Stock control

For the past week we have been learning how to do stock take and how the process works in the hotel establishment/industry.
Here is a the process on to take a stock take:

Factors:

• Staff, time and date - Environmental
  
• Purchases
  
• Sales
  
• Stock preparation
  
• Stock count

To improve the efficiency of preparing your stock take you must always make sure or confirm with your stock supplier that there are no deliveries been done that day for your establishment.

Factors of stock take:

• Decide on date and time
  
• Inform all ballplayers
  
• Documentation processed - prices up to date - unit/quantity is correct on the stock sheet
• Prepare stock take area
  
• Moring or night print stock sheets
  
• Preparation - Familiarise yourself with your stock.
  
• Materials
  
• Equipment
  

Stock control:

This is what summarises the stock control on the whole.

• How much stock is in the store?
• What has been sold?
• What is still in use?

What will your employers want to know?

• Reductions- what has been taken out of there store/storerooms.
• Movement- Where is the stock moving from what department.
  
• Variance- What is missing from the stock.
• Breakages- What has been damaged.
  

Basic examples of a issue sheet:

Date - Description-Amount-department.
NB- Stock sheet an issue sheet should match.

Stock sheet documentation:

Description - Coke
Quantity - 2l
Stock count - 5 /9.00
Total- 45.00
That is yor basic stock sheet that you would use to count your stock in your establishment restuarants and shops

Stock sheet:

• Description- coke
• Unit/size- 2l
• Price- 9.00
• Open stock- 72
• Purchase -120
• Issues- 100
• Spoilage- 2
• Closing stock- 90
• Actual- 85
• Value- 700

This would then be the stock sheet that your manager looks at the end of day/month and he sees exactly what is broken,what has been issued,how much did he/she and how much is left over and of course what is broken.

Types of stock:

1. Equiptment
2. Furniture
3. Operating stock
   

The first two points is your capital stock.
The last point is the stock that you use on a continous basis.