Contabilidad para chefs

Sección 0 2 lessons

5350.0100 Foundations of Restaurant Accounting 6 lessons

• 5350.0101 Financial Management in a Restaurant
• 5350.0102 Consistent Accounting Terminology
• 5350.0103 The cash cycle in the restaurant (Sales to Profit)
• 5350.0104 Common Accounting Problems in Restaurants
• 5350.0105 Money Handling Roles
• 5350.0106 Survival and Profitability Indicators

5350.0200 Setting Up the Books for a Restaurant 5 lessons

• 5350.0201 Chart of Accounts
• 5350.0202 Cash Basis vs. Accrual Basis
• 5350.0203 Key Financial Documents and Records (Invoices, POs, Contracts, Loans)
• 5350.0204 Bank and Merchant Accounts
• 5350.0205 Filing and Storing Records

5350.0300 Periodic Assessments 9 lessons

• 5350.0301 Daily Sales Reports and Z-Tapes from the POSv
• 5350.0302 Cash Handling, Deposits, and Cash Drawer Control
• 5350.0303 Recording Sales from Different Types of Service
• 5350.0304 Accounts Receivable
• 5350.0305 Accounts Payable
• 5350.0306 Petty Cash
• 5350.0307 Weekly Bank and POS Reconciliation
• 5350.0308 Weekly Review with Owners or Managers
• 5350.0309 Monthly Financial Reviews

5350.0400 Internal Controls and Fraud Prevention 9 lessons

• 5350.0401 Internal Control in Restaurants
• 5350.0402 SOX Compliance
• 5350.0403 Cash Handling Controls
• 5350.0404 Service Charges and Gratuity Distribution
• 5350.0405 Vendor and Invoice Fraud Prevention
• 5350.0406 Inventory Theft and Shrink Control
• 5350.0407 Payroll and Timekeeping Fraud Risks and Controls
• 5350.0408 Separation of Duties
• 5350.0409 Simple Internal Audits and Surprise Checks

5350.0500 Tracking Costs and Profit in the Kitchen 9 lessons

• 5350.0501 Food Cost Basics (Cost of Goods Sold for Food)
• 5350.0502 Beverage Cost Basics (Bar and Non-Alcoholic)
• 5350.0503 Recipe Costing and Yield Adjustments
• 5350.0504 Portion Control
• 5350.0505 Waste and Write-Offs
• 5350.0506 Inventory Counts and Valuation
• 5350.0507 Labor Cost Accounting
• 5350.0508 Overhead Costs
• 5350.0509 Prime Cost

5350.0600 Reading and Using Financial Reports 5 lessons

• 5350.0601 Income Statement (Profit and Loss)
• 5350.0602 Balance Sheet
• 5350.0603 Cash Flow
• 5350.0604 Break-Even and Contribution Margin in Plain Language
• 5350.0605 Red Flags

5350.0700 Budgeting and Cash Planning 6 lessons

• 5350.0701 Operating Budget
• 5350.0702 Sales Forecasting Using Past Data and Simple Assumptions
• 5350.0703 Cash Flow Schedule
• 5350.0704 Planning for Fixed Costs
• 5350.0705 Cash Reserves
• 5350.0706 Seasonal Budgeting

5350.0800 Value, Pricing, and Revenue 6 lessons

• 5350.0801 Cost-Plus and Target-Margin Pricing
• 5350.0802 Customer Value
• 5350.0803 Profit Segmentation
• 5350.0804 Menu Engineering
• 5350.0805 Accounting for Promotions and Discounts
• 5350.0806 Delivery Platform Fees and Commissions

5350.0900 Taxes, Compliance, and Legal Records 5 lessons

• 5350.0901 Sales Tax and Reporting for Restaurants
• 5350.0902 Payroll Tax and Required Payroll Records
• 5350.0903 Depreciation of Kitchen Equipment
• 5350.0904 Business Structures
• 5350.0905 Audits and Tax Professionals

5350.1000 Financial Technology and Systems 7 lessons

• 5350.1001 POS Systems
• 5350.1002 Inventory and Purchasing Software for Better Control
• 5350.1003 Accounting Systems for Restaurants
• 5350.1004 Payroll and Timekeeping Systems
• 5350.1005 Integrating POS, Accounting, and Payroll to Reduce Errors
• 5350.1006 Data Security, Access Control, and User Rights
• 5350.1007 Offline Order and Accounting Systems

5350.1100 Documentation, Processes, and Checklists 6 lessons

• 5350.1101 Core Financial Documents
• 5350.1102 AR and AP Workflows
• 5350.1103 Staff Training and Communication
• 5350.1104 Periodic Reconciliations and Internal Compliance Checks
• 5350.1105 Daily, Weekly, and Monthly Accounting Checklists for Chefs
• 5350.1106 Staff Training and Communication on Money Rules and Controls