What business is good around the university town?

The main customers of university town are college students. It is suggested that controlling costs and operating low-priced and high-volume catering are the most attractive ways for college students.

Pay attention to cost control and management;

When it comes to finance, everyone will think of bookkeeping and accounting. When it comes to hotel financial management, everyone will think that it is the business of the financial planning department and has nothing to do with other departments. The financial management of modern hotels is the core of hotel management. Any department and anyone has something to do with financial management. Every link involved in hotel capital flow, from procurement to processing, to sales, to capital withdrawal, to procurement, is permeated with financial management.

What is the current financial institution setting of the catering industry? How many parts are there?

For financial institutions in the catering industry, they are generally formulated according to the scale, grade and internal management needs of enterprises, and there is no fixed model. The finance department of most catering enterprises consists of five parts: accounting, auditing, cashier, procurement and supply (warehouse), and the chief financial officer is directly in charge of the finance department and its procurement and supply; The finance department is directly led by the general manager.

It can be seen that the institutional setup of the finance department determines the special position of the finance department in catering enterprises. What are the advantages of setting up institutions like this? What problems should we pay attention to?

The benefits of this setting mainly include the following:

First, we can establish corresponding functional institutions and organizational systems to coordinate the daily work of managers; Conducive to saving and mobilizing manpower, material resources and financial resources; Unified control and mobilization, accelerate capital turnover, ensure the smooth progress of accounting work, and give full play to the "reflection and supervision" function of financial accounting. Therefore, all aspects of our financial management can be linked together to deal with the uncertainty of the market economy environment with the orderly operation of economic entities. The financial department has a cost control department and a cost manager, which are directly managed by the financial manager or the chief financial officer, and can play a decisive role in the cost control, gross margin adjustment, cost accounting and reasonable inventory adjustment of the whole hotel. The cost manager is in charge of the food controller, the beverage controller, the tobacco controller and the material controller at the same time, so that they have their own responsibilities for the projects they are in charge of, which is conducive to the control of the total cost of the hotel. The work scope of the cost control department is cost accounting, especially catering cost accounting (general hotels are equipped with 2-3 staff). Conventionally, every dish on the menu of every restaurant in the food and beverage department must have a standard cost accounting sheet, which is a huge workload and a very complicated and delicate work (also called menu project). The weight and unit price of all raw materials and auxiliary materials of each dish should be accounted for and recorded one by one. This work is done by the cost control department and the chef. The completed "standard menu recipe" is a model and "Bible" for the daily operation of chefs in various restaurants. The main menu has been trial-produced as a whole, and it needs to be photographed and set up. Form a menu database, and the cost control department will conduct cost accounting and control on this basis. If it finds an abnormal cost signal, it has an obligation to warn the chef. With the cooperation of the cost control department, the food and beverage department can complete the profit target of the department with a good idea every month. Imagine that if there is no cost control, the catering department will lack rational guidance and can only "follow the feelings".

Second, the purchasing department and the warehouse are directly under the finance department, which is convenient to understand the business and market situation, reduce operating costs, and prevent the abuse of funds and the backlog of materials. Advantages mainly include the following aspects: 1, which is conducive to the control of hotel procurement costs. How to determine the purchase price of the hotel directly affects the cost level. In the hotel, the purchasing department and the finance department jointly sent staff to investigate and confirm the purchasing cost. Any "purchase application form" should be fully investigated and shop around. The final decision is made by the chief financial officer. For the procurement of food raw materials and commodities, the Food and Beverage Department, the Cost Control Department and the Purchasing Department must jointly send personnel to conduct market research, deduct a certain price difference between wholesale and retail according to the survey results, and finally determine the purchase price. The purchase price is not determined by the purchasing department and suppliers. 2. It is beneficial to control the cost rate. How the cost rate of the catering department changes is closely related to the purchase price of the purchasing department. If the catering cost rate is abnormal, the financial department can take immediate action to reduce the variety and quality of procurement, so as to adjust the appropriate price and cost rate. 3. The purchasing department is directly under the finance department, which not only helps the finance department to understand the price quotation, monitor it in time, reduce the cost, but also helps to avoid the situation that departments are scattered and wrangle with each other.

Third, cashiers in restaurants are managed by the finance department, and cashiers do not directly contact customers; Through the medium of waiter, we can avoid the loopholes and mistakes among cashiers, guests and waiters, and also facilitate the mutual supervision and control of catering costs and benefits.

Fourth, the general cashier centrally manages the unified receipt and payment of hotel funds. The finance department requires that cash on hand (including bank deposits) must be counted every day and submit a daily cash flow statement to the chief financial officer. The daily audit is conducted by the person who counts the cash, with the purpose of ensuring the safe and reasonable use of the cash on hand. According to the regulations, the finance department must prepare the cash flow plan and supplier payment plan on schedule every month, and report the payment to the general manager. Ensure the cash flow according to the specified plan and ensure the normal operation of the hotel. The hotel's cash payment procedures are also very strict. Every cash payment must be approved by the department manager, the competent leader, the financial manager, the chief financial officer and the general manager, and the expenses of the general manager must be approved by the chief financial officer and then reported to the superior supervisor for approval. All administrative and business departments have no right to directly purchase goods from outside, and must go through the channel of "purchase application form". After the examination and approval step by step according to the regulations, the purchasing department will handle the purchasing business in a centralized way, and the financial department will inspect the goods. Only after the business user department receives the goods can the purchasing expenses be spent.