The classification and account setting of raw materials in catering industry can be classified according to the performance and use of raw materials, and can be divided into food materials and service materials.

Food materials refer to food materials, seasonings and ingredients special for catering industry.

Among them:

Food raw materials are divided into staple food and non-staple food. Staple foods, such as rice, flour, sesame seeds, adzuki beans, mung beans and other miscellaneous grains, are the main materials for producing various foods; Non-staple food, including meat, fish, eggs and poultry, delicacies, dried and fresh food, canned products and other main materials for producing various dishes.

Seasonings include oil, salt, sauce, vinegar, sugar and other seasonings used to produce dishes and main foods. Extended materials

can also be classified according to the storage and management of raw materials, and can be divided into warehousing management materials and direct dial use materials

(1) warehousing management materials

warehousing management materials refer to the materials that need to be put into storage for use after being purchased or processed by catering services or restaurants, such as oil, grain, dry goods, spices and other major raw materials. After purchase, it should be checked and put into storage, kept by special personnel, set up material subsidiary ledger, establish clear acquisition procedures and maintain reasonable inventory.

(2) materials for direct use

materials for direct use, which are directly delivered for use after being purchased or processed by catering services or restaurants, and are not put into storage management. Such as vegetables, fish, meat, chickens, ducks and other fresh foods, these materials generally have a short shelf life and are easy to deteriorate. Generally, they are bought on the same day, and they are directly handed over to the kitchen for acceptance after purchase, and are not kept in storage.