This article covers:
- Counting stock
- Checking for dead stock
- Checking for possible errors in stock
- Getting a current stock valuation
Counting stock
All checking can be done from the Stock Check report. From the main menu go to:
- 3. Reports
- 6. Stock reports
- 1. Stock check
Note: It is recommended that stock sheets are printed on A4 paper as A5 may be too small.
Count items marked In Stock
Select the options In stock and Show hidden. Other options include:
- It may be easier to select by shelf Locations if these have been set up.
- To specify more than one location, insert commas (,) between the locations.
- Otherwise, selecting items to stock check by Alpha range (e.g. A-D) may be beneficial.
- Stockpoint. Most pharmacies have only one, so this option can likely be ignored.
- If your pharmacy has more than one, press the space bar, then Enter, to select the Stockpoint to be checked.
Run the report by pressing F12 Create Report.
- Update the stock quantity in the Stock column and use F12 to Accept Edit (and exit the report).
Alternatively, a report may be printed and stock on hand changed with F4 Stock to update the quantity.
Count items that are recorded as Out of stock
To check whether there is physical stock, select options:
- Out of stock
- Recently used only and Used within (days), e.g. 180 days
- Show hidden
Check for dead stock
Select options:
- Dead stock
- Not used only and Used within (days), e.g. 180 days
- Show hidden
Check the counts and record stock to be removed from the shelves and written off.
Check for error stock
Report on all items In stock only and F8 Sort the report by SOH. This will show items listed by quantities in Packs and may highlight errors for some items.
Current stock value
Select the options:
- In stock
- Show hidden
The valuation is shown in the report.
Note: Toniq uses a nominal 10% markup on the manufactures' price of medicines. The actual buy price is likely to be lower and the valuation should be factored for this. If you know your average buy cost is 3.5% above manufacturers' price, then multiply the value by (1.035/1.1). It is most important to use a consistent approach year by year.
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