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<br />e <br /> <br />e <br /> <br />( <br /> <br />ACCOUNTING CONTHOLS <br /> <br />1. <br /> <br />D~~nventory and Sales Sheet: <br />1hfs-torm records the perpefUaI inventory of the <br />concession stand. It contains the ending inventory <br />from the previous event; al~isting of any items delivered <br />or removed; an actual count beginning inventory; a <br />listing of any deliveries or removals during the event; <br />a listing of all product eaten or spoiled and the actual <br />count ending inventory. The usage is extended at the <br />selling price. This will' give you a sales potential to <br />compare to the cash sales. <br /> <br />II. <br /> <br />Distribution Sheet: <br />This form is used to record the movement of product from <br />the warehouse to the concession stands or from one stand <br />to another. It is issued in duplicate and a signed copy <br />is retained in the warehouse as well as at the stand. <br />concession stand. <br /> <br />( <br /> <br />III. ~mployee Meal Sheet: <br />This form is used to' record employee meals. The employee <br />must sign for their meals. This.figure is than entered <br />on the daily inventory sheet for credit. <br /> <br />IV. Spoilage Sheet: <br />This form is used to record any spoiled product. .This <br />must be signed by a supervisor upon approving the <br />spoiled product. It is then entered on the daily <br />inventory sheet for credit. <br /> <br />V. Event Summary: <br />This form is used to summarize the event. The product <br />sales are broken down by concession stand. It shows <br />total sales, product mix, net sales and overage or <br />shortage. <br /> <br />c <br />