The Stock item turnover operational report is useful for finding errors in store documents as well as unaccounted-for stock items in stores. It is generated on the basis of all stock-in and stock-out documents processed in the store.

The Stock item turnover report provides the same information as the Stock movement report, as well as data about on-hand levels of stock at the start and end of the selected period. Any document describing a store operation carried out on the selected product can be opened from this operational report.

Information about the turnover of stock items included in the specification of an original request or supplier request can also be retrieved via the Stock item turnover command in these documents' specifications.

If, during work with a compound stock item, the on-hand levels of its ingredients are changed, data about turnover of these compound stock items will be included in the Stock item turnover operational report. In this case, the total cost price of the compound stock item is determined using the cost prices of its ingredients.

Depending on the operation type and the stock item concurrence used in the store, it is possible that only the on-hand levels of the compound stock item, only the on-hand levels of the stock items included in its recipe, or the on-hand levels of both the compound stock items and its recipe items will be editable.

If, during work with a compound stock item, only the on-hand levels of its ingredients are changed, data about movements of these compound stock items and their on-hand levels at the start and end of the reporting period will be included in the Stock item turnover operational report. In this case, the total cost price of the compound stock item is determined using the cost prices of its ingredients.

Example 1. Cupcakes are made in the kitchen. A production record is made to document this operation. The cupcakes are then moved to the buffet setting via a stock movement record.

As a result of the production record being run on the store, the on-hand level of the compound stock item (cupcakes) is increased, and the on-hand levels of their recipe items (flour, eggs, etc. is decreased). When the stock movement record is run on the store, the on-hand level of the compound stock item (cupcakes) is decreased in the kitchen, but increased in the buffet.

In this case, the report on stock turnover in the kitchen will display information about the movements and on-hand levels of both the compound stock item and its recipe items. By contrast, the stock turnover report for the buffet will only contain information about the on-hand level and movement of the compound stock item (cupcakes).

Example 2. Cupcakes are made in the kitchen and sent to the buffet setting via a stock movement record.

As a result of the stock movement record being run on the store, the on-hand levels of the compound stock item's recipe ingredients (flour, egg, butter, etc.) are decreased in the kitchen, while in the buffet, the on-hand level of cupcakes is increased.

In this case, the stock turnover report for the kitchen will show data about the movements and on-hand levels of the compound stock item's recipe ingredients, as well as reference information about the compound item's cost price. By contrast, the stock turnover report for the buffet will only contain information about the movement and on-hand levels of the compound stock item (cupcakes).