For more details about the bookkeeping format of restaurant accounting books, please see below, and I will give you a detailed answer.

Set accounts? The accounting subjects commonly used in the catering industry are as follows:

1, Asset category

1 1111 cash on hand

2 1112 bank deposits

5 1212 accounts receivable

9 1231 other receivables

11 1312 raw materials

12 1313 inventory goods

18 1511 fixed assets

19 1512 cumulative discount. Old

II. Liabilities

28 2111 Accounts Payable

31 2211 Payables

31 2311 Taxes Payable

34 2611 Other Payables

III. Owners' equity category

37 3111 paid-in capital

38 3112 capital reserve

39 3111 surplus reserve

41 3112 profit this year

41 3113 profit distribution

IV, Profit and loss category

47 5111 main business income

48 5112 other business income

51 5211 non-business income

51 5311 main business cost

52 5312 main business tax and surcharges

53 5313 other business expenses

54 5411 sales expenses.

55 5412 financial expenses

56 5413 management expenses

57 5511 non-operating expenses

58 5611 income tax expenses

accounting vouchers? You can use receipts and payments to transfer to accounting vouchers or general accounting vouchers. They are available at the store counters. Prepare accounting vouchers based on original vouchers such as invoices, reimbursement forms and payroll.

Report? Register the subsidiary ledger according to the accounting voucher, and at the end of the period, fill in the accounting statement and tax statement according to the balance analysis of the general ledger account.