Several pricing methods of banquet dishes and drinks.

A: (1) Market pricing method. Pricing generally refers to the price of similar hotels of the same grade. Market-oriented pricing method is also suitable for seasonal product pricing. (2) Gross margin pricing method. Gross profit margin deducted = gross profit/sales price, plus gross profit margin (also known as cost gross profit margin) = gross profit/raw material cost. (3) Coefficient pricing method. Pricing coefficient = operating income/raw material cost. Food price = standard food cost x pricing coefficient of this kind of food. (4) Main cost rate pricing method. Sales price = (food raw material cost+direct labor cost) /( 1- non-raw material and direct labor cost rate-profit rate). (5) Comprehensive analysis of cost, quantity and profit. The food cost rate of dishes is-1- (operating expense rate+food price increase rate), and the price of dishes = food cost/food cost rate. (Among them, the operating consumption rate refers to the ratio of total operating expenses to total operating income during the budget period)