Plan an inventory count and book the count adjustments

Help me plan a physical inventory count and handle the results. Business and inventory type: [e.g. "distributor, 1,200 SKUs, one warehouse", "restaurant food and beverage"] Locations: [warehouses, stores, consigned or in-transit stock] Costing method: [FIFO / weighted average / standard cost] Count date and staff available: [DETAILS] Count results vs. book (if done): [PASTE - SKU, book qty, counted qty, unit cost] Part 1 - Count plan: - Cut-off procedures for receiving and shipping on count day. - Count teams, tagging or sheet controls, blind counts, and recount rules (e.g. recount any variance over [X] units or $[Y]). - How to handle damaged, obsolete, consigned, and in-transit items. Part 2 - Results (if I've pasted them): 1. Calculate quantity and dollar variances per SKU and in total. 2. Rank the largest variances and suggest likely causes (cut-off errors, unit-of-measure mix-ups, mis-picks, unrecorded receipts, shrinkage). 3. Identify slow-moving or obsolete stock that may need a write-down. 4. Draft the adjustment journal entry and a variance summary for management. Return the count plan as a checklist, and results as a table: SKU | Book | Count | Variance qty | Variance $ | Likely cause | Action. Recount large variances before booking adjustments. Write-downs follow your framework's rules (lower of cost and net realizable value) - mark estimates [CONFIRM].