How to do catering accounting

Accounting process for the catering industry:

1. If the other party can provide a formal invoice, vegetables, meat, etc. can be directly recorded in the "main business cost".

If there is a warehouse, rice, oil, and seasonings can be recorded as "raw materials" first, and then recorded as "main business costs" when they are used. If there is no warehouse, the other party can provide formal invoices, or they can be recorded directly. Enter "main business costs". Gas can be recorded in "Business Expenses - Gas Fees".

2. If there is a warehouse for the purchased wine and beverages, they can be recorded as "inventory goods" first, and then the cost will be carried forward after they are sold; if you are qualified to sell cigarettes, the accounting method is the same as before. If not, the handling of part of the income and costs must comply with the business scope of the business license.

3. The chef's salary is recorded in "operating expenses - wages" and cannot be recorded in cost. The wages of service personnel can also be recorded in "operating expenses - wages", and that of other management personnel can be recorded in "administrative expenses - wages". Generally speaking, wages must be accrued first.

4. The decoration fee is recorded in the "long-term deferred expenses", and the amortization period refers to the lease contract period.

5. When warehousing, entry:

Debit: main business costs/raw materials/inventory goods

Credit: accounts payable--** Company

Extended information:

Accounting entry format

First: borrow first and then lend, borrowing branch, debit at the top, credit at the bottom;< /p>

Second: The credit accounting symbol, account, and amount should all be one space back from the debit side, indicating that the debit side is on the left and the credit side is on the right.

There are two types of accounting entries: simple entries and compound entries. Simple entries are entries for one debit and one credit; compound entries are entries for one debit and multiple credits and multiple borrows. Entries for one loan and multiple loans.

It should be pointed out that in order to keep the correspondence between accounts clear, it is generally not appropriate to combine different economic businesses together and prepare accounting entries for multiple borrowings and multiple loans. However, in some special circumstances, in order to reflect the overall picture of economic business, accounting entries for multiple borrowings and multiple loans can also be prepared.

Method

Beginners can follow the following steps when preparing accounting entries:

First: Analyze the accounts involved and analyze what is involved in the economic business The accounts change;

Second: the nature of the accounts, the nature of the accounts involved in the analysis, that is, what accounting elements they belong to, and whether they are on the left or right side of the accounting equation;

Third: Changes in increases and decreases, analyze and determine whether these accounts have increased or decreased, and the amount of increase or decrease;

Fourth: Accounting direction, based on the nature of the account and its changes in increases and decreases, Determine the debit or credit respectively recorded in the account;

Fifth: Prepare complete accounting entries according to the format requirements of accounting entries.

Reference: Baidu Encyclopedia: Accounting Entries