1.5. Учет готовых блюд для столовой, шведского стола или фабрики-кухни

We'll explain how to account for dishes that are not prepared to order, but for subsequent sale on cafeteria serving lines, restaurant buffets, or when sold through other organizations. We'll show you how to properly set up the write-off of dishes and their ingredients. We'll explain how to correctly generate a preparation report (collection sheet) for such dishes and discuss a number of mistakes to avoid. Learn more about preparing dishes in iiko here: https://ru.iiko.help/articles/#!iikoo...