Hello, I would like to ask you what you should do about the financial accounts of the restaurant

Updated on Restaurant 2024-05-03
2 answers
  1. Anonymous users2024-01-23

    After 2013, the accounting standards for small enterprises shall prevail for accounting and set up accounting subjects based on this, the accounting of the restaurant needs to pay attention to the cost accounting part, and some built-in tables of the enterprise are needed to monitor the cost, which can be used as auxiliary information for accounting accounting, such as in and out of the warehouse to the operation room, and the rest is returned to the warehouse.

  2. Anonymous users2024-01-22

    For the purchased dishes, rice, oil and salt, tobacco and liquor, the catering industry shall first fill in the warehousing form, and the auditors shall verify the quantity and then make warehousing processing. Then the need for fresh vegetables, meat, fish and other perishable, perishable vegetables out of the warehouse, these materials are unified in the "raw materials" account. Utilities are included in the "operating expenses" - water and electricity expenses, and the tables and chairs used in the dining hall are included in the "operating expenses - low barter amortization"; Desks, chairs and benches used in the office are included in the "Management Expenses - Low Barter Amortization".

    When carrying forward the cost of catering, it is necessary to make an inventory and inventory of the vegetables, meat and other food raw materials used in order to accurately calculate the "operating cost".

    Borrow: operating cost - 60 yuan for 5 catties of pork.

    -Rice 10 pounds 50

    --Oil and salt 105

    Credit: Raw materials--- pork 5 catties 60

    -Rice 10 pounds 50

    -Oil and salt 105 The remaining food raw materials should be returned to the warehouse at the end of the period {offset the cost of food raw materials).

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