have you considered using software to assist your cost accounting?) as for the tables, it is suggested to refer to the practical tables of modern hotel operation

determination of the number of employees in enterprises

when calculating the number of guests that can be accommodated, the per capita area of the banquet hall is generally about 1.5 square meters, and that of the fast-food restaurant is about 1.7 square meters. The specific number of people to accommodate is ultimately determined by the hotel according to the specific situation. The calculation formula is:

total number of employees = number of guests that can be accommodated × employee coefficient.

annual turnover estimation = annual days × number of meals served per day × seat turnover × per capita consumption

determination of profit

catering profit = turnover-cost-expense-tax = gross profit-expense-tax

= turnover × (gross profit rate-tax rate-expense rate)

= turnover × (. -expenses-taxes

= turnover × (gross profit margin-tax rate-expense rate)

= turnover × (1-cost rate-expense rate-business tax rate)