餐饮行业，采购入库后-直接就出库到厨房了，系统月末是0 VS 月末盘点 100 账面是原来料-肉 -蔬菜 -水果 VS月末盘点餐厅是以 区块（每人负责的部分）盘点 我想问：月末如何结转成本，成本如何分配

神勇的服饰 追问

2020-05-21 12:44

就是减不出来
列如：本月进货蔬菜1000           月末：   区域一     包含蔬菜。。。。。很多品类  花菜 白菜                  月末盘点合计

                                                                                  酱油
                                                                                  肉                                                                        10 
                                                                                   海鲜
                                                               区域二： 包含蔬菜。。。。。很多品类  花菜 白菜                          
                                                                                水果
                                                                                  肉                                                                           10
                                                                                   海鲜
                                                               区域三： 包含蔬菜。。。。。很多品类  花菜 白菜  
                                                                                  酱油
                                                                                  肉                                                                              10           
                                                                              冷冻
                                                                   区域四：                                                                                 10

神勇的服饰 追问

2020-05-21 12:48

期初蔬菜+本期购进蔬菜-期末蔬菜=本期用的蔬菜
但实际不是这样       期初蔬菜+本期蔬菜—期末（各自区域盘点数）
各自区域盘点数（包含蔬菜肉类海鲜调料 冷冻 热菜）
各自区域盘点名称 都不一致

文老师 解答

2020-05-21 12:48

那就是您实际盘一下具体的什么菜是多少，再乘以具体的单价就可以了

神勇的服饰 追问

2020-05-21 12:54

可以是可以但是很麻烦  这个需要个专门统计
因为工作量比较大  所以我想问一下  有没有更好的分配方法

文老师 解答

2020-05-21 12:56

要准确的话，那就最好是用这种的，这也是一般餐饮行业常用的