How do hotels control costs?

As we all know, the competition in the hotel industry is becoming increasingly fierce. If hotels want to survive and develop in this industry, they must keep a close eye on the market. But I want to emphasize that while paying close attention to market sales, we should also pay enough attention to reducing internal costs. Only by doing both internal and external repairs can we really improve the profitability and competitiveness of hotels. Please see below for details.

Importance of cost control

1, cost control is the fundamental way for enterprises to increase profits.

In any case, reducing costs can increase profits. Saving a penny means creating a penny of profit.

2. Cost control is the main guarantee to resist internal and external pressure and survive.

Outside the hotel, there are unfavorable factors such as horizontal competition, government taxation, and the reversal of economic environment. There are pressures from employees to improve their treatment and shareholders to demand dividends. The main weapon for enterprises to resist internal and external pressures is to reduce costs and improve service quality.

The commercial war of price reduction is essentially an efficiency competition. On the surface, it is price competition, but in essence, it is cost competition and the competition of hotel's comprehensive strength. Realize the survival of the fittest in the commercial war of price reduction, realize the optimal allocation of social resources, and promote the transformation of the economic growth mode of hotel industry. The practice of many hotels shows that strengthening cost control is an effective way to improve the viability and development of hotels.

3. Cost control is the foundation of enterprise development.

The operating cost of the hotel is low, and it can also reduce costs and expand capacity. Only with a solid operating foundation can we have the strength and capital to improve the quality of hotel software and hardware products, expand the development of stores and promote the development of chain stores.

4. Cost control is an important embodiment of hotel management level.

The premise of cost control

1. Cost control is based on the premise of not affecting service quality.

The traditional cost management is based on whether the hotel is economical or not, starting with reducing costs or even avoiding some expenses as much as possible, emphasizing saving and saving. The purpose of traditional cost management can be simply summarized as reducing expenditure and cost. This is a narrow concept of cost theory. Under the guidance of this concept, many hotels have fallen into the misunderstanding and strange circle of cost control. For example, in order to reduce costs, cancel service projects at will; Blindly purchase all materials at low prices; Aging equipment is not updated in time; "Out-of-date" articles are not replaced; Reduce the maintenance, training and promotion expenses necessary for the normal operation of the hotel; Reduce employees' wages and benefits. As a result of this short-term behavior, although the cost was reduced at that time, it eventually affected the service quality of the hotel and made the hotel lose its market.

2. Cost control is based on the premise of not squeezing and reducing employee welfare.

Main composition and control method of operating expenses

1, rent and fixed assets and depreciation

2. Cost of sales

(1) advertising fee

(2) Business reception fee

3. Energy consumption

Energy mainly refers to water, electricity, coal, oil and gas. Mainly through the following measures to implement:

(A) the development of management system

Mainly use the responsibility system, maintenance system, supervision system, reward and punishment system.

(2) Establish scientific, meticulous and strict energy consumption standards.

Mainly based on fair use. Each area is equipped with an independent water meter and electric meter, which is recorded by a special person every day and the equipment is counted every month. For special situations, such as peak and trough periods, it is necessary to strengthen dispatching.

(3) to publicize and instill the concept of energy conservation.

Encourage employees to put forward reasonable suggestions on energy conservation and implement the responsibility system of two-way scientific research projects for energy conservation and consumption reduction.

Dynamic energy management

According to the change of objective conditions, the energy use mode can be flexibly adjusted.

(v) Technical transformation

4. Costs of materials and supplies

1, cost of low-value consumables

(1) Establish warehousing and distribution procedures.

Suppliers-put them in storage (put them in order and set up charge cards)-collect 80% of the rooms every day before the end of the day? Retreat more and make up less? Back to the warehouse.

(2) The room uses the remaining consumables with use value for recycling.

Such as soap, leftover roll paper, etc. , can be collected and used in staff toilets, toothbrushes, combs and nurses' clothes can be recycled and reassembled without pollution, and can also be sold as waste.

1, room consumables cost

(1) Establish warehousing and distribution procedures.

(2) Comprehensive utilization form management

(3) Summary inventory and analysis

3, cleaning supplies costs

(1) Use a new comprehensive cleaner.

(2) Control of detergent concentration ratio

(3) Management and distribution of cleaning agents

4. Washing costs

(1) Reasonable distribution ratio of linen and grass to ensure turnover.

(2) control and eliminate secondary pollution

(3) Management of dirty linen

5, maintenance costs

(1) When purchasing, consider the function, cost and grade, pay attention to the cost performance and durability of materials, and prevent inferior materials from causing poor engineering quality and repeated procurement.

(2) Every day, the maintenance personnel are required to record all the maintenance materials used, write down the relevant information such as the place of use, the name of the materials, and the quantity used, and do a good job in managing the daily maintenance files.

5. Restaurant fees

(1) Management of the price, quantity and weight of food raw materials, that is, key management? People? And then what? Scale? .

(2) Control the processing and production, comprehensively utilize the leftovers, and improve the food yield. Among them, the guest cost is separated from the employee meal fee, and the proportion is better.

(3) Utilization of smokeless kitchens and semi-finished products

(4) Restaurant outsourcing

6. Labor costs

It mainly includes salary, social security, employee welfare, employee housing, working meals, work clothes and others, accounting for about 15% of the total operating expenses of the hotel.

(1) The organizational structure has been decided, with emphasis on streamlining and high efficiency.

The organization of budget hotels should fully consider economy and practicality, fully consider the needs of work, and reduce unnecessary post setting and unnecessary management levels. The most appropriate thing is to take it? Flat type? The organizational structure of, its staffing standard is between 1: 0.3-0.5.

(2) Reasonable dispatching system

(3) Advocacy and supervision of piecework wage scheme

(4) training employees? How many things can a post do? 、? Multifunctional?

Pay attention to employees? How many things can a post do? 、? Multifunctional? Training of various skills, such as cross training. Every employee is a generalist, and one person has several jobs. At the same time, these trainings are systematically linked with employees' career planning to fully mobilize employees' enthusiasm.

(5) Employment criteria suitable for the post

(6) In the process of personnel management, pay attention to details, do enough work, enhance the company's self-protection and reduce unnecessary expenses caused by personnel disputes.