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Stock Level

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The level at which any item of stock to hold is difficult to determine with the two dangers always present in either running out of stock of an item with all the problems that would follow, or of overstocking of an item, and thereby trying up necessary capital- the main determinants of stock level are-

  1. The max and min forecast usage figures for the trading period, based on the volume forecast of sales and past history.
  2. The reordering time for the items
  3. The economic ordering quantity
  4. Market trends-change in price and scarcity
  5. The storage space available, the shelf life of the item and budget available for the purchasing.

These determinants are beyond the control of the purchasing manager however his contribution must be to work towards the investments stock and rate of turnover. It is convenient to examine the stock of an item in three parts.

  1. The buffer stock – The minimum stock that will always exist. If the purchasing goes according to plan and if the purchasing does not go according to the plan the buffer stock would be used until further supplies were obtained.
  2. The working stock being the stock in use, which would rise and fall as each batch is received and issued.
  3. The recorded level is the level, which the stock in hand has reached. When it is necessary to make further order. So as to prevent running out of stock. This level would be set in advance for each item and has to be at least enough cover any normal future demand and also the reordering time may be greater than previously. It is usual when attempting to secure an acceptably low risk of stock out to include in the reorder a buffer stock is a protection against the problem occurring.

 

MAXIMUM STOCK LEVEL– This is level beyond which should not be maintained. The main objective is to avoid overstocking and thereby using working capital in a proper way.

SAFETY STOCK OR BUFFER STOCK:– It is very difficult to predict usage and the lead time. The demand for the material may fluctuate from the normal lead-time. If the actual usage increases or the delivery of the inventory is delayed the firm can face the problem of stock out. The stockout can prove to be costly for the firm therefore in order to guard against the stock out the firm may maintain a safety stock or buffer inventories caution against expected increase usage or delay in delivery time.

REORDER POINT:- The problem of how much to order, is solved by determining the economic order quantity, yet the answer should be solved to the second problem when to order. This is the problem of determining the order or reorder point. The reorder point is an inventory level at which an order should be placed to replenish the inventory. To determine the reorder point under certainty we should know

  • The lead – time
  • The average usage,
  • EOQ.

The LEAD – TIME is the time taken in receiving the delivery of inventory after the order has been placed.

REORDER POINT = LEAD TIME / AVERAGE USAGE

E.g – The reasonably expected stock out is 25 units per week. The firm should maintain a safety stock of 75 units. (25 units x 3 weeks). Thus the reorder will be 150 units + 75 units = 225 units

MINIMUM LEVEL OF STOCK – This is the level of stock under no circumstance fall below this level. If the stock level falls below this limit than the operations will jeopardize.

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Syllabus BHM205

01 Food Cost Control

  1. Introduction to Cost Control
  2. Define Cost Control
  3. The Objectives and Advantages of Cost Control
  4. Basic costing
  5. Food Costing

02 Food Control Cycle

  1. Purchasing Control
  2. Aims of Purchasing Policy
  3. Job Description of Purchase Manager/Personnel
  4. Types of Food Purchase
  5. Quality Purchasing
  6. Food Quality Factors for different commodities
  7. Definition of Yield
  8. Tests to arrive at standard yield
  9. Definition of Standard Purchase Specification
  10. Advantages of Standard Yield and Standard Purchase Specification
  11. Purchasing Procedure
  12. Different Methods of Food Purchasing
  13. Sources of Supply
  14. Purchasing by Contract
  15. Periodical Purchasing
  16. Open Market Purchasing
  17. Standing Order Purchasing
  18. Centralised Purchasing
  19. Methods of Purchasing in Hotels
  20. Purchase Order Forms
  21. Ordering Cost
  22. Carrying Cost
  23. Economic Order Quantity
  24. Practical Problems

03 Receiving Control

  1. Aims of Receiving
  2. Job Description of Receiving Clerk/Personnel
  3. Equipment required for receiving
  4. Documents by the Supplier (including format)
  5. Delivery Notes
  6. Bills/Invoices
  7. Credit Notes
  8. Statements
  9. Records maintained in the Receiving Department
  10. Goods Received Book
  11. Daily Receiving Report
  12. Meat Tags
  13. Receiving Procedure
  14. Blind Receiving
  15. Assessing the performance and efficiency of receiving department
  16. Frauds in the Receiving Department
  17. Hygiene and cleanliness of area

04 Storing & Issuing Control

  1. Storing Control
  2. Aims of Store Control
  3. Job Description of Food Store Room Clerk/personnel
  4. Storing Control
  5. Conditions of facilities and equipment
  6. Arrangements of Food
  7. Location of Storage Facilities
  8. Security
  9. Stock Control
  10. Two types of foods received – direct stores (Perishables/nonperishables)
  11. Stock Records Maintained Bin Cards (Stock Record Cards/Books)
  12. Issuing Control
  13. Requisitions
  14. Transfer Notes
  15. Perpetual Inventory Method
  16. Monthly Inventory/Stock Taking
  17. Pricing of Commodities
  18. Stock taking and comparison of actual physical inventory and Book value
  19. Stock levels
  20. Practical Problems
  21. Hygiene & Cleanliness of area

05 Production Control

  1. Aims and Objectives
  2. Forecasting
  3. Fixing of Standards
    1. Definition of standards (Quality & Quantity)
    2. Standard Recipe (Definition, Objectives and various tests)
    3. Standard Portion Size (Definition, Objectives and equipment used)
    4. Standard Portion Cost (Objectives & Cost Cards)
  4. Computation of staff meals

06 Sales Control

  1. Sales – ways of expressing selling, determining sales price, Calculation of selling price, factors to be considered while fixing selling price
  2. Matching costs with sales
  3. Billing procedure – cash and credit sales
  4. Cashier’s Sales summary sheet