Stock on Hand provides you access to current stock on hand levels. Filtering tools allow you to view items below ideal par levels, items classified as expense, inactive items, and negative balance items (due to recipe errors or missing delivery receipts).
Oracle Hospitality recommends setting up and creating store units for all items. If there is no store unit for an item, it appears in its base unit in stock on hand. Creating store units reduces calculation errors.
Table 13-1 Stock on Hand Information
| Column Name | Description |
|---|---|
|
Item No. |
This column shows the item number. |
|
Item |
This column shows the item name. |
|
Unit |
This column shows the unit of measure for the item, base or store. |
|
SOH |
This column shows the current stock on hand for the item. |
|
Min |
This column shows the minimum level of the item before reorder. This is only used with PAR Suggested Order Calculations. |
|
Par |
This column shows the par level for the item. This is only used with PAR Suggested Order Calculations. |
|
Max |
This column shows the maximum quantity set for the item. |