The Research Of H Hotel Cost Control Improvement

The hotel industry in China is gradually stable and has become a supporting point of our country’s tourism economy after 20 years’ development. But the hotel industry is deeply affected for its close relationship with financial entities of the third industry in the global financial crisis breaking out in 2008. And consumers will spend less in accommodation and catering with the rising oil prices, inflation and other reasons at the same time. In 2012, “State of eight” was introduced. The nation began to advocate a low profile and honest atmo sphere and control various businesses entertaining and three public consumptions strictly, leading to the depression of the high-end restaurants, senior clubs, starred hotels, etc. In order to gain profit, the cost control for the long-term development of the hotel is particularly important.Based on the theory of strategic cost control, and according to the stages of strategic cost control “determine the development strategy �' formulate strategic objectives�'decompose and implement the target cost �'control and implement the target cost�'inspect and evaluate the target cost”,the paper analyzes H hotel’s cost control present situation and points out that H hotel has cost control problems such as the lack of reasonable target cost, the high percentage of catering cost, the unreasonable human resources cost control and the lack of coordination and collaboration among different departments.The author suggests that H hotel should train and introduce high-quality management personnel, and make a reasonable strategy target cost considering the hotel’s own condition, external competition strength, the acceptable consumers’ consumption level, external market development level, the influenc ing factors of the tourist season, etc. Besides, in the food and beverage department cost control, H hotel should strengthen the cost control of ingredients procurement procedures, food storage and acceptance link and the cost of food processing process co ntrol. At the same time, H hotel should set up the correct concept of choosing and employing persons by arranging appropriate staff according to the post demand, strengthen staff training, and establish an effective incentive mechanism. Finally, on the bas is of existing financial department, H hotel should establish cost control in the charge of general manager. In order to form the cost control system centering on financial department, H hotel must add cost accounting jobs, housekeep and f&b cashier personnel based on the existing financial department and ensure the department cost control at the grass-roots level. Also H hotel should establish cost control and evaluation system, clearly define the responsibilities of each department in the cost control and prompt departments to work together to achieve the cost control target and realize the hotel management strategy.