This document discusses store management and inventory control. It describes different types of stores, essentials for an efficient store system like maintaining adequate stock levels and periodic inventory checks. It also discusses facilities for dry and refrigerated stores, types of issuing, necessary records, control procedures like stock taking and turnover calculations, and methods for pricing issues like FIFO, LIFO, weighted average. The overall aim is to maintain adequate supply of raw materials with minimum loss through proper store management techniques.

1. AANNDD
ISSUINGISSUING
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2. OBJECTIVE
To maintain adequate supply of raw materials with
minimum loss through spoilage and pilferage
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3. TYPES OF STORES
Food Stores
Beverage Stores
Non Food & Beverage Stores
Department’s Stores
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4. 03/27/15 4S Kacker, IHM, Mumbai

5. ESSENTIALS FOR EFFICIENT STORE
SYSTEM
Stock of Raw Material is kept at a suitable level.
Checking of Raw Material entering or leaving
stores
Taking periodic inventory
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6. CHARACTERISTICS OF STORES
Constructed of material which can be cleaned
easily
Well lit
Well ventilated
Well secured
Pest & Rodent free
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7. FACILITIES FOR DRY STORES
Adequate space
Location
Security
Temperature, humidity, lighting
Shelving & arrangement of the contents
Protection from insects and pest infestation
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8. REFRIGERATED STORES
 Cold Stores or Walk in Cooler
 Frozen Food Stores or Deep Freeze
1.Temperature to be maintained
2. Ante` room
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9. TYPES OF ISSUING
1. Direct delivery to kitchen
2. Indirect delivery through stores
ESSENTIALS
Timing of issues
Correct weighing scales
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10. RECORDS MAINTAINED
Requisition Book
Bin Cards
Stock Registers
Food & Beverage transfer note/memo
Goods Damaged Book
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11. CONTROL PROCEDURES
 Stock taking
 Rate of Stock turnover
i.e. Cost of Food Consumed (opening stock+ closing stock)
Average value of stock 2
3000 = 30000 = 4.0
800 + 700 750
2
Pricing of issues
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12. STOCK TURN OVER
If Rs 1000 is the cost of food purchase consumed in one
trading period (30days)
Opening Stock Rs 400
Closing Stock Rs 200
RST = Cost of food consumed =1000__ = 1000 = 3.33
Average Stock (400+200) 300
Stock turned 3.33 times in a month.
Ten days stock is maintained.
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13. PRICING OF ISSUES
OR
VALUATION OF STOCK
Actual Purchase Price
Simple Average Price
Weighted Average Price
Last In First Out
First In First Out
Inflated Price
Standard Price/ Contract Price
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14. 03/27/15 14S Kacker, IHM, Mumbai
Receipt Issue Bal
Date Units Rate Units Units
1st
400 2.5 - 400
6th
- - 200 200
8th
500 2.8 - 700
12th
- - 300 400
15th
300 2.4 - 700
18th
(500)ORDERED 2.6 - 700
28th
- - 500 200

15. 03/27/15 15S Kacker, IHM, Mumbai
FIFO Issues Pricing
6th
200 @2.5
12th
300 200
100
@2.5
28th
500 400
100
@2.8
@2.4
Bal 200 units @ 2.4

16. 03/27/15 16S Kacker, IHM, Mumbai
LIFO Issues Pricing
6th
210 @ Rs 2.5
12th
300
@ Rs 2.8
28th
500 300
200
@ Rs 2.4
@ Rs 2.8
Bal Stock Value at Rs.2.8

17. HIFO
Received Issued Bal @ Rs
1st
400 @ 2.5 - 400 @ 2.5
6th
- 200 @ 2.5 200 @ 2.5
8th
500 @2.8 - 200@ 2.5
+
500@ 2.8
12th
- - 300@ 2.8 200 @ 2.5
200@2.8
15th
300 2.4 - 200@2.5
200@2.8
300@2.4
28th
500
200 @ 2.8
200.2.5
1.00.2.5
Bal 200 @2.4

18. NIFO
Bal 200 @2.5
R Iss Bal
1st
400 2.5 Un R 400 @2.5
6th
- - 200 2.5 200@2.5
8th
500 2.8 - - 200 @ 2.5
+
500@ 2.8
700
12th
- - 300 2.8 200@ 2.5
200@ 2.8
400
15th
300 2.4 - - 200@ 2.5
200@ 2.8
300.2.44
28th
- - 500 300
200
2.4
2.8

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