Count the stock and prepare the weekly order

What is going on

It is Thursday afternoon and it is your turn to do the weekly stock count and prepare Friday's order. The cafe has a par level for every item on the Cafe Stock Count and Order Sheet, and the order is worked out by taking what is on hand away from the par level and rounding up to the supplier's pack size. Next Tuesday the cafe is hosting the Peninsula Seniors morning tea with about 40 extra guests, and Rosa has written the extras on the whiteboard: 12 litres of milk and 48 muffins. Last week's order total was $412. Josh has asked you to show your working if the total looks very different.

Your brief

Complete an accurate stock count, use the par levels and the extras to work out the order quantities in whole packs, cost the order and compare it with last week, enter the order lines in the daily log and hand the sheet to Rosa for checking before 4:00 pm.

Work through it

You do not need to do it all. Doing a few of these will show you what the work is like. Your ticks and notes stay on this device.

• Read the Counting and Working out the order sections of the Cafe Stock Count and Order Sheet Template and explain to Josh in your own words how the order quantity is worked out.
• Count the milk, bread, coffee beans, cups, lids and muffins in the storeroom and fridges in the units on the sheet and write each amount in the On hand column.
• Check use-by dates as you count, put anything expired in the Waste column and record the waste in the Cafe and Shop Daily Log.
• For each item, subtract the amount on hand from the par level, add the seniors morning tea extras from the whiteboard, and round up to whole cartons, bags or boxes.
• Multiply each order quantity by the unit price on the price list, add the line costs to get the total, and work out the percentage change from last week's $412.
• Enter each order line for Bayside Dairy Supplies, Peninsula Bakehouse and Roastery Lane Coffee in the Cafe and Shop Daily Log as stock orders with the amounts.
• Read the Receiving and storing food section of the Food Safety and Hygiene Policy and write a short note for Monday's opener on how to check the delivery when it arrives.
• Hand the completed sheet to Rosa, explain why the total is higher this week, and record the task as Done on the Task Board.

What someone in this role would produce

• Completed Cafe Stock Count and Order Sheet with working shown
• Cafe and Shop Daily Log entries for waste and each supplier order
• Note for Monday's opener on checking the delivery
• Task Board entry marked Done