Procurement Management Analysis (Catering)

Procurement management involves complicated contents. This paper mainly discusses procurement management from the aspects of purchasing plan, procurement process management, procurement cost analysis, and procurement safety.

1. Make purchasing analysis.

Generally speaking, it is necessary to make manufacturing and purchasing analysis before purchasing, so as to decide whether to purchase, how to purchase, what to buy, how much to purchase and when to purchase.

In the process of purchasing analysis, the direct cost, indirect cost, self manufacturing capability and procurement evaluation ability of procurement are analyzed and compared, and the purchase of all or part of the goods and services from a single supplier or from multiple suppliers is decided.

2. Procurement planning

According to the result of purchase analysis, the purchasing plan is worked out to explain how to manage the procurement process.

It includes: contract type, organization of purchasing personnel, management of potential suppliers, compilation of procurement documents, evaluation criteria, etc.

According to the needs of the project, the procurement management plan can be formal, detailed, or informal and general.

3, inquiry

Inquiry is an indispensable part of price negotiation.

It should be said that its specific way of operation varies from person to person and from time to place.

The practice of Beijing International Hotel is to search for three people.

Some people may ask, is it necessary? Cui Zhiguang, assistant director of the hotel chef, said, "we have two market inquiries every month, purchasing agents, warehouse inspectors and chefs 3 people. The buyers are most familiar with the trend of the market price. The warehouse inspectors pay attention to the quality of the products, the chef's white quality is good and bad, and 3 people play their own expertise to check the price.

In this way, the chef often visits the market, so that he can understand the market situation in time and pay attention to opening up new sources of goods.

In recent years, the raw materials of catering industry are changing rapidly. For example, some new fruits, special vegetables and environmental vessels are unheard of, which can enrich the catering needs, and is very helpful for catering management.

After the price is found, the price of raw materials (mainly fresh parts) is worked out to the kitchens, and the chef accordingly adjusts the corresponding dishes.

4, choose suppliers

Procurement management is an important part of the cost control of catering enterprises.

For most catering enterprises, the purchase volume of a single customer is not necessarily large.

In contrast, through the procurement of flexible service suppliers, the buyer's large purchase lot often get a special discount, they can ask the supplier to reserve a certain amount of inventory, so as to minimize their inventory.

Not only that, suppliers can also form a very close partnership with key customers through increasing inventories and providing additional services.

Suppliers can achieve the goal of small profits but quick turnover through large quantities of goods in and out, and when customers have other needs, they will often become the preferred suppliers.

This is actually a win-win situation.

This stage selects a contractor according to the established evaluation criteria.

5, flexible purchase, reduce inventory.

Fresh raw materials are stocked daily, sunrise and sunrise, basically not in stock, which not only guarantees freshness of raw materials, but also reduces the stock of funds. For the necessities of daily necessities, it is signed by the director of food and beverage and signed directly by the chef.

This will reduce the intermediate links and ensure the urgent needs of the kitchen.

For some special raw materials, purchase individually, such as shark fin, can ensure high quality, high price, no inventory, no waste, and meet the needs.

In addition, the warehouse has been playing out the "slow flow watch" periodically. If the stock exceeds 100 days, the blacklist should be on the list. Then the responsible chef should be found to find a solution so as not to waste and reuse it.