Hotel cost financial processing

1. Cost

Costs in a broad sense include raw materials, wages, and other expenses (including water, electricity, gas, the cost of purchasing tableware and kitchen utensils, the cost of tableware damage, cleaning and washing costs , office supplies, bank interest, rent of rented property, telephone bills, travel expenses, etc.) that is:

Cost = direct materials + direct labor + other expenses

Cost in the narrow sense only refers to The cost of various raw materials purchased by various hotel business departments for normal business needs. Usually hotel cost accounting only refers to cost accounting in a narrow sense.

2. Cost components

Hotel costs generally include three parts: direct pull-out cost, warehouse-out cost, and damage cost (net loss in inventory), namely:

< p>Hotel cost = direct withdrawal cost + outbound cost + net inventory loss

All hotel materials must be accepted by the receiving department when entering the hotel (the personnel involved in receiving the goods include the receiving clerk and the director of the using department ), after acceptance by the receiving department, the receiving department will distinguish whether it is put into the warehouse according to the material purchase department and the nature of the material. If it is put into the warehouse, a warehouse order will be placed. If it is not put into the warehouse, a direct order will be placed and it will be directly released to the user department for use.

Net inventory loss refers to the difference between the inventory count and the account balance through physical inventory. During the operation of the hotel, due to various reasons, it is inevitable that there will be discrepancies in the accounts, such as not receiving the money because the bill was not issued in time, the bartender accidentally broke the drinks, the waiter broke the tableware, theft, etc.

3. (Consumption) Cost Calculation

The calculation of consumption cost is calculated by the backward squeeze method:

Consumption cost = opening balance + current period increase -Decrease in the current period-Ending balance

Among them, the opening and closing balances are the number multiplied by the unit price at the end of the previous period and the current period respectively. The increase in the current period includes direct withdrawal, requisition and transfer (between departments) (Inter-time material transfer), the decrease in this period refers to the portion of returns, transfers and extraordinary losses that are allowed to be written off. 1. Purchase cost control