Suppose a restaurant is providing both in house and catering services, how will the ITC be arrived at? Restaurant's GST is 5% with no ITC while outdoor catering gst is 18% WITH ITC benefit. My question is how will the costs be apportioned to arrive at ITC availability? Is it by ratio of individual turnover by total turnover? what is the correct way? Maintaining 2 separate books of account would be difficult and we don't know the consumption %!