1, main business profit = main business income-main business cost-main business tax and surcharge.
2. Other business profits = other business income-other business expenses.
3. Operating profit = main business profit+other business profit-operating expenses-management expenses-financial expenses.
4. Total profit = operating profit+investment income+subsidy income+non-operating income-non-operating expenditure.
5. Net profit = total profit-income.
6. Gross profit = running water-total cost.
7. Profit = running water-total cost-total expense.
8. Cost rate = (cost of this month+inventory of last month-inventory of this month) × 100%.
Extended data:
Features of catering service:
One-time catering service can only be used once and enjoyed on site. Whether it's in-store eating or delivery, a meal corresponds to a service. After this meal, the catering service naturally terminated.
Intangible catering industry is intangible in service utility, which is different from tangible products such as fruits and vegetables. Its quality can be judged by its color, size and shape. Catering service can only be evaluated by the personal experience of dining guests after purchasing, consuming and enjoying the service.
On the one hand, the difference of catering service means that catering service is completed by the staff of catering department through manual labor, and each staff member's age, gender, personality, quality and education level are different.
They provide different catering services for their guests. On the other hand, the same waiter will have different service attitudes and methods on different occasions, at different times, or in the face of different guests.