Catering Cost Accounting Practice

The content of this book is based on the current mature theoretical system of catering cost accounting. It introduces in detail the basic knowledge of cost accounting in the catering industry, the calculation methods and steps of cost accounting, and the application of cost accounting in the production practice and operation management of the catering industry. This book is divided into five projects. The specific content includes understanding catering cost accounting, raw material cost accounting, catering product cost accounting, catering product price accounting and cost control in the catering industry. This book can be used as a special teaching material for cooking-related majors in various vocational and technical colleges and various cooking training institutions. It can also be used by cooking enthusiasts and corporate staff engaged in catering cost accounting and control for self-study.