Research On Cost Control Of XHJ Catering Enterprises By Standard Costing

Cost control is a topic that will never fall behind.The cateringindustry is also a booming and competitive industry in China.The catering industry is dominated by private capital,and the investment has been relatively dispersed for a long time.It is close to the completely competitive market,and the barriers to entry are relatively low.With the improvement of people's living standard,the catering industry develops rapidly.But due to the relatively low quality of employees in the whole industry,enterprises pay less attention to production costs,resulting in a serious lack of cost control.XHJ Restaurant Management Co.,Ltd.is a western fast food management company in Taiyuan,Shanxi Province,mainly engaged in catering services and related products sales.With the intensification of market competition,the managers of XHJ Catering Company realize that cost control is essential to the development of enterprises,so strengthening cost control has become the management focus of XHJ Catering Company in recent years.Based on the literature review of the cost control of small and medium-sized catering enterprises and the standard cost method,the article analyzes the actual situation and financial data of XHJ catering company based on relevant theories deals with cost accounting system,procurement,inventory,production and sales,the human side raised the problems of the company.Through field research on enterprises,the standard cost method has strong applicability in the enterprise.The author cuts in from the perspective of standard cost.The article analyzes the cost difference before and after the implementation of the standard cost method by designing a standard cost system for XHJ Catering Company.After that,the cost difference is decomposed into price difference and consumption difference.The difference between theprocurement and sales links is usually attributed to the price difference.The cost difference between the inventory and the sales link is usually attributed to the difference in consumption.Through the subdivision of the cost difference,the author will refine the cost difference,which is conducive to the allocation and attribution of the cost overrun difference responsibility.The study found that the lack of cost control of XHJ catering company caused serious cost waste.In the perspective of standard cost,this paper proposes different countermeasures for cost control for different links: Through the integrated control of the joint procurement and procurement links,it can effectively save procurement costs and prevent fraud;Through the first-in-first-out method for inventory management,it can reduce the corruption deterioration rate of inventory raw materials and indirectly carry out cost control;Through the close cooperation between the unified processing and production,the refinement of the production work and the thick and thin processing,the waste of raw materials generated in the kitchen during the production process can be effectively reduced;In terms of human resource costs,the article starts with cost control from two aspects: training and rational allocation of human resources.Through the analysis of this paper,we can see that the application of the standard cost method can bring about the cost reduction and the increase of economic benefits for the enterprise;The use of standard cost control can bring the overall management level to the enterprise;I hope that through the research in this paper,it can provide useful reference for the cost control of XHJ Catering Management Co.,Ltd.and small medium-sized catering enterprises.