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- A meal must be planned before it can be produced.
- Items must have inventory quantities to be produced. This prevents you from having negative inventory balances.
- If you have substituted an item in a recipe:
- You mustRemove the item from the Recipe on the Productionscreen.
- Add the item you substituted to the Recipe on the Production screen.
- Review the setting in Utilities > Warehouse Options to be sure the software will perform as expected. Please refer to Setup Your School Information at the beginning of this manual.
- You can Producemeals,Print your Recipes and Menu Pull Sheets(withdrawal)ahead of time.
- On the day of service,you can edit your work, entering your meal counts and leftovers before checking your production report for accuracy.
- Once the meal has been produced, the food will be removed from your inventory and leftovers will be placed in the inventory.
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Production Reports
Reports that are commonly printed before Meal Production are as follows:
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Reports that are commonly printed after Meal Production are as follows: *
- Production Report
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- Daily Food Cost
To Print Production Reports:
Step 1 - Click on theProduction Reportbutton from Quick Launch and the following form will be displayed:
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The print button in on the Quick Launch will print the same reports as the Print button on the Production screen (discussed below). |
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Before producing meals, it is typical to review meal counts and print reports the morning of preparation.
Step 1 - Select theProduction button from the Quick Launch and the following screen will be displayed:
Step 2 - Select the Serving Date to be produced.
Step 3 - Click the Meal Type button (Breakfast, Lunch, or Snack) to be produced and then the bottom section will be filled with the Meals To Produce (recipes on the meal).
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Step 5 - Select the Recipe and click the Produce button and the following form will be displayed. Notice the Recipe Name in the title bar.
Step 6 - If necessary, click and change the Prepared counts.
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Bottom Section - Production Components: The bottom section is used to record leftovers.
Step 5 - Click on the Unit Quantity Used or the Partial Quantity Used to change the amount you are pulling from inventory .
- If you are using exactly what is displayed on all items and there are no leftovers, then click the Ok button. There is nothing else to do.
- If you need to change the amount being used, there are several ways this can be done.
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When adding items, notice that there may be more than one{} item with the same description. |
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If the planned meals need to be changed, click in the white boxes. A message warning will be displayed about changing planned counts, click OK and change the planned counts.
Some districts enter the extra sales values in Extra Item Sales. This value is divided by a Meal Equivalent Factor and The Number of Mealsis added to the Production Report.
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Step 1 - Click the Print button and the following form will be displayed: , select . Select the Production Report and click the Ok button. The production report can also be printed from the Quick Launch.
Step 2 - Select the Production Report and click the Ok button. The production report can also be printed from the Quick Launch.
Step 3 - Select the Daily Food Cost Report and click the Ok button. The production report can also be print from the Quick Launch.
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It is best to print the Daily Food Cost Report after ALL meals have been produced for the day, since each time it prints, it will include all produced meals for that given date. |
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Production - A Quick Guide
Step 1 - From theQuick Launch click Production.
Step 2 - Select the Serving Date and the Meal.
Step 3 - If the menu changed, click Meal Planning button - on the <New Recipe> line add a new recipe, and/or right click on an existing recipe to remove a recipe.
Step 4 - If the Menu Production Worksheet has not been printed, click Print and select the Menu Production Worksheet. Post this for the food service technicians to record food used and leftover portions.
Step 5 - After Meal Service and POS are completed, then begin production.
Step 6 - Use the Menu Worksheet, which has been completed by the service technicians to produce meals. Select the Production button from the Quick Launch.
Step 7 - Select the Recipe and click Produce, and enter the Quantity and Partial Quantity used. This will issue food from inventory.
Step 8 - After you enter the Quantity Used, check the Quantity Remaining. This should be the same as the physical count remaining that was noted on the Menu Production Worksheet.
Step 9 - Click the Add button to add additional items or substitution items, and add leftovers from a previously produced recipe.
Step 10 - Complete the Applicable Serving Records (offer vs. serve portion of the Production report) section at the top by entering the number of servings of prepared, un-served, extra sales, seconds, etc. If there are counts typed in Un-Served, then type that number again in the Leftovers Produced section. The leftovers can be planned for future use or discarded. Repeat Steps 1 - 10 until finished with all of the recipes.
Step 11 - When all of the recipes have been produced, click Meal Counts to enter the number of meals served. The white boxes are the planned meal counts. The yellow are the served meal counts.
Step 12 - Print the Production Report and the Daily Food Cost Report. Double check that all items used in production are listed on the report and that they all have the correct quantity used.
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