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Anonymous users2024-01-24The cost accounting of a catering enterprise is different from that of an industrial enterprise, which only includes the cost of raw materials and the cost of combustion. In addition to the cost of raw materials and fuel, catering enterprises must also pay a large number of operating expenses such as labor, water and electricity, material consumption, rent, depreciation, as well as management expenses and financial expenses, in addition to paying business taxes in proportion to turnover. Therefore, the gross profit is net profit after deducting the "three fees" and business tax.
Subtract the cost of raw materials from the selling price to make the gross profit of the dish. >>>More
I don't understand what you're saying! However, the gross profit of the hotel should be controlled at least 40% of the percentage! If it's a little more high-end, it should be controlled at fifty!
The gross profit of the title is 6000, that is to say, there is no profit excluding rent, utilities, taxes, and labor costs. Dividing 20 by the content is the selling price.
(10000-4000)/10000=60%
Gross profit is up to 60%. >>>More
costs, water and electricity rent, raw materials, money to feed a group of dogs. And workers' wages, that's all.