There are four main aspects in the internal accounts of the catering industry:

First, we should pay attention to making clear the process of daily business and cash income, and pay attention to whether there is any phenomenon of missing orders and collecting business funds by mistake. This is the daily front desk audit;

second, the daily warehousing and warehousing procedures of inventory materials should be made clear. It is related to the waste or saving of production materials. This is a detailed account of the goods;

third, current accounts receivable and payable. Keep a detailed account of accounts receivable and remember to settle accounts in time. Generally, restaurants don't pay cash for goods. Need to settle payment with suppliers regularly. Therefore, it is necessary to save the relevant settlement documents and reconcile the settlement;

fourth, inventory the kitchen and warehouse, and scientifically calculate the operating costs.