What is the responsibility of hotel cost accounting? What is your daily job?

Hotel cost is very simple, daily work: receiving goods, warehouse, cost control, asset management.

Warehouse cost carry-forward. Fill in the outbound order for all the goods that have been shipped out. The delivery department (that is, the kitchen) signs, and the head of the department signs. The warehouse keeper signed it. No matter what the amount is, only the quantity is calculated in the outbound order. (If the warehouse keeper is of high quality, you can fill in the outbound unit price. ) Return the outbound order to cost accounting every day, and cost accounting will calculate the outbound cost according to the outbound quantity and unit price. You don't have to do it every day, but you can carry it over once a week. )

The responsibility of cost accounting

1. Check the incoming, outgoing and remaining quantity of catering and entertainment drinks every day; Review the income statement of each business place every day; Spot check these buildings.

Whether the a la carte menu and wine list on the first floor are consistent with the wine list and a la carte menu attached to the bill, and check whether the price is correct.

2. Check whether the hotel discount bill is correctly invoiced and the procedures are complete every day. After checking, enter it into the computer and make wine at the end of the month.

Store hospitality list and expense summary.

3. Take out the menu from the kitchen on a regular basis (kitchen couplet), charge to an account according to the cost price, and charge to an account according to the floor at the end of the month.

Handle affairs.

4. At the beginning of each week, according to the weekly wine sales table made by the guest room, check with the weekly wine income; And check whether the physical number and book number are

No relatives.

5. Always check the drinks and cigarettes in each business place.

6. Take out the handover list of drinks and cigarettes attached to the handover list every day, make accounting according to the purchase price, and make internal adjustment at the end of the month.

7. Conduct regular market research, compare the market price with the recent purchase price, and feed back the information to the purchasing department and accounts payable meeting in time.

Plan, timely control the price of vegetables, and report the investigation to the financial department.

8. According to the market situation and kitchen feeding list, make standard menu and wine list.

9. At the end of each month, make a physical inventory of the kitchen and canteen, make accounting according to the physical quantity at the cost price, and make accounting treatment for false returns.

10. After the cost sub-ledger and general ledger are relatively correct, prepare the cost report according to the total income of each operating point in the current month, and calculate the correct gross profit and gross profit margin of beverages, cigarettes and food at each operating point. If the gross profit margin fluctuates greatly in the current month, the reasons should be analyzed and the relevant departments should be informed to take measures to effectively control the cost.