What is the cost accounting method for the catering industry?

The cost accounting method for catering enterprises is as follows: The calculation formula is: cost of raw materials consumed this month = balance of kitchen raw materials at the beginning of the month, consumption amount for this month - inventory at the end of the month.

The common formula for cost calculation in the catering service industry: cost of raw materials consumed in the current period = raw materials at the beginning of the period + raw materials purchased in the current period - raw materials in balance at the end of the period, cost price = purchase price / (yield rate * input standard (Quantity).

Composition: Since production, sales, and services are unified in the selling price, in addition to the cost of raw materials (main ingredients, ingredients, seasonings) and fuel costs, other expenses, such as employee wages, Rent, taxes, water and electricity expenses, operating and management expenses, etc. are difficult to separate clearly in the selling price. Therefore, the traditional habit of the catering industry is that the product cost only counts the main ingredients, ingredients, and seasonings. , fuel expenses. Operation and management expenses are expressed in percentages, for example, using gross sales profit margin of 30, 40, 50, 60, etc.

Characteristics of cost accounting methods in the catering industry:

1. The proportion of variable costs is significant

In addition to catering products and beverages, operating expenses also include variable costs such as material consumption. These costs and expenses increase with the sales volume. This characteristic means that the catering price discount cannot be as large as the customer price.

2. The proportion of controllable costs is large.

Except for depreciation and large operating costs. In addition to uncontrollable expenses such as repair fees and maintenance fees, most other expenses and the cost of catering raw materials are expenses that can be controlled by catering managers. The amount of these costs is directly related to the quality of cost control by managers. And these costs and expenses account for a large proportion of operating income

Reference for the above content: Baidu Encyclopedia-Catering Industry Costs