餐飲企業(yè)如何有效的進(jìn)行成本控制-管理論文-資料下載頁(yè)
【導(dǎo)讀】餐飲企業(yè)的運(yùn)作與經(jīng)營(yíng)除了有其特殊性之外，也有與其他服務(wù)企業(yè)相同的方面，同樣要進(jìn)入經(jīng)營(yíng)市場(chǎng)，同樣要參與經(jīng)營(yíng)競(jìng)爭(zhēng)。加強(qiáng)財(cái)務(wù)管理，降低成本，讓利顧客，提高服務(wù)質(zhì)量，最大限度提高市場(chǎng)占有率。那么如何有效地降低原材料的成本和損耗，成為餐飲成本控制的關(guān)鍵。物資采購(gòu)量，并填制采購(gòu)單報(bào)送采購(gòu)部門。采購(gòu)計(jì)劃由采購(gòu)部門制訂，報(bào)送財(cái)務(wù)。主管并呈報(bào)主任批準(zhǔn)后，以書面或口頭方式通知供貨商。貨比三家，對(duì)采購(gòu)報(bào)價(jià)進(jìn)行分析反饋，發(fā)現(xiàn)有差異及時(shí)督促糾正。召開定價(jià)例會(huì)，對(duì)供應(yīng)商所提供物品的質(zhì)量和價(jià)格兩方面進(jìn)行公開、公平的選擇。對(duì)新增物資及大宗物資、零星緊急采購(gòu)的物資，須附有經(jīng)批準(zhǔn)的采購(gòu)單才能報(bào)賬。嚴(yán)格地驗(yàn)收把關(guān)。生浪費(fèi)；及時(shí)分析滯銷菜品情況，避免原材料變質(zhì)造成的損失。負(fù)責(zé)人簽字后生效，嚴(yán)禁無單領(lǐng)料或白條領(lǐng)料，嚴(yán)禁涂抹領(lǐng)料單。或安排使用不當(dāng)造成霉變、過期等浪費(fèi)現(xiàn)象，一律追究相關(guān)人員責(zé)任。
【正文】 ng management philosophy, and fully mobilize the employees of selfregulation Wuchang Law Professor He Guangming Hong Kong learn from the Japanese 5S management method, bined with the actual creation of the modern business management methods of quality food. The essence is: the work of regular anization, often straighten out every day, the environment always clean, always regulate things and everyone always selfdiscipline. For example, by regular anization, the essential goods and nonessential items separately, will reduce the necessity to use the minimum amount of floor and put it in a convenient between. By regular order and to consider appropriate storage methods and equipment, fixed objects, name and home to use the shortest possible time, or put away objects can be made to eliminate all possible waste. Wuchang Law as a simple, effective, and able to manage sustainable way has bee the food industry to improve efficiency, improve service quality and reduce operating costs of a ** treasure. Catering enterprises should understand the market, analyze the market, to market information and the introduction of social characteristics and advantages of related industries to find their own business foothold, to establish and improve processes and longterm cost control mechanism, improving the management level, especially financial management levels, and reduce operating costs, and strive to maximize their profits, and hence the economic and social benefits to achieve the twoharvest business objectives, and strive to create distinctive brand catering industry services.
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