总厨必读的成本核算公式!（Cost calculation formula for chefs required reading!）.docVIP

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总厨必读的成本核算公式!（Cost calculation formula for chefs required reading!）.doc

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总厨必读的成本核算公式!（Cost calculation formula for chefs required reading!）

总厨必读的成本核算公式!（Cost calculation formula for chefs required reading!） Journal The latest funny quotes... Next: what occasions teach you?... | back log list [Formula] cost formula for chefs required reading! [pictures] Share, reprint, copy, address, log address: Please copy it with Ctrl+C and paste it to your friend. Micro-blog broadcast to Zambrotta cancel praise. Reprinted from the kitchen Tesco, 2011, 08, 28, 22:40 read (4) review (1) categories: personal diary Report: come in small font Cost accounting training content Objective: let the staff understand the cost calculation of dishes, so that everyone can master the method of calculating the cost of dishes Gross profit rate calculation: the calculation of the gross profit margin of the catering industry is the implementation: the deduction of gross profit margin, the commercial is the implementation: increase the gross profit margin. Contents: 1. Calculation of cost 2, the calculation of the price 3, gross profit margin Cost calculation: The cost is the price of the various ingredients of the dishes plus the price of the fuel. This includes: the main ingredients dishes, ingredients and spices. In the main ingredients, but also to calculate the net raw material rate, cooked products yield, so as to accurately calculate the cost of dishes. Yield: refers to the yield of some vegetables, seafood, fish and so on. Such as: 1 pounds of shrimp yield in 80%, sea cucumber yield in 80%, the entire three lines fish yield in 46%, eggplant yield was 80%, the yield of broccoli in 70%, green pepper yield in 80%, lettuce yield 40%. So how are these rates calculated? These are calculated in our daily work. For example, when 1 kilos of shrimps are frozen, how much is that after thawing? After we defrost, it is 0.8 jin. Through this result, we know the yield of shrimp. Yield: (the number of the original number of net material / raw material) * 100% We know the rate of production, that is, the net material cost is calculated Net materi