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Some problems in the accounting practice of catering industry, such as the accounting treatment of purchased vegetables, meat and seafood and how to carry forward the cost

after purchasing vegetables, meat and seafood,

borrow: stock goods-food

stock goods-meat

stock goods-seafood

stock goods-dry goods

. . .

loan: cash on hand/bank deposits/accounts payable

after use

loan: operating costs

loan: inventory goods-food, etc.

carry-over at the end of the period

loan: profit this year

loan: operating costs.

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