carry-over of catering employees' meals at the end of the month

the management fees formed by catering employees' meals at the end of the month are carried over to the current year's profits, namely:

debit: current year's profits

credit: management fees-employees' meals

accounting treatment process of catering employees' meals:

Step 1: accrue employee welfare fees

debit: management fees-employees' meals

. Staff dining

Borrow post salary-welfare fee

Lend bank deposit or cash or other payables

Step 3, carry forward at the end of the month

Borrow: this year's profit

Loan: management fee-staff dining fee catering industry monthly settlement agreement

Wanhe Party Bar is a comprehensive professional party service company based on the theme of group party planning and organization services and the highest discount for party dining. Provide all services required by fellow villagers, classmates, alumni, comrades-in-arms, wedding banquets, conferences and other party activities, such as company annual meetings, business banquets, wedding banquets, birthday parties, conference training, family banquets, group meals and other large-scale and professional catering services.

on the basis of many members, we have signed cooperation agreements with more than 611 restaurants with brand influence in Shandong province, providing free group gathering restaurant reservation service, free catering discount service, booking and arranging dining hotels and accommodation hotels on behalf of us, carefully arranging meeting places, providing audio-visual equipment, making publicity materials and other group gathering services. As long as customers have a group meal, they can get in touch with our company. All the merchants who have already cooperated through our company will enjoy the highest discount, and we will not charge any intermediary fees. How to carry forward the cost of catering industry

The cost should be carried forward separately

The bar drinks of catering industry should be carried forward through the account of "stock goods-catering"

The cost of dining hall should be carried forward through the account of "raw materials-vegetables, dry goods"

The bar drinks of guest room should be carried forward through the account of "stock goods-guest room"

The cost of linen in guest room should be carried forward through the account of "material supplies-linen".

direct materials, direct labor, and some sporadic expenses, water and electricity bills, advertisements, and so on! Benefits of using catering software in catering industry

1 Improve the customer experience, which makes it look taller, faster and more economical;

2 improve operational efficiency;

3 reduce labor costs.

4 How to carry forward the cost of clean and pollution-free catering enterprises

The labor cost of providing services by tourist catering service enterprises is mainly the materialized labor cost in labor and operation. Tourism catering service enterprises collect all the expenses that can be refined according to the principle of benefit into various cost objects, and treat the rest as period expenses, so that the range of period expenses is larger. The operating costs of tourist catering service enterprises have the following characteristics:

1. The operating costs of tourist catering service enterprises mainly calculate direct costs.

2. The production and operation process of tourism catering service enterprises is often a sales process or even a consumption process. The direct cost of an enterprise in a certain period is not only the production cost, but also the sales cost, which is also the "operating cost".

3. Tourism catering service enterprises generally only calculate the total cost, not the unit cost.

4. All kinds of materials used in the production and operation of tourism catering service enterprises are included in the operating costs once they are collected, regardless of whether they have been put into use.

5. Labor costs of tourist catering service enterprises are not treated as operating costs.

because the services provided by such enterprises are often comprehensive, it is difficult to determine which kind of labor has spent much working time and how much labor should be borne, so it is treated as a period expense.

in the cost accounting of tourism catering service enterprises, a "main business cost" account is set up to reflect the direct cost of each business in a certain period and the proportion of the current income collected by the "main business income" account. Are catering workers protected by labor law?

catering workers are protected by the labor law

according to article 16 of the labor law

a labor contract is an agreement between workers and employers to establish labor relations and clarify the rights and obligations of both parties. To establish labor relations, a labor contract shall be concluded.

article 36 the state practices a working-hour system in which laborers work no more than eight hours a day and 44 hours a week on average.

article 41 due to the needs of production and operation, the employing unit may extend the working hours after consultation with the trade union and the workers, which shall generally not exceed one hour per day; If it is necessary to extend working hours for special reasons, the extension of working hours shall not exceed three hours a day, but shall not exceed thirty-six hours a month under the condition of ensuring the health of workers.

Article 44 Under any of the following circumstances, the employing unit shall pay the wages higher than the wages of the workers during their normal working hours according to the following standards:

(1) If the workers are arranged to extend their working hours, they shall pay the wages not less than 151% of the wages;

(2) If workers are arranged to work on rest days but cannot be arranged to take compensatory time off, they shall be paid no less than 211% of their wages;

(3) If workers are arranged to work on legal holidays, they shall be paid not less than 311% of their wages.

Article 51 Wages shall be paid to labourers themselves on a monthly basis in the form of currency. The wages of workers shall not be deducted or delayed without reason.

article 52 the employing unit must establish and improve the labor safety and health system, strictly implement the national labor safety and health regulations and standards, and educate workers on labor safety and health, so as to prevent accidents in the labor process and reduce occupational hazards.

article 71 the state develops social insurance, establishes a social insurance system and a social insurance fund, so that workers can get help and compensation in cases of old age, illness, work injury, unemployment and maternity. Why should the catering industry use catering software

to facilitate statistics, decision analysis and newcomers to take over? At first glance, new employees know that the price is carried forward at the end of the month to pay employees

by borrowing: management fees and other subjects

by lending; Payable staff salaries-wages

Education funds and welfare funds have long been excluded, and they have been deducted according to the facts, respectively, according to the pre-tax deduction of 2.5% and 14% of the total wages.

personal monthly work summary-leaders of catering industry (1)

reception:

On 1 and 1, 11, the municipal party committee received the dining work of the policy research office of the provincial party committee (attended by Secretary Lei).

2. On October 3rd, the city * * * received the dining work of the inspector group of national village-level organizations operating funds (attended by Secretary Lei).

3. On October 4th, 11, I received the organization department and the former British Deputy Prime Minister for dining in the store (attended by Secretary Lei).

on April 5, 11, the municipal party Committee received the Central Literature Research Office for a meal in the store (attended by Secretary Lei).

On May 8th, 11, I received the work of the Bureau for Letters and Calls for dining in the store (attended by Minister Li Yanhua).

On June 11, 2111, guests from Jinan, China Building Materials Group and Water Conservancy Bureau were invited to have meals in the store (attended by Governor Jia).

7. On October 2, 11, I received guests from Jinan Airport for dining in the store (attended by Secretary Lei).

On August 4th, 11, I received the meeting leaders of National Tourism Administration and Provincial Forestry Bureau for dining in the store (attended by Yang Shuji and Vice Mayor Han Jianting).

On September 5th, 11, at noon, I received the deputy secretary of the provincial party committee and other leaders and their party for dinner in the store (attended by Secretary Lei and Mayor Wu).

on 11, 11, 17, I received the leaders of the National Development and Reform Commission to dine in the store (attended by Secretary Lei, Secretary Shi and Chairman Tian).

At noon on October 21th, 11, we received guests from Weihai People's Congress, Shanghai guests, Italian inspection team and Beijing guests for dining in the store (attended by Secretary Lei, Secretary Shi and Yang Shuji).

at noon on October 22nd, 12, 11, I received guests from the Provincial Commission for Discipline Inspection and Beijing for dining in the store (attended by Secretary Lei).

On March 23rd, 13, 11, leaders of Laiwu High-tech Zone delegation, Provincial Department of Commerce and Environmental Protection Department were invited to dine in the store (attended by Yang Shuji).

On April 24th, 11, a delegation of Weifang CPPCC was invited to dine in the store (attended by Secretary Lei and Mayor Wu).

On October 25th, 2115, I received the leaders of the work exchange meeting of members of science, education, culture, health and sports of CPPCC (attended by Secretary Lei and Mayor Wu).

on October 26th, 2116, I received the leaders of the reading club of the Municipal Transportation Bureau for dining in the store.

On October 28th, 2117, I received a discussion meeting of the Party School and dined in the store.

On October 31th, 2118, I received the leaders of Finance Minister and Malaysian guests for dining in the store (attended by Secretary Lei and Secretary Man)

Work:

On October 2nd, 2118, I held a symposium for all the staff, and two foremen who came back from studying in Shandong Building explained the details of studying in the building to the staff, and exchanged and compared the work of their own departments. Two employees put forward their own opinions. The department carried out internal rectification according to the study materials and pictures brought back by two employees. Eight items have been rectified.

2. Hold a symposium for employees who violate discipline within the department, emphasizing the principle that the hotel system is not for people, and the principle that everyone is equal before the system, and hold a discussion forum where the details of the service determine the success or failure of the ride, so that employees can deeply understand the shortcomings in their work.

3. The department's customer history files have been established, which will continue to be collected in the future work, and the training on customer history files, service cases and energy saving and consumption reduction has been carried out.

4. Coordinate the security department to train all employees on fire safety knowledge, and sign a fire safety responsibility letter within the department.

5. The organizers participated in the "Fourth Sun City" commendation meeting and the first anniversary performance organized by the hotel.

6. Work out the service workflow table of the western restaurant on the sixth floor.

7. The menu of the western restaurant on the sixth floor has been reprinted and replaced.

8. inspect and supervise the energy-saving and consumption-reducing work carried out within the department.

9. Recently, I coordinated with the kitchen in the order of serving dishes and grasped the time of serving dishes in a timely manner. The kitchen also cooked dishes accordingly.

11. The tiles in Zhenghe and Shunhe bathrooms have been repaired and put into use, while Renhe and Longhe have not been repaired, and there is a crack in the mirror of Zhenghe bathroom after maintenance.

11. The faucet in the washing room on the third floor has been repaired, and the dripping phenomenon has been eliminated.

12. coordinate the engineering department to repair the loose door handle in the private room.

13. As there are many breakfasts in Chinese restaurants recently, some coffee pots in western restaurants are allocated to Chinese restaurants.

14, completed the month-end inventory and employee's month-end assessment.