How is it possible to maintain the record of inventory in tally if the books of accounts are of a restaurant ?
For eg : My purchases are Wheat, rice, pulses, dairy products, crockery, cooking ingredients depending on the menu card of restaurant and further my sales would be panner 65, manchuria, noodles, etc.....
How to record the count of stock and how to record the quantity of purchase and sales ??
CAclubindia
