I am a novice in the hotel, and the internal accounts in the store are simply made by accountants, only the part with invoices. Many purchase orders have no invoices. What should I do?

Follow these steps to organize your thoughts:

1) sort out all the bills that can be found, formal and informal, by category. If there is no ticket, but there is an account, the manager will write a situation as the basis for bookkeeping.

2) Set accounting subjects and prepare accounting books according to external accounts, and appropriately increase details for better accounting.

3) Classify these bills and prepare accounting vouchers. When you start to set up accounts, you can use them generally and classify them by category, and try to register them one by one in the future.

4) Register the subsidiary ledger according to the voucher and add the subsidiary ledger to the general ledger at the end of the period.

Setting of accounting subjects in catering industry (for reference)

1. Asset class

(1) cash

(2) Bank deposits

(3) Accounts receivable

(4) Other receivables

6. Inventory

(8) Fixed assets

(9) Accumulated depreciation

2. Debt

(1) accounts payable