During the month period you are required to follow the instructions below: 1. Record the items ordered each week (weeks 1 - 4 in the Weekly Stock Excel template), including the unit price, quantity received and total price of items received. 2. For each week calculate the quantity used, quantity on hand and total amount of stock on hand. 3. Monitor any discrepancies (variances) or sustainability issues, such as quality of stock, making sure this is recorded in the weekly summary. 4. Calculate stock ordering levels based on organisational requirements and provide re-order quantity. 5. Identify fast- and slow-moving items, list these identified items in the weekly summary. 6. Provide a summary for each weekly stock card, including variances/discrepancy/sustainability issues and fast/slow moving items. 7. Maintain and monitor stock storage areas by producing a weekly cleaning schedule (using the Excel cleaning roster template). 8. Complete a stocktake at the end of the 4 completed weeks (using the Stocktake Excel template), including each sheet for fruit and vegetables, meat, dairy and dry store. 9. Calculate the totals for each stocktake category and complete the stocktake totals