SITHKOP009___Appendix_A___Acumen___by_palavdeep
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Appendix A: Commercial Stock Control Procedure and
Relevant Documentation
Purpose:
The purpose of this procedure is to describe the activities involved in
controlling the stock at Acumen Restaurant Kitchen.
Scope:
The scope of the activities defined in this procedure are applicable to
stock take out and control at Purchasing Store, restaurant and storage
area that holds inventory stocks.
Responsibilities:
Inventory manager and his staff need to work in line with the finance
executive manager and other accounts department to ensure sourcing
within the budgets.
Activities involved:
Inventory counting twice in a month
Counting for the calculation of COGS at the End of every month
Counting to validate inventory holdings in balance sheet accounts at
the end of every year
Procedure for stock take:
Take inventory frequently i.e., for some items it must be daily and for
some it must be weekly, bi-weekly or monthly.
Take inventory either at the opening or at the closure of the restaurant
to get the accurate figures.
Take inventory before a new delivery arrives. Then add the new stock to
your counts. Never take inventory when the deliveries are being made.
Clean out and organize your stock areas before taking inventory.
Take inventory either daily or weekly or monthly by using Inventory
Count Sheets (Template given below).
While taking inventory, ensure that the items are being used on a First
In, First Out (FIFO) basis.
Generally, inventory task requires two people. Pairing reduces the
errors and the lure to manipulate the results.
Always see that same staff will take the inventory. This helps to get the
work done faster and also will be more consistent.
Calibrate the equipment on regular basis for accurate weights and
measures.
Always standardise the unit cost.
Sourcing and tracking the inventory:
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Use the relevant documentation to source the stock which needs to be
filled. This can be determined by continuously counting the stock in the
storage area and amount of stock utilised on frequent basis. This helps to
avoid stock outs and to maintain smooth food production.
Inventory in the storage area and in the procurement process need to be
tracked continuously to identify any stock requirements or rotation
requirements to avoid usage after their expiry dates.
Use relevant documentation provided below to source and track the
inventory.
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Related Questions
Topic is about The expenditure cycle part I: purchases and cash disbursements procedures
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c. Reconciling bank statements
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Multiple-Choice Questions
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1. What is the primary reason we perform physical inventory observations?
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D. To verify assumptions used in management's estimates regarding inventory reserves
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RISK ANALYSIS AND INTERNAL CONTROL
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a.
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b.
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c.
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d.
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6. Compare the unit price on the final inventory summary with vendors’ invoices.
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