How to write the report of tableware loss in hotel lobby?

Your question should be "How to control the loss of tableware in restaurants"?

The control method I take is: someone is in charge, and the proportion of loss reporting is verified according to the catering income (the loss reporting of glassware is controlled within three thousandths of the operating income; Porcelain and other catering consumables are controlled within two thousandths of operating income; Cotton products should be controlled within five thousandths within two years, and increased by two thousandths every quarter for more than two years.