Research On Cost Control Of SW Cateringcompany

Because of the lower start-up capital, the catering industry of our country is rising rapidly with the further reform and opening in china. In order to be surviving in such unsatisfied situation, the catering industry profits space should be pressed very heavily. Such a competitive environment is undoubtedly a high impact against the traditional catering industry. How to win a safe place in such a bad environment put forward a huge challenge to the operator SW catering company.With the consideration of the SW catering company’s actual internal situation, this article is in order to reduce unnecessary cost by using the ideas and methods of cost control. Although SW catering company used to have the ideas of cost saving, but never implemented cost control. The article based on the theory of cost control and analyzed the conditions of SW catering company, pointed out the deficiencies and gave some practical measures of cost control according to the links and levels. In the link of kitchen, the article used standard cost card and standard menu approaches. In the link of purchase, the article made purchase registration card, used some method to determine the procurement volume and check the procurement; In the link of storage, the article set the requisition system, standardize the placement method; In the link of sale and service, the article proposed meals preparing cabinet method, IT cost control method and the internet way to reducing cost in innovation and promoting; In the link of whole period expense, the article set energy cost comparison table, dining loss rule and put forward some concrete suggestions to reduce labor costs. In order to test the effect of prophase cost control, the article used the cost profit rate, target cost and cost control teams to evaluate the cost control processed before.Finally, the article did some inspiration in order to make common catering companies operators better reference of it. It is hope to give some effective help in the cost control work’s links which include kitchen, procurement, warehousing, sales and service to SW catering company and common ones through this study, as well as make these companies more profitable.