It's A Restaurant Business
Visitors ' café and restaurants are pleasant places to eat and hang. However, for accountants serving these institutions, this is one of the most problematic accounting areas.
What do you mean not to make mistakes in the restaurant accountant? What should we pay special attention?
Restorative business It's not just delicious food and excellent service. The visible generosity conceals the delicate work of the accountants who collect information on the product entering, its consumption of dishes, the residues, the wages of the employees involved (from the door to the chef). All this information is processed and presented to a desk manager who, by studying business forecasts, is capable of predicting restaurant development, planning additional activities, computing costs, modernizing the organization.
Each business, like a restaurant, has its own accounting features, its problems and ways of addressing them. That is why the construction of a restaurant account depends primarily on the degree of complexity of the business. The extent to which restaurant records are well organized depends on the possibility of literate business planning, due consideration of all risks.
Complicated in the general hospital, which includes accounting for the production, marketing and consumption of the public. Calculation of product cost is an essential aspect of catering. Calculation is the calculated statement of the unit costs of the organization, i.e. the cost per unit of manufactured public drinks. Calculation of the normative cost Catering products are generally carried out in the model Calculation Map (form No. E-1). Based on this map and on the sales report, the value of the goods sold can be calculated. Productivity includes the value of raw materials and products for production, fuel for their delivery and processing, energy consumption, depreciation of fixed funds and labour costs. The calibration card shall be prepared for each name of the finished meal.
