Guidelines on the Management of School Operated Canteens

Schools Finance

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Canteen Guidelines

16/04/2020

CONTENTS

1. PRICING AND MARK-UP ..................................................................................... 1

1.1 Pricing Policy ............................................................................................. 1 1.2 Reviewing Prices ....................................................................................... 1 1.3 Mark-up Analysis ....................................................................................... 1 1.5 Preparing a Mark-up Schedule ................................................................... 2 1.6 Unit Costs and Selling Prices ..................................................................... 2 1.7 Cost of Sales and Sales Values ................................................................. 3 1.8 Calculating the Average Mark-up ............................................................... 3

2 PURCHASING AND RECEIVING OF GOODS ...................................................... 3 2.1 Simplified GST Accounting Methods for Food Retailers ............................. 4

3. STOCK CONTROL PROCEDURES ..................................................................... 4 3.1 Security ...................................................................................................... 4 3.2 Stock Records ............................................................................................ 4 3.3 Stocktaking ................................................................................................ 4 3.4 Stock Levels............................................................................................... 4 3.5 Wastage ..................................................................................................... 4

4. FOOD RULES ....................................................................................................... 4 4.1 GST-free food ............................................................................................ 5 4.2 GST Taxable food ...................................................................................... 5

5. PAYMENT OF ACCOUNTS .................................................................................. 5 6. COLLECTIONS AND BANKING ........................................................................... 5 7. EQUIPMENT REGISTER ...................................................................................... 6 8. REPORTING ......................................................................................................... 6 APPENDIX – SAMPLE DOCUMENTS AND REPORTS ........................................... 8

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1. PRICING AND MARK-UP

1.1 PRICING POLICY

The prices charged for trading stock sold in the canteen must be sufficient to cover:

1. The purchase cost of the items sold, including ingredients and any wastage that may occur and wage costs of employees including superannuation and staff leave entitlements, where applicable.

2. All other operating costs associated with the canteen such as insurance, telephone, repairs and maintenance, power and replacement of equipment.

3. A net profit sufficient to provide for any required increase in operating funds and an appropriate contribution to the school for educational purposes.

The selling price of an individual item is, as a general rule, calculated by adding an appropriate pre-determined percentage mark-up to the purchase cost.

In determining the mark-up percentage on each item, consideration should be given to:

• The supplier recommended retail price. • How well the item achieves the health aims of the canteen, e.g. a lower margin might be appropriate for an item of

special importance to the achievement of health aims. • The local retail price of the item. • The average mark-up needed to achieve the objective of canteen profitability.

1.2 REVIEWING PRICES

Early in Term 1 each year, prices and operating costs must be reviewed in accordance with the existing canteen pricing policy to ensure that prices in the forthcoming year are sufficient to allow all costs to be recovered and a specified profit to be achieved.

An example of a completed Pricing Analysis Worksheet is shown in Appendix.1.

A proforma Pricing Analysis Worksheet is provided in Appendix.2.

Prices must be reviewed regularly and especially when cost increases occur.

For schools using the input-taxed option, GST cannot be charged, and the selling prices must cover total costs of the purchase of items for sale.

Refer to Finance in Schools Handbook Section 11 – Canteens on school premises

For schools using the GST taxable option for the school operated canteen there will be a need to include the GST amount in the selling price of all relevant items.

Changes in selling price must be approved by the principal, or delegated officer wherever practicable.

1.3 MARK-UP ANALYSIS

In order to determine the average expected mark-up percentage (gross profit as a percentage of cost) for the year, it is necessary to prepare a Mark-up Schedule.

As shown on the completed example in Appendix.3, a Mark-up Schedule is a listing of all products sold in the canteen, their individual purchase costs and selling prices, expected sales volumes and the resulting total cost of sales and sales values for each item.

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The sales volumes may be in respect of a sample period or a full year. The methods of determining sales volumes are described below.

The cost of sales and sales values of all items are added to obtain the total cost and sales for the sample period or the full year.

A proforma Mark-up Schedule worksheet is provided in Appendix.4.

The average mark-up percentage for all products sold is calculated as shown in the completed example in Appendix.5 by expressing the difference between the total expected sales value and total cost of sales as a percentage of the cost of sales.

A proforma worksheet for calculating the average mark-up percentage is provided in Appendix.6.

A Mark-up Schedule must be prepared early in term 1 each year.

This schedule enables an expected average mark-up to be calculated and used as a yard stick for setting the desired profit level, and for monitoring actual trading results.

1.5 PREPARING A MARK-UP SCHEDULE

The most critical stage in preparing the mark-up schedule is to establish the quantities of the individual products expected to be sold during the year.

The sale of a large number of high or low mark-up products will cause the average mark-up to increase or decrease accordingly and so it is essential to determine the mix of products as accurately as possible.

There are two methods of determining the expected sales volumes by:

1. Selecting a sample period of say a fortnight, accurately calculating the sales volumes during that period and estimating total sales for the year on the basis of the sample.

2. Estimating the total sales volumes for the year on the basis of records maintained in previous years or experience gained in operating the canteen.

Using the first method, sales volumes of products that are sold in the form received, i.e. excluding made up products such as sandwiches, are calculated as follows:

Two stocktakes are conducted, one at the beginning and the other at the end of the sample period using the procedures described in Section 3.

• Opening and closing stock figures resulting from the stocktake are recorded as shown on the example of a completed Sales Volume During Sample Period worksheet in Appendix.8 and Proforma (Appendix 9).

• The quantities of products sold are determined by adding purchases for the period (obtained from suppliers' invoices or delivery dockets) to the opening stock figure and deducting the closing stock figure.

• Sales volumes are then recorded on the Mark-up Schedule worksheet as shown on the completed example in Appendix.3.

Where accurate costs for made up products such as sandwiches and hot dogs can be established, the quantities of these items sold during the sample period should be recorded and entered directly onto the Mark-up Schedule worksheet in Appendix.4.

Using the second method, estimated sales volumes are entered directly onto the Mark-up Schedule worksheet.

1.6 UNIT COSTS AND SELLING PRICES

The cost price for items is available from the suppliers' invoices. Care should be taken in recording individual product costs where the supplier includes a total amount for GST or a delivery charge.

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The selling prices are obtained from the latest approved price list. Recommended retail prices may also be used.

Unit costs and selling prices are recorded on the Mark-up Schedule worksheet.

1.7 COST OF SALES AND SALES VALUES

The sales value for the sample period is achieved by multiplying the sales volume by the selling price.

The cost of sales for the sample period is achieved by multiplying the sales volume by the purchase cost.

The total sales value and cost of sales for the period is determined by adding the individual figures.

1.8 CALCULATING THE AVERAGE MARK-UP

The average mark-up for the period or full year is then determined as shown on the completed example in Appendix.5.

If made up products are not included in the analysis, the average mark-up calculated will be understated to some degree depending upon the volumes of such products sold because made up products generally attract higher mark-ups.(approximately 70%).

While neither method of establishing sales volumes is completely accurate, the results obtained will provide a reasonable indication of the average mark-up achievable provided the sample period is representative of normal trading and estimates are sound.

It should be noted that the average mark-up achievable cannot be any lower than the lowest mark-up item sold.

If individual costs or selling prices, or the range and type of products sold are varied significantly during the year, a further mark-up schedule would need to be prepared.

For schools using the input-taxed option, GST cannot be charged, and the selling prices should be calculated the same way as pre GST, in order to cover total costs of the purchase of items for sale.

2 PURCHASING AND RECEIVING OF GOODS

The policies and procedures stated in the Finance in Schools Handbook, Chapter 8 – Procurement and Payments, apply to the operation of canteens.

Formal purchase orders, including limit orders, should be used for all canteen purchases with the exception of:

• items purchased from petty cash; and • routine purchases required daily or at short regular intervals such as bread and milk.

In order to prevent double ordering, one nominated person such as the canteen supervisor should be responsible for the purchase of all canteen stock.

Cash purchases must not be made from canteen takings, as this will understate the collections and purchases.

All stock received must be checked for quality and against invoices/delivery dockets for quantity ordered, price charged, credit for goods returned, discounts, etc.

The invoice/delivery docket should be signed as proof of delivery. Credit notes must be obtained for all goods not accepted or returned to the supplier. These documents are to be scanned and uploaded into SAP.

Schools using the input-taxed option cannot separate the GST component and therefore must not claim input tax credits.

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2.1 SIMPLIFIED GST ACCOUNTING METHODS FOR FOOD RETAILERS

The ATO has introduced simplified GST accounting methods for small food retailers, including the Snapshot method, where you choose to take a snapshot of your purchases and sales to estimate GST-free purchases and sales. Schools that have chosen to charge GST in the canteen should use this method.

For further details, refer to the Simplified GST accounting measures for food retailers, available from the ATO website.

3. STOCK CONTROL PROCEDURES

3.1 SECURITY

In order to minimise opportunities for the theft of cash or goods, access to the canteen and canteen storerooms must be limited to authorised personnel only (children should not be permitted in the serving area).

Where applicable, the bulk store must be locked when not in use and the number of keys limited.

3.2 STOCK RECORDS

Where stock is maintained, consideration should be given to maintaining stock record cards.

3.3 STOCKTAKING

A stocktake must be conducted at the end of each quarter.

This action verifies that stock holdings are in accordance with records, that stock levels are appropriate, and facilitates preparation of Trading Statements.

If possible, the stocktake should be performed by two persons, at least one of whom does not have responsibility for day to day control of stock.

The recording of stocktake results is facilitated by using worksheets which list all stock items held in the canteen. A proforma stocktake worksheet is provided in Appendix.7.

Stocks held must be valued at cost in order to facilitate the preparation of Trading Statements.

3.4 STOCK LEVELS

In order to reduce opportunities for pilferage or external theft and to reduce the possibility of spoilage, stocks must be held at a minimum level.

Periodic 'ad hoc' stocktakes should be carried out to ensure that stock levels are adequate and to check for over-ordering (this may be deliberate).

3.5 WASTAGE

Records of wastage must be maintained and periodically reviewed to ensure that the level is reasonable.

4. FOOD RULES

Schools that choose to operate a school canteen that charges GST must follow the GST Food Guide from GST and food on the ATO website.

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These guidelines help school canteens to work out the GST status of most food items sold at school canteens.

For GST purposes "food" basically means food and beverages for human consumption.

4.1 GST-FREE FOOD

Food that falls into any of the following categories is GST-free:

• bread and bread rolls without a sweet coating (such as icing) or filling – • a glaze is not considered a sweet coating; • cooking ingredients, such as flour, sugar, pre-mixes and cake mixes; • fats and oils for cooking; • unflavoured milk, cream, cheese and eggs; • spices, sauces and condiments; • bottled drinking water, fruit or vegetable juice (of at least 90% by volume); • fruit, vegetables, fish and soup (fresh, frozen, dried, canned or packaged); • spreads for bread (such as honey, jam and peanut butter); and • breakfast cereals.

4.2 GST TAXABLE FOOD

Food that falls into any of the following categories is GST taxable:

• bakery products such as cake, pastries, pies, sausage rolls, slices, cheesecakes, pancakes, waffles, crepes and muffins; • biscuits, crackers, cookies, cones and wafers; • confectionery such as popcorn, muesli bar or health food bar; • ice-cream products such as ice-cream, ice-cream cakes, frozen yoghurt and frozen fruit products and flavoured ice

blocks; • flavoured beverages such as flavoured milk, flavoured water and sports drinks; • savoury snacks such as potato crisps, sticks or straws, corn chips, prawn chips, seeds or nuts that have been processed

or treated by salting, spicing, smoking or roasting; and • hot food and prepared food such as quiche, sandwich, pizza, hamburger, chicken burger and hot dog.

For more information relating to GST free and GST taxable food, refer to the GST Food Guide.

5. PAYMENT OF ACCOUNTS

The procedures described in the Finance in Schools Handbook, Section 8 – Procurement and Payments, apply to payments made in respect of the canteen.

6. COLLECTIONS AND BANKING

The procedures described in the Finance in Schools Handbook, Section 7 - Receipting and Banking, apply to collections made in respect of the canteen.

An appropriate sized cash float should be maintained. The amount in the float should remain constant from day to day with the value of the float noted at the top of each page of the daily sales book. Refer to Section 8 – Procurement and Payments for information on setting up a petty cash float.

Daily collections must be counted and checked by two people.

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This procedure reduces the opportunity for theft of takings and the risk of error, and provides protection for persons responsible for cash handling.

Daily takings must be recorded in a Daily Takings Book.

This action enables subsequent comparison with bank deposits and provides a posting source to the accounting records.

A completed example of the Daily Takings Book is shown in Appendix.10. A proforma Daily Takings Book is provided in Appendix.11.

The signatures of the two people who have counted the money should be recorded in the Daily Takings Book.

This procedure provides evidence that the money was actually counted by two people and their identity.

Sales of goods other than canteen trading stock should be recorded separately to facilitate recording in the accounting records and the preparation of accounting reports.

Where cash registers are used in the canteen the collections should be totalled at the end of the day’s trading and the docket affixed in the Daily Takings Book.

Collections in the cash register drawer should be counted, reconciled with the total on the docket, and the signatures of the counting and checking officers recorded next to the docket in the Daily Takings Book.

Collections must be banked daily wherever practicable to minimise the risk of theft or manipulation.

An independent check of collections recorded in the Daily Takings Book against bank deposits must be performed periodically to ensure that all moneys collected are banked.

Ensure that the change float is secured overnight and during weekends and holidays.

7. EQUIPMENT REGISTER

An up-to-date Equipment register should be maintained through SAP for the purposes of insurance valuation and equipment replacement. The register should list each item of equipment valued at $10,000 (GST exclusive) and above. In addition, items costing less than $10,000 (GST exclusive) but considered at high risk can be included in the register.

It is important that canteens set aside sufficient funds to enable essential equipment to be replaced. A percentage of the replacement cost of each item of equipment (depreciation) should be set aside from canteen profits each month. As an example the annual depreciation rate for an item of equipment with an expected life of 5 years would be 20%.

8. REPORTING

A Trading Statement must be prepared at the end of each quarter.

The Trading Statement enables the actual mark-up achieved to be calculated and compared with the expected mark-up.

A proforma Trading Statement is available in SAP finance information.

A Trading Statement must be prepared at the end of each year. This will enable the financial result for the year to be calculated.

See Section 4 - Reporting and End of Year Activities for End of Year reporting.

The mark-up achieved (as shown in the Trading Statement) must be compared with the expected mark-up calculated in the Mark-up Schedule.

This will ensure that the canteen's performance is in accordance with expectations.

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Where there are unfavourable discrepancies between the mark-up achieved and expected, action must be taken to identify and remedy the cause(s).

In the absence of corrective action, the problem will continue and may become worse.

The results shown in the Trading and Profit and Loss Statement must be compared with previous year’s results.

This will ensure that the canteen is performing at the expected level.

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APPENDIX – SAMPLE DOCUMENTS AND REPORTS

Appendix.1 ............................................................................. Pricing Analysis Worksheet Example

Appendix.2 ..................................................................................... Pricing Analysis Worksheet

Appendix.3 .................................................................. Mark-up Schedule Worksheet Example

Appendix.4 ................................................................................ Mark-up Schedule Worksheet

Appendix.5 ........................................... Calculation of Mark-up Schedule Worksheet Example

Appendix.6 .......................................................... Calculation of Mark-up Schedule Worksheet

Appendix.7 ............................................................................................. Stocktake Worksheet

Appendix.8 ....................................................... Sales Volume During Sample Period Example

Appendix.9 ...................................................................... Sales Volume During Sample Period

Appendix.10 ................................................................................ Daily Takings Book Example

Appendix.11 .............................................................................................. Daily Takings Book

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APPENDIX - 1

PRICING ANALYSIS WORKSHEET EXAMPLE Date Prepared:

Stock Item Per Unit

Selling Price Cost Gross Profit Mark-up %

Sultanas 0.40 0.28 0.12 42.85

Raisin Toast 1.00 0.40 0.60 150.00

Finger Buns 1.20 0.80 0.40 50.00

Fruit Yoghurt 1.20 0.80 0.40 50.00

Fresh Fruit 0.50 0.30 0.20 66.65

Le Snack 0.60 0.35 0.25 71.40

Frozen Fruit Cup 0.90 0.40 0.50 125.00

Up and Go 2.00 1.00 1.00 100.00

Streets Moos 1.40 0.70 0.70 100.00

Jolly Jelly 0.15 0.07 0.08 114.30

Bottled Water 1.10 0.70 0.40 57.15

Corn on the cob 0.90 0.40 0.50 125.00

Popcorn 0.50 0.27 0.23 85.20

Pizza Rounders 2.20 1.50 0.70 46.65

Apple Crisps 0.60 0.35 0.25 71.40

Noodles 0.40 0.25 0.15 60.00

Burger Man 0.60 0.40 0.20 50.00

Chicken Nuggets 0.60 0.39 0.21 53.85

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PRICING ANALYSIS WORKSHEET EXAMPLE Date Prepared:

Yummy Drummies 0.55 0.35 0.20 57.15

NOTES:

Mark-up =

Gross Profit

X

100

------------------------- --------------------------

Cost 1

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APPENDIX - 2

PRICING ANALYSIS WORKSHEET

Date Prepared: / /

Stock Item

Per Unit

Selling Price Cost Gross Profit Mark-up

NOTES:

Mark-up =

Gross Profit x

100

Cost 1

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APPENDIX - 3

MARK-UP SCHEDULE WORKSHEET EXAMPLE

Period Covered: From 31 /1 /xxxx To 14 /2 / xxxx

Stock Item Unit Cost

Unit Selling Price

Sales Volume Cost of Sales

Sales Value

Pies Small 0.58 0.95 108 62.64 102.60

Pies Large 0.75 1.30 24 18.00 31.20

Hot Dogs 0.55 1.10 38 20.90 41.80

Sausage Rolls 0.43 0.75 100 43.00 75.00

Chicken Drumsticks 0.83 1.25 22 18.26 27.50

Chicken Legs 0.68 1.10 20 13.60 22.00

Chicken Wings 0.70 1.10 8 5.60 8.80

Mini Pizza 0.26 0.40 126 32.76 50.40

Lasagne 1.00 1.20 8 8.00 9.60

Billabong 0.52 0.80 64 33.28 51.20

Frozen Yoghurt 0.48 0.75 16 7.68 12.00

Icy Pole 0.33 0.50 88 29.04 44.00

Split 0.51 0.75 14 7.14 10.50

Zooper Dooper 0.13 0.25 410 53.30 102.50

Fresh Yoghurt 0.62 0.80 18 11.16 14.40

CCs 30 gms 0.38 0.60 30 11.40 18.00

Popcorn 0.27 0.50 10 2.70 5.00

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Stock Item Unit Cost

Unit Selling Price

Sales Volume Cost of Sales

Sales Value

Noodles 0.25 0.40 114 28.50 45.60

Yummy Drummies 0.35 0.55 98 34.30 53.90

Sultanas 0.28 0.40 2 0.56 0.80

Le Snack 0.35 0.60 2 0.70 1.20

Fruit Balls 0.01 0.02 414 4.14 8.28

Jolly Jelly 0.07 0.15 40 2.80 6.00

Fruit Dried 0.23 0.35 28 6.44 9.80

Moove 0.70 1.00 18 12.60 18.00

Flavoured Milk 0.54 0.85 18 9.72 15.30

Mr Juicy 0.48 0.75 38 18.24 28.50

Prima 0.41 0.60 64 26.24 38.40

Up & Go Breakfast Drink 1.00 2.00 80 80.00 160.00

Bottled Water 0.53 0.90 8 4.24 7.20

Tomato Sauce 0.07 0.15 64 4.48 9.60

Lunch Bags (Single) 0.02 0.10 122 2.44 12.20

Lunch Bags (50) 1.09 1.20 2 2.18 2.40

Half Rolls 0.26 0.40 30 7.80 12.00

SANDWICHES

Cheese 0.80 1 0.80

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Stock Item Unit Cost

Unit Selling Price

Sales Volume Cost of Sales

Sales Value

Cheese and Tomato 1.00 2 2.00

Cheese/Tomato/Lettuce 1.15 2 2.30

Chicken 0.95 3 2.85

Ham 0.95 3 2.85

Egg 0.80 2 1.60

Ham and Cheese 1.15 1 1.15

Ham/Cheese/Lettuce 1.30 5 6.50

Salad 1.20 6 7.20

Tuna 1.00 1 1.00

Banana 0.90 3 2.70

Vegemite 0.65 3 1.95

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TOTAL SANDWICHES *18.85

ROLLS

Ham 1.15 1 1.15

Salad 1.40 2 2.80

TOTAL ROLLS *2.10

SAOs

Cheese 0.30 1 0.30

Cheese and Tomato 0.40 12 4.80

Vegemite 0.25 1 0.25

TOTAL SAOs *3.34

Total Carried Forward 648.13 1097.88

* Estimated Cost of Sales

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APPENDIX - 4

MARK-UP SCHEDULE WORKSHEET

Period Covered: From / / To / /

Stock Item Unit Cost Unit Selling Price

Sales Volume

Cost of Sales

Sales Value

Total Carried Forward

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APPENDIX - 5

CALCULATION OF MARK-UP SCHEDULE EXAMPLE

Period Covered: From 31 /01/20xx to 14 /02/20xx

CALCULATION OF EXPECTED MARK-UP

Gross Profit = Total Sales Value - Total Cost of Sales $1097.88 - $648.13 = $449.75 Mark-up Gross Profit 100 = X Cost of Sales 1 $449.75 100 X $648.13 1 = 69.4%

COMMENTS: NOTES:

Sales Value = Sales Volume X Selling Price

Cost of Sales = Sales Volume X Cost Price

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APPENDIX - 6

CALCULATION OF MARK-UP SCHEDULE

Period Covered: From / / To / /

CALCULATION OF EXPECTED MARK-UP

Gross Profit = Total Sales Value - Total Cost of Sales

-

=

Mark-up

Gross Profit 100

= X

Cost of Sales 1

100

= X

1

= %

COMMENTS

NOTES

Sales Value = Sales Volume X Selling Price

Cost of Sales = Sales Volume X Cost Price

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APPENDIX - 7

STOCKTAKE WORKSHEET

Date of Stocktake: / / Page of

Stock Item Quantity Unit Cost Total Cost Value

Total Carried Forward

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APPENDIX - 8

SALES VOLUME DURING SAMPLE PERIOD EXAMPLE

Period Covered: From 31 /1 / 20xx to 14 /2 / 20xx

Stock Item Opening Stock Purchases Closing

Stock Sales Volume

Pies Small 0 108 0 108

Pies Large 0 24 0 24

Hot Dogs 0 38 0 38

Sausage Rolls 0 100 0 100

Chicken Drumsticks 0 40 18 22

Chicken Legs 0 20 0 20

Chicken Wings 0 40 32 8

Mini Pizza 0 240 114 126

Lasagne 0 8 0 8

Billabong 51 72 59 64

Frosty Fruit 7 32 25 14

Drumstick 6 12 4 14

Frozen Yoghurt 11 12 7 16

Icy Pole 0 128 40 88

Split 31 32 49 14

Fruit Delight 0 48 18 30

Zooper Dooper 1495 0 1085 410

Fresh Yoghurt 0 18 0 18

CCs 30 gms 0 60 30 30

Popcorn 0 48 38 10

Double Decker 47 120 73 94

Noodles 0 160 46 114

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Chicken Nuggets 0 48 32 16

Yummy Drummies 0 200 102 98

Sultanas 0 6 4 2

Sun Fruit 0 570 142 428

Le Snack 0 6 4 2

Strawberry Bar 0 40 32 8

Fruit Balls 0 1000 586 414

Fresh fruit 0 100 72 28

Moove 0 18 0 18

Flavoured Milk 0 24 6 18

Mr Juicy 0 48 10 38

Prima 81 0 17 64

Bottled Water 31 0 23 8

Torquay 0 96 16 80

Tomato Sauce 201 0 137 64

Lunch Bags (Single) 470 0 348 122

Lunch Bags (50) 5 0 3 2

SANDWICHES

Cheese 1

Cheese and Tomato 2

Cheese/Tomato/Lettuce 2

Chicken 3

Egg 2

Ham 3

Ham and Cheese 1

Ham/Cheese/Lettuce 5

Salad 6

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Tuna 1

Banana 3

Vegemite 3

ROLLS

Ham 1

Salad 2

Half Rolls 0 30 0 30

SAOS 1

Cheese 12

Cheese and Tomato 1

Vegemite

NOTES: Sales Volume = Opening Stock + Purchases - Closing Stock

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APPENDIX - 9

SALES VOLUME DURING SAMPLE PERIOD

Period Covered: From / / To / /

Stock Item Opening Stock Purchases Closing Stock Sales Volume

NOTES: Sales Volume = Opening Stock + Purchases - Closing Stock

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APPENDIX - 10

DAILY TAKINGS BOOK EXAMPLE Month: March 20xx

Day Date Trading Stock Uniforms Other

Sales Total Counted by

Checked by

Checked in Office Comments

Monday 1 100.70 100.70

Tuesday 2 70.90 70.90 Years 5 & 6 Sport on Tuesday

Wednesday 3 129.60 129.60

Thursday 4 141.15 141.15

Friday 5 172.55 172.55

Monday 8 118.10 118.10

Tuesday 9 102.65 102.65

Wednesday 10 161.65 130.00 291.65

Thursday 11 305.60 305.60 Multicultural Day

Friday 12 160.65 160.65

Monday 15 141.60 141.60

Tuesday 16 60.90 60.90

Wednesday 17 144.00 144.00

Thursday 18 115.85 115.85

Friday 19 155.90 155.90

Monday 22 93.80 93.80

Tuesday 23 66.50 66.50

Wednesday 24 117.35 117.35

Thursday 25 86.85 86.85

Friday 26 108.25 108.25

Monday 29 81.85 81.85

Tuesday 30 47.55 47.55

Wednesday 31 86.90 86.90

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APPENDIX - 11

DAILY TAKINGS BOOK

MONTH:

Day Date Trading Stock Uniforms Other

Sales Total Counted By

Checked By

Checked in Office Comments