SITHKOP009___Appendix_A___Acumen___by_palavdeep

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Australian Catholic University *

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SITHKOP002

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Accounting

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Jan 9, 2024

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docx

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10

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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: SITHKOP0 09 https://www.coursehero.com/file/182571130/SITHKOP009-Appendix-A-Acumen-by- palavdeepdocx/
This study so V u e rc r e s w i o as n d : o 1 w . n 0 loa d S ed e b p y 1 2 0 0 0 2 00 2 0 A 8 6 c 1 u 5 m 58 5 e 4 n 1 f E r o d m u C c a o u t r i s o e n H e P r o t . y c o L m t d on © 12 - P 16 a - g 20 e 23 1 19 o :1 f 8 7 :46 GMT -06:00 SITHKOP0 09 https://www.coursehero.com/file/182571130/SITHKOP009-Appendix-A-Acumen-by- palavdeepdocx/
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. SITHKOP0 09 https://www.coursehero.com/file/182571130/SITHKOP009-Appendix-A-Acumen-by- palavdeepdocx/
This study so V u e rc r e s w i o as n d : o 1 w . n 0 loa d S ed e b p y 1 2 0 0 0 2 00 2 0 A 8 6 c 1 u 5 m 58 5 e 4 n 1 f E r o d m u C c a o u t r i s o e n H e P r o t . y c o L m t d on © 12 - P 16 a - g 20 e 23 2 19 o :1 f 8 7 :46 GMT -06:00 SITHKOP0 09 https://www.coursehero.com/file/182571130/SITHKOP009-Appendix-A-Acumen-by- palavdeepdocx/
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