The Served tab enables you to record the actual number of items used during that meal.

Actual
This is the field under Feeding Figure. Enter the total number of meals sold and served in this field.

Sold
The Meals and Alacarte fields enable you to record the actual number of each item that is sold as a part of a meal or a la carte.

Note: You cannot sell or serve more than what was prepared.

Leftovers Saved
This field lets you record any excess items that are saved as leftovers.

Waste Qty
This field generates as the difference between the number of items sold (meals and a la carte combined) and the leftovers saved. Any remaining items are considered waste.

Waste Reasons
If there is an amount in the Waste Qty field, use the Waste Reasons drop-down menu to show why there is waste. You can select multiple reasons for the waste if they are applicable. For any starred ( * ) reason, you must provide additional information in the Notes field.

The reasons presented in the drop-down field are based on entries made on the Waste Reasons page. For more information on setting up waste reasons, see the Waste Reasons page.

Notes
If you have any notes about a particular item, record it here. For example, if students are consistently avoiding a particular dish, make a note and it can be replaced at a later time. Notes may be required if certain Waste Reasons are selected.

Trip Log
If students have taken a field trip and are being served lunch by the cafeteria, the Trip Log feature allows for a record of when food was picked up and at what temperature. To add a trip log, click the Trip Log button in the bottom right corner.

After clicking Trip Log, click Add to add a log to the Trip Log list. After clicking Add, enter the necessary information, including the time that the food was picked up by students and the temperature of the food. When finished, click Save.

Saved trip logs appear in the list after clicking the Trip Log button.

Redo Prepare
To return to the Prepared tab, click Redo Prepare.

Participation Events
Certain events can impact how many customers are served during a meal period. For example, a student event can increase participation, or inclement weather can decrease participation. When these circumstances occur and affect meal period participation, use the Participation Events drop-down checklist to indicate which event(s) occurred during the serving of the menu plan.

Note: multiple events may be selected.

Temperature Tracking
HACCP items may need to be at specific temperatures when being served or stored to ensure food quality and safety. When an item in a served menu plan includes HACCP implementation, a thermometer symbol appears next to it on the menu plan. Click the thermometer to enter temperature tracking information.

After clicking the thermometer, a pop-up appears. The top half displays the item's general information and HACCP process. Select the step being performed from the Operational Step drop-down menu. Then, enter the date and time that information for this item is being recorded. Enter the temperature of the item. The temperature may only have up to three digits and two decimal values, for example 123.45. Depending on your HACCP settings, suggested corrective actions may appear if the temperature of the item is too high or low. If corrective action is taken, check the Action Taken checkbox. After entering the temperature information, click Save.

Saved entries for the temperature controlled item appear in the Recorded Temperature list.

Menu Plan Change Reasons
When editing a menu plan, you may want record the change in menu plan items to reflect the cause of the menu plan change. For example, if you happen to be low on stock of one item and replace it with another item, WebSMARTT allows for recording that menu change reason.

Note : This feature is not enabled by default. To enable it, go to the Preferences page on the Setup pane. Enable the option Track Menu Plan Changes and click Save Preferences.

If enabled, when you add an item to a menu plan, a pop-up message will appear to ask if the change was due to a particular reason. Click No to add the item without a designated reason. Click Yes if you need to record the reason for the menu plan change.

Use the Change Reason drop-down menu to select the reason for the menu plan change. The options in this menu are created and maintained on the Menu Plan Change Reasons page. Use the Notes field to enter any additional information relevant to the change. When you have recorded the change reason, click OK.

After recording the change reason, any menu plan items added with a change reason will have a note to right of their entry. This note displays its Menu Plan Change Reason when you hover your cursor over it. Click the note to edit or remove change reason.

After clicking a note, use the Change Reason drop-down menu and Notes field to edit the change reason. To delete the change reason, click Delete.

Serving Complete
When you are done recording the meals served, click Serving Complete to move to the Update Inventory tab.

Note: The Update Inventory tab is only available if perpetual inventory is selected on the Inventory 3 tab in EZ Views.

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