How to do the food and beverage financial account? Please give me some advice. Thank you. I am a financial officer, but I have never.

1. Vegetables and condiments are put into "raw materials"

2. Drinks are put into "stock goods"

3. Back hall and bar are counted on the last day of each month or the closing date of income, and then the main business cost is carried forward according to

the balance of purchase-counting at the beginning of this month

4. Details of income are set according to the needs of cuisines or enterprises

For example:

Which is delicious, Miaoying Dictyophora Goose or Miaoyun Dictyophora Goose?

If you want to work in a restaurant, is it better to cook in the back or run in the front hall?

What are the spices in these areas, the front aroma, the corrective aroma, the auxiliary aroma, and the back aroma?

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Where can I produce a sampling booth for nucleic acid detection? I want to buy some mobile accounting kiosks.

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Measures of Changsha Municipality on Supervision and Administration of Work Safety (20 19)