Cost of sales and the food cost
The food that was used is a cost the day carries — consumption from the store, not purchases from the vendor — and stock on the shelf is an asset.
The stores have always known what came in and what went out, in grams and pieces. The books did not: a vendor's bill debited "Cost of food" the day it was approved, and whatever sat on the shelf was nobody's asset. The month's P&L said what was bought, not what was used, and a bad month for deliveries looked like a bad month for the kitchen.
Consumption is the cost
Every KOT consumes its recipe from the store at the last purchase price; the day's consumption is the day's cost of sales, posted at the day end; purchases go to stock. What is on the shelf is valued at the last cost and carried as an asset, with a provision for what is spoiling.
The report
Food cost by outlet, by day and by month, against revenue: the cost percentage an F&B manager lives by, from the record rather than from a count and a guess.
The housekeeping store too
Amenities, chemicals and linen follow the same ledger, so the cost of a clean and the cost of a cover are read the same way.