the interests of hotel guests can not be saved, and the enterprise itself suffers undue or even huge losses. One way to prevent this is to ask the buyer to master the necessary commodity knowledge-at least the commodity knowledge he is responsible for, including characteristics, origin, specifications, uses, quality, price, supplier status and so on. In addition, to do a good job in commodity procurement, he must also master the basic theories, knowledge and skills of commodity procurement, especially the basic skills and methods of procurement. Mainly: understand the supply and demand information of commodities, understand the characteristics and classification methods of various commodities, be good at negotiating business with merchants, agree on supply conditions, understand the procurement procedures for purchasing different foreign commodities, and master the procurement procedures skillfully. For a buyer, what to buy, where to buy, when to buy, how to buy and so on. We should make full preparations, so that it is possible to make unnecessary losses and increase costs for a success.

Fourth, understand the market situation and control the procurement cost.

Understanding the market depends on the characteristics of the goods. For seasonal commodities, due to the rapid changes in supply and demand and prices, we should keep abreast of their changes. For goods with strong seasonality, such as fresh shellfish and prawns, we must make clear the production cycle and master the best purchasing period. For a large number of daily necessities, special investigation should be carried out and selection should be made according to the quality, quantity and time requirements of procurement. For example, we should also know the transportation situation and transportation cost. There is a large market for purchasable goods. There must be dozens of suppliers to choose from. If the purchasing personnel lack the ability to understand the market and market conditions, they will be at a loss in front of thousands of suppliers who produce the same goods, leading to procurement failure. What the market needs to know is: Where does the goods come from? Which items can be purchased from which suppliers? The quality, brand and price of the goods provided by each supplier. At the same time, we also need to understand other factors in the market, such as the circulation channels of market commodities, the seasonality of product supply, price fluctuations, business prosperity and other reasons that affect the changes in market supply. To understand the market situation, it is necessary to conduct investigation and analysis. According to some similar practices of hotels, this investigation and analysis can be summarized as "two threes". The first "three" is to shop around and not lose money. In other words, when purchasing, we should find as many quotations as possible, especially when most items are sold at market-adjusted prices, and each sales unit will set its own price, so we should pay special attention to the price comparison. " The second "three" is three levels, that is, the personnel in charge of the use department, the personnel in the procurement department and the personnel in the cost control department should do the investigation and then concentrate on analyzing the situation, so that it is possible to avoid the blindness of procurement and the occurrence of "cutting orders", that is, to ensure the quality of procurement, but also to prevent some procurement personnel from practicing favoritism and malpractice, thus effectively controlling the procurement cost.

Five, control the grain purchase price.

One of the goals of successful purchase is to get the ideal purchase price. The price of the entrance is influenced by many factors, such as the supply and demand of the market, the demand of catering, the quantity purchased, the quality of the food itself, the supply channels and operating costs of the goods, the dominance of the unit on the market, the influence of other suppliers, etc. Faced with such price factors and the requirements of catering business, it is necessary to control the purchase price. Practice has proved that the following price measures are effective.

1. Specify the purchase price —— After a detailed market price investigation, the hotel puts forward a purchase price limit for some foods needed for catering, and the buyer must purchase within the price limit and shall not exceed it. Price-limited commodity varieties generally refer to fresh fruits, vegetables and meat purchased daily.

2. Designated purchasing channels and suppliers-The purchasing department can only purchase from those designated suppliers, or can only purchase food from designated channels, such as cigarettes and wine.

3. Control the purchasing right of bulk and expensive dishes-the price of expensive and bulk dishes is the main body that affects the catering cost. Therefore, the catering department provides usage reports, and the purchasing department can increase the purchase quantity and change the purchase specifications according to the demand, thus reducing the unit price, which is also a strategy to control the purchase price. In addition, when the packaging specifications of some foods vary greatly, the unit price is also reduced by purchasing the specifications applicable to the hotel.

4. Purchase directly from the production unit-for goods with large purchase volume, try to purchase directly from the production unit, and ask for preferential price supply after approval.

5. Timely purchase according to market conditions-when some foods are in short supply in the market and the prices are low, and hotels are in urgent need, as long as they meet the quality and can be stored, you can take this opportunity to purchase them for use when the prices rise. When the timely grain enters the market, it is expected that the price may fall, so as to minimize the purchase quantity, only meet the needs, and then purchase more after the price is stable.

Sixth, learn to control the overall price of purchased goods.

Every day, the purchasing manager has to "sign" a lot of "purchase application forms", "inventory forms", check application forms and daily orders of Chinese and western chefs, but he has to face the same topic every day to reduce the purchase price and cost. Fresh seawater products used in the kitchen every day, such as eggs, meat, vegetables, fruits, etc. , are imported every day, buy every day, each piece is tens of yuan, hundreds of yuan, and cotton, plastic products, room mouth printed matter approved, often more than one thousand yuan, ten thousand yuan, especially for engineering decoration and maintenance, even more than several hundred thousand yuan. Theoretically speaking, every expenditure, no matter how big or small, should be strictly controlled, which is called "saving bit by bit", but in fact, no one can completely guarantee that all the goods purchased by the purchasing department are of the best quality and the lowest price in the city. For example, the general menu price is related to the prices of various farmers' markets in the east, west, north and south. If buyers and every purchase are required to be "the best", on the contrary, "the best" will make them rush all day. In today's era of accelerating social rhythm, it is difficult to achieve neither injustice nor loss. Therefore, as a purchasing manager, we should adopt the strategy of grasping and controlling the purchasing cost as a whole, which is mainly reflected in the following two aspects.

1. Many small daily expenses are generally under control. As long as it is within the average market price range, the specific expenditure can be ignored. Because it is a large number of daily necessities, the focus of management is to ensure quality and quick response, that is, to ensure that the purchased goods can be used and used conveniently, and at the same time to ensure that they can be bought in time without delay.

2. For small and large expenditures, we must work hard, multi-market and multi-price search, talk seriously, quote carefully, do not buy the wrong ones, and strictly control them. It is best for the manager to negotiate in person. For this part of the key large expenditure, the focus of management should be to save money as much as possible on the premise of ensuring quality, and "haggle over every ounce" in the negotiation process. Cut by a few cents, for example, if you want to print 10 million copies of printed matter, you can save a lot of money by cutting one or two cents or three or four cents each.

Seven, establish a good procurement procedures, control the whole procurement system.

Even the purchasing procedure will provide a strong guarantee for the orderly operation of the purchasing department, so that all buyers have rules to follow, improve efficiency and reduce mistakes. The following problems should be paid attention to in the procurement procedures of hotels and guesthouses.

1, operate strictly according to the procedure, do not shirk, and the office must handle it.

2, in strict accordance with the procedures stipulated in the terms of reference, shall not exceed the scope.

3. Close cooperation, emphasizing the coordination, cooperation and cooperation between the purchasing department and other departments. If there is any difficulty, it should be settled through consultation.

Eight, the control of the procurement plan and the implementation of the procurement contract.

In order to ensure the effective implementation of goods procurement and procurement contracts, the procurement manager must control the implementation process.

1. Designate professionals to check the implementation of the plan and the fulfillment of procurement responsibilities.

2. Establish a project plan execution control ledger to record the purchase plan, signing (contract), delivery execution and inventory of each project. If possible, you can use scientific hotel procurement management software to input these data into the computer for easy inspection at any time.

3. Check regularly and at any time, and conduct a comprehensive inspection once a month. For the goods that are not supplied according to the plan and the contract schedule, notify the competent buyer at any time to urge the supplier to deliver on time, or use the listing method to hang the goods that are not supplied according to the plan and the contract with different color brands to attract the attention of colleagues.

Familiar with suppliers and establish good cooperative relationship with them.

The buyer's work is divided. In a relatively long period of time, the buyer is responsible for purchasing a certain commodity, so manufacturers and suppliers who are familiar with the market supply of this cutting-edge commodity should be familiar with all suppliers that the buyer is responsible for. After a period of actual purchasing inspection, we should consider choosing a reputable supplier, establish a relatively stable purchasing relationship and a good cooperative relationship to ensure the purchase of goods. Reduce the workload of purchasing, and at the same time, he is responsible for solving problems that buyers can't solve and buying goods that buyers can't buy. It should be noted that the frequent contact between buyers and suppliers is unfamiliar to the purchasing manager. If buyers and suppliers don't buy the account of the purchasing manager for many years, then the purchasing manager's job will be very passive. In order to obtain higher economic benefits, suppliers will take various measures to "trap" purchasing personnel, one of which is "kickback", which not only affects the purchasing cost, damages the interests of hotels, but also corrodes the purchasing team. How to control the occurrence of such problems is the same problem faced by all purchasing managers. In fact, as a purchasing manager, it is impossible to stare at all buyers and follow them around the street. We can only strictly control and manage the procurement of goods and stare at the unit price of goods. In a word, the procurement and supply of hotel industry is extremely complicated, and its management is also quite difficult and challenging. As a purchasing manager, if you want to follow the unique laws of purchasing work, only in this way can you improve the management level of purchasing work and minimize the purchasing cost while ensuring the satisfaction of hotel services and production needs.