Discussion On Cost Control In The Food&Beverage Department Of Hotel

With the further development of the economic reform in China, the Hotel Industry is under the heavy pressure from the fierce competition in the Market, in the aftermath of the 1980s and the begging of 1990s when the Hotel Industry making the great strides. Specifically speaking, the impact from the economic crisis in Southeast Asia, China's entrance into the WTO and the inflict of SARS bring the defects of the traditional Hotel management to light. The depression in the Hotel starts the Chinese Hotel to introspect its way in management. To go out of the stalemate, the administrative department of the Chinese Hotel has to reconsider its way of thinking in the Hotel management, further exploring an effective way in the Hotel's reform. Correspondingly, Hotel necessarily faces such a problem as how to use the administrative strategy to reduce he cost and the expenses for having a competitive advantage to the more extensive developing space in the fiercely competitive market where a few profit can be available. Usually, the profit of the enterprise depends mainly on the managing cost and the expenses control. Hence, it is indispensable for the enterprise to efficiently control the managing cost and the expenses in order to succeed in management. The cost and the expenses in the Hotel cover a wide range, concern many fields, and also face the challenge from many unpredictable factors.Therefore, it is very important for the Hotel to control the managing cost. Based on the present administrative situation in the Hotel, by a comprehensive analysis of the cost control in the food&beverage department, one of the main departments in the Hotel, the thesis aims at the relative problems in the cost control, with the help of practical experiences in Hotel, pointing out the existing defects in its cost control, and furthermore giving the views on its cost control.