Urgent need for "hotel energy saving and consumption reduction plan"

The following cost control management methods may be different from your hotel in some cases, but they can be used for reference.

Measures for the management of hotel cost control

According to the spirit of the hotel management work conference, the hotel carefully analyzed the comprehensive management situation in 2009, systematically analyzed the overall management from three aspects: income, cost and profit, and formulated the cost control management measures. The details are as follows:

The first is to clarify the responsibility and implement it to people.

In line with the principle of strictly improving efficiency and humanized implementation, formulate various management systems and improve the execution of the systems. Clarify the scope of work, post responsibilities and post responsibilities of cost control to ensure the implementation of the work.

(A) establish a systematic view of hotel cost management

Under the severe market economy environment, hotels should establish the concept of cost control management and conduct all-round analysis and research on the object, content and method of cost management. Fully understand the scope of cost control (production cost, inventory cost, sales cost, logistics cost, maintenance cost, etc.). ), and through strict and meticulous scientific management, the hotel is in an invincible position in the fierce market competition. On the other hand, with the development of market economy, intangible products are becoming more and more commercialized, and the connotation of cost management should also be extended from material product cost to intangible product cost, such as human resource cost, service cost and environmental cost.

(B) the principle of cost control

Based on the principle of timeliness, economy, combination of responsibilities and rights and mutual coordination, the hotel has formulated the Management Measures for Cost Control of Jinding International Hotel.

(III) Cost Control Responsibility Inspection Team

According to the cost control management measures formulated by the hotel, regular inspections and irregular spot checks are carried out. The department manager is responsible for the department self-inspection, and the quality inspection department is responsible for regular inspection; The hotel inspection team conducts irregular spot checks on all aspects of the hotel. Inspection team members:

Group length:

Deputy team leader:

Member: Department Manager

(D) through performance management to achieve cost control

According to the management measures of cost control, the hotel performance appraisal method is appropriately adjusted, and the detailed rules of cost control management are combined with performance appraisal management. Through performance appraisal, check the implementation of energy-saving measures in various departments, criticize, educate and punish employees who do not implement or improperly implement them, and achieve the effect of controlling costs.

Second, strengthen labor management and simplify staffing.

In hotel management, human resource cost is one of the important factors affecting profits. The human resources department should reduce labor and employment and reduce the cost of human resources through scientific calculation, rational deployment and training of compound talents.

(A) according to the characteristics of the hotel, scientific calculation.

According to the actual situation of the hotel and the working conditions of each post, scientific analysis is carried out, and factors such as tourist season, tourist source structure and tourist source composition are fully considered. Make reasonable arrangements in scheduling and compensatory time off, and make calculations based on the principles of scientific use of working hours, improving work efficiency and making full use of human resources, so as to avoid mechanically applying formulas and causing waste of human resources.

(B) the development of human resources, training compound talents

Due to the numerous posts in the hotel, meticulous division of labor and single working skills of employees, it is not conducive to the deployment of employees, resulting in an unreasonable situation of "exhausted work" and "suffocated leisure". Therefore, it is necessary to vigorously carry out the activity of "specializing in many skills", extensively carry out cross-training between different positions and departments in the same department, and cultivate compound and all-round talents through reward training and regular rotation, so as to maximize the advantages of human resources.

(C) rational allocation of talent, optimize the employment structure

According to the actual operation of the hotel, the human resources department should further optimize the human structure, scientifically calculate the staffing, rationally allocate the post personnel, reduce the number of employees by merging similar positions and adjusting shifts, and realize the scientific, reasonable and streamlined allocation of human resources.

Three, strengthen the management and control of energy consumption, reduce equipment loss.

The maintenance of hotel equipment is directly related to the operation and development of the hotel, and it is also an important link to save energy and reduce consumption. All departments should strictly manage the equipment's own energy consumption, use consumption, management loss and maintenance costs, put an end to the phenomenon of running, running, dripping and leaking, and link it with hotel performance appraisal to reduce the overall expenditure of hotel energy consumption.

(A clear division of labor, management should be in place.

1. Each department shall formulate the equipment maintenance system according to its own situation, and strictly follow the "Four Cleans" (cleaning facilities and equipment, cleaning machine rooms and warehouses, cleaning jobs and cleaning management areas), "Five Leaks" (no leakage, no leakage, no oil leakage, no gas leakage and no smoke leakage) and "Six Good" (good equipment performance, good workplace hygiene and good sealing facilities)

2. Improve employees' awareness of the urgency and importance of energy saving and consumption reduction, and regularly provide professional training for employees in the use of facilities and equipment, improve the professional level of hotel maintenance personnel, and strive for the hotel not to outsource maintenance as much as possible.

(two) the specific implementation measures of energy-saving measures

1, air conditioning:

1) Clean the air conditioning coil regularly to remove the scale of the refrigeration unit and enhance the heat transfer efficiency.

2) Oil the motor bearing of feed water pump regularly to reduce the waste of reactive power.

3) In the excessive season, make full use of fresh air to save energy.

4) Don't use the air conditioner when opening the window, and the waiter should switch the air conditioner according to the actual temperature when making the room.

2. Elevator:

1) Goods transported by elevators should avoid peaks as much as possible, so as to achieve the purpose of "eliminating peaks and filling valleys".

2) The engineering department shall designate a special person to manage the hotel elevator, and make records of daily inspection, maintenance and regular inspection of the hotel elevator to ensure safety and trouble-free.

3) When employees take the ladder, it is forbidden to block the door, wait for people, and retreat from the ladder. The quality inspection department is responsible for the inspection, and the employees who violate the rules are reported to the performance appraisal team, and the performance score of the department is deducted according to the regulations.

4) Employees below the sixth floor are forbidden to take the elevator downstairs with no load.

5) When receiving large-scale meetings and banquets, the concierge and the assistant lobby should guide the guests to take the 1 stairs upstairs.

6) The safety elimination department and the engineering department are responsible for the management of the keys of the sightseeing elevator, and it is forbidden to open them at ordinary times. If there are special reasons, it must be approved by the deputy general manager before it can be used.

7) The monitoring room of the Safety and Consumer Protection Department monitors the use of hotel elevators 24 hours a day, and assists the Quality Inspection Department in supervising employees to take elevators.

3. Electrical aspects

1) Turn off the lights and computers at all logistics posts after work.

2) The engineering department is responsible for installing the sound control and infrared control walkway lights.

3) The lunch box turns on the working light when preparing meals, and turns on the main light after meals.

4) Use energy-saving lamps, and all spotlights in non-guest areas are replaced with energy-saving lamps.

5) Water dispensers in each department shall be opened and closed by special personnel.

6) 1 canopy light switch time is:

65438+ 07: 00 in winter (open)-5: 00 the next day (closed)

Summer 18: 00 (open)-3: 00 the next day (closed)

After 24: 00 in the four seasons, turn off the two sets of overhead lights.

7) 9F- 13F public area: during the day, chandeliers are turned on in the passenger elevator, and a group of wall lamps are turned on in the corridor.

A. Turn on the corridor wall lights at 08: 30 on April-10, and turn off one group at 05: 30 the next day;

B,11-Turn on the corridor wall lights at 7: 00 in March/kloc-0, and turn off a group at 6: 30 the next day;

(specific adjustment according to weather conditions)

8) There are ever-burning lamps in corridors on other floors. 16:30-20:30, spotlights on all floors are turned on, giving guests a warm feeling.

9) When the hotel receives VIP guests, the lights on all floors will be turned on, and the specific time will be adjusted according to the actual situation.

10) During non-customer service hours, the water and electricity in the public toilet will be turned off after cleaning in group PA.

4. Hot and cold water

1) The inspection personnel of the engineering department shall inspect each machine room at the specified time, fill in the operation records carefully, control the hot water temperature at 50-55℃, and adjust the outlet water temperature and steam according to the outdoor temperature in winter.

2) In summer, the inspector of the engineering department should adjust the outlet water temperature of the main engine at any time according to the weather conditions, and switch the machine on and off at any time; At the same time, the running state ("open-loop" state) and running time (using the water temperature in the valley section) of the air conditioner are considered to achieve the purpose of energy saving.

3) All departments should strengthen management to avoid leaks. If the equipment fails, they should provide warranty to the engineering department in time.

4) Turn off the faucet in time when washing your hands, and pay attention to saving water.

5) When washing vegetables, try to use containers for cleaning, so as to open them as needed and close them in time after use. When using water in the kitchen, you can do whatever you want, and running water is strictly prohibited.

5. Gas

When using gas, it is necessary to open it as you use it, and the gas valve is in the charge of a special person. Stop turning on the gas when not in use, ensure safety and reduce waste.

6. Spare parts of facilities and equipment of various departments shall not be thrown away when they fall off, and shall be returned to the engineering department to reduce the increased cost of replacing the whole set of equipment due to inability to purchase spare parts.

7. It is strictly forbidden to use electric heating treasures, heating rods and other electrical appliances unrelated to work in the hotel. If there is any violation, 2 points will be deducted from the performance appraisal.

8. The Engineering Department regularly trains relevant departments on the use and maintenance of kitchen equipment, walkie-talkies and air-conditioning panels, so as to prolong the service life of the equipment and reduce the maintenance cost.

Fourth, strengthen procurement cost control.

In order to make the procurement of hotel materials and equipment procedural, standardized and open, purify procurement channels and reduce procurement costs, the finance department classifies all purchases, and makes full use of the media such as the Internet and newspapers to publicly release procurement information to the public, thus realizing public bidding and public procurement.

Procurement method

1. The supplier must be qualified as a legal person, and the products provided must meet the industry standards and provide the industry inspection certificate.

2. Conduct supplier review and adjustment once a year, and publicize the recruitment of suppliers to the public through the media such as the Internet and newspapers. Supplier selection follows the principles of openness, transparency, fair competition, fairness and integrity.

3. The purchaser is separated from the user, and the user checks the quality of the goods, and after reviewing the purchase price, signs the acceptance certificate or purchase requisition, and the purchase expenses are included in the performance appraisal of the department.

4. The buyer classifies the purchased materials according to the purchased quantity, collects information and materials extensively, and establishes supplier files for well-known suppliers.

5. For materials with large quantity and high amount, such as hemp, porcelain, consumables, abalone, shark's fin, etc. Suppliers must have the necessary qualifications.

(2) Procurement procedures

1. In the procurement activities, if the purchaser and relevant personnel have an interest in the supplier, they must withdraw.

2. Suppliers participating in bidding must provide qualification certificates.

3. The hotel set up a procurement bidding review team to review the qualifications and performance of suppliers, test the quality of samples, and participate in the negotiation of procurement prices. Seal the selected samples for inspection.

All members of the negotiating team focus on the negotiation with suppliers respectively. During the negotiation, the technology, price and other information of other suppliers related to the negotiation shall not be disclosed.

5. After the negotiation, the negotiating team requires all the suppliers participating in the negotiation to make a final quotation within the specified time, and the purchaser shall determine the supplier from the candidates proposed by the negotiating team according to the principles of meeting the procurement demand, equal quality and service, and lowest quotation.

6. If purchasing by inquiry, an inquiry team shall be established. According to the purchasing demand, the inquiry team determines at least three suppliers from the list of qualified suppliers and asks them to quote. Determine the supplier according to the principle of meeting the procurement requirements, equal quality and service, and lowest quotation.

(three) supervision and inspection of procurement behavior

1. The Administration Department reviews the legality of the procurement and the validity of the contract.

2. It is forbidden for users to collude with suppliers. Once found, they will return the goods and cancel the qualification of suppliers, and the price of second-hand goods is higher than that of similar goods in the market, so they will not be settled.

3. No individual may in any way obstruct or restrict suppliers who meet the prescribed qualifications to participate in procurement bidding.

4. No one may ask the purchaser or the purchaser to purchase from the supplier designated by him.

5. It is strictly forbidden for members of the procurement review team to collude maliciously with suppliers or procurement agencies or accept bribes during the procurement process.

6. The procurement review team shall evaluate the purchase price, fund saving effect, service quality, credit status and whether there are illegal acts in centralized procurement.

(4) Reimbursement of procurement expenses

1. For materials accepted in storage, the expenses shall be confirmed at the time of acceptance.

2. For the expenses of signing the bill, such as the production expenses of the artist's outsourcing processing, temporary employment, temporary seasoning, etc. The examination and approval procedures must be performed before the expenses occur. After the expenses are incurred, they must be confirmed and signed by the user department within one month and reported to the finance department. Each department has the right to refuse the fee for more than one month, and the corresponding responsibility shall be borne by the manager. Resolutely put an end to delays and fictitious expenses.

Five, strengthen the daily cost control management, reduce daily consumption.

(A) linen washing and management of low-value consumables

1. Special shelves, carts, mats and covers must be used in every link of linen use, receiving and washing to avoid repeated pollution of linen and increase washing cost. When handing the linen to the laundry factory, the linen man should strictly check it, find problems and ask for a refund or compensation in time. The linen foreman will report the inspection every month.

2. On the premise of ensuring the quality of customer service, the customer service department will arrange the linen on the guest bed according to the cleanliness, and the linen on the long-term guest bed can be replaced once a week as appropriate. The distribution of small napkins should be increased or decreased according to the customer's situation, and the reused small towels should be cleaned in time for the next use.

3. Recycling valuable disposable goods and recyclable garbage. When the guest room is checked out, half a bottle of shampoo, shower gel and lotion will be recycled and mixed for reuse. During a large banquet, the food and beverage department should control the use of napkins, recycle unused and damaged chopstick sets and toothpick sets, and take back the flower pad paper first when closing the table.

4, increase the management of stationery, pencils, napkins, toothpicks and other supplies, it is strictly prohibited for waiters to use. Strictly control the consumption of napkins, toothpicks and stationery. , and increase or decrease according to the needs of customers.

5. The use of cleaning agents should be controlled and mixed in proportion. Other cleaning products, such as washing powder, mop, steel ball, rubber gloves, etc. , should be quantitative outbound every month, shall not exceed the prescribed limit.

6. The customer service department issues consumables according to the customers and storage conditions, so as to ensure that they are not wasted or lost, and that the accounts are consistent.

(2) Catering management

1. The food and beverage department strictly manages the distribution, storage, rough processing, cooking, food retrieval and other links of meals, and controls the cost according to the standard menu materials formulated by the hotel.

2. The wine foreman should do a good job in keeping the wine, and the finance department should strictly check the qualifications of the wine merchants, the variety, price, quality and quantity of the wine, and master the monthly cash back amount of the bottle caps.

3. The staff canteen should make full use of hotel resources (leftover bits and pieces of kitchen on each floor), and improve the food conditions while controlling the staff meal expenses. The staff canteen shall formulate a management system for kitchen waste handover on each floor, and record the handover content and quantity in detail.

(3) Management of warehouses at all levels

1, warehouses at all levels should start with basic management, focusing on strengthening the construction of seven aspects, such as classified storage, goods acceptance, warehousing, storage sampling, receiving and dispatching materials, accounting and inventory, and establishing files, so as to achieve the purpose of reducing hotel costs.

2. All departments should strengthen the professional ethics education for warehouse keepers. All items entering and leaving the warehouse must be strictly registered, and it is strictly forbidden to take hotel items without permission. Department leaders regularly check, and inspection team leaders do not regularly check. If employees are found to be in violation of regulations, they will be fined 5 times the price of the goods they take, and 5 points will be deducted from the performance appraisal of their departments.

3. Some consumables (batteries, energy-saving lamps, etc.). ) must be old for new, strictly implement the scrapping procedure. Some maintenance, communication and other tools should be distributed to people at your own risk.

4. The finance department makes an inventory of each warehouse every month, and the hotel conducts random checks from time to time. The person in charge of this position shall be responsible for the problems found in the spot check. The losses caused by careless inventory shall be borne by the relevant responsible person.

(4) Strengthen automobile management and strictly control automobile costs.

1, strictly implement the car dispatching system. In addition to the general manager's car, other departments need to fill in the car application, 0378 needs the general manager's approval, 0379 and Iveco need the administrative department manager's approval. The driver can't leave the car before receiving the dispatch. Minimize the number of trips and fuel consumption. If the driver violates this regulation, 2 points will be deducted for the performance appraisal in that month.

2, one-way single destination, more than 300 kilometers, no car.

3. The driver should fill in the driving record every time he drives, so that the administrative department can master the mileage and fuel consumption.

4, vehicle fuel consumption assessment, published monthly mileage and fuel consumption of bicycles, and as part of the driver's performance appraisal, the minimum fuel consumption reward 3 points, the maximum fuel consumption deduction 3 points.

5, car refueling to the designated place of the group, recorded by the administrative department, should be signed by the driver every time. Don't refuel without permission (except long distance).

6, car maintenance as required, must submit a written report before maintenance, explain the reason and the estimated cost, the general manager for approval before maintenance, strictly control the expenses.

(d) Formulate effective measures to control office telephone charges.

1. The Administration Department re-examines the right to use the fixed telephones of all posts in the hotel according to the needs of the work, and cancels unnecessary external lines or external lines that are no longer used.

2. For other posts without local or long-distance functions, external contact business can be transferred through the switchboard, and the contact matters need to be registered at the switchboard after being approved by the department manager.

3. Strengthen the management of card phones. The application form should be filled in and signed by the department manager. The administration department is responsible for monthly inspection, review and recharge. Set the phone bill limit, and exceed the standard at your own risk.

4.6 POS machines are only used for swiping cards, and the hotel only pays the monthly fee. Employees are not allowed to use telephone lines to make phone calls, and the extra telephone charges shall be borne by the person in charge of the post.

5. The switchboard is responsible for recording the long-distance transfer of each department, and the administrative department checks it regularly.

6. The account manager is responsible for the telephone number 6267978, which is only used by travel agencies, online booking and other businesses, and personal calls are not allowed. If there is any violation, 2 points will be deducted for the performance of the month.

7. It is forbidden to chat privately on the office phone. If there is any violation, 2 points will be deducted for each performance appraisal.

(5) Office expenses management

1, Office Equipment Management:

1) advocates paperless office. Try to use electronic documents and reduce the amount of paper used. If you can enjoy the files transmitted through the network with your computer, try to transmit them through the network.

2) Use and operate the office equipment correctly, ensure the paper quality (the paper is smooth and free of staples and other sundries), prohibit illegal operation, find faults, report for repair in time, and prolong the service life of the machine.

3) When printing files, the text can be bold, mainly in Song style. In informal documents, margins and line spacing can be appropriately reduced, and font size can be reduced to facilitate reading. Use small four letters, with a spacing of 25 points and a margin of 2 cm.

4) Each department shall designate a special person to manage the office equipment, and the responsibility shall be assigned to people. Others are prohibited from operating without authorization. Contact professionals for maintenance in time when faults are found to improve efficiency. If the office equipment is intentionally damaged, the maintenance costs shall be borne by the parties concerned.

5) It is forbidden to print and copy documents and certificates irrelevant to work. Copied documents of each department must be registered, reviewed by the manager of the administrative department every month, and signed by the managers of each department for confirmation.

2, office supplies management:

1) Each department shall submit an application plan for office supplies before 14 every month according to the actual demand, and submit it to the administration department after being reviewed and signed by the department manager. After being verified and summarized by the administration department, it shall be submitted to the finance department for approval, and then submitted to the general manager for approval.

2) All employees shall properly keep office supplies, use them sparingly, avoid waste, strictly control unnecessary consumption and damage, and compensate office supplies lost or damaged due to irresponsibility.

3) Save paper, you can write by hand without printing, and the paper can be used on both sides. Meeting and banquet notices are handwritten with carbon paper to reduce the use of paper.

3) Pen holder, scissors, wallpaper knife, stapler, calculator, nail puller, etc. It should be checked with the subsidiary ledger of office supplies of the administrative department by department, and it should not be reused. When the damaged articles need to be used, they should be replaced with new ones.

4) Used for office supplies, such as pens, notebooks, tapes, erasers, etc. The application is made by each department, and the service life of the articles is determined according to the actual work needs of each post: carbon pens and ballpoint pens are collected once every three months, and refills can be collected once a month; Record books and notebooks are collected once every six months; Notifications and notebooks are collected every two months; Folders (folders, drawers, etc. ) The file box depends on the number of departmental files.

5) When employees change their jobs, they should return office supplies (folders, calculators, staplers, etc. ) to the original department, otherwise the department manager may not sign the resignation letter, and the human resources department will strengthen control.