First, the daily business and cash income should pay attention to clarify the process, and pay attention to the phenomenon of running orders and receiving business funds by mistake. This is the daily front desk audit.
The second is to clarify the daily warehousing and warehousing procedures of inventory materials. Related to the waste or saving of means of production. This is a detailed description of the goods.
3. Accounts receivable and accounts payable. Make a detailed account of accounts receivable and remember to settle accounts in time. Generally speaking, restaurants do not pay cash. Need to settle payment with suppliers regularly. Therefore, it is necessary to keep relevant settlement documents and make reconciliation and settlement.
Fourth, take stock of kitchens and warehouses and calculate operating costs scientifically. 2. The balance sheet and income statement of catering industry are the same as those of other industries.
Balance sheet: assets and liabilities = owner's equity. Income statement: income-expenditure = profit. 3. Answer your other questions: Sales revenue, gift revenue, discount revenue and offset revenue need to be listed separately in the general ledger. In accounting statements, the sales revenue at the end of the month refers to the net income, that is, the total balance of cash on the books. Usually in the cash book, the figure calculated on the last day of each month is the total profit of that month.