浅析餐饮业采购成本控制：以海底捞火锅为例(11)

浅析餐饮业采购成本控制

------------------------以海底捞火锅为例

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摘 要

随着市场环境的变化，竞争激烈，宏观经济形势影响越来越多。由于市场竞争日趋激烈，饭店餐饮经营近年来出现滑坡现象。餐饮采购成本的不断提高导致餐饮部的利润空间日趋狭小。餐饮收入作为饭店收入的重要来源之一决定着饭店整体收入的大小，所以有效地控制餐饮采购成本是饭店经营成功的必然要求。

本文对现今餐饮服务行业的采购成本控制进行了探讨与分析，文章以海底捞采购成本控制为研究对象，首先介绍了餐饮业采购成本控制现状，深入分析了饭店餐饮部采购成本控制存在的主要问题，通过对其问题成因的全面分析，提出相应的解决措施。

关键词：物流管理 采购成本 餐饮业

Abstract

As the change of market environment, the competition becomes intense and so is the the influence。Catering market is also in the larger changes，high-profit era has been in the past，to strengthen project management, reduce procurement costs， maximize profit，is the starting point and the home of catering management.Due to the increasingly fierce market competition, the hotel catering management appear landslide phenomenon in recent years.Catering procurement costs rising increasingly narrow profit margins, lead to food and beverage and food and beverage revenue as an important source of the hotel's income, the income also determines the size of the hotel overall income, so effectively control food procurement cost is the inevitable requirement of hotel business success.

In this paper, the current food and beverage service industry procurement cost control are discussed and analyzed.Analyzes the main problems of hotel food and beverage procurement cost control, through the comprehensive analysis of the causes of the problem, and put forward the corresponding solutions.

Keywords: logistics procurement cost restaurants

目录

第一章 绪论........................................................................................................................ 5

1.1研究背景................................................................................................................... 5 1.2研究意义及目的....................................................................................................... 5 1.3研究内容................................................................................................................... 6 第二章 餐饮业采购成本控制理论介绍及发展现状........................................................ 6

2.1采购的相关概念....................................................................................................... 6

2.1.1 物流与采购.................................................................................................... 6 2.2 采购成本的相关概念.............................................................................................. 7

2.2.1采购成本的内容............................................................................................. 7 2.2.2采购成本控制的主要活动............................................................................. 7 2.2.3购成本控制的一般业务程序......................................................................... 7 2.3 采购的流程............................................................................................................ 10 第三章 案例分析 以简阳海底捞为例............................................................................ 11

3.1 海底捞采购成本现状分析.................................................................................... 11 3.2海底捞的采购流程................................................................................................. 11 3.3简阳海底捞采购中存在的问题............................................................................. 12 第四章 解决方案.............................................................................................................. 14

4.1加强员工自身采购知识与技能............................................................................. 14 4.2重视采购员的思想教育工作................................................................................. 14 4.3控制食品的采购价格............................................................................................. 15 4.4建立购进货品价格的整体机制............................................................................. 15 4.5建立良好的采购工作程序..................................................................................... 15 4.6加强采购计划和购货合同执行的控制................................................................. 16 4.7加强与供应商的良好合作关系............................................................................. 16 总 结.................................................................................................................................. 17 致 谢.................................................................................................................................. 18 参考文献.............................................................................................................................. 19