How to manage hotel procurement

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Provisions on hotel procurement management

The first basic principle

1. Integrity and self-discipline, strict supplier selection, evaluation and selection to ensure supplier quality, handle the relationship with suppliers, and do not accept gifts, gifts and banquets from suppliers;

2. Strictly abide by the procurement standard process, handle affairs according to the process, be able to purchase the required items in time with good quality and quantity, and minimize the procurement cost on the basis of meeting the company's needs;

3. Strengthen pre-procurement management, establish a complete equipment price information file, do a good job in archiving and backing up procurement-related documents, effectively control and reduce procurement costs, and ensure procurement quality;

All purchases must be approved in advance. Without planning and reporting for approval, no procurement is allowed except for emergency procurement, which is conducted according to the requirements of emergency procurement management process;

5. All items with the same characteristics as * * * should be purchased in a centralized way as far as possible, and the items that can be approved should be notified to the requisitioning department to apply for procurement, and then centralized procurement;

6. Under the same conditions, the purchased items shall be purchased from suppliers engaged in business or confirmed, and the suppliers shall not be changed at will;

7. Check the receiving quality scientifically, objectively and seriously;

Article 2 Principles for determining suppliers

1. Primary selection of suppliers: It is necessary to conduct in-depth and detailed market research, find out more than three representative suppliers from the city where they are located, and conduct a comprehensive investigation. In the process of investigation, it is necessary to focus on the strength, specialization, supply, price and quality of suppliers and their current supply.

2. Trial suppliers: Look for two suppliers of similar goods at the same time and try to compare them from three aspects: quality, price and service.

3. Determine the supplier: On the basis of two months' use, an investigation team composed of general manager, deputy general manager, financial personnel, chefs and purchasing personnel will vote to determine the supplier in a centralized way in the form of democratic voting.

4. Signing a supply contract: After the supplier is determined, the general manager signs a supply contract with the supplier, and the contract period shall not exceed one year. Supply contract in triplicate: one for the supplier; A copy of the financial department; Warehouse manager. The contract shall specify the pricing time, quality assurance of supply and quality requirements of goods, etc.

5. Supplier replacement and renewal: In the course of cooperation, if the supplier fails to perform the contract, the review team will discuss and decide whether to replace or renew the contract before the contract expires.

Article 3 Principles of market research

1. The general manager, financial personnel, purchasing personnel and chefs conduct market surveys at least twice a month. After the investigation, there must be an investigation record, indicating the investigator, the time, place and result of the investigation, which shall be signed by all personnel and submitted to the accountant for filing.

2. The selection of investigation time and place should be conducted once every 15 days, with the opening period of the wholesale market as the investigation interval, and the investigation should not be conducted on the day or the next day after rainy, snowy and extreme weather conditions. . Market research should be based on the supplier's market.

3. Methods and procedures of investigation. The investigation team should follow the principle of vegetables first, fresh goods later, dried spices, grain, oil and beverages, and the investigation of a single commodity shall not be less than three. The principle of centralized investigation should be adhered to in the investigation, and means such as seeing, smelling and touching should be implemented in the investigation, and sampling investigation can be carried out when necessary. To understand the origin, specifications, varieties, production date, shelf life, etc. Details of the goods under investigation. Bargain after inquiry, remember to record only the buyer's price.

4. In addition to the field survey, the prices published by local newspapers, magazines, television, etc. Peer citation is also the means and basis of investigation.

5. The investigation results were comprehensively discussed and adopted by the investigation team in combination with the field investigation results and consultation results.

6. The piecemeal investigation shall be conducted by the general manager or entrusted by others (except purchasing personnel).

Article 4 Purchasing Pricing Principles

1. Set up a price finder: consisting of a chef, a warehouse keeper and a quality inspector. These three people enter the market twice a month at the beginning of the month and in the middle of the month to look for prices. On the basis of market research, the price is set every half month, and the purchase price of sporadic items is not regularly carried out.

2. Pricing procedure: The general manager and purchasing personnel negotiate and confirm with suppliers according to the market research results, and the general manager and purchasing personnel sign and notify the warehouse keeper and financial supervisor in writing.

3. Price management principle: the supply price is subject to the maximum price system. According to different commodities, the maximum price range is as follows:

(1) The execution price of dry goods, spices and grain and oil shall not be higher than 6% of the wholesale market price.

(2) The price of low-quality consumables shall not be higher than the average retail price of the market.

(3) The price of odds and ends shall not be higher than the market retail price.

(4) The price of fish, meat and fresh goods shall not be higher than the wholesale market price.

(5) If the average price of vegetables is less than one yuan, the execution price shall not be higher than 15% of the wholesale market price. If the price is more than one yuan, its pricing shall not be higher than 10% of the wholesale market price.

4. During the Spring Festival, National Day and other holidays, as well as in the months when disastrous weather lasts for a long time, the pricing principle can be appropriately relaxed due to large fluctuations in supply prices.

Article 5 Review and procurement procedures

(1) Procedures for checking and purchasing consumables

1. For the procurement of recurring projects, the required departments shall regularly report the plan at a fixed time every month, and the procurement shall be made in triplicate (one for the buyer, one for the warehouse keeper and one for the finance department). Indicate the variety, quantity, specifications, etc. The required items shall be submitted to the purchasing department after being approved by the general manager.

2. Sporadic low-value items that need to be temporarily purchased shall be filled in by the required department, and can only be handled with the consent of the department head.

3. The purchase of odds and ends shall not exceed two days. Items that need to be purchased urgently shall be indicated in the purchase order by the general manager and purchased within a limited time.

(2) Purchase procedures for self-purchased dishes

1. The purchasing department shall fill in the List of Shopping Items in triplicate (one for the buyer, one for the warehouse keeper and one for the finance department) according to the inventory and usage, and submit it to the purchasing department for processing after being signed by the department head.

2. The warehouse keeper shall check the inventory at any time. When the stock drops to the minimum stock point, the warehouse keeper shall notify the purchaser in writing to purchase.

(3) Supplier's procurement and delivery procedures:

1. The purchasing department shall fill in the List of Purchased Items, which shall be signed by the department head, approved by the general manager and submitted to the purchasing department for handling.

2. The new drinks and materials shall be signed by the general manager and purchasing personnel, and the warehouse keeper shall be informed in writing, and there is no need to fill in the purchase requisition.

3. Only the purchasing personnel can notify the supplier of delivery by telephone or in writing according to the requirements in the purchase requisition, and other personnel shall not notify the delivery without the approval of the general manager.

Article 6 Principles for determining the purchase quantity

In order to improve economic benefits, reduce costs and reduce capital occupation, the daily purchase quantity should be determined according to the principles of thrift, rapid sales and single purchase.

(a) the purchase quantity of fresh goods, vegetables and water.

1. Such raw materials are purchased daily, and suppliers are generally required to deliver them.

2. Before the end of daily business, the department using the above raw materials will propose the purchase quantity of the next day according to the inventory, business situation, storage conditions and delivery time.

(two) the purchase quantity of inventory items (dry goods, spices, fuel, grain and oil, cigarettes, beverages, low-value consumables, etc.). ).

1. The purchase quantity of such commodities should be based on the minimum inventory and the maximum inventory, taking into account factors such as economic batch, procurement cycle, capital turnover and storage conditions. The maximum inventory shall not exceed 15 days, and the minimum inventory shall not be less than one day.

2, the upper and lower limit of inventory calculation formula:

Minimum inventory = daily demand × delivery days

Maximum inventory = daily demand × 15 days

Article 7: The principle of goods acceptance

(1) Acceptance quality standard:

According to the company's "quality standards for purchased materials" for acceptance.

(two) the quantity standard of acceptance:

Check and accept according to the quantity indicated on the purchase application form of the day received by the purchaser, and the quantity difference should be controlled around 10% of the purchase quantity.

(3) Acceptance personnel:

Purchasing personnel, warehouse personnel, recipients, head of the department, supervisor * * * four people to cooperate with the acceptance.

(4) Acceptance time:

9: 30 a.m. * *-65438+00 p.m. 4:

(5) Acceptance procedures:

1. The warehouse keeper should fill in the "Receipt Form" or "Fresh Food Acceptance Form", indicating the quantity of materials received. After the receipt is filled in, it shall be signed by the buyer, the person in charge of the receiving department and the warehouse keeper. The receipt or acceptance certificate after signing is in triplicate (one for the buyer or supplier, one for the warehouse keeper and one for the finance department).

2. The user department has the right to refuse to accept materials (vegetables) that do not meet the quality standards of purchased materials and the quantity exceeds the purchase order.

Article 8 Warehouse management

(a), responsible for the acceptance, storage and distribution of goods in storage.

(ii) warehousing of goods

1. Check the quantity, quality and shelf life of the goods carefully. Only those that meet the requirements can be put into storage.

2. Issue warehousing receipt.

3. Register the account card in time, make a total every day and input it into the computer.

(3), inventory storage

1, make rational use of warehouse conditions and keep all kinds of goods in different categories.

2, first in first out, to prevent the backlog of deterioration.

3. Set up a "slow flow meter". Any inventory exceeding 100 days should be blacklisted and reported to the department head.

(4) Distribution management

1. Go directly into the kitchen: fresh food, vegetables, etc. Those who go directly into the kitchen after receiving goods are directly pulled out by the quantity standard of the "receipt" signed by the chef.

2, warehouse, kitchen team must fill in the receipt, after approved by the chef's signature, signed by the manager to pay the shop.

Article 9 Procurement Matters

1. Purchasing personnel shall purchase materials (vegetables) in strict accordance with purchase orders, quality standards of purchased materials and relevant pricing principles. In the process of purchasing, if the quantity and quality of purchasing are affected by changes in market conditions, it is necessary to contact the user department of the purchased materials in time and obtain the consent before purchasing.

2. In the procurement process, when purchasing fresh food and vegetables, the quantity, unit price and amount of the purchased dishes should be filled in one by one (prefabricated in duplicate, one for the purchaser and one for the financial settlement). In order to pick up the goods, plates should be stacked and shipped separately. Fresh and fragile dishes should be handled with care and should not be squeezed, so as not to affect the quality of dishes. Pay attention to the preservation of chilled meat.

3. The purchasing department has the obligation to actively assist in the return of materials (vegetables) and the handling of overstocked goods.

4. Abnormal losses (the difference between the purchased quantity and the received quantity is too large) occurred in the procurement process should be listed separately and the reasons should be explained, and submitted to the general manager for approval before reimbursement.

5. Responsibilities of the purchasing department: 1. Establish supplier and price records; Two. Procurement mode setting and market research; Three. Inquiry, price comparison, negotiation and ordering; Four. Control and supervision of delivery schedule; 5. Handling of abnormal quality and quantity of incoming goods; Classification and review of intransitive verb payment; Seven. Submit purchasing work report. The procurement work report must at least include the following requirements and analysis charts: (1) Category and proportion of goods purchased this month; (2) The number of returns this month due to unqualified procurement quality; (3) Supply quantity and distribution of each supplier this month; (4) The total difference between inquiry and negotiation results and the difference distribution of each supplier; (5) Delivery efficiency of suppliers; (6) Problems existing in each supplier and suggestions for improvement; (7) Problems existing in procurement and suggestions for improvement; (8) Communicate and coordinate with various departments to analyze and solve problems.

6. Responsibility of the buyer: the buyer should strictly perform his duties, implement the principle of "shopping around" in ordering and purchasing, and report the inquiry of suppliers to the leader for approval, and must not order privately or purchase goods blindly. On the premise of emphasizing quality, abiding by contracts, keeping promises and providing good after-sales service, we will purchase low-priced materials to achieve high quality and low price. At the same time, it is necessary to implement the responsibility system of tracking and handling affairs in the end, and not to overstock or delay the handling of related business and accounting work without reason. In order to master the rapidly changing commodity information in the market economy, such as price quotation, purchasing personnel must always consciously learn business knowledge and improve their ability in business work, so as to ensure timely, quality and quantity procurement. We must always carry out the relevant policies and decrees, strictly abide by the company's rules and regulations, and make sure that there are orders that can't be done, and there are prohibitions. In the procurement work, we must firmly establish the idea of being masters of our own affairs, be conscientious, be honest and self-disciplined, act impartially and not seek personal gain.