What records are maintained in a food store? Explain physical and perpetual inventory.

1. 1 · Open in two lines. Store records track every item received, issued and in stock. Inventory control prevents loss and gives the cost of food used.
2. 2 · Records maintained.
   • Receiving register, stores ledger, bin cards.
   • Requisition slips, spoilage register, temperature log.
   • Perpetual inventory record and physical inventory sheet.
3. 3 · Draw a bin card. [Bin card: item, unit, reorder level; columns date | received | issued | balance, with three or four entries]
4. 4 · Perpetual inventory. Running balance after each receipt and issue; shows reorder time; kept on cards or computer.
5. 5 · Physical inventory. Actual monthly count by two people; quantity × unit price = closing stock value; compared with perpetual records.
6. 6 · Using the figures. Cost of food used = opening stock + purchases − closing stock; divide by meals or student-days to get cost per head.
7. 7 · In food service. A hospital store's monthly count and cost per patient-day show whether the diet budget is on track.
8. 8 · Close in one line. Accurate records and regular counts keep stock safe, fresh and within budget.

Scoring tip: Draw a small bin card with real numbers and show the cost-of-food-used formula; the working proves you understand both kinds of inventory.