In four-star hotels, the gross profit margin of dining in private rooms is generally around 48-52%, and that of cafeteria is about 45-48%.

It is estimated that every hotel has the problem of adding orders, which is difficult to control. Buffet cost is around 38%

sales price = raw material cost+bonus amount

bonus rate = gross profit rate/(1-gross profit rate)

gross profit rate = bonus rate/(1+bonus rate)

raw material value = raw material value-(quantity of inferior materials * unit price+quantity of leftovers * unit price)

net material.

2.

Straight into the kitchen: fresh food, vegetables, etc. that directly enter the kitchen after receiving and acceptance.

3.

Internal allocation: refers to the food raw materials that are temporarily adjusted and allocated to each other by each kitchen due to the needs of production and sales.

4.

The hotel treats guests; Food raw materials consumed by guests in the hotel due to business communication. In the table, the number of direct dial kitchens+the number of warehouse recipients+the number of internal transfers-the number of internal transfers-the number of employee restaurants = the food sales cost of the day.