Can you send me a complete set of accounting and financial statements (subsidiary ledger, balance sheet, income statement, etc.)? ) EXCEL in the catering industry?

If you don't mind, I will send you a description of the software and give you free use of the software.

1. What are the characteristics of cost accounting and control in catering industry?

2. What are the common accounting methods?

3. What are the common cost internal control nodes?

4. What is the standard cost of catering?

5. What are the applications of information system in cost control?

1. What are the characteristics of cost accounting and control in catering industry?

Simply put, there are many raw materials, simple calculation and difficult process control. For example, a 3000-square-meter large Chinese food has 150 varieties of vegetables. The traditional cost accounting is similar to the purchase, sale and storage of commercial enterprises, and the cost is calculated at the end of the month. It is difficult to control in real time and during the period. For example, many catering enterprises cannot measure the gross profit of each dish in detail.

2. What are the common accounting methods?

Current month's cost = opening inventory+current month's requisition-month-end inventory. This is the cost calculation formula of most catering enterprises at present. There are several details to pay attention to. Buying in the current month is not necessarily equal to receiving, because condiments, frozen products and materials are generally managed in the warehouse, while fresh food is consumed on the same day. Secondly, the inventory at the end of the month needs to be converted. For example, how to transform coarse processed ingredients, thawed frozen products and even a pot of old fire soup into raw materials requires a fixed conversion list. Finally, many catering enterprises do not pay attention to the management of acceptance and warehousing, and only use procurement and month-end inventory as a means of cost control, which often leads to huge waste due to lack of supervision during the period.

3. What are the common cost internal control nodes?

There are five factors that affect the catering cost rate, including income fluctuation, raw material output, the difference between actual cost and standard cost, inventory and purchase price. The cost control node can start from a complete internal control cycle, such as strictly selecting suppliers in the procurement process, centralized procurement, and constantly selecting better suppliers, but price is definitely not the only reason for selecting suppliers; In the process of acceptance, the food is inspected in strict accordance with the acceptance criteria to avoid receiving expired ingredients that do not meet the food safety standards; In the warehouse, check the inventory regularly, return expired goods in time, improve the preservation environment, and leave written documents in and out of the warehouse; In the kitchen, continuously increase output, reduce waste and make full use of leftovers; In the sales process, pay attention to the proportion of special dishes, the impact of promotional activities on costs, and unreasonable food returns and discounts. Inventory link, comprehensive inventory, pay attention to conversion, chefs often use inventory link to control the cost of the month.

4. What is the standard cost of catering?

Generally speaking, every marketable product should have a corresponding standard cost formula, which is the standard cost. For example, the standard recipe of beef tenderloin with pepper should include xx grams of pepper, xx grams of beef tenderloin and xx grams of salt. Theoretically, the corresponding cost will be settled immediately after each dish is sold, but there are several problems in the standard cost of catering industry. First of all, the recipe of Chinese food is the chef's personal experience, which is difficult to share with enterprises. Secondly, the formula of Chinese food changes greatly, especially the auxiliary materials are difficult to quantify accurately, and it is even more difficult to standardize when guests have personalized dietary tendencies. Third, even if the BOM report of each dish is completed, it is not a small cost to update and maintain it every month. But what are the benefits of standard cost? It can control the cost more timely and accurately, and make targeted analysis according to dishes, time and catering types, which is convenient for management to analyze gross profit, thus providing more accurate information for marketing and vegetable price adjustment. At present, the best is probably Su Zhehui, and it is said that the accuracy is not very high. ...

5. What are the applications of information system in cost control?

Is the supply chain, covering procurement, acceptance, warehousing, finance, a complete supply chain, not in detail. Many of the problems mentioned above can be realized by means of information system to achieve the accuracy of accounting and the effectiveness of internal control. But like all enterprises that implement ERP, it needs a process, especially in the face of the low overall quality of employees in the catering industry, the degree to which informatization can improve efficiency is also different.

The cost management system of a restaurant (hotel) in Changping, Southeast China is a comprehensive information management system integrating purchase and order, inspection (receipt), return, delivery, allocation, processing, production, sales and accounting. It is a complete scientific management system that focuses on the cost of catering, and makes systematic prediction, decision-making, control, accounting and analysis of all kinds of consumption in catering production and operation. This system introduces the advanced management ideas of foreign hotel management groups, and combines with the catering (hotel) management in China, which can organically combine the cost planning in advance, daily control and final cost determination, and become an important tool to strengthen cost management and improve economic benefits.

The cost management system of catering (hotel) in Changping, Southeast China is an efficient comprehensive information management system of catering industry. So that managers at all levels can know the cost of the department and even the whole hotel in time, and make decisions in time according to the data provided by various reports to control the cost. You can let the financial cost department count all kinds of data needed at any time. The system has powerful functions, optimized interface and simple operation. Can be used in all catering-related industries (hotels); It can run on a single computer and is more suitable for network systems.

The cost management system of a restaurant (hotel) in Changping, Southeast China consists of purchasing (ordering) management, inventory management, cost management (sales analysis), report file management and other modules, which can realize the sharing of accounting and financial data.

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