Inventories To Be Carried Out In A Company

Inventories to be carried out in a company

Introduction

Management in coordination with the head of inventories and offices will set the dates and periodicity with which the physical inventory taking will be carried out. Management in coordination with the inventory head will carry out the annual inventory schedule for the points of sale and wineries of the main branch.  The inventory head must inform those responsible, through email or informative memorandum, proposing the stipulated date and time to perform the respective physical count of the inventory.

Developing

Inventory development; The inventory must be carried out as long as the wineries and points of sale are fully organized, fixed and adjusted in strict order and cleanliness. Wineries will be organized according to the references and /or inventory rotation. Each warehouse and/or point of sale with low rotation products or that are defective or in poor condition will be purified. The Dept. of human management together with the inventory head, it will summon the necessary personnel for the type of inventory that is required.

Previously requesting your assistance and disposition to carry out said activity. The inventory head must make the work tools to be used in the physical taking of inventories such as; Pencils, pens, support tables, leaves, and format. The head of inventoria will later make a verification in the company of the Department. Billing and Aid. Purchases, on the income and outputs of the inventory, to confirm that these movements are fully updated and fully entered.

The Head of Inventories will proceed to print the Physical Take format of the inventory taking into account the type of inventory to be carried out, either; Global, random, by references or programmed. The realization of the inventory; On the previously scheduled date and time all staff will meet in the Board Room, to give final instructions for the realization of the inventory. The work teams will be assigned randomly, and the physical take -out in teams will be carried out by pairs, for each winery or point of sale will be executed with two working groups, that is (4 people).

Each work team being two people, the task will be distributed, being one who count the count and the other who takes note of the counting, state, and completion of the format. The responsible personnel will have at their disposal the work tools that are necessary for said work; Pencils, pencils, support tables, leaves, physical format, or others. Given the distribution of groups, they will be located in the corresponding wineries and /or points. Each team will perform the physical count with the template awarded for its respective completion.

Arrived in case, in which the type of inventory that is intended that you are having some type of input or output movement for due control. Giving the instruction to form 2 work groups, it is required that Group 1 take the inventories in an area of ​​the cellar different from that carried out by group 2, this in order to verify counts between both equipment confirming quantities at the end of activity.

If there is a difference in the two counts, the entire work team will come again to count, with the presence of the area leader and inventory head. Once the physical take -out is finished, the work teams will deliver to the head of inventories all the working sheets, observations and template completely filled out. The head of inventories, as each team is delivered by the plate already carried out, can advance data agglutination, in order to advance the final report.

All worksheets must be signed by the responsible persons by the inventory, as well as the start time and the final time. The inventory chief will formalize the entry of the information included in the working sheets and/or templates to the system inventory list, in the option of entry of physical counting by warehouse or point of sale. PERFORMED THE INCOME OF PHYSICAL COUNCIL TO THE INVENTORY, THE HEAD IN CHARGE WILL BE IN CHARGE OF THE ARCHIVE OF THIS DOCUMENTATION. Inventory result; The inventory head will execute the inventory report.

This report is made by Bodega, all warehouses or points of sale are related to the global. With the result of the report, the differences of the report will be evaluated, which will be analyzed and examined by Management and Head of Inventories to determine the solution of these differences. It will be informing the Deptos. Billing and purchase the differences to make the relevant adjustment notes, in order to correct and ratify the poorly made movements. According to the result of the differences, whether positive or negative.

The Management will ask the Inventory Head to the foundation for which these differences originated, which may be leftover or missing in the inventory; These differences can be made, as long as the following criteria are met: leftover inventories; The causes for which there are leftover in the inventory will be the following: lack of accounting and income in the purchase invoices system. Inconsistency in the office, sending less physical amount of the invoiced. Troqué of references, dispatch a reference and another is invoiced. (In this case a missing and a surplus is generated).

Production tickets without entering or pending to enter. Sale returns without registering. Entries of origin that affect inventory kardex without making and/or entering the respective system. Sobrantes justified: these leftovers, which are caused by reasons such as; mistakes, errors or omissions, the entry will be made with its respective support as appropriate, this income must be made immediately, verifying the legitimacy of the events, checking and exposing the cause of said omission or error.

Non -justified leftovers: In case they exist or generate, leftover without justification, a total cost report of these leftovers will be made and destination is determined in agreement if it is in good or poor condition, the entry is made to the system affecting the kardex of Inventory, with the corresponding annotations. The causes for which there are missing in the inventory will be the following: missing for possible waste: when the recipe or roadmap present deviation in production and some inputs are more than stipulated (this criterion must be controlled by the inventory head ).

conclusion

Lack of accounting or dispatch in the sales invoice system. Inconsistency in the office, sending more physical amount of the invoiced. Troqué of references, one is dispatched and another one is invoiced. (In this case a missing and a surplus is generated). Returns to suppliers without registration. Origin outputs that affect inventory kardex without performing and/or entering the respective system.