Stock Control - application and evaluation

Examples might include:

* A business that is growing will need to review its re-order and buffer stock levels, and the frequency and size of orders

* Look out for seasonality in a business; larger or more frequent orders may be needed in busy times

* If the supplier is having trouble supplying goods on time, the firm might need to re-order at an earlier point (or seek a new supplier!)

*Does the firm have a back-up supplier in case of delays?

* Could small additional orders be made with a supplier as a stop gap if the firm’s stock runs out suddenly? Note - these orders would be more expensive because of extra transport costs and lower discount level

Stock

When you are preparing for a stock take you need to know all the factors that involves stock take and have a influence on the end of the day.

The factors of Stock

1. Environmental ( Staff, time and date)
2. Purchases and sales ( Documentation)
3. Stock preparation
4. Stock count

The environmental factors goes hand on hand with planning and preparation of stock take.
1. People ( You need to inform your staff and customers )
2. Time
3. Date
4. Space

Types of stock

1. Equipment (Capital)
2. Furniture
3. Operating stock

Stock control

1. In store room - Purchases
2. What is sold - Sales
3. Still in use - On hand

The different types of documentation that you use to process a stock control is forms and sheets like, order forms, delivery, issue/journal forms, reduction reports, stock sheets etc.

To improve efficiently of preparation of stock take, always confirm with your stock supplier that there are no deliveries during stock take.

It is important that you familiarize yourself with your stock and your stock sheets. You must also make sure that the stock sheets contains the right information about a item.

Stock take sheets information contains

Description, quantity, stock count and total

Stock sheet

Description,unit size, price, open stock, purchases, Issue, spoilage, closing stock, actual and value.

The storeroom where you keep your stock must always be secure, dry and organised.

Slide show ( Will upload soon ) !!!

First Aid

Last week I've done my Level 1 of first Aid. I have learnt a couple of skills and procedures to follow in case of an emergency. In a hospitality industry it is necessary to have first aid, because you come in a lot of situations where there is emergency's.

The procedure that you need to follow when you approach a person that needs help is:

1. Hazards
Look around you if there is any hazard that may affect you and your patient
2. Hello
Introduce yourself to the patient and ask permission to assist him/her, ask the
Patient questions so that you can determine if the person is conscious or not.
3. Help
Call the emergency services
4. Airway
Make sure the patient’s airway is open and that there is no possible airway
Obstructions
5. Breathing
Look, listen and feel
If not breathing do rescue breathing
6. Circulation
7. Stop severe bleeding
Direct, pressure points or elevating.


The CPR process

C - Cardio
P - Pulmonary
R - Resuscitation

1. Open the airway (only in the sniffing position) and do 2 rescue breaths
2. The chest must rise when doing rescue breaths
3. Do 30 chest compressions
4. Press 4-5cm deep
5. Landmark - in the centre of the breastbone
6. Shoulder over the patient and keep the arms straight
7. Ratio of compressions: rescue breaths is 30:2