How to control inventory

Hotel inventory control is the management and control of various items, finished products and other resources throughout the hotel's production and operation process, so that its reserves are maintained at an economically reasonable level. On the premise of meeting customer service requirements, we strive to reduce inventory levels as much as possible, improve the efficiency of the logistics system, and obtain higher profits.

The purpose of inventory control is to reduce inventory, increase cash flow, and ensure hotel operations with the lowest inventory through scientific inventory management measures.

Excessive hotel inventory will increase warehouse area and inventory storage costs, thereby increasing product costs. It not only causes a large amount of idle corporate resources, but also takes up a large amount of working capital, affecting the time value of funds and opportunity returns. If the inventory is too small, it will cause insufficient supply of raw materials and other items, affect the normal production process, cause a decline in service levels, affect sales profits and corporate reputation, shorten the procurement interval, increase the frequency, and increase production costs. Therefore, hotel inventory management is a very important link and must be ensured to be rational.

So, how can we ensure that the hotel’s inventory is reasonable?

Regular inventory

The catering department should conduct regular inventory of the warehouse. This is usually done every half month. Through inventory, it is clear which varieties should be controlled and what control methods should be adopted, such as suspending the purchase, allocating for use, and shipping out the warehouse for use as soon as possible, etc., thereby reducing the occupation of inventory funds, speeding up capital turnover, and saving costs.

Strictly control inventory

Check inventory items every day (especially inventory items in refrigerators and freezers), replenish insufficient raw materials in a timely manner, and reduce unsaleable items. Or stop supply to avoid losses caused by raw material deterioration. The upper and lower limits of the inventory should be reasonably set according to the current operating conditions. The secondary kitchen warehouse management personnel will conduct inventory control every day, and the principle of first-in, first-out for raw materials should be implemented. For some raw materials, drinks, etc. that are unsalable due to the off-season, they should be processed through the front desk in a timely manner. Big promotion to avoid waste caused by expired raw materials.

Delivery management

Distribution control is one of the key points of storage control. The purpose of distribution control is to distribute raw material specifications and quantities that meet the demand according to business needs, and to control costs from the source. expenditure. Establish a strict entry, exit and collection system. A signature sample should be set up in the warehouse, especially for valuables, which should be collected by a designated person. Warehouse managers should do a good job of registering the incoming and outgoing raw materials, so that they can clearly see the ratio of daily operating conditions to the quantity of raw materials received. It is necessary to do the following: there is no requisition sheet, and the distributing personnel are not allowed to issue or receive it; the requisition sheet is not filled in clearly, the leader in charge does not sign it or does not match it; the quantity and amount do not match, and the content and form filled in do not comply with the hotel's financial management The requirements of the system are not distributed and other rules. For some expensive wines, the "bottle-for-bottle" method can be used to control them.

Pay attention to the shelf life

Alcohols, beverages, cigarettes, etc. in the catering department have a certain shelf life. Some materials have a short shelf life. All warehouses must have labels and certain maintenance expectations, such as beverages. It must be processed several days before the shelf life. A complaint once occurred in a hotel. It turned out that the drinks that the guests drank during breakfast had expired that day. Although the hotel did not suffer any losses in the end, it left a very bad impression on the guests.

Reduce loss reporting

Formulate a strict loss reporting system for the deterioration, damage, and loss of raw materials, tobacco and alcohol, such as tableware, etc., establish a reasonable loss reporting rate, and departments that exceed regulations must Analyze and explain the reasons, and link them to department bonus assessment.

End-of-month inventory

Inventory is a meticulous work and is the basis for various analysis data. The accuracy of inventory also affects the accuracy of costs. An abnormality was found in the gross profit margin of a certain hotel's catering business that month. When the company's finance department went for an inspection, it was found that the hotel's catering department only accurately counted the materials in stock when inventorying, and only made a gross estimate of the materials in use, resulting in a large change in gross profit margin. Therefore, when doing inventory, the first principle is to check the physical objects first and then reconcile the accounts; the second is to inventory the quantity of raw materials in stock, and more importantly, the quantity of food raw materials in use; the third is to inventory the beverages in stock and the beverages in use. Alcoholic beverages (such as the unused quantity of opened bottles).