Research On Cost Control Of HY Catering Enterprises Based On Target Cost Management

In recent years,due to the rapid development of domestic economy,the catering service market has grown dramatically,especially the characteristics of reducing operating costs and expanding market share brought by the business model of chain catering enterprises have attracted a large number of competitors to obtain scale benefits.However,with the slowdown of China's GDP growth rate,the rise of operating costs such as raw material prices,personnel costs,rents,and the impact of foreign catering brands,etc.,which have seriously hit the catering industry,the medium and high-end catering industry and fast food industry in China have been affected to varying degrees,and HY catering enterprises urgently need to improve their cost control methods.HY catering enterprises belong to chain fast food enterprises,with many competitors.The cost control methods currently used are relatively basic,lack of detailed investigation before operation,and do not collate the latest market information;lack of effective monitoring in operation,although the relevant system requirements have been released,they have not been implemented to specific links and responsible persons;the analysis of differential data after operation is not standardized and ignored Cost control is a series of continuous and cyclic process.Based on the target cost method,this paper proposes countermeasures to the problems in the cost control of HY catering enterprises from the perspective of cost control.It mainly includes five parts: the first part is the introduction,which includes the research background,research significance,domestic and foreign literature reviews,research goals and research content,research methods and technical routes.The second part is the basic concept part,which summarizes the advantages of cost control,target cost control,and target cost control compared with traditional cost control,and paves the way for the research and analysis of the latter two parts.The third part is the main part,briefly describing the operating status of HY catering enterprises,and then statistically analyzing the cost data for four consecutive years from 2016 to 2019,from the total cost to the main business costs,sales expenses,management expenses,etc.Through detailed analysis,it was found that the sales net profit margin of HY catering companies has dropped significantly in the past five years,especially in 2018.Based on this,it attempts to analyze the three reasons for the problem.The fourth part is mainly to solve the problems of the HY catering industry by constructing a target cost system: one is to determine the target cost;the second is to determine the target difference of cost control;the third is to sort out the process of the cost of dishes and find out the cost reduction space;the fourth is to The target difference of cost control is decomposed into specific targets;the fifth is to fully implement the target cost management measures;the sixth is to conduct a standardized differential analysis.In addition,since the epidemic has a greater impact on the catering service industry,analyze the impact of distribution costs and tax incentives on costs.The fifth part is the conclusion and prospect.Through the establishment of a target cost management system,it proposes measures to deal with the problems in the cost control of HY catering companies.Due to the lack of work experience and the short operating time of the selected sample company,in the descriptive analysis,it has not been verified whether the company's operating results have changed before and after the implementation of the target cost method.Hope to provide useful reference for cost control in the catering industry.