A Professional Supplier for One-Stop Purchasing of Star Hotel Linens Supplies.
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A Professional Supplier for One-Stop Purchasing of Star Hotel Linens Supplies.
HOW TO REDUCE COST AND INCREASE EFFICIENCY BY MANAGING HOTEL CONSUMABLES!
The consumables of the hotel include dental utensils, combs, shavers, soap, shower caps, shampoo, shower liquid, shoe shine cloth,
sewing kit, coasters, LIDS, disinfectant seals, garbage bags, matches, label pens, slippers, paper removers, etc.
1.The consumables of the hotel are often used by customers. Although the unit price of the hotel's consumables is low, if they are wasted
for many years, the hotel will bear a huge operating expenses.
2. In the highly competitive market environment of hotel management, it is necessary to do a good job in the management of
consumables if the operation efficiency of the hotel is improved, the operating expenses are reduced and the market competitiveness
is improved.
FIRST : THE PROBLEMS IN THE USE OF HOTEL CONSUMBLES
1. WASTE OF HOTEL CONSUMABLES
1. At present, most hotels must equip at least "six small items" in each room, which refers to toothbrush, toothpaste, comb, slippers, a full
set of toiletries, and razor. The use of six small products often exists waste phenomenon, according to statistics, the current hotel toothpaste
utilization rate is only 20%.
2. Small soap is provided in the room's bathroom for guests to wash their hands or clean small clothes. In rare cases, guests use it all, and
some may only use it to wash their hands. The value of recycling small used soap is greatly reduced.
3. Many hotels are equipped with female guest bags, but its utilization rate is not only low, but also meaningless, which can be said to be a
great waste of the hotel.
4. Although the concept of environmental protection is valued by people, some hotels propose that customers should bring their own six
small products, the hotel should not be equipped with such consumables, but it must be seen that it is difficult to let customers go out at any
time with a large number of toiletries.
5. From a survey specifically for tourists, it can be learned that 63.12% of tourists will use disposable supplies provided by the hotel,
and 52.46% of 63.12% of tourists think that it is troublesome to carry toiletries and other supplies, which will occupy the space of the suitcase.
From this point of view, most of the tourists will choose to use the disposable supplies provided by the hotel when they travel, so it is necessary
to provide appropriate and thoughtful disposable supplies.
2. UNREASONABLE USE AND CONFIGURATION OF HOTEL CONSUMABLES
1.Some hotels do not know which consumables are frequently used by customers and need to be replenished immediately; I also do not know
which consumables are not used often and do not need to be purchased. The following chart shows the consumption of consumables in a hotel.
2.As can be seen from the figure, the use quantity and proportion of each consumable are different, many hotels do not carry out statistics on
the use of goods, do not understand the proportion of the use of goods, can not develop the item configuration plan to achieve cost reduction
and efficiency.
3. QUALITEY PROBLEMS OF HOTEL CUNSUMABLES
In order to save costs, some hotels have applied poor quality consumables, making customers doubt the quality of the hotel's service.
For example, customers complain that the hotel's bath products make their skin allergic, the quality of the hotel's razor is not good, easy to
scratch the skin, the hotel's slippers slip. Although the use of poor quality consumables will save operating costs, the hotel's brand image
will be affected.
4. A MANAGEMENT MODEL THAT MEETS THE REQUIREMENTS OF A MARKET ECONOMY HAS NOT YET
BEEN ESTABLISHED
1. The basic work of hotel cost management is still weak and lacks a complete cost management system. Due to incomplete original records
some hotels have not yet implemented an asset inventory system. The lack of income and expenditure plans resulted in a significant waste of
consumable resources.
2. At the same time, many hotels over-rely on the existing cost accounting system, making it unable to meet the requirements of comprehensive
cost management. The existing cost management system has only one method, so the purpose of cost management is only to reduce costs. This
does not provide the correct information needed to make decisions, does not provide accurate cost information for each operational link, and does
not reflect the business process deeply
TWO: TO SOLVE THE PROBLEM OF HOTEL CONSUMABLES DECISION-MAKING
1. INCREASE THE UTILIZATION RATE OF LOW-COST CONSUMABLES
A complete package of toothpaste toothbrush, toothbrush a toothpaste is only 6g, 6g toothpaste is only enough for a guest to use once in the
morning and evening. The toothbrush can be used repeatedly by the same guest, so it is more wasteful for continuing guests. But the next day
guests will have to open a new set of teeth because there is no toothpaste, and this cycle will increase the waste of toothbrushes.
SUGGESTIONS FOR WASTE TOOTHPASTE USE:
Put the toothpaste and toothbrush separately, the toothpaste needs to be dealt with separately and only the toothbrush can be packed. Then,
for rooms staying for more than 3 days, specially equipped with large capacity (grams) of toothpaste. For hygiene, large-capacity toothpaste
is recommended to buy bottled pressed toothpaste.
SUGGESTIONS FOR WASTE SOAP USE:
① Change the small soap into a bottle of hand sanitizer to reduce waste and improve the quality of the hotel.
② If guests need to wash small clothes, they can provide a small bag of brand washing powder for a fee. It can also increase the hotel's
non-room revenue.
③ Female guest bag, it is recommended to remove directly, or only prepare in the center of the house.
2. OPTIMIZE THE APPLICATION OF CONSUMALE PRODUCTS
From the perspective of the use of consumables in the hotel, soap, toothpaste and shower gel are the most commonly used consumables, and
the hotel needs to supplement these products in time. Soap is the most wasted consumable, in order to save operating costs, hotels need to
develop new strategies to reduce the loss of soap.
A CALCULATION METHOD OF CONSUMABLE CONUMPTION IS GIVEN:
① Now there are 20 rooms on one floor of the hotel, and the person in charge of the hotel now counts the consumables and finds that the consumption
of shampoo and body wash is as follows:
Shampoo 15 rooms should be equipped with 2×15=30 bags; The 15 rooms of shampoo actually use 2×15×60%=18 bags.
15 rooms of shower gel should be equipped with 2×15=30 bags; The 15 rooms of shampoo actually use 2×15×70%=21 bags.
② So, now to configure shampoo for 20 rooms, the calculation results are as follows: in theory,
Shampoo in 20 rooms should be equipped with 2×20=40 bags, and the actual configuration amount is 2×20×60%=24 bags.
The hotel can increase the number of 10% on the basis of the actual configuration as a mobile configuration, that is, the hotel warehouse reserves 7
bags for preparatory consumables. The hotel can calculate once a week, once a month. Although this consumable allocation method seems to save
only a small amount of consumable allocation at a time, the long-term application of this management method can save a lot of operating funds.
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