Marga Google Sheet - Inventory Management Manual

MARGA - Hotel Inventory Tracking Manual
Introduction
This manual provides a comprehensive guide to using the Google Sheets Hotel Inventory Tracking
System. This system consists of five main sheets designed to streamline the management of inventory,
purchases, daily stock, profit and loss, and item management. The following sections describe each
sheet, its purpose, and how to effectively use it.
Sheet 1: Item Management
Purpose:
The Item Management sheet serves as the core of the inventory system, providing essential details
about each product.
Columns and Descriptions:
• Category: The classification of the item (e.g., Dairy, Flour, Masala, Pulses).
• Product: The specific name of the item.
• Store Unit: The designated location in the store where the item is preserved.
• Quantity: The standard quantity in which the item is usually purchased (e.g., 30 Kgs, 1 Packet).
• Unit Price: Automatically retrieved from the latest purchase in the Purchase Report sheet.
• Unit: The measurement unit (e.g., Kg, Liters, Pieces, Dozens).
• Total Quantity Price: Automatically calculated by multiplying Quantity with Unit Price.
Sheet 2: Purchase Report
Purpose:
The Purchase Report tracks all acquisitions made by the hotel, allowing for accurate inventory updates
and cost analysis.
• Category: Select the appropriate category for the item being purchased.
• Item Name (Product): Choose the product from the dropdown list.
• Quantity Bought: Enter the total quantity purchased.
• Unit: Select the measurement unit.
• Date: Enter the date of purchase.
• Unit Price: Enter the price per unit for the item.
• Total Price: Automatically calculated by multiplying Quantity Bought by Unit Price.
Usage:
Fill out this sheet whenever new stock is acquired. The unit price entered here will update the Item
Management sheet.
Sheet 3: Daily Stock Report
Purpose:
This sheet monitors daily inventory usage, tracking the distribution of items to various departments
within the hotel.
• Category: Select the appropriate category.

• Item Name: Select the product from the dropdown list.
• Quantity Dispatched: Enter the amount of material issued to each department.
• Quantity Left: Automatically calculated based on the initial stock minus the quantity
dispatched.
• Section: Choose the department receiving the material (e.g., Kitchen, Bar).
• Value Spent: Automatically calculated based on the latest unit price from the Item
Management sheet.
• Date: Enter the date of the transaction.
Usage:
Record all daily distributions of inventory to keep track of materials provided to each department.
Ensure accurate entry of quantities dispatched to maintain correct stock levels.
Sheet 4: Profit & Loss
Purpose:
The Profit & Loss sheet calculates the financial performance of the hotel by tracking sales and expenses
related to inventory usage.
• Date: Enter the date for which the profit and loss is being calculated.
• Section: Choose the department relevant to the sales recorded.
• Sales: Manually enter the total sales figures for the day.
• Money Spent: Automatically calculated based on the total quantity spent from the Daily Stock
Report.
• Fixed and Misc Cost: Manually enter fixed costs (e.g., rent, salaries) and miscellaneous costs.
• Profit & Loss: Automatically calculated as Sales minus Money Spent plus Fixed and Misc Cost.
Usage:
This sheet should be updated daily with sales figures and costs to monitor financial health and
profitability effectively.
Sheet 5: Inventory
Purpose:
The Inventory sheet provides an overview of all items, tracking overall stock levels and usage.
• Category: Select the item category.

• Item Name: Choose the product from the dropdown list.
• Bought: Displays the total quantity of the item purchased to date.
• Spent: Shows the total quantity dispatched from the store.
• Total Stock: Automatically calculated to reflect total stock available at the restaurant.
• In Store: Displays the total stock available in the store.
Usage:
Regularly review this sheet to maintain awareness of stock levels, ensuring that the hotel is adequately
supplied without overstocking.
Conclusion
This manual is designed to facilitate the efficient management of hotel inventory through Google
Sheets. By following the guidelines outlined for each sheet, staff can ensure accurate tracking of
purchases, stock distribution, and financial performance. Regular updates and careful data entry are
crucial for maintaining the integrity of the inventory system.

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MARGA - Hotel Inventory Tracking Manual

Sheet 1: Item Management

Columns and Descriptions:

Sheet 2: Purchase Report

Columns and Descriptions:

Sheet 3: Daily Stock Report

Columns and Descriptions:

• Category: Select the appropriate category.

Sheet 4: Profit & Loss

Columns and Descriptions:

Columns and Descriptions:

• Category: Select the item category.

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