Control and Order Stock C61315

Control and order stock C61315

TASK-1

I am a beverage manager in function centre .I will need to write all the procedures for order of stock. The store has clearly defined policies and procedures in place and it is the Supervisor’s responsibility to ensure inventory control is efficient, as loss of stock and damages result in a loss of profit.

The buyer’s role

 Forecast sales and budget orders  Keep up-to-date with trends  Order merchandise  Ensure a variety of merchandise  Understand the target market  Monitor stock levels Supervisor’s role It is the Supervisor’s responsibility to train staff members in the correct procedures for receiving stock.

 Minimise shrinkage (theft and waste)  Control the level of mark-downs  Monitor stock levels  Monitor fast and slow sellers to avoid sell-outs  Coordinate stock take and prepare reports for Management  Ensure all merchandise is correctly priced, following Company procedures  Monitor re-order levels for fast selling merchandise  Liaise and communicate with the buyer over the sales performance of stock  Inform all staff of new product lines and price changes Staff member’s role

 Check the load  Check delivery records and procedures  Check the quantity and quality at delivery  Check the quantity and quality after delivery  Store the stock securely  Deal with damaged and missing stock after delivery  Inform Supervisor of any damaged or missing stock

Stock handling

Stock handling and storage of goods we must be taken in the storage of goods to ensure against damage and theft. A fundamental part of your supervisory duty is to ensure the personal safety of your staff members, and to provide a safe working environment. For more information, refer to the Safe Work Practices Manual. A few issues relating to the safe handling of stock are:

 All fire exits and fire extinguishers should be kept clear of stock for easy access in case of an emergency  Stock is to be stacked to prevent it from falling on staff members and customers  There should be at least 30cm clearance above stock and around fire extinguishers  Empty pallets should not be stacked too high and are to be laid down flat and not stored on their sides Be aware that poor manual handling accounts for the majority of accidents in the retail environment

Stock safety Stock needs to be placed in security areas and put away as soon as possible. Store procedures are to handle stock in the following manner:

 Special items, such as handling stock, must be stacked in the appropriate way and hung on the appropriate fixtures  Fragile items should not be stacked on other stock or on high shelves  Perishable items must be stored at the specified temperature to keep them fresh.  Flammable items should be kept clear of heat or combustible materials  Storage for hazardous items must follow manufacturer’s storage and handling instructions Stock re-orders Although our Company has a Stock Controller and Buyer, the Supervisor still plays an important role in monitoring stock controls. Our policy is to always try and avoid the situation of stock out by frequently communicating with the buying office. By doing this, all staff members can be aware of planned promotions, target markets and be informed of new stock items and trends for the new season.

An empty looking store or an overcrowded store will impact badly on sales.

 Re-stock shelves and display stands from stock in reserve  Fax or email all order requests to the buying department with an order number  File order forms in due date order  Place orders on a regular basis; weekly or more often if required  Supervisors are responsible for re-ordering all standard stock lines. The buyer handles all other items, which are known as specialty lines.

Store pricing policy The Store’s image is up to date, stylish merchandise. The type of customer our store attracts is more image-conscious than price-conscious.

Our merchandise is medium- to high-priced, however, our emphasis is on supplying a wide selection of quality merchandise as well as providing excellent customer service. Furthermore, our store is known for our end of season mark-down sales where merchandise is cleared at bargain prices.

Considering this, the purpose for a store pricing policy is for prices to reflect and fit in with the store image, so that prices are competitive and most importantly, the store makes a profit.

$ Ave(%) Bar & bottle shop Revenue 230,059.00 11.70 Bar & bottle shop COGS 94,610.00 41.12 Bar & bottle shop gross profit 135,448.00 58.88 Bar &bottle shop wages 65,298.00 28.38 Bar& bottle shop marketing& 3,637.00 0.56 promotions Bar& bottle shop other direct 4,777.00 2.08 costs Bar &bottle shop net 64,075.00 27.85 contribution

Bar pricing

$ Beer heavy (10oz ) 2.61 Beer heavy (15oz) 3.44 Beer light (10oz ) 2.31 Beer light (15oz) 2.99 Spirit nip bottom shelf 3.80 Spirit nip top shelf 4.70 House wine (glass) 2.66 House wine (carafe full) 8.50 Cappuccino 2.83 Roast of the day 11.65

TASK-2 A staff member in the kitchen was dismissed because he stole food and equipment from the kitchen. I suggest the processes and control mechanisms for ordering stock in order to minimize the risk of future stock losses.

The performance outcomes, skills and knowledge required to control store security. It involves developing and implementing security procedures for the prevention of theft, ensuring safety of all personnel in the event of a robbery, and monitoring all security procedures.

To identify and record the stock levels, we have a standard procedure of the stock take which will be carried out by the authorized personnel. Following are the procedures which I will be following performing the stock take:

1 Organizing the stock take: - First thing we need to decide is how often the stock take will occur. Normally stock takes can be daily, weekly, fortnightly or monthly depending upon the business of the establishment or the fact that if we are running short of some necessary ingredients.

2 When to perform stock take: - The stock take can be performed only at the non-busy times especially after the working time i.e. after the time of closing.

3 Who will perform stock take: - The stock take process involves the two responsible persons to perform this task effectively. One is counter and the second is controller. The duties of the counter and the controller will be as follows: -

 Counter: - The counter job is to count all the stock items. The counter is instructed to count by item numbers, weight, volume and fractions. They must count each and everything present in the storage area and must not assume anything as it is generated by the computer systems.

 Controller: - The controller prints the data on to the lists which is collected by the counter for the each area. The controller is the person who is actually responsible for the completion of the stock take. Also they ensure that all the variances are checked and rechecked.

4 How to do stock takes: - General steps or points to consider: -  must be done when the department is closed.

 Ensure all the stock is counted.

 Double check the figures by counting again.

 Write in pencil to rectify the mistakes.

 Ensure all the writing figures are legible.

 also look at the factors like misplaced items and expired items etc.

 Stock take reports must be accurate and revised before submitting.

5 Reporting the stock take: - The stock take is reported to the senior staff member or the purchasing officers through the Stock take Reports. The accurate stock take helps in identifying the plus and minus variances, effectiveness of stock rotation procedures (FIFO & LIFO), stolen goods or damaged goods. It allows in identifying the reasons for the stock movement. Also the controller and counter can give their personal thoughts on what can be done to retrieve a situation or to resolve a stock related problem.

6 Reports used and generated while stock take: - The reports used in the stock take are the variance report, inventory cards, the wastage log and the discrepancy record sheet. While after the stock take is complete, the submitted reports help in generating the purchase order or the order forms. Another variance report may also be generated again if all the stock is not in order with the computer based data.

Identifying the record losses: - To identify the record losses we will be considering the reasons why they are occurring. This will include looking in to the following points which leads to the spoilage or loss of the stock: -

1 Stock rotation: - The stock rotation methods FIFO and LIFO can be checked for their effectiveness in the storage area. Lack of the stock rotation may lead to the deterioration or expiration of the stock.

2 Poor housekeeping: - The house keeping procedures regarding managing the storage area must be checked. Poor housekeeping can lead to the increase in the number of the pests and rodent infestation in the stock items.When we order stock for the store, it is important that we monitor the delivery process to ensure it meets deadlines that have been agreed between the supplier, the buyer and the delivery company.

When we order, we will be ordering to lead times for products. The lead time is the period of time between an order being placed and delivery to the store.

Lead times will vary from product to product: from a couple of days for local products, particularly food items, to a number of weeks if you are ordering stock from overseas.

Custom can be lost if your store does not carry stock that it advertises or specializes in, so we have to monitor lead times very carefully to ensure that we always have the stock in that we require.

Also this will be the responsibility of the purchasing officer or the head chef to mention the special requirements that are needed for the delivery of the set- It is underlined in the stock control system that for the overall safety and security of the stock levels, the head chef will be held responsible. The head chef can allocate responsibility to carry out different duties to different staff members. Whenever the stock will be supplied to the other departments of the hotel, the department must fill a requisition form. Then the head chef must direct the staff member to issue the stock items from the storage space. Kitchen staff is responsible for greeting and seating the guest. They set the tone of the dining room. The position arranges the napkins, utensils and linens in service areas. They prepare the table settings and displays. Experienced kitchen staff gives training to the new staff members for the standard operations.

Kitchen staff provides menu cards to the customers and accepts checks as needed. They keep contact with kitchen staff, serving staff, management staff and customer to make sure that the proper service is being provided.

STAFF RESPONSIBILITIES

1 Answer: take sheets etc. will be available to the staff to fill.

2 The use of the technology can be effective for carrying out documentation. Computer will be used for quick generation of the management reports, for more security, compact record keeping and automatic updates of the stock levels.

3 Monitoring the stock performance: While monitoring the stock performance, I will monitor the fast selling and low selling food items. This can help in making further purchases, revising the menu items or changing the selling prices etc.

4 Maintain and record stock levels: - It is really important to ensure that nothing runs out during the service times. I will create par stock level for each food item to ensure that stock outage never happens. Creating the par levels will be providing the stock security as we will be sure that we are having at least this much stock in storage. I will be determining the stock levels by cash resources, lines of credit and by calculating the annually and monthly stock turnover rates.

This competency standard specifies the outcomes required to establish, maintain and evaluate an organization’s occupational health and safety (OHS) system and procedures to ensure own safety and that of others in the workplace. It requires the ability to identify and control workplace risks and hazards and communicate workplace safety ream OHS induction and training program is developed and provided for all employees as part of the organization’s general training program.

A system for OHS record keeping is established and maintained to allow identification of patterns of occupational injury in the organization

Measurement and evaluation of the OHS system is undertaken in line with the organization’s Quality Systems' framework

Improvements to the OHS system are developed and implemented to achieve organizational OHS objective.

Compliance with the OHS legislative framework is assessed to ensure that legal OHS standards are maintained as a minimum ireOHS framework is developed which clearly express the organization’s commitment to implement relevant OHS legislation in the enterprise

OHS roles and responsibilities for all workplace personnel are defined to allow implementation of OHS policies, procedures and programs

Financial and human resources for the effective operation of the OHS system are identified, sought and/or provided in a timely manner

Information on the OHS system and its operational procedures is provided and explained to employees in a form that is accessiblements.

TASK-3

1, The average weekly consumption

Average weekly keg = 350 kegs per/year/50 weeks

=7 kegs per week

2, Recorder point = d*LT

=7*10=70 kegs

3, the recorder point delivery delays =Doled time in day

=7+10=17Days

TASK-4 In the excel sheet.