CUARTEROS BREAD & CAKES

JAGNA, BOHOL

DAILY SALES REPORT

Date: ______________________
PRODUCTS

BEG
INV

PRO
DN

TOTA
L
INV

PULL
OUT

END
INV

SALES
(pcs)

UNIT
PRICE

SALE
S
(Peso
)

Econo
mic
Order
Quanti
ty
(EOQ)

ReOrder
Quantit
y
(ROQ)

1 Pan 2.00:
Star
Elorde
Kingroll
Tire
Granada
Panso
Turtle
Mais
Sputnik
Peanut
Pineapple
Mongo
Coco
German
Spanish
Belgium
Frances
Ribbon
Desal
Cheeze Bread
Deleche
2 Pan 4.00:
Buns
Hotdog
3 Pan 5.00:
Star
Elorde
Dabiana
Granada
Ramona
Kingroll
Papaya
Mais
German
Chocoring
Chocorose
Crab
Basket
English
Pipe
Frances
Monaliza
4 Loaves:
Sliced big
Sliced small
Home made
loaf

35.00
20.00
20.00
Page 1 of 6

PRODUCTS

5 Sweets:
ccy
ccb
ccma
hopia
pigpie
banana loaf
sunflower
halfmoon
jellyroll
Binangkal
doughnot
siakoy
crinkles
pudding
patatas
otap
asucarado
toasted

BEG
INV

PRO
DN

TOTA
L
INV

PULL
OUT

END
INV

SALES
(pcs)

UNIT
PRICE

SALE
S
(Peso
)

Econo
mic
Order
Quanti
ty
(EOQ)

ReOrder
Quantit
y
(ROQ)

2
2
2
2
2
20
2
2
3
3/10
3/10
3/10
3/10
2.50
5
5
5
5

FIRST VITA
PLUS
FVP Dalandan
FVP Melon

P770
P770

FVP Guya
FVP Fruits
FVP Dalandan
Gold
FVP Melon
Gold
FVP Guya
Gold

7 HMCs:
Cheese waffle
Hamburger
Siopaovege
chicken
Spaghetti
Vege chicken
bread
Pastel
yemaspl
Pastel ubespl
Pizza Pie
hawaian
Vita Chiffon
dal

6
15
15
10
8
3/20
3/20

140
Page 2 of 6

Vita Chiffon
mocca
Whole wheat
FVP dal
PRODUCTS

BEG
INV

PRO
DN

TOTA
L
INV

PULL
OUT

END
INV

SALES
(pcs)

UNIT
PRICE

SALE
S
(Peso
)

Econo
mic
Order
Quanti
ty
(EOQ)

ReOrder
Quantit
y
(ROQ)

8 Drinks:
Mineral 350
ml
500
ml
1
liter
Coke/royal/sprit
e
8 oz
Pepsimerienda-7up,
8 oz

9. NEW ORDERS:
Name

Item

Due/Time

Amount

Dep.

Bal.

Cash In

10. DUE ORDERS:

Name

Item

Due/Time

Amount

Dep.

Bal.

Cash In

Summary of Sales:
1.
2.
3.
4.
5.
6.
7.
8.
9.

Pan 2.00 ______________

Pan 4.00 ______________
Pan 5.00 ______________
Loaves
______________
Sweets
______________
Special Products ______________
HMCs
______________
Drinks
______________
New Orders
______________

Actual Sales:
COH bills _____________
coins_____________
TOTAL
_____________
Ice water

_____________

Page 3 of 6

10.

Due Orders ______________

TOTAL

______________OVERALL TOTAL :

Prepared by:

____________________

_____________
Checked by:

___________________

EXPENSES:
Ingredients:

Supplies:

Food: (sud an budget

10/head/meal)

Fuel:

Salaries:

Bayronon:
Rental -

Eats (for sales girls only not

convertible to
cash):

Mga Nangutang:

Load:

Water bill stall

Water bill house Elect bill stall
Elect bill house

Prepared by: _______________________________

Checked by:
____________________________
Bakers on
duty:______________________________________________________________________________
Page 4 of 6

Salesgirls on
duty:____________________________________________________________________________

GUIDE FOR COMPUTATIONS FOR CLEAR UNDERSTANDING

FOR MAXIMUM USEFULNESS OF THIS DSR FORM:
RODUCTS

A.

B.

C.

D.

E.

F.

G.

H.

I.

J.

BEG
INV

PRO
DN

TOT
AL

PUL
L
OUT

END
INV

SALE
S

UNIT

SALE
S

Econo
mic
Order
Quanti
ty

ReOrder

INV

(pcs)

PRIC
E

(Pes
o)

(EOQ)

Quant
ity
(ROQ)

(A) Beg Inv means Beginning Inventory = the quantity counted at the start of the
business day
(B) Prodn or Production = the quantity produced or baked that day as (or based on)
Re-order Quantity
C=A+B
(D) Pull-out = quantity of the bread removed from display, e.g., eaten as snacks or no
longer fresh or healthy for sale
(E) End inventory = quantity of bread physically counted at end of transaction day or
shift, still OK for display/sale, not yet to be pulled out.
F = C (D + E)
(G) Unit Price = given
H=FxG
EOQ or Economic Order Quantity = is the calculated quantity or quota that is
estimated to be sufficient to meet the demand of the customers in a given day,
month or period. EOQ is high during peak seasons, e.g., fiesta and Christmas. One of
the most valuable usefulness of this DSR form is the effective calculation of EOQ.
How to calculate EOQ?
EOQ = under the same demand season or period, get the average sales of all
Sundays, all Mondays, all Tuesdays, and so on and so forth. Special dates or days like
fiestas, graduation, Christmas, should be separately calculated or averaged. There
are other factors that are needed for accurate estimate. This includes arrival of
many customers from Mindanao, sudden surge of customers due to a parade, etc.,
etc. Therefore, Sales personnel should be alert of variable information that may
affect EOQ and ROQ.
Also, let the salesgirls take note of customers requests, e.g., what do customers
look for and how many and when?
Purposes of EOQ:
1.
2.
3.
4.

To
To
To
To

serve as reliable guide for correct or accurate ROQ

prevent over-production or overstocking
prevent under-production or understocking
prevent out-of-stocking

Data to watch:
1. Inventory End/Inventory Beginning = a) over-production or overstocking; b)
under-production or understocking; c) out-of-stocking
2. Pull Out = a) over-production or overstocking; b) bad timing (of baking)
Page 5 of 6

Re-Order Quantity (ROQ) = is also another important uses that this DSR can help
calculate. ROQ is the quantity that the bakers are expected to bake to meet EOQ
level. Is also called Re-Order Point (ROP). In our parlance, luto order.
How to calculate ROQ?
ROQ = I - E

Page 6 of 6