hotel management

Chapter 30 Hotel material procurement and supply management Hotel operation management (1)
The first (section) food purchase

Procurement of food ingredients is a relatively complex hotel business activity.The purpose of procurement is to purchase all kinds of food raw materials required for hotel catering services from safe and reliable sources at a reasonable price and at an appropriate time according to specifications and predetermined quantities, so as to ensure the smooth progress of hotel catering services.In order to complete the procurement tasks, the hotel should formulate complete procurement policies, principles and procedures, and at the same time, select people with considerable professional knowledge to perform specific procurement tasks.

Buyers must understand the needs and limitations of all aspects of hotel catering services.First of all, he needs to understand the menu. This is not only because the menu determines the purchasing objects, that is, which food raw materials to purchase, but also determines what grade and quality of raw materials to purchase.Purchasing high-quality food raw materials does not mean purchasing the best quality food raw materials, but purchasing various raw materials suitable for production according to the needs of dishes.In fact, not all dishes in the hotel have to be made with the most expensive raw materials.In order to achieve the profit target of the hotel, strict cost control must be carried out from the procurement of food raw materials.Effective food procurement can reduce the food cost of the hotel, thereby achieving the purpose of increasing profits. Therefore, in some places, the procurement department is not regarded as a logistics department, but as a department that directly contributes to the hotel's profitability.

Hotels should formulate procurement specifications for various raw materials required, and procurement personnel must master these specifications and strictly follow them to avoid blind procurement.Purchasing personnel must also keep abreast of the hotel's current business volume forecast and the inventory of various raw materials, because the menu determines the purchase content, but the business volume determines the quantity of purchases.The food raw materials in stock must be consumed first, so as to avoid excessive purchases, resulting in a backlog of raw materials, capital occupation, or insufficient purchases, which will affect the normal operation of the hotel.Of course, purchasing personnel should also keep abreast of market information, understand the supply situation, understand the seasonal (seasonal) characteristics of various food raw materials, and pay attention to the possible impact of weather, transportation, etc. on the supply of food raw materials.

If the hotel wants to provide consistent quality food and beverage products, it must use consistent quality food raw materials.Formulating food raw material procurement specifications is an effective measure to ensure the quality of catering products.Make detailed and specific regulations on various raw materials to be purchased, such as raw material origin, grade, performance, size, quantity, color, packaging requirements, fat to thin ratio, cutting conditions, frozen state, etc.It is not necessary to formulate procurement standards for all raw materials, but procurement specifications and standards should be formulated for meat, poultry, and aquatic raw materials that account for nearly half of food costs, as well as some important vegetables, fruits, and dairy raw materials.On the one hand, the quality of the above-mentioned raw materials plays a decisive role in the quality of the finished catering products; on the other hand, because the cost of these raw materials is very considerable, it is necessary to strictly control the procurement.Procurement specifications and standards should be formulated carefully. Menus and recipes should be carefully analyzed, based on the actual needs of various dishes, and the actual market supply situation should also be considered. Generally, the chef and the purchasing department are required to study and decide together, and try to formulate practical and feasible ones. standard.The written expression of food raw material procurement specifications and standards should be scientific, concise, and accurate, and avoid using ambiguous words such as "general" and "better" to avoid misunderstandings.

The formulation of procurement specifications is a crucial link (section) in the hotel's food raw material procurement work. It helps the hotel to ensure that the purchased raw materials meet the quality standards and are suitable for the special needs of various dishes.The specifications and standards for procurement should be formulated in multiple copies. In addition to being distributed to the source unit to supply raw materials according to the specifications and standards required by the hotel, the hotel should generally distribute them to the manager's office of the catering department, the office of the purchasing department, and food raw materials. The acceptance personnel shall serve as a reference for the acceptance of raw materials.Purchasing specifications can be formulated according to changes in internal needs and market changes at any stage of hotel operation, and can be checked and revised at any time.In short, hotels can have the following benefits by using food raw material procurement specifications.

(1) Force managers to pre-determine the specific quality requirements of various food raw materials required by the hotel through careful thinking and research, and avoid inappropriate or blind purchases.

(2) Distributing procurement specifications to relevant supply units can enable the supply units to grasp the quality requirements of the hotel and avoid possible misunderstandings or unnecessary losses.

(3) By using the purchasing specifications, it is not necessary to repeatedly explain the quality requirements of raw materials to the supplier every time an order is placed, which can (save) time and reduce the workload.

(4) Distributing the specifications of a raw material to several suppliers will cause competition among several suppliers and give the hotel the opportunity to choose the best price.

(5) Food raw material procurement specifications are one of the important bases for raw material acceptance, and it plays an important role in controlling the quality of raw materials.

The second (section) acceptance and storage
[-]. Acceptance

Although it takes time and energy to formulate complete procurement procedures, although the procurement personnel have sufficient professional knowledge and strictly follow the procedures to order raw materials according to quality and quantity at a reasonable price, if the corresponding purchase acceptance control is lacking, then At this point all previous efforts will be in vain.The actual delivery quantity of the supplier may intentionally or unintentionally exceed the purchase quantity or be short of two catties, the quality of the raw materials required by the hotel may not meet, exceed or fall below the purchase specification, and the price of the raw materials may also be different from the original Quotes vary widely.After all, the hotel's ordering according to quality and quantity at a reasonable price does not guarantee that the supplier will also provide raw materials for the hotel according to quality and quantity at a reasonable price.Therefore, the main purpose of acceptance control is to check whether the quantity of incoming goods conforms to the quantity ordered, whether the specifications and standards of raw material quality are met, and whether the price conforms to the original quotation.

The food raw materials and items imported by the hotel every day must be registered on the daily purchase report, but the purpose is not to list the names, quantities and prices of all raw materials and items shipped, because these contents can be obtained from the invoice in the future. get on.The purpose of using the purchase daily report is to distinguish which of the daily purchases are direct purchases, which are warehouse purchases, and which are miscellaneous purchases.

Direct purchase refers to the purchase of goods on the same day without storage in the warehouse, and is consumed on the same day when it reaches the kitchen, and its cost is included in the cost of food raw materials on the day; Warehouse purchase refers to the delivery of goods purchased on the same day to the warehouse and cold storage for later use, and its cost is included in the raw material reserve value The cost of food raw materials on that day will be recorded when the raw materials are released from the warehouse and consumed in the future; miscellaneous purchases refer to other items used in hotels, restaurants and kitchens, such as disinfectants, cleaning agents, etc., of course they cannot be counted as food costs.However, the miscellaneous purchase column can also be used to fill in the food raw materials required by other departments of the hotel, such as bars, for distinction.If there are raw materials, some of them must be sent to the kitchen for processing immediately, and the other part must be stored in the warehouse. The distribution should be compared according to the actual situation.

It can be seen that the main purpose of the purchase daily report is cost control, which is for the financial department to calculate the food cost of the hotel on the day.Some hotels do not have a complete cost control system and certain steps are ignored.If the inspector does not fill in the purchase daily report, does not distinguish between direct purchase, warehouse purchase and miscellaneous purchase, but only submits all the receipts and vouchers received within one day to the accountant, then the food cost of the day will not be calculated correctly.

Two, storage

In any catering enterprise, the storage management of food raw materials is the same as the procurement and acceptance of food raw materials, which has a decisive impact on the quality and cost of catering food.

Generally speaking, food raw material storage has two parts: dry storage and cold storage.The dry goods warehouse is used for dry storage of dry food raw materials that do not require low-temperature preservation; the icehouse and refrigeration equipment are used for the storage of frozen food raw materials and refrigerated fresh food raw materials.

([-]) Dry goods warehouse management

(1) Dry goods warehouses should be equipped with thermometers and hygrometers with good performance, and regularly check whether the temperature and humidity of the warehouse are suitable, so as to prevent the temperature and temperature difference of the warehouse from exceeding the allowable range.The temperature of the dry cargo warehouse should be controlled at 16~21°C, and the relative humidity should be kept between 50%~60%.

(2) Fix the storage location of each raw material. The storage of any raw material should be at least 25cm away from the ground and 5cm away from the wall.

(3) The date of purchase must be marked on the packaging of raw materials in storage to facilitate distribution in accordance with the principle of first-in first-out, so that the quality of raw materials can be guaranteed.

(4) The warehouse should be cleaned and disinfected regularly to prevent and eradicate pests and rodents.

(5) Materials in plastic barrels or cans should be sealed with lids, and materials in boxes and bags should be stored on wheels with wheels, which is easy to move and move. Materials packaged in glass containers should avoid direct sunlight.

(6) Try to control the number of personnel who have the right to enter the warehouse.The personal belongings of employees should not be stored in the warehouse.When the warehouse personnel are not present, the warehouse should be locked to prevent outsiders from entering, and the spare key should be sealed in a paper bag and stored in the manager's office for emergencies.

([-]) Refrigeration of food raw materials
Hotels generally use food raw material refrigeration equipment to inhibit the growth and reproduction of microorganisms and bacteria in fresh raw materials at low temperatures, maintain the quality of raw materials, and extend their shelf life. Commonly used refrigeration equipment in hotels includes various kitchen refrigerators (refrigerators, cabinets, etc.) ) and cold storage rooms that are often connected with ice storage.The refrigeration capacity required by the hotel is determined by factors such as the type of catering service, business volume, service method, consumption ratio of various raw materials, type of raw materials used, and leftovers disposal method.Under normal circumstances, the cold storage capacity of fish, meat and poultry raw materials can account for 1/3 of the total capacity, fresh fruits and vegetables account for 1/3, dairy products account for 1/6, and leftovers and others account for 1/6.Restaurants should purchase refrigeration equipment with different specifications and uses according to this ratio and specific conditions.

Food raw materials that need to be refrigerated generally include various fresh fish, meat, poultry, various fresh vegetables and fruits (except for individual tropical vegetables and fruits), various eggs and dairy products, and various processed finished products or Semi-finished food raw materials, such as processed lettuce, fruit, various desserts, various seasonings, soup ingredients, leftovers, etc.

(End of this chapter)