Several main methods of hotel supplies procurement

The following methods can be adopted: 1, open market procurement. Also known as competitive price procurement, it is suitable for food raw materials that are frequently purchased and need daily procurement. The purchasing department obtains the quotation of the required food raw materials through telephone contact or business letter, or through direct negotiation with suppliers. Generally, each raw material must obtain the quotation from at least one supplier, which is registered in the purchase application form respectively, and the best supplier is selected after comparing the quality and price. 2. There is no purchase option. Under special circumstances, a certain raw material that the hotel needs to purchase is scarce in the market, or there is only one supplier, or the hotel must get this kind of goods and food raw materials. At this time, the purchasing department often adopts the non-selective purchasing method, that is, a blank check is issued with the purchase application form and filled in by the supplier. 3. Cost increase procurement. When the price of goods or food raw materials fluctuates greatly or it is difficult to determine its appropriate price, the cost increase method can be used. The cost mentioned here refers to the commodity cost of suppliers such as wholesalers and retailers. In some cases, neither the supplier nor the purchasing department can grasp the market price trend, so this method is used to clinch a deal. That is to say, a percentage is added to the cost of raw materials purchased by suppliers as the profit part of suppliers. For suppliers, this method reduces the risk of possible losses caused by sudden price drop; For purchasing units, the percentage of price increase is generally small and relatively economical. The main difficulty of adopting cost increase method is that it is difficult to accurately grasp the real cost of goods supplied by suppliers, so this method is rarely used in hotel procurement. 4. Bidding and purchasing. It is a more formal procurement method. Generally only used by large enterprises. The purchasing unit sends the name and specifications of the project to be purchased to the relevant suppliers in the form of invitation to bid. After receiving the invitation, the supplier will bid and quote and send it back to the purchasing unit in the form of sealed documents. Generally speaking, as long as the goods meet the specifications and standards, the lowest bidder wins the bid. This method is conducive to the procurement unit to choose the lowest price, but because both parties need to sign a procurement contract, it is not conducive to the procurement unit to purchase other materials with lower price and better quality in the process of contract execution. 5. "One-stop" procurement. The quality of raw materials needed for hotel operation is varied and must be purchased from multiple suppliers, which means that hotels must spend a lot of manpower and time processing bills and checking purchases every day. In order to reduce the cost of procurement and acceptance, some hotels adopt "one-stop" procurement. If you purchase all kinds of raw materials, materials and hotels belonging to the same category from the same company, you only need to bill, receive goods and handle bills with suppliers. However, this method is still not ideal for large hotels, so supermarket shopping is also used for hotel procurement. This kind of supermarket is a hotel raw material resource supply company gradually established, which can make the hotel raw material resources in place in time, greatly reduce the number of orders and inspections, and thus reduce the procurement cost. 6. Cooperative procurement. Cooperative procurement is to organize more than three hotel enterprises to jointly purchase some materials. Its main advantage is that hotels have the opportunity to enjoy preferential prices through large-scale procurement. Although each hotel has its own characteristics, it is entirely possible to purchase some foods, drinks and various general items of the same standard by cooperative procurement. 7. Centralized procurement. Hotel management companies or groups often set up regional procurement offices to purchase all kinds of goods and food for hotel enterprises in this region. The specific way is that the hotel regularly reports the required raw materials, commodities and quantities to the company's procurement office, which will collect them and purchase them centrally. After ordering, it can be delivered by the supplier to each hotel enterprise according to the specific situation, or it can be delivered after acceptance by the procurement office. The advantages of centralized procurement are that due to the large quantity, you can often enjoy preferential prices, facilitate negotiations with more suppliers, and have more choices in the quality and price of raw materials; Centralized purchasing can reduce the chances of fraud of hotel buyers. Of course, there are also some shortcomings in centralized procurement. For example, hotels only accept food raw materials purchased by the procurement office, which is not conducive to the hotel's own operating characteristics or special needs; Due to centralized procurement, hotels have to give up cheap goods and raw materials that may appear locally. Centralized purchasing may make the hotel menu tend to be similar, which limits the hotel's ability to modify the menu by itself and is not conducive to the hotel to create a unique style. For the above procurement methods, each hotel should choose the appropriate procurement method according to its own hotel type, scale, grade, affiliation, operating characteristics, market conditions and other factors. Warehouse management is an important part of hotel procurement cost control. The reporter of the warehouse supervisor is the manager of the purchasing department, and the supervisor is the consignee and keeper. The main responsibilities of the warehouse supervisor are: 1. Obey the instructions of the purchasing manager, and be responsible for the organization and management of purchasing, acceptance, storage and distribution of all kinds of goods and resources in the hotel. 2. Determine the inventory of food, beverages and articles according to the consumption of the department, be responsible for reviewing the application for purchase orders, and write down the names, quantities, domestic purchases or imports of various materials. 3. Supervise and inspect the implementation of receiving procedures and standards, strictly check before warehousing, strictly review orders and invoices, check the quantity, quality, packaging and hygiene enjoyed by all warehousing resources, and put forward opinions on returning or rejecting low-quality goods. 4. According to the daily report of receiving goods, supervise the keeper to fill in the account card carefully and release it in time; Strictly implement the provisions on the distribution of material resources, handle the requisition procedures in principle, and distribute and write off according to the quantity on the bill of lading. Supervise and participate in the monthly inventory of warehouse, ensure the consistency of accounts and materials, and deal with errors in time. 5. Strengthen the management of food warehouse, wine warehouse and goods warehouse, and send the food and beverage with fast shelf life and slow use to the user department immediately during the shelf life; For expired or damaged food, report the loss in time; Unqualified food and beverages are not allowed to be sent to the user departments, strictly enforce the food hygiene law, strengthen quarantine work, and ensure hygiene and safety. 6. Under the premise of ensuring supply, goods will not be overstocked, so that material resources can enjoy rapid turnover, shorten storage time and occupy less funds; Inform all user departments of the inventory situation in time, make purchasing suggestions according to the market situation, and fill in the purchase order at any time; Ensure standard inventory and business requirements. 7, formulate warehouse safety management regulations and supervise and inspect the warehouse safety work, items should be packed according to the "five distance", formulate warehouse fire safety management regulations. Strengthen key management, implement warehouse safety management system, and report and solve problems in time when found. 8. Be responsible for the daily work of warehouse and receiving goods, assign the work of employees, and check the implementation of working procedures and standards by employees. Formulate and implement the training plan for warehouse employees, regularly assess employees, and put forward suggestions on rewards and punishments for employees. 9. Assist the purchasing manager to control the purchasing price of commodities, food and beverages, analyze the market situation, actively put forward improvement suggestions, and assist the manager to do a good job in warehouse management.