the formula for calculating material loss rate

is material loss rate = (input-output)/input.

that is, material consumption rate = consumption/total consumption *111%.

the formula for calculating the amount loss rate

is the material loss rate = (input-output)/input.

that is, material consumption rate = consumption/total consumption *111%.

Please consult the calculation method of loss rate

If the green number formula is incorrect according to the formula in the book, but the loss rate itself is an approximate value in actual application, and the loss rate itself is only a few percentage points, so use {loss rate = (actual consumption total-finished product)/finished product} or {loss rate = (actual consumption total-finished product)/actual consumption. However, if the loss rate of medium green reaches 7%, there will be obvious error (it will become 7.5%) if it is {loss rate = (actual consumption-finished products)/finished products}, so it is recommended to use the formula in the book {loss rate = (actual consumption-finished products)/actual consumption} more appropriately.

how to calculate the material loss rate?

material loss rate refers to the percentage of the total amount of materials that must be considered due to accidents or man-made losses in the process of procurement and normalization.

loss rate = (loss/total consumption) ×111%.

the loss rate should not exceed 5% as a rule.

in calculating the cost, how to calculate the loss rate

The loss rate should be three indicators

First, the consumption rate of raw materials: the technical department of the company sets the consumption quota of various materials according to the specifications and models of underwear, and at the end of the month, the financial department of the company or the relevant departments designated by the company will take inventory of the remaining fabrics collected in conjunction with the cutting process of the production workshop, and convert the inventory into the original fabrics according to the specified proportion, and then take inventory according to the initial inventory quantity+the current collection quantity-the final inventory. Actual consumption quantity in this period/actual number of cut pieces = actual consumption rate of raw materials. If the actual consumption rate of raw materials is higher than the consumption quota set by the technical department, it shows that the quota control of cutting process is unfavorable, resulting in the waste of raw materials and increasing the cost of raw materials (but it cannot completely rule out the reasonable factors of consumption quota punishment by the technical department). According to the completion of this index, the working procedure of the responsible department can be assessed to achieve the purpose of reducing costs.

second: the defective rate. Defective rate = number of defective parts/(number of genuine parts+number of defective parts)

The company has stipulated the defective rate for each production process, and the company rewards and punishments according to the actual completion of the defective rate for each process.

third: the rejection rate. Rejection rate = quantity of rejected products/(quantity of genuine products+quantity of rejected products)

The company has stipulated the rejection rate for each production process, and the company rewards and punishments according to the actual completion of the rejection rate of each process.

How to calculate the loss rate

Inventory quantity =128862+123816-131226=121452

Inventory loss quantity =121452-11371 Gong =7747

Loss rate = 7747 ÷ 121452× 11. The report format can be made into a simple EXCEL table according to the formula elements just now.

How to calculate the monthly loss rate of tableware

The following reproduced tableware management is usually a weak link in catering management, and it is also a difficult problem that puzzles restaurant catering managers. Many hotels have a headache for the high breakage rate of tableware-after the tableware is broken, it is often impossible to find the responsible person. I don't know whether the chef broke it when loading the plate or the waiter broke it when collecting the meal. Or the steward broke it when cleaning ... Every time a plate is used, from cleaning to serving to withdrawal, it has to go through many links such as steward, kitchen, dish delivery and hall surface. The complicated links and the large number of handlers make the control of tableware breakage a "short board" in catering management, because tableware breakage not only reduces the quality of dishes, but also increases the cost of low-value consumables in the hotel, and more importantly affects the image of the hotel. How to minimize the breakage rate of tableware and even achieve zero breakage? The food and beverage department of Yongkang Pearl Hotel has made some achievements by actively exploring the measures and methods of tableware management and control. The relevant experience is summarized as follows:

1. Clear responsibilities are the most important, and perfect system is the premise

"Clear responsibilities, put an end to wrangling"-it is the key to do a good job in tableware management and control to clarify the responsibilities of each post within the department.

first of all, the hotel finance department refers to the average level of colleagues in tableware wear management, and determines that the natural loss rate of tableware is three thousandths, that is, three thousandths of the operating income of the catering department in that month. For example, if the operating income in that month is 1 million, the natural loss cost of tableware is 3,111 yuan. If the loss of tableware is controlled within this range, it shall be borne by the hotel; If there is any excess, it will be borne by the hall (including food delivery), kitchen and steward in the ratio of 5: 3: 2 (considering the number of people), thus preventing the occurrence of the phenomenon of wrangling.

The above-mentioned natural loss does not include the amount of compensation for customers and employees. In order to prevent the occurrence of hidden reports of damaged tableware, the principle of "whoever breaks it will be responsible, and no one will be responsible for sharing it again" will be adhered to. If a guest damages the tableware, it should be reported to the shift foreman at the first time. If the shift foreman is absent, it should be reported to the shift supervisor, who will handle whether the guest is responsible for the compensation, and take the initiative to register the loss report form with the supervisor in charge of the shift afterwards. If an employee accidentally damages the tableware at work, he should first clean up the damaged tableware and immediately notify the foreman on duty to have a look, and then take the initiative to register the loss report form. The responsible person will pay the money to the finance department at the cost price of the plate on the same day, and the record of the plate will be written off from the inventory, which will be eliminated by the finance department at the end of the month and will no longer be included in the natural loss.

"improving the level and putting the system first"-standardizing, perfecting and refining the tableware management system is the premise of doing a good job in tableware management and control.

To this end, we have formulated detailed rules for the management of tableware in various areas of the Food and Beverage Department:

◆ Stewardship Group:

1. During the cleaning process, tableware must be classified, placed according to specifications and cleaned in order; 2, clean tableware must be classified according to the size, neatly stacked;

3. When using tableware in baskets, it should not exceed two-thirds of the capacity;

4. The foreman of the steward group shall supervise the dishwashers to clean according to the regulations, and if any damage is found, a loss report sheet shall be issued immediately;

5. After the tableware is cleaned, the foreman is responsible for transporting it to the kitchen through the elevator and storing it in the cleaning cabinet. During the transportation, small tableware should not be piled too high to prevent collapse and damage;

◆ dish delivery group:

1. During business hours, the dish delivery group must assist the waiter to return the used tableware to the dishwashing room;

2. The food delivery department should be careful in the process of delivering tableware to prevent slipping and damaging tableware, and handle it with care during operation, which is specifically supervised by the food delivery foreman;

◆ Hall attendant:

When serving and tidying up the tableware, the waiter should handle it with care, put an end to reckless operation, and strictly put large and small tableware in different categories. The regional foreman is responsible for supervision, and if any damage is found, the responsibility will be investigated and a damage list will be issued;

◆ Make an inventory of tableware at the end of each month on 25th, and summarize the tableware damaged for one month and show it to all employees on the bulletin board;

◆ In the process of using tableware, employees of all departments should strengthen their sense of responsibility, and if unqualified meals are found, they should be replaced in time to avoid putting damaged tableware on the table and affecting the service quality of the hotel;

◆ The broken tableware found by each department shall be handed over to the dishwashing room by a special person after the business ends every day, and recorded by the steward group, so as to facilitate the financial collection of information;

◆ The tableware damaged by customers shall be compensated at twice the cost price, and the tableware damaged by employees shall be compensated at the cost price;

◆ All damaged tableware must be recorded, which will be billed by the foreman to the finance department, and then billed by the finance department to the warehouse to be supplemented by the foreman;

2. Interlocking is very important, and mutual supervision is necessary

"Interlocking, sparse but not leaking" ——

How to calculate the loss of 21 points

Material loss rate refers to the percentage of the total loss caused by accidents or man-made materials in the process of purchasing and using.

loss rate = (loss/total consumption) ×111%.

the loss rate should not exceed 5% as a rule.

can it solve your problem?

how to calculate the cost and loss?

in calculating the cost, how to calculate the loss rate?

Taking the material loss rate as an example, it is explained that the calculation of material loss rate means that the loss caused by accident or man-made must be considered in the process of purchasing and using materials, and the percentage of its loss in the total amount is 2

Loss rate = (loss amount or amount)/total consumption or amount) ×111%.

The loss rate should not exceed 5% as a rule.