Professional Documents
Culture Documents
The uniform system of accounts was developed in 1925 by the Hotels Association of
New York. Since then, it has been adopted by many hospitality organisations, both in the
United States and in other countries as well. The system sets out the categories to be used
for various expenses (such as linen, glassware, and so on), and its great advantage is that
it allows standards and comparisons among properties and the calculation of industry
averages in areas such as payroll costs.
The uniform system lists virtually all the different types of receipts and disbursements
that come about in the course of operating a hospitality business. It then facilitates the
compilation of summary reportsone such summary report being called a balance sheet
and another an income statement. The collection of all the different types of receipts
and disbursements is referred to as the chart of accounts. These accounts can be either
debit or credit.
We have been conditioned to believe that a credit is a good thing, because a credit
balance at our bank or shop means that we have funds in hand, whereas a debit must be
bad, because then we are in the red and owe money. In fact, debit simply refers to an
entry on the left hand side of the ledger, or book of accounts, and a credit is an entry on
the right, and every transaction must have both a debit and a credit side.
See Figure 8.1 (pages 21215) for an example of a large restaurants chart of accounts
that conforms to the uniform system. It is subdivided into categories, and indicates
whether those categories are usually debit or credit.
The uniform system of accounts
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Chart of Accounts
Element Category Account Name Number
ASSETS current assets petty cash 111
1XX numbers cash cash floats 112
(usually debit cash at bank 113
balances except accounts receivable customers 121
where noted) employees 122
other 123
provision for doubtful debts 124
(credit)
inventories food 131
beverages 132
other 1 33
prepaid expenses insurance 141
licences 142
other 143
non-current assets
fixed assets furniture and fittings 151
F & F depreciation (credit) 152
plant and equipment 153
P & E depreciation (credit) 154
leasehold improvements 155
leasehold amortisation (credit) 1 56
Other assets goodwill 161
goodwill amortisation (credit) 162
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SALES food
4XX numbers beverages
(always credit retained earnings
balances)
COST OF SALES cost of salesfood
5XX numbers cost of salesbeverages
(always debit
balances)
OTHER INCOME cash discounts
6XX numbers commissions
(always credit miscellaneous
balances)
CONTROLLABLE wages (direct costs) food-service wages 711
COSTS food-preparation wages 712
7XX numbers cleaning wages 713
(usually debits bartending wages 714
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meals 756
marketing marketing salaries 761
marketing wage
overheads (incl. insurance) 762
advertising 763
public relations 764
complimentary
meals/beverages 765
printing/preparation 766
travel 767
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TAXES income taxes 850
850 numbers GST 851
(usually debit or
zero)
CONTRA customer contras 911
ACCOUNTS employee contras 912
9XX numbers general suspense 999
(debits or credits;
must be zero at the
end of the
accounting period)
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