What are the methods to improve the timeliness of stocking?

With the rising of price index, the operating cost of hotels is under increasing pressure. Inventory, which belongs to the hotel's current assets, highlights its side as working capital, that is to say, the negative impact of inventory occupying funds is increasingly prominent, and the liquidity is reduced due to the particularity of the hotel industry, so the importance of inventory management is increasingly prominent. The quality of inventory management not only directly affects the amount of funds occupied and the cost of inventory, but also directly wastes resources. Inventory is divided into in-transit inventory and in-stock inventory. As a service enterprise, hotels mainly reflect the inventory in the financial accounts, so the contents mentioned in this paper also refer to the inventory in the warehouse. This paper mainly expounds hotel inventory management from three aspects: the characteristics of hotel inventory management, the organization of inventory management and the main points of hotel inventory management, and studies how to carry out scientific inventory management, so as to avoid the waste and idleness of resources and reduce the occupation of hotel funds while ensuring the safe operation of the hotel. See below for details. First, the characteristics of hotel inventory The inventory of manufacturing enterprises is relatively fixed, which is determined by products and sales. The product development cycle is relatively long, and the product will not change for a period of time. As long as the products don't change, there will be no new inventory, but hotels are different, mainly because there are many changes in the operation of hotels on the basis of normal operation, and the products they operate may be adjusted at any time, such as dishes. In this way, the hotel inventory is more changeable and uncontrollable in variety and quantity, as follows: 1. There are many kinds of inventory and it is not fixed, which is caused by the richness of hotel products, and the products are often adjusted, such as dishes. The hotel will introduce new dishes every once in a while, so it is natural to buy new food raw materials and tableware. 2. Uncertainty of inventory quantity Although the hotel also has reservation management, it is difficult to predict the demand of many commodities in advance, especially the catering raw materials. Therefore, the order of catering raw materials is often operated one or two days in advance, just to reduce the waste caused by uncertainty. 3. The timeliness of inventory is strong. Hotel inventory, such as catering raw materials, condiments, etc., is very time-sensitive, and will be wasted when it exceeds the validity period, which requires hotel inventory prediction to be more accurate. Second, the organization of hotel inventory management The characteristics of hotel inventory determine that hotel inventory management is a very detailed and complicated management work, and it also needs special management by matching organizations and professionals, otherwise it will inevitably lead to a series of management problems. From the point of warehouse setting, it can be divided into first-class warehouse and second-class warehouse. The first-class warehouse is mainly responsible for the overall goods in and out of the hotel, which can be called the general warehouse. The second-class warehouse is set up to facilitate the operation of the user department and improve work efficiency. The specific settings can be adjusted according to the scale of the hotel (this paper mainly sets up according to more than 300 hotels). From the organizational point of view, the comprehensive department responsible for hotel inventory management is the finance department, which is mainly responsible for the daily management of the first-level library, and the second-level library is mainly managed by the corresponding user departments. For example, the food and beverage department assigns someone to manage the second class library. See the following table for details: As can be seen from the above table, there are not many items in the first-class warehouse of the hotel, and the financial department is more responsible for the management of the warehouse. Except for a few items that need to be put in the first-class warehouse, most of them transfer the goods to the second-class warehouse. Due to the transfer of the delivery location, the finance department should not only manage the warehousing of all goods, but also supervise the management of the second-class warehouses, and make regular inventory to avoid management loopholes. Second, the main points of hotel inventory management When it comes to hotel inventory management, we have to talk about the links of hotel inventory management first. The key point of inventory management is to control all links well. Specifically, the links of inventory management mainly include the determination of order quantity, warehousing operation and the disposal of idle items. Next, it expounds how to do a good job in inventory management for these links. 1. The accuracy of forecasting order quantity is directly related to the rationality of inventory management and the rational use of hotel funds, so the forecasting of order quantity is the most basic and primary work in inventory management. Due to the diversity and timeliness of hotel goods, the prediction of hotel order volume is correspondingly more complicated. From the way of ordering, there are two kinds of ordering: quantitative ordering and regular ordering, but in the actual operation of the hotel, they are often combined. Next, the author lists several examples of major commodities. (1) Standing customer printed materials, room consumables, etc. The consumption of these commodities is mainly related to the business situation. For example, the forecast of room consumables is based on the forecast of room occupancy rate. Generally, the quantity of goods will be ordered for three months, and it will be adjusted appropriately according to the inventory situation (for example, the actual usage is lower than the purchase quantity of the previous batch, and the order quantity of the next batch will be reduced appropriately on the basis of the forecast. For example, a hotel has 65,438+000 rooms, each with two toothbrushes, and the predicted occupancy rates in the next three months are 30%, 30% and 40% respectively. After these toothbrushes are delivered to the hotel, it is estimated that 50 toothbrushes remain in the warehouse (taking into account the delivery cycle of the goods, deducting the consumption during the delivery cycle, not the inventory at the time of ordering). Then the purchase quantity of this batch of toothbrushes is q =100 * (30%+30%+40%) * 2 * (1+10%)-50 =170 (in the formula1) (2) Standing printed materials and office supplies. These standing supplies hotels can set up safety stocks (i.e. minimum stocks and maximum stocks) according to their daily use. When the inventory is about to drop below the minimum inventory, the warehouse needs to place a purchase order (the purchase quantity plus inventory shall not exceed the maximum inventory). Therefore, the key to the accuracy of this kind of commodity forecast lies in the rationality of the minimum inventory and the maximum inventory, that is, to avoid long-term idle goods. Take up capital and warehouse space, but also consider the delivery cycle to avoid shortage. The difference between this ordering method and regular ordering is that there is a minimum inventory. Regular ordering is to set a time period, such as ordering every month, but in this paper, the order is placed when it is close to the minimum order, as shown in the figure below. (3) Food raw materials: Due to the timeliness of food raw materials, orders for food raw materials are often placed one or several days in advance according to the customer situation tomorrow or in the next few days. How many days in advance should take into account the timeliness of food raw materials, the distribution cycle and the changing law of raw material prices (for example, the price of raw materials will rise during holidays, and the food raw materials with normal aging should be stocked in advance to reduce the cost of raw materials). One thing to be reminded here is that the raw material specifications of food must be clear when placing an order, because different specifications will not only have price differences, but also affect the quality of dishes and even make them unusable. (4) Tableware: Tableware ordering is relatively complicated, especially in some hotels that have been in business for a long time. First of all, we should consider the number of meals, turnover rate, tableware cleaning time, tableware breakage rate and so on. At the same time, it is necessary to cooperate with the research and development of dishes to minimize the number of over-personalized tableware in tableware procurement, which will increase the difficulty of re-purchasing, and will also lead to such tableware being idle because the original dishes are discontinued. I won't go into details here. (5) Drinks: Ordering is mainly based on the forecast of catering business, and local consumption habits (that is, which kind of drinks is more popular) need to be considered, especially when ordering high-end drinks, so as to avoid taking up a lot of money due to the backlog. At the same time, when ordering drinks, we can comprehensively consider the needs of the catering department and the recreation department for drinks, especially foreign wine, beer, drinks and other drinks, which can further reduce the forecast error rate. (6) linen: linen in guest rooms mainly depends on the number of guest rooms, and the basic configuration quantity is determined based on the basic configuration quantity, taking into account the occupancy rate, cleaning rate, breakage rate and other factors. For example, a hotel has 10 standard rooms, and each standard room needs 2 quilts. Assuming the daily occupancy rate is 50% and the cleaning rate is 100% (that is, as long as there are people in each standard room), the number of quilts to be purchased is q =10 * 2 * (1+50%) * (1+10%). In addition to the above, the inventory of the equipment warehouse is mainly purchased according to the maintenance arrangements and needs of the equipment department, and some other inventories also have their own requirements. Because of the limited space, I won't expand it here. In short, the forecast of order quantity needs to be targeted according to the characteristics of goods and the needs of business, and avoid the waste of resources while ensuring the operation of the hotel. 2. After the goods arrive at the store in time, the person in charge of the first-level warehouse needs to call the user department for acceptance. At the same time, the goods in the secondary warehouse need to be transferred to the secondary warehouse immediately through warehouse transfer processing, and the purchasing department needs to make an invoice as soon as possible to avoid the accumulation of goods in the primary warehouse. In addition, the inventory goods in the first-class warehouse should be notified regularly, especially the goods that have not been used for more than three months need to be analyzed. If it cannot be used due to management mode adjustment or other reasons, it needs to be handled to avoid occupying warehouse space. If it is for other reasons, you need to urge the user department to collect it to avoid the waste of resources caused by forgetting. 3. Warehouse management should be scientific. Warehouse management also plays an important role in inventory management. The quality of warehouse management directly affects the accuracy of order forecast and the timeliness of order time. Attention should be paid to the following aspects: (1) The warehouse management system should be complete, such as emergency warehouse opening system, warehousing acceptance system, periodic inventory system, etc. Only under the guarantee of a complete system can the normal operation of the warehouse be guaranteed; (2) We should follow the principle of first-in first-out, so as to avoid the quality change or idleness of inventory goods caused by the adjustment of business model; (3) The management of the secondary warehouse needs to establish a supervision mechanism to ensure the normal operation of the secondary warehouse and avoid the loss of assets; (4) The registration of warehouse materials should be standardized, and each kind of materials should be placed with a cargo card, indicating the change of the quantity of each time, so as to ensure that the accounts are consistent with the facts. (5) Pay attention to the minimum inventory every day to avoid affecting the normal operation of the hotel due to the delay in ordering time. 4. handle it carefully. No matter how well the inventory management is done, we must face a problem, that is, the handling of materials, which includes two aspects. One is idle materials, which cannot be used again due to the adjustment of hotel management methods or other reasons. Long-term idleness will only occupy the space of the warehouse and reduce the value of idle houses; The other is the materials reported as damaged. Although these materials can no longer be used by guests, they still have a certain residual value. If they are not well managed, there is a risk of repeated loss reporting, which will lead to the misappropriation or even misappropriation of new hotel materials. Therefore, it is necessary to standardize and effectively supervise the handling of reported damaged materials. (65438+ Secondly, the materials reported for loss should be kept by the Finance Department. In other words, the Finance Department must set up warehouses and bills for the materials reported for loss; Finally, the financial department needs to deal with the materials reported as damaged irregularly, for example, other departments change them to other uses (such as rags) or sell them uniformly. In any case, the procedures need to be complete. (2) The key to the disposal of idle items lies in the qualification of idle items, in other words, what kind of items can be identified as idle items. There are mainly the following standards: for guest articles-due to the adjustment of business model or other factors, some articles can no longer meet the needs of hotel management or do not meet the standards of guest articles management. For example, after the hotel was renamed, the original printed logo did not meet the standard, and a certain tableware could not meet the normal requirements due to a serious shortage of production. Articles for personal use-Some articles are no longer used due to the change of people flow or other factors. For example, some internal forms cannot be used due to the adjustment of business format. The stockings of employees are changed from flesh-colored stockings to black stockings, and the stockings issued by male employees are adjusted to no stockings. The disposal of idle materials should first be applied by relevant departments, and the qualification of idle materials should be determined through relevant procedures. Once these materials are confirmed as idle materials, they must be handled in time in order not to occupy warehouse space and funds, but they should be handled by the finance department in a unified way. When the quantity is large, bidding should be adopted to reduce the loss of hotel assets. At the same time, the production of idle products is related to the management ability of managers. When necessary, idle products can be included in the performance appraisal of managers, and managers can be urged to improve their inventory management ability and reduce the generation of idle products. Hotel inventory management is a very complicated and important work, and every link needs attention, which requires the cooperation of all departments, not just one department of the finance department. Only when the upper management pays attention to it, the system guarantees it and all the staff pay attention to it, can the inventory management be carried out effectively and truly escort the operation of the hotel. What I said above only represents my personal opinion. If there is anything wrong, please tell me.