How to write a master's thesis on hotel management.

Hotel management graduation thesis: The sales management and control of drinks play an important role in hotel catering management. The sales management of drinks is different from the sales management of dishes and food, and has its particularity. Therefore, strengthening the management and control of liquor sales is of great significance to effectively control the cost of liquor and improve the economic benefits of hotels. The control of liquor sales has always been a weak link in many hotels, on the one hand, because managers lack proper professional knowledge, on the other hand, because liquor sales costs are relatively low, profits are high, and a small amount of losses or management negligence have not attracted enough attention from managers. Therefore, to strengthen liquor sales management, managers need to update their concepts and firmly establish a sense of cost control. Secondly, we should constantly learn the business, understand the process and characteristics of liquor sales, take corresponding measures and use correct control methods to achieve the purpose of liquor sales control. In the process of bar operation, there are three common forms of liquor sales, namely, zero cup sales, whole bottle sales and mixed sales. These three forms of sales have their own characteristics, and the methods of control are also different. I. Sales of Zero Glass Sales of Zero Glass is a common form of sales in bar operation, with a large sales volume. It is mainly used for the sales of some spirits such as brandy and whisky, and occasionally the wine is sold in zero cups. Sales opportunities are usually before or after meals, especially after meals. After dinner, guests have a glass of brandy or sweet wine to pass the time, get together and chat, and drink to help digestion. The control of zero-cup sales should first calculate the sales share of each bottle of wine, then count the total sales of each period, and control the cost of wine by reduction control method. Because the standard measurement adopted by each bar is different, and the capacity of various wines is different, it is necessary to determine the standard measurement of liquor sales first when calculating the share of liquor sales. At present, there are three kinds of measurement commonly used in bars: 30 ml, 45 ml and 60 ml per serving, and bars in the same hotel must be unified when determining the standard measurement. After the standard measurement is determined, the sales share of each bottle of wine can be calculated. Take remy martin VSOP as an example. The capacity of each bottle is 700 ml, and the measurement of each serving is set to 1 ounce (about 30 ml). The calculation method is as follows: spillage loss of -700-30 sales share per bottle =-=-22.3 (copies), and each copy is 30. 127; According to international practice, it is considered normal to control the dripping loss of each bottle of wine at around 1 ounce. According to the calculation results, it can be concluded that each bottle of remy martin VSOP can sell 22 copies. In accounting, the theoretical cost of each bottle or bottle of wine can be calculated separately, and compared with the actual cost, so as to find the problems in the sales process in time and correct the mistakes. The key to zero-cup sales lies in daily control, which is generally completed through the bar liquor inventory table (see table 1), and the bartender on duty in each shift must fill in the table carefully according to the actual liquor inventory.

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