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Methods of Purchasing in Hotels

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Hotels are complex businesses with many different areas of operation, from housekeeping to sales and marketing. One of the key areas that hotels need to focus on is procurement, which involves the buying of goods and services necessary for the hotel to operate.

There are a number of different methods that hotels can use to purchase the goods and services they need. In this article, we will explore some of the most common methods and how they work, so you can make an informed decision about which method is right for your hotel.

1. Direct Purchasing

The simplest and most straightforward method of purchasing is direct purchasing. This is where the hotel buys goods and services directly from the supplier. The process is simple and straightforward, with the hotel placing an order with the supplier, who then delivers the goods or provides the service.

2. Indirect Purchasing

Indirect purchasing is a more complex method of purchasing that involves the use of intermediaries. Intermediaries can be agents, brokers, or distributors who help the hotel to purchase the goods and services it needs. They may negotiate prices, arrange delivery, or provide other services to make the purchasing process easier for the hotel.

3. eProcurement

eProcurement is the use of electronic means to purchase goods and services. This can include the use of websites, electronic catalogs, or electronic procurement systems. eProcurement is becoming increasingly popular among hotels, as it provides a more efficient and streamlined purchasing process.

4. Group Purchasing Organizations (GPOs)

Group purchasing organizations (GPOs) are organizations that bring together a number of different hotels to negotiate better prices on goods and services. By pooling their purchasing power, hotels can get better deals and discounts on the goods and services they need.

5. Reverse Auctions

Reverse auctions are a type of online auction in which suppliers bid to provide the goods or services that the hotel needs. The hotel sets the specifications for the goods or services it needs, and suppliers then bid to provide them. The supplier with the lowest bid wins the contract.

6. Joint Purchasing

Joint purchasing is a method of purchasing in which two or more hotels work together to purchase goods and services. This can be particularly useful for smaller hotels, as they can pool their resources to get better deals on the goods and services they need.

7. Strategic Sourcing

Strategic sourcing is a method of purchasing that involves the systematic and strategic analysis of a hotel’s procurement needs. This can include analyzing suppliers, prices, and other factors to ensure that the hotel is getting the best possible value for its money.

8. Cost Reduction Programs

Cost reduction programs are programs that are designed to help hotels reduce their costs. This can include negotiating better prices with suppliers, improving purchasing processes, or reducing waste.

9. Contract Negotiations

Contract negotiations are an important part of the purchasing process, as they help hotels to secure the best possible terms for the goods and services they need. This can include negotiating prices, delivery terms, and other conditions of the contract.

10. Supplier Relationship Management

Supplier relationship management (SRM) is the process of managing the relationship between the hotel and its suppliers. This can include ensuring that suppliers provide high-quality goods and services, negotiating better prices, and improving communication between the hotel and its suppliers.

Conclusion

In conclusion, there are many methods of purchasing in hotels, each with its own advantages and disadvantages. It’s important to choose the right one that fits your needs and preferences. Whether you prefer cash, credit cards, debit cards, mobile payments, or prepaid cards, make sure you do your research and understand the terms and conditions before making a purchase.

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Syllabus BHM205

01 Food Cost Control

  1. Introduction to Cost Control
  2. Define Cost Control
  3. The Objectives and Advantages of Cost Control
  4. Basic costing
  5. Food Costing

02 Food Control Cycle

  1. Purchasing Control
  2. Aims of Purchasing Policy
  3. Job Description of Purchase Manager/Personnel
  4. Types of Food Purchase
  5. Quality Purchasing
  6. Food Quality Factors for different commodities
  7. Definition of Yield
  8. Tests to arrive at standard yield
  9. Definition of Standard Purchase Specification
  10. Advantages of Standard Yield and Standard Purchase Specification
  11. Purchasing Procedure
  12. Different Methods of Food Purchasing
  13. Sources of Supply
  14. Purchasing by Contract
  15. Periodical Purchasing
  16. Open Market Purchasing
  17. Standing Order Purchasing
  18. Centralised Purchasing
  19. Methods of Purchasing in Hotels
  20. Purchase Order Forms
  21. Ordering Cost
  22. Carrying Cost
  23. Economic Order Quantity
  24. Practical Problems

03 Receiving Control

  1. Aims of Receiving
  2. Job Description of Receiving Clerk/Personnel
  3. Equipment required for receiving
  4. Documents by the Supplier (including format)
  5. Delivery Notes
  6. Bills/Invoices
  7. Credit Notes
  8. Statements
  9. Records maintained in the Receiving Department
  10. Goods Received Book
  11. Daily Receiving Report
  12. Meat Tags
  13. Receiving Procedure
  14. Blind Receiving
  15. Assessing the performance and efficiency of receiving department
  16. Frauds in the Receiving Department
  17. Hygiene and cleanliness of area

04 Storing & Issuing Control

  1. Storing Control
  2. Aims of Store Control
  3. Job Description of Food Store Room Clerk/personnel
  4. Storing Control
  5. Conditions of facilities and equipment
  6. Arrangements of Food
  7. Location of Storage Facilities
  8. Security
  9. Stock Control
  10. Two types of foods received – direct stores (Perishables/nonperishables)
  11. Stock Records Maintained Bin Cards (Stock Record Cards/Books)
  12. Issuing Control
  13. Requisitions
  14. Transfer Notes
  15. Perpetual Inventory Method
  16. Monthly Inventory/Stock Taking
  17. Pricing of Commodities
  18. Stock taking and comparison of actual physical inventory and Book value
  19. Stock levels
  20. Practical Problems
  21. Hygiene & Cleanliness of area

05 Production Control

  1. Aims and Objectives
  2. Forecasting
  3. Fixing of Standards
    1. Definition of standards (Quality & Quantity)
    2. Standard Recipe (Definition, Objectives and various tests)
    3. Standard Portion Size (Definition, Objectives and equipment used)
    4. Standard Portion Cost (Objectives & Cost Cards)
  4. Computation of staff meals

06 Sales Control

  1. Sales – ways of expressing selling, determining sales price, Calculation of selling price, factors to be considered while fixing selling price
  2. Matching costs with sales
  3. Billing procedure – cash and credit sales
  4. Cashier’s Sales summary sheet