Part 1: You are working for a popular sports restaurant that has five branches. Your boss has asked you to create a worksheet to show results for drinks, meals, games, and souvenir sales. Using estimates, explain how you would create the worksheet for Sports & You, including totals and averages. Use the concepts and techniques presented in this chapter to explain how you would format the workbook. Also, explain how you would create a chart to compare your revenues.
Part 2: What steps would you use to create your estimates? Based upon your knowledge of restaurants, do you think seasonal sales would be different, and if so, why?
Overview
Even if you’re in lockdown mode, you might still want to keep an eye on your stock levels. Perhaps the regulations in your state or country are loosening, and you’re getting ready to reopen your shop.
Here are a few pointers to help you count your products safely and healthily in every scenario.
If at all possible, count the items by yourself or with a family member.
One of the best things you can do to reduce your risk of contracting or transmitting the virus is to limit your contact with individuals outside your house.
So, if you have a larger catalog, see whether you can perform physical stock counts by yourself or with a family member.
Depending on the quantity of your offerings, you may need to break up your counting sessions.
If you must bring in your staff, put physical distance between you and them.
You must bring your staff in. Take action to safeguard both you and them. When you’re at a store, put on personal protection equipment like gloves and a mask.
When counting items, make sure to maintain a safe distance of at least 6 feet. Assigning several areas for you and your team to count products can help you achieve this. You may, for instance, delegate the task of counting merchandise to one of your team members while you remain in the stock room.
Another choice is to schedule your counts in shifts so that you aren’t simultaneously at the store. You may, for example, ask a worker to go to work in the morning while you handle inventory responsibilities in the afternoon
