SITXINV004 Control Stock

Course 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.

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

  1. 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

15

20

40

15

Beef

Tenderloin

1.000

kg

$ 18.00

20

10

25

0

Pork

Cutlet - 250g

1.000

each

$ 2.60

25

20

40

0

Kangaroo

Rump - denuded

1.000

kg

$ 14.00

16

10

30

10

Fruit & Vegetables

Lettuce

Butter

1.000

each

$ 1.60

36

6

24

0

Tomatoes

Roma

1.000

kg

$ 2.80

4

4

12

6

Potatoes

Desiree

1.000

kg

$ 1.25

40

20

50

0

Apples

Granny Smith

1.000

kg

$ 1.89

5

4

10

5

Mangoes

Fresh

1.000

each

$ 1.80

16

20

60

20

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 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

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.

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