The accounting of the catering industry is completely in accordance with the accounting method of commercial accounting, and all the invoiced and non-invoiced income is recorded in the operating income, the price of purchased raw and auxiliary materials is recorded in the cost, and all other expenses are recorded in the three expenses.

costs include imported raw materials (vegetables, meat, seafood, etc.), as well as seasonings collected from the warehouse, etc., as long as they are related to dishes, they are all included in costs. The expenses are rent, personnel salary, water and electricity expenses, office supplies and so on.

Extended information:

Precautions for accounting:

Check the incoming, outgoing and balance quantities of catering and entertainment drinks every day, check the income bills of each business office every day, and check whether the menu of each floor is consistent with the menu of drinks and the menu of drinks attached to the bill, and check whether the price is correct.

check whether the hotel's preferential bill is correctly recorded and whether the procedures are complete every day, and then enter it into the computer. At the end of the month, summarize and compile the hotel entertainment list and expenditure summary table.

regularly take out the menu (kitchen couplet) from the kitchen, and account the kitchen transfer slip according to the cost price, and handle the account once by floor at the end of the month.

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