SITXINV004 Control Stock

{`
Assignment Name	SIT40516 CERT IV COMMERCIAL COOKERY
Unit(s) of competency
Unit Code (s) and Names	
SITXINV004 Control stock
Assessment Details
Term and Year	TERM 2,2020
`}

SITXINV004 Control Stock

CONTROL STOCK

ASSESSMENT TASK: PERFORMANCE

BRIEF

STOCK CONTROL: CLUB AAPOLY

You have been recruited as a new assistant to the purchasing officer at club AAPoly. As a part of your new role you are required to perform calculation to check the accuracy of the stock records and the costs, analyse stock records and identify any discrepancies and report to your supervisor.

Complete the requirements of part A, Part B and Part C.

For this task you will be provided with the following file - SITXINV401 Stockake.xlsx – excel spread sheet file that provides you with the data on the stock.

PART A: STOCKTAKE

Calculate and submit the excel spread sheet file for Stocktake in soft copy and print and submit a hard copy, write you name date unit code and unit title on the print out.

You are provided with the following figures about the stock on hand for certain items. You need to enter these figures into your stocktake sheet (refer and use the above excel spread sheet) to perform calculations so that you can establish the value of the individual stock items as well as provide a total value of all stock items on hand.

PART B: STOCKTAKE – DISCREPANCIES

Calculate and submit the excel spread sheet file for Stocktake Discrepancies in soft copy and submit a hard copy via the LMS.

Also submit your summary report on the discrepancies and how to control these.

(SOLVED) Want answer for this assignment; Contact Online Chat Support.

In this task you are provided with (1) stocktake reports

You need to need to refer to the following stocktake report files, which are as follows:

REFERENCE DOCUMENTS

Stocktake Report Freezer.pdf

WORKING SPREAD SHEET

Yournominated Trainer and Assessor will provide you with an excel spread sheet of these reports – Filename -SITXINV401, PART B, Stocktake Report Discrepancies .xlsx

As you have been informed that there are a few discrepancies in the stock records

These discrepancies could be with the price of the stock item or the quantity of the stock item. You need to identify the correct stock item that has the discrepancy and correct the figures so that all the figures tally with the final totals in each report.

You need to write a small summary report to explain what could be the reasons for these discrepancies and how these have an impact on the total figures as well as the availability of these stock items in relation to maintaining and controlling stock.

You also will need to recommend solutions to put control measures so that you can avoid such discrepancies in the future.

PART C:STOCK RE-ORDERING

Calculate and submit the excel spread sheet file for Stocktake Discrepancies in soft copy and print and submit a hard copy, write you name date unit code and unit title on the print out.

You are required to enter the stock data and perform calculations to check the available stock on hand so that you can calculate the total cost that you would need to spend on the reordering of these stock items. Then write a summary report on the stock items that are fast moving and slow moving items to indicate the usage.

Refer to the following table to complete this task. You are required to enter the following figures in the excel spread sheet that you are provided (file name – SITXINV401, PART C.xlsx)

Items	Specification	Weight	/kg/l/unit	Price	Stock on hand	Minimum Level	Maximum Level	Order required
Dry Goods
Salt	Rock	1.000	kg	$ 0.80	2	3	6	3
Pasta	Fettuccine	0.375	Packet	$ 1.10	3	10	24	20
Tomatoes	Canned	0.375	Can	$ 0.78	16	24	48	20
Soy	Sauce	0.500	L	$ 2.80	20	2	6	0
Dairy
Cream	Thickened	0.600	L	$ 1.52	20	10	40	10
Milk	Full cream	1.000	L	$ 1.18	4	6	20	10
Butter	Salted	0.500	kg	$ 1.82	6	10	40	10
Butter	Unsalted	0.500	kg	$ 2.23	10	6	12	0
Cheese	Cheddar	1.000	kg	$ 8.55	8	1	4	0
Seafood
Trout	Whole - 300g	1.000	each	$ 3.20	16	15	30	10
Prawns	Cooked Medium	1.000	kg	$ 18.50	12	3	8	0
Oysters	Pacific shucked	1.000	Dozen	$ 6.80	24	24	48	10

Poultry & Meat

Items

Specification

Weight

/kg/l/unit

Price

Stock on hand

Minimum Level

Maximum Level

Order required

Lamb

Rack - 6 rib

1.000

each

$ 4.80

Beef

Tenderloin

1.000

$ 18.00

Pork

Cutlet - 250g

1.000

each

$ 2.60

Kangaroo

Rump - denuded

1.000

$ 14.00

Fruit & Vegetables

Lettuce

Butter

1.000

each

$ 1.60

Tomatoes

Roma

1.000

$ 2.80

Potatoes

Desiree

1.000

$ 1.25

Apples

Granny Smith

1.000

$ 1.89

Mangoes

Fresh

1.000

each

$ 1.80

PART A: STOCKTAKE

Stocktake Sheet
Items	Specification	Weight	/kg/l/unit	Price	Stock on hand	Value
Dry Goods					SOH
Salt	Rock	1.000	kg	$ 0.80	2
Pasta	Fettuccine	0.375	Packet	$ 1.10	5
Tomatoes	Canned	0.375	Can	$ 0.78	10
Soy	Sauce	0.500	L	$ 2.80	0
Dairy
Cream	Thickened	0.600	L	$ 1.52	2
Milk	Full cream	1.000	L	$ 1.18	5
Butter	Salted	0.500	kg	$ 1.82	0
Butter	Unsalted	0.500	kg	$ 2.23	1
Cheese	Cheddar	1.000	kg	$ 8.55	4
Seafood
Trout	Whole - 300g	1.000	each	$ 3.20	6
Prawns	Cooked Medium	1.000	kg	$ 18.50	2
Oysters	Pacific Shucked	1.000	Dozen	$ 6.80	5
Poultry and Meat
Items	Specification	Weight	/kg/l/unit	Price	Stock on hand	Value
Lamb	Rack - 6 rib	1.000	each	$ 4.80	2
Beef	Tenderloin	1.000	kg	$ 18.00	5
Pork	Cutlet - 250g	1.000	each	$ 2.60	0
Kangaroo	Rump - denuded	1.000	kg	$ 14.00	3
Fruit and Vegetables
Lettuce	Butter	1.000	each	$ 1.60	2
Tomatoes	Roma	1.000	kg	$ 2.80	4
Potatoes	Desiree	1.000	kg	$ 1.25	5
Apples	Granny Smith	1.000	kg	$ 1.89	2
Mangoes	Fresh	1.000	each	$ 1.80	3

Total					Total Value

PART B: STOCKTAKE – DISCREPANCIES

Item Description	Unit	Unit $	Supplier	Opening	Invoice	Out	Sub-Total	Closing	Price	Discrepancy	Discrepancy $

BAGUETTE 1/2 52	BOX	29.83	PETERS	1	1		2	1	29.83
BARRAMUNDI	KG	13.8	SHANES	2	7		9	9	124.2
BERRIES	KG	8.5	PETERS	2			2	6	51
BLACK MUSSELS	KG	10.5	SHANES	2	5		7	10	105
DINNER ROLLS 160	BOX	32.77	PETERS	4			4	9	294.93
DUCK RAVIOLI	KG	31	ANDREWS	16		1	15	10	310
FILO PASTRY	275G	4.05	PETERS	3			3	3	12.15
GELATOS	5LTR	32.5	GOOD FOODS	2			2	2	65
GREEN PRAWNS 21/25	2KG	29.5	SHANES	8			8	19	560.5
HASH BROWNS	2kg	6.75	PETERS	12			12	12	81
ICE CREAM	5 LTR	16.9	PETERS	6			6	7	118.3
INDIVIDUAL SLICE	EACH	1.8	RED FUNNEL	77			77	77	138.6
JAP SCALLOPS	KG	40	SHANES	8	15	7	16	12	480
LOBSTER 500G	KG	59.59	SHANES	7		3	4	1	59.59
MORP SOUR DOUGH	EACH	3.4		10	25		35	35	119
PARTY PIES 72S	BOX	23.84	PETERS	3			3	3	71.52
PEAS	2KG	4.1	PETERS	3			3	3	12.3
PUFF PASTRY SHEETS	1KG	4	PETERS	5	5		10	5	20
SARA LEE LASAGNE	2.3KG	12.7	PETERS	1			1	1	12.7
SMOKED KIPPERS	5KG	14.95		0.5			0.5	0.5	7.475
SPINACH TRIANGLES	BOX	24		0.2			0.2	0.2	4.8
SQUID TUBES	KG	9.8	SHANES	2			2	2	19.6
STEAK FRIES	5KG	10.65	PETERS				0	1	10.65
TURKISH BREAD 20	BOX	48	PETERS	1		0.5	0.5	1.5	72
SPRING ROLL PASTRY	250G	1.95	PETERS	28			28	28	54.6
DUCK SHANKS	2KG	17.85	GOOD	2			2	2	35.7
VENISON RACKS	KG	40		2.9			2.9	2.9	116
INDIVIDUAL TARTS	EACH	2.2	SNOWS	63	19		82	80	176
QUAIL	EACH	4.25		48			48	48	204
SALT PEPPER SQUID		13.75	REDFUNNEL	1			1	4	55
SMOKED DUCK	KG	32		2.3			2.3	1.2	38.4
TURKEY BUFFE	kg	8.5	ANDREWS	5.5			5.5	5.5	46.75

PART B: STOCKTAKE – DISCREPANCIES

You also will need to recommend solutions to put control measures so that you can avoid such discrepancies in the future.

PART C: STOCK RE- ORDERING

SITXINV401, PART C.xlsx

Stocktake sheet - Stock Re- Ordering

Items	Specification	Weight	/kg/l/unit	Price	Stock on hand	Value of Stock on hand	Min Level	Max Level	Order required	Value of stock to reorder
Dry Goods	SOH






Dairy







Seafood





Poultry & Meat






Fruit & Vegetables






Total

PART C: STOCK RE- ORDERING

Write a summary report on the stock items that are fast moving and slow moving items to indicate the usage.