There are many and complicated affairs in the catering industry, and accountants often encounter various problems in making accounts. When dealing with economic business, they need to master the usage of main business costs, raw materials, bank deposits and other subjects. What are the accounting entries related to the catering industry?

accounting entries in catering industry

1. Direct consumption of meals purchased

1. Accounting entries:

Summary: payment (payable) for XX meals

Debit: main business cost

Loan: cash on hand/bank deposit/accounts payable

2. There should be a purchase invoice (attached list). Purchase invoice signed by the person in charge of the unit

II. Meals that need to be put into storage after purchase

1. Accounting entries:

Summary: payment (payable) for XX meals

debit: raw materials-meals

loan: bank deposit/accounts payable

2. There should be a purchase invoice (attached list) and meals.

there should be a meal receipt signed by the purchaser, the warehouse keeper and the department manager.

3. At the end of the month, there should be an item

1. Accounting entry:

Summary: Transfer of kitchen meals to the meal warehouse

Debit: main business cost

Loan: raw materials-meals

2. There should be a transfer form and an attachment to the meal inventory table

3. Review.

a meal inventory table signed by the keeper and the department manager.

the summary number of transfer documents should be consistent with the reduction number in the meal inventory table.

4. At the end of the month, the meal has been put in storage but not paid for.

1. Accounting entries:

Summary: the meal has been put in storage but not paid for.

Debit: raw materials-meal

Loan: accounts payable

2. There should be an attachment to the meal receipt document.

3. The process of reviewing the attachment:

5. Unused meals in the kitchen should be cost-reduced at the end of the month

1. Accounting entries:

Summary: Inventory meals should be cost-reduced at the end of the month

Borrowing: raw materials-kitchen

Loan: main business cost

(2) There is an attachment to the kitchen inventory table

(3) The process of reviewing the attachment: < The same amount in the next month is transferred from raw materials-kitchen to main business cost.

the drinks transferred from the reservoir to the restaurant are consistent, and the reduced drinks this month are consistent with the sales report, which is used as the basis for transferring costs.