存量控制表--北京

数据源表餐厅备货量数据表时间预估营业额营业额占比mengyawen:可通过查看BOH现金管理报表【时段营业额报告】中计算得来营业额分配注：蓝色表格内数字需有变化时及时填写早班晚班早班晚班橘色表格内数字餐厅录入后基本不动，只需每月检查有变化时重新录入平时日2350038.2161.808979.3514523黄色表格数字需每月或有促销活动时更改节假日3500050501750017500物料预估用量物料类别物料名称千元用量mengyawen:BOH订货过程中【千元用量】表导出并填入预估使用量/单位：公斤mengyawen:预估使用量=物料千元用量X预估营业额平时日节假日早班晚班早班晚班肉类羊肉1.4513.020057521.0583525.37525.375肥牛3号0.938.350795513.5063916.27516.275呷哺特供肥牛0.393.50194655.663976.8256.825锡盟羔羊肉0.232.06525053.340294.0254.025大虾7.264.65132104.5656126126干菜宽粉皮0.060.5387610.871381.051.05海带丝0.21.795872.90463.53.5木耳0.060.5387610.871381.051.05油豆皮0.32.6938054.35695.255.25粉丝0.413.68153355.954437.1757.175红薯粉0.050.44896750.726150.8750.875茎菜白萝卜0.65.387618.713810.510.5冬瓜0.575.11822958.278119.9759.975红薯粉0.050.44896750.7