Inventarios

Not all food companies are aware of the importance of their warehouse inventory periodically.
Many companies only make inventory of stocks at year end, which from the point of view of management andcontrol is absurd.
Determine the exact value of the product inventory every month is of great importance. Periodic physical inventories allow us to collect data for the report of balance sheet(assets - well now) and also establish a structured cost control. Furthermore, it should be noted that the only way to set the actual monthly consumption power is by the equation:

Initial InventoryValue + Value of purchases - ending inventory value

The purpose of a physical inventory periodically do is compare the actual with the perpetual inventory in order to detect irregularities. There areno standards or dimensions in our industry to measure the variations between the actual cost and the potential cost. However, the differences between the actual physical inventory and the inventoryrecorded should not be greater than + - 1 or 2%. If the difference is more than 1 or 2% of variation must follow these steps:

• Check the accuracy of deliveries (stocks that have left the warehousefor delivery to various departments or sub stores).
• Check the calculation methods of ending inventory to ensure consistency.
• Check the unit prices of deliveries compared to actual inventory.
•Review all documentation and calculations related to the products that show large variations
• And finally, if necessary, review and verify the security measures of the store (possible theft).

Mostcompanies usually use the perpetual inventory instead of conducting a physical inventory, but the system's reliability is questionable. Another option is to play with the two options, in somedepartments use a system, the physical inventory (Bar, Restaurant, Winery, Commissary ...) or the perpetual inventory (cooking, baking, etc..).
At least there's that perpetual inventories periodically...