How should the hotel handle the accounting for goods in stock?

The calculation of hotel consumption cost is based on the back-squeezing method: Inventory must be counted at the end of the month

Consumption cost of the current period = opening balance + increase in the current period - decrease in the current period - ending balance

Among them, the opening and closing balances are obtained by multiplying the unit price by the final inventory count of the previous period and the current period respectively. The increase in this period includes direct withdrawal, material requisition and transfer (material transfer between departments). Period reduction refers to the portion of returns, transfers and extraordinary losses that are allowed to be written off.