購(gòu)物廣場(chǎng)鮮食盤點(diǎn)程序

購(gòu)物廣場(chǎng)鮮食盤點(diǎn)程序FreshInventoryProcedureforSupercenterI.鮮食盤點(diǎn)的意義及時(shí)間Purpose&ScheduleofFreshInventory意義：鮮食部通過(guò)定期的盤點(diǎn)，準(zhǔn)確掌握鮮食各部門的庫(kù)存、銷售、丟棄及毛利情況，并及時(shí)做出分析與調(diào)整，進(jìn)一步提高銷售額、節(jié)約成本、增加利潤(rùn)。Thefreshinventoryistoverifythenumbersofon-hand,sales,throwaway,andmargin.BasedontheInventoryresult,properanalysisandtimelyadjustmentcanbemadetopushsales,reducecostandincreasemargin.時(shí)間：鮮食部門的盤點(diǎn)每月進(jìn)行兩次：月中一次，月末一次。由營(yíng)運(yùn)總部每年伊始制定本年度各月份盤點(diǎn)日期。新店在半年內(nèi)每周一次Theinventoryisscheduledbothinthemiddleandattheendofeachmonth.OHOperationwillprepareaFreshInventoryScheduleatthebeginningoftheyear.Theinventoryshouldbeheldeachweekforthenewstoreinthefirsthalfyear.II.盤點(diǎn)概念BasicConceptsA.盤點(diǎn)公式Formula:盤點(diǎn)毛利率=(本期銷售-本期成本)/本期銷售X100%Margin%=(Sales-Cost)/Salesx100%注：公司毛利標(biāo)準(zhǔn)MarginStandardDiv24 Dept83 Dept.93 Div25 Div26 Dept.80 Dept.81 Div27 13.2% 13% 13.5% 13% 24.2% 23% 26% 40%-50%(自用品已不算成本sincethecosthasbeendeleted)本期成本=期初庫(kù)存+本期采購(gòu)成本+MTR-期末庫(kù)存Cost=(BeginningInventory+PurchaseCost+MTR–EndingInventory)注：公司庫(kù)存標(biāo)準(zhǔn)InventoryLevelStandardDiv24 Div25 Div26 Div277天 3天 7天 21~28天7days 3days 7days 21~28days(Div27大部分是openPO及DSD收貨，庫(kù)存天數(shù)長(zhǎng)，周轉(zhuǎn)率低MostofitemsinDiv27areopenPOandDSD,theinventoryperiodislongandturnoverislow)盤點(diǎn)損耗率=(本期損耗合計(jì)總額/本期銷售)X100%Throwaway%=(ThrowawayAmount/Sales)X100%注：公司丟棄標(biāo)準(zhǔn)(占銷售百分比)Throwawaystandard,by%ofsales：Div24 Div25 Div26 Div273% 3.5% 3% 4%B.盤點(diǎn)品項(xiàng)InventoryRange原料及商品。Rawmaterialandallitems.成品商品的計(jì)數(shù)和庫(kù)存金額核算Finishedproductsinventoryandinventoryamountcalculation計(jì)數(shù)：按銷售單位點(diǎn)數(shù)并累計(jì)。Inventory:bysellingunitandcalculatetotal.庫(kù)存金額核算：根據(jù)公式Inventoryamountcalculation:usethisformula零售價(jià)期末庫(kù)存數(shù)量(1-部門平均毛利率)(1+VAT稅率)sellingpriceEndinginventorycountingqty(1-Deptaveragemarginrate)(1+VATTaxrate)注：稅率13%，部門為：肉類、海鮮、果蔬稅率17%，部門為：熟食部、面包房Remarks:deptof13%taxrate:meat,seafood,produce;deptof17%taxrate:deli,bakery半成品計(jì)數(shù)和庫(kù)存金額核算Semi-finishedproductsinventoryandinventoryamountcalculation:半成品主要為：面包房蛋糕底、餡料、熟食部PIZZA餅底等。Semi-finishedproductsreferto:bottomofcreamcakes,dumpling,bottomofpizza庫(kù)存金額核算：Inventoryamountcalculation自制半成品:采購(gòu)將核定半成品成本價(jià)并在每次盤點(diǎn)前更新。營(yíng)運(yùn)部盤點(diǎn)計(jì)數(shù)后乘以半成品成本價(jià)得出半成品庫(kù)存金額。附后半成品清單及成本價(jià)。Forself-producedsemi-finishedproducts:merchandisingcalculateoutthecostofsemi-finishedproductsandupdateitbeforeeachinventory.Thequantityofcountingmultiplethecost,thenwecanmakeouttheinventoryamount.Findattachedthesemi-finishedproductlistanditscost.外購(gòu)半成品根據(jù)盤點(diǎn)數(shù)量*最近外購(gòu)成本價(jià)得出半成品庫(kù)存金額。Inventoryamountcalculationforsemi-finishedproductspurchased:Inventorycountqty*latestpurchasecostIII.盤點(diǎn)前的準(zhǔn)備PreparationpriortofreshinventoryA.票據(jù)部準(zhǔn)備工作InvoicePreparation:盤點(diǎn)前一天上午8:00由票據(jù)辦將《鮮食部門盤點(diǎn)計(jì)數(shù)表》(見(jiàn)附頁(yè))交鮮食值班經(jīng)理，由各部門負(fù)責(zé)校對(duì)表中所有品項(xiàng)的盤點(diǎn)價(jià)格和計(jì)價(jià)單位。At8:00amofthedaybeforeInventory,InvoicewillsendtheInventoryCountingSheetforFreshDepartments(pleasefindattachedSheet)totheFreshDM,whoshouldberesponsibleforcheckingthepriceandpackingunitofalltheitemslisted.各鮮食部門于盤點(diǎn)前一日17:00前，將手工更正完畢的《鮮食部門盤點(diǎn)計(jì)數(shù)表》交到票據(jù)部，票據(jù)部負(fù)責(zé)成本價(jià)格的復(fù)查和電腦資料的更正。FreshshouldreturntheupdatedInventoryCountingSheetforFreshDepartmentstoInvoiceby17:00thedaybeforeInventory,whowillrecheckitandenteritinthecomputer.票據(jù)部于盤點(diǎn)當(dāng)天10:00am前將最新更正版的《鮮食部門盤點(diǎn)計(jì)數(shù)表》打印，并簽“已核對(duì)”字樣后交鮮食值班經(jīng)理審核，審核無(wú)誤后分發(fā)給各部門。經(jīng)票據(jù)部核對(duì)后的匯總表中的成本價(jià)格，在盤點(diǎn)開(kāi)始后不得隨意更改，如確屬有誤，須經(jīng)LP審核確認(rèn)。InvoicewillprinttheupdatedInventoryCountingSheetforFreshDepartmentsby10:00amontheInventoryDay,mark“Checked”onitandsendittoFreshDMforchecking.Afterconformationofallthenumbersisright,DMsendsittothedepartment.ThecostpriceontheInventoryRecordisnotallowedtocorrectduringinventorywithInvoice’smark“Checked”.Ifthereisreallyexistwrongprice,LP’sconfirmationisneeded.票據(jù)辦應(yīng)在盤點(diǎn)前全面檢查鮮食收貨記錄、MTR單和索賠未定案報(bào)告并通知鮮食各部門,盤點(diǎn)當(dāng)日丟棄應(yīng)于當(dāng)晚午夜12:00前在電腦中完成，盤點(diǎn)當(dāng)天下午17:30前停止MTR，進(jìn)貨，所有數(shù)據(jù)截止變更。注：一般來(lái)說(shuō)，所有進(jìn)入盤點(diǎn)的數(shù)額都應(yīng)在截止時(shí)間以前在SMART系統(tǒng)中定案；但是在月末，如果盤點(diǎn)中有采購(gòu)金額未定案，以及未付款海外訂單，票據(jù)辦應(yīng)向財(cái)務(wù)部提交“預(yù)提申請(qǐng)表”。否則顯示在損益表上的毛利就會(huì)被夸大。Beforeinventory,theInvoiceOfficeshouldovercheckallthefreshreceivingrecords,MTRsandtheClaimsNotFinalizedReportsandcommunicatewithallthefreshdepartments.Anythrowawaysshouldbeprocessedinthesystemby12:00midnightandalldatachanging,MTRsandreceivingsshouldbestoppedrespectivelyby17:30pmintheafternoonoftheinventoryday.Note:BasicallytheinventorycountedshouldhavebeenfinalizedinSMARTbeforethecut-off.Atmonthend,ifthefreshinventoryincludespurchasesthathavenotbeenfinalized,orunpaidOverseaPO,InvoiceOfficehastorequestFinancetomaketherelevantprovisionsthatneedtobemadeinthePurchaseaccountswiththeuseof“預(yù)提申請(qǐng)表”.Otherwise,themarginontheP&Lwillbeoverstated.票據(jù)辦在盤點(diǎn)當(dāng)日營(yíng)業(yè)結(jié)束后根據(jù)該商品當(dāng)日的銷售金額做預(yù)提。(注：若無(wú)寄售商品，則此條暫不適用)ThentheInvoiceOfficeshouldturnthosedatatotheReceivingOfficetofinalize.Allthesefinalizeditemsshouldbecountedintothecostsofdepartments.(Note:ifthere’snoconsignmentitems,thisisnotapplicable)B.樓面準(zhǔn)備工作SalesFloorPreparation人員準(zhǔn)備Staffing&Scheduling每月排班中，鮮食部門主管必須安排合理的盤點(diǎn)人員以完成本部門的盤點(diǎn)。Freshsup.mustschedulereasonablemanpowertocompleteeachinventory.月中盤點(diǎn)由主管或授權(quán)領(lǐng)班主持，整個(gè)鮮食樓層至少有一名經(jīng)理參加。Middlemonthinventoryshouldbemasteredbysupervisororauthorizedassociates.AtleastoneFreshDMshouldattend.月末盤點(diǎn)由各部門主管主持，鮮食副總及至少一名經(jīng)理必須參加。Endingmonthinventorymustbemasteredbyeachsupervisor,FreshDGMandatleastonefreshDMmustattendmiddlemonthinventory.區(qū)域整理ZoneDefense盤點(diǎn)前的區(qū)域整理對(duì)每次盤點(diǎn)能否準(zhǔn)確順利進(jìn)行至關(guān)重要。每次盤點(diǎn)前由主管安排員工對(duì)不同區(qū)域的商品進(jìn)行歸類整理以便點(diǎn)數(shù)，這些區(qū)域包括：冷藏庫(kù)、冷凍庫(kù)、后倉(cāng)、高貨架、銷售區(qū)及促銷區(qū)。ZoneDefenseisverycrucialtotheaccuracyofauditresult.Priortoeachfreshinventory,Supshallarrangeassociatesinhisdepartmentforzonedefense,whichincluderefrigerators,coolers,backroom,shelf,salesfloorandpromoarea.核對(duì)區(qū)域圖是否有陳列位置更改，并在區(qū)域圖上標(biāo)明(Needtocheckifthereisanychangesofdisplaylocation,andidentifyontheareaprints)表格準(zhǔn)備PaperworkPreparation鮮食部于盤點(diǎn)前一日17:00前將《鮮食部門盤點(diǎn)計(jì)數(shù)表》中的成本按最新價(jià)格進(jìn)行更正，并補(bǔ)充表格未列出的新品種，刪除已取消的舊品種，并交回票據(jù)部。鮮食部準(zhǔn)備空白的《鮮食部門盤點(diǎn)計(jì)數(shù)表》及“正在盤點(diǎn)中”等表格及部門盤點(diǎn)區(qū)域總圖。準(zhǔn)備相應(yīng)的稱及必備的文具。FreshwillupdatepriceanditemsonInventoryCountingSheetforFreshDepartmentspreparedbyInvoiceby17:00thedaybeforeInventoryandreturnittoInvoice.FreshwillprepareblankInventoryCountingSheetforFreshDepartmentsand“OnInventory”flagsandtheAreachartofinventoryFreshwillpreparesteelyard,electronicscalesandstationary.IV盤點(diǎn)實(shí)施InventoryConductingA.盤點(diǎn)點(diǎn)數(shù)Counting將已核對(duì)的《鮮食部門盤點(diǎn)計(jì)數(shù)表》張貼在相應(yīng)的盤點(diǎn)區(qū)域，并張貼“正在盤點(diǎn)中”的白紙，在盤點(diǎn)未結(jié)束前，不能取下“正在盤點(diǎn)中”的白紙。(因?yàn)橛袝r(shí)盤點(diǎn)在第二天中午還需復(fù)查，此“正在盤點(diǎn)中”的白紙正好提醒第二天的同事盤點(diǎn)未結(jié)束，若同事需要取用原料或商品時(shí)需在《鮮食部門盤點(diǎn)計(jì)數(shù)表》中備注。)EachcountinggondolashouldbeattachedwithblankInventoryCountingSheetforFreshDepartmentsand“OnInventory”flags.These“Oninventory”flagsshallnotbetakendownuntiltheinventorycompleted.(Thisisbecausetheremaybeasecondcheckinnextday.Theattached“OnInventory”flagscanremindotherassociatesthattheinventoryhasnotfinishedandifthemerchandiseshadtobetakenout,recordsshouldbemadeonInventoryCountingSheetforFreshDepartments).盤點(diǎn)點(diǎn)數(shù)和復(fù)核工作應(yīng)做到由上到下、由左到右、由前到后，不可跳躍點(diǎn)數(shù)Countingfromuptodown,fromlefttoright,fromfronttobackandshouldbeinsequencewithoutanyinterruption.對(duì)每種貨物在點(diǎn)數(shù)的同時(shí)應(yīng)準(zhǔn)確地在《鮮食部門盤點(diǎn)計(jì)數(shù)表》中填好商品的名稱、商品號(hào)、數(shù)量，點(diǎn)數(shù)人簽名確認(rèn)后將《鮮食部門盤點(diǎn)計(jì)數(shù)表》貼回原處。LP抽查要簽名，并貼回原處Whilecounting,thenames,itemnumbersandquantitiesofmerchandisesshallberecordedcorrectlyontheInventoryCountingSheetforFreshDepartmentswhichshouldbesignedbycountingpeopleandattachedbacktooriginalplaces.LPteamneedscheckwithsignaturesandattachedbacktooriginalplaces樓面點(diǎn)數(shù)應(yīng)在盤點(diǎn)當(dāng)天營(yíng)業(yè)結(jié)束后才開(kāi)始。原則上盤點(diǎn)開(kāi)始以后，不能動(dòng)用任何與盤點(diǎn)有關(guān)的物品或單據(jù)，如因緊急情況，正在盤點(diǎn)時(shí)夜班的同事需要使用原料、商品和自用品時(shí)，必須確保在已完成點(diǎn)數(shù)的貨架上的《鮮食部門盤點(diǎn)計(jì)數(shù)表》中備注拿走的數(shù)量并簽名，同時(shí)部門經(jīng)理和LP同事必須在拿走數(shù)字旁簽名見(jiàn)證。Countonfreshinventoryofthesalesfloorshouldbestartedfromthebusiness-endingtimeofthecut-offday.Inprincipal,nomovementofrawmaterialordocumentsrelatedtoinventoryisallowedduringtheinventory.Ifthenightshiftassociatesneedtotakeanyrawmaterial,merchandiseorstoresupplyincaseofemergency,he/shemustmarkeddownthequantitytakenoutandsignontheInventoryCountingSheetforFreshDepartments,DMandLPassociateshouldaddsignaturesforverification.《鮮食部門盤點(diǎn)計(jì)數(shù)表》原則上不允許有任何涂改，如需改動(dòng)(如：增加盤點(diǎn)品種，修改盤點(diǎn)計(jì)數(shù))一定有防損一起核盤后在相應(yīng)表格處簽字證明。InventoryCountingSheetforFreshDepartmentsisusuallynotallowedtochange.Ifchangeneeded(eg,addinventoryassortmentorreviseinventoryquantities),itmustberecheckedwithLPandsignnamesonthesheet.B.盤點(diǎn)復(fù)查Verification當(dāng)同事盤點(diǎn)完畢后由商場(chǎng)管理層和LP人員對(duì)《鮮食部門盤點(diǎn)計(jì)數(shù)表》總頁(yè)數(shù)的10%進(jìn)行抽查,并記錄在表上的“復(fù)查”欄中。Afterthecountingfinished,themanagementteamandLPassociatesshouldspotcheck10%ofthetotalpagesofInventoryCountingSheetforFreshDepartmentsofeverydepartment.Theverifiednumbersshallbewrittenatthe“SpotCheck”columnonthecountsheets.點(diǎn)數(shù)及抽查結(jié)束后，由鮮食DGM或部門經(jīng)理、LP經(jīng)理或LP主管一起按區(qū)域圖收集全部的《鮮食部門盤點(diǎn)計(jì)數(shù)表》，核對(duì)是否丟失以及數(shù)字的更改情況，核實(shí)無(wú)誤后直接交票據(jù)同事。Afterthat,FreshDGMorDMandLPDMorLPsupervisorsareresponsibleforcollectingalltheInventoryCountingSheetforFreshDepartmentsaccordingtotheareaprints,checkingthepre-numberstoensurenoloss,andreviewinganynumberamendment,thenthedepartmentassociatesareinchargeofaddingallthenumbersandrecordingon“InventoryRecord”sheet.部門同事數(shù)據(jù)匯總完畢后，由LP抽查《鮮食部門盤點(diǎn)計(jì)數(shù)表》中的數(shù)據(jù)是否正確，并簽字確認(rèn)。(注：建議刪除本條)Afterthedepartmentfinishthecalculating,LPassociatestakespotcheckthenumbersofalltheInventoryCountingSheetforFreshDepartmentsandconfirmifthenumbersarecorrect.C.盤點(diǎn)數(shù)據(jù)輸入InventoryResultEntry由票據(jù)辦公室專人進(jìn)行獨(dú)立的電腦錄入和計(jì)算期末庫(kù)存，并核算盤點(diǎn)結(jié)果。LP人員必須在現(xiàn)場(chǎng)等待盤點(diǎn)結(jié)果。LPassociatesshouldcollectallInventoryCountingSheetsforFreshDepartmentsandgivethemtotheInvoiceOffice,InvoiceassociatesshouldindependentlyenterthecountingnumbersintocomputerandcalculatetheEndinginventoryandinventoryresults.LPassociatesmustwaitattheplaceforduty.D.盤點(diǎn)定案InventoryFinalization如果發(fā)現(xiàn)盤點(diǎn)結(jié)果可疑，票據(jù)部和部門經(jīng)理應(yīng)共同檢查是否有輸入、計(jì)算和點(diǎn)數(shù)方面的錯(cuò)誤。如果懷疑是點(diǎn)數(shù)方面的錯(cuò)誤，必須由部門經(jīng)理與LP同事一起到現(xiàn)場(chǎng)去重點(diǎn)，并在預(yù)盤表上記下重點(diǎn)的結(jié)果和更改原因。月中盤點(diǎn)，表格上更改數(shù)字旁須有鮮食經(jīng)理、LP共同簽字；月末盤點(diǎn)，表格上更改的數(shù)字旁須有鮮食副總、LP共同簽字。所有更改過(guò)的表格由LP交回票據(jù)部錄入。Iftheresultisdoubtful,InvoiceOfficeandDMshouldresearchforanypossibleentering,calculatingorcountingerror.Ifadoublecountingisnecessary,DMshouldgobacktotheinventoryplaceaccompaniedbytheLPassociates.Iftheresultofdoublecountingrequireanyamendmentfortheinventorynumbers,FreshDMandLP’ssignatureisneededformiddlemonthinventory,FreshDGMandLP’ssignatureisneeded.Afterwards,LPshouldreturnthepre-countsheetstoInvoicetologin.主管和經(jīng)理對(duì)毛利報(bào)告和上幾次的盤點(diǎn)結(jié)果進(jìn)行分析。尤其要注意與本部門正常毛利和本次毛利進(jìn)行比較。Oncethepreliminaryinventoryresultcomesout,thesupervisorandmanagersshouldmakeinventorycomparisonwiththeresultsoflastseveraltimestoconcludewhetherthenumbersarereasonable.ItisimportanttocomparetheMGandMG%withthenormalmarginandcurrentmargin盤點(diǎn)結(jié)果應(yīng)與本部門正常毛利(各店不同，由GM界定本店正常毛利標(biāo)準(zhǔn)，在節(jié)假日及不同季節(jié)正常毛利會(huì)有所不同)相比較，當(dāng)出現(xiàn)相差正負(fù)2%時(shí)，應(yīng)核查并分析原因后再定案盤點(diǎn)結(jié)果。Ifthemargincomparisonappearsapositiveornegativedifferencearound2%withthestandardMG%,managementshouldnotfinalizebutperformverificationandanalysistoconcludewhethertheinventoryresultsarereasonable.(TheMG%standardsmaybedifferentbetweenstoresandduringholidays&seasons,soGMscandecidethembasedontheactualsituationoftheirstores.)盤點(diǎn)總結(jié)果報(bào)告總經(jīng)理應(yīng)在第二天中午12:00點(diǎn)前簽發(fā)。GMsshouldsignouttheFinalInventoryReport(result)beforenoonofthenextday.V.盤點(diǎn)結(jié)束后工作AfterInventoryA. 票據(jù)部Invoice總經(jīng)理簽署后的盤點(diǎn)總結(jié)果報(bào)告應(yīng)在第二天中午14點(diǎn)前發(fā)電郵至當(dāng)?shù)刎?cái)務(wù)部，票據(jù)房需安排人員與財(cái)務(wù)部確認(rèn)核實(shí)結(jié)果。FinalInventoryReport(result)approvedbyGMshouldbeEmailtolocalFinanceDepartmentbefore14:00pmnextday.InvoiceOfficeshouldarrangeoneassociatetoconfirmthecheckingresultwithFinance.票據(jù)房應(yīng)將月末一次的盤點(diǎn)結(jié)果在第二天十三點(diǎn)前輸入SMART系統(tǒng)的毛利屏幕,并通知當(dāng)?shù)刎?cái)務(wù)部輸入的時(shí)間，以便系統(tǒng)出現(xiàn)問(wèn)題時(shí)及時(shí)跟進(jìn)。InvoiceOfficeshouldinputtheresultoftheendingmonthinventorytoInventoryTrackingscreeninSMARTsystembefore1:00pmofthenextday.InvoiceofficeshouldinformlocalFinanceDepartmenttheinputtimetoensuretimelyfollow-upwhensystemgoeswrong.票據(jù)辦應(yīng)妥善保存鮮食盤點(diǎn)資料一年以備事后復(fù)查。其中應(yīng)包括:附件一：《鮮食部門盤點(diǎn)計(jì)數(shù)表》附件二：票據(jù)部盤點(diǎn)計(jì)數(shù)匯總表。(注：建議刪除該附件)附件三：鮮食部門盤點(diǎn)小結(jié)報(bào)告。(注：建議刪除該附件)以上檔案的保管對(duì)工作非常重要。TheInvoiceOfficeshouldkeeptheFreshDepartmentsinventoryreportsandrecordscompletelyforatlessoneyearforafterwardsrecheckingpurpose.Thedocumentsshouldinclude:InventoryCountingSheetforFreshDepartments(Attachment1)InvoiceInventoryCollectionSheets(Attachment2)FreshDepartmentInventoryRecap(Attachment3)Allthesefilesareveryimportantandareinneedofkeepingwellfromyearlyinventorytoyearlyinventory..B.樓面營(yíng)運(yùn)部門Thedepartment由LP通知樓面盤點(diǎn)正式結(jié)束，各部門可取下“正在盤點(diǎn)中”的白紙。Afterfinalizingtheinventory,LPshouldannouncetheinventorycompletedandinformDepartmentstotakedownthe“OnInventory”flags.毛利率浮動(dòng)超出正常范圍(+2%)，部門經(jīng)理/主管須在盤點(diǎn)結(jié)束第二日10:00am前將盤點(diǎn)結(jié)果分析報(bào)告及改進(jìn)措施報(bào)告交到鮮食副總。月末盤點(diǎn)的次日，熟食部、肉類部須上交醬料訂貨表，內(nèi)容包括庫(kù)存、月用量、訂貨量。面包房上交美式原料訂貨表。Ifthemarginofadepartmentexceedsnormalrangemorethan2%,adepartmentalinventoryanalysis&actionplanreportconfirmedbyDMandSupshallbepresentedtoFreshDGMnolaterthan10:00amthedayafterfreshinventory.ADawnProductOrderSheet(Sauce)istobecompletedbyHotDeliandMeatthenextdayaftermonthlyfreshinventory,whichincludesin-stockqty.,monthlyusageqtyandorderqty.ADawnProductOrderSheet(onlyforAmericanitemsofBakery)istobecompletedbyBakeryaftermonthlyendingfreshinventory.每次盤點(diǎn)結(jié)束，面包房、熟食部、肉類部需將本部門原料的庫(kù)存、保質(zhì)期表上交鮮食副總。Aftereachinventory,Bakery,HotDeliandMeatshouldhandintheRawMaterialReporttoFreshDGM,whichshouldincludein-stockandvaliddate.

(附表一)鮮食部門盤點(diǎn)計(jì)數(shù)表(部門號(hào))InventoryCountingSheetforFreshDepartments(Dept.No) 區(qū)域(area)：_____________日期(Date)_______________序號(hào)No商品號(hào)碼ItemNo商品名稱Description規(guī)格Size成本Cost庫(kù)存數(shù)量InventoryQty庫(kù)存總成本TotalInveCost盤點(diǎn)人:________ 核查人:______ LP核查：__________(InventoryAssociate)： (Reviewer) (LPapproval)

(附表三I)WAL-MARTSUPERCENTER(2701)COSTDEPT.INVENTORY沃爾瑪購(gòu)物廣場(chǎng)(Store#)成本部門盤點(diǎn)表DIV#:_________(#分區(qū):_________)DEPT#:________(#部門:__________)DATE日期BI期初庫(kù)存PURCHASE采購(gòu)成本TA總額EI期末庫(kù)存COGS已售成本SALES銷售額GM毛利GM%毛利率THROW丟棄額THROW%丟棄率MTDDEPT#:________(#部門:__________)DATE日期BI期初庫(kù)存PURCHASE采購(gòu)成本TA總額EI期末庫(kù)存COGS已售成本SALES銷售額GM毛利GM%毛利率THROW丟棄額THROW%丟棄率MTDDEPT#:________(#部門:__________)DATE日期BI期初庫(kù)存PURCHASE采購(gòu)成本TA總額EI期末庫(kù)存COGS已售成本SALES銷售額GM毛利GM%毛利率THROW丟棄額THROW%丟棄率MTDDIVTOTAL#:________(#分區(qū):_________)DATE日期BI期初庫(kù)存PURCHASE采購(gòu)成本TA總額EI期末庫(kù)存COGS已售成本SALES銷售額GM毛利GM%毛利率THROW丟棄額THROW%丟棄率MTDDesignedBy:__________LOSSPREVENTION防損部:___________STOREMANAGER商店經(jīng)理:___________BUYER采購(gòu):___________DEPT.MANAGER部門經(jīng)理:____________REMARK:BI=BEGININGINVENTORYTA=TOTALAVAILABLEEI=ENDINGINVENTORYCOGS=COSTOFGOODSOLDGM=GROSSMARGINGM%=GROSSMARGINPERCENT(附表三II)WAL-MARTSUPERCENTER(2701)COSTDEPT.INVENTORY沃爾瑪購(gòu)物廣場(chǎng)(Store#)成本部門盤點(diǎn)表DIV24:MEAT