Setting Up Wineries

This chapter provides an overview of winery setup, lists a prerequisite, and discusses how to:

• Set up wineries.

• Set up winery constants.

• Set up work areas.

• Set up staff.

• Set up work groups.

• Set up equipment.

• Set up consumables for equipment.

• Set up weight-to-volume conversion rates.

• Set up operation workflow security.

Understanding Winery Setup

Before you use the JD Edwards Blend Management system, you must set up the winery. You configure the winery to meet business requirements and set up default values that can save you time during the winemaking process. For example, you set up basic information, such as the address, units of measure for volume and weight, costing information, staff, staff skills and functions, and work areas.

Prerequisite

Set up the blend system constants.

Setting Up Wineries

This section lists a prerequisite and discusses how to:

• Set processing options for Winery Setup (P31B01).

• Set up wineries.

Prerequisites

To set up a winery, you must first set up:

• A valid business unit for the winery in the Business Unit Master program (P0006).

• User-defined codes (UDCs) 31B/FT and 31B/C1–10.

Forms Used to Set Up Wineries

Setting Processing Options for Winery Setup (P31B01)

Processing options enable you to specify the default processing for programs and reports.

Process

Set this processing option for status codes.

Setting Up Wineries

Access the Edit Winery Information form.

Winery	Enter or search and select a valid business unit.
Bonded Winery No (bonded winery number)	Enter a number that indicates that a winery has been registered and pays the required tax and duties in order to produce, store, and use alcohol. The bonded winery number is printed on most legal reports, bills of lading, and other documents.
Third-Party Flag	Specify whether the winery is owned by a third-party.
Facility Type	Enter a UDC (31B/FT) that identifies the types of operations that occur at the winery. For example, a crushing facility type typically has only a destemmer, presses, and fermentation tanks, while a full production facility may have all this as well as a winery and a bottling line.
Category Codes 01–10	Enter a UDC (31B/C1–10) that identifies the winery category.
Capacity Codes 01–10	Enter a value that identifies the capacity details for the winery, such as white crush capacity, fermentation capacity, and so on.

Setting Up Winery Constants

This section provides an overview of winery constants and discusses how to set up winery constants.

Understanding Winery Constants

The winery constants represent a method for providing default values for a winery. You use the winery constants to set up next numbers and other default processing for the winery. In addition, you set up unit of measure, bottling, and costing information.

On the General Information tab, specify next number values for work orders, operations, bill of lading, and bond serial numbers. These fields are required.

This tab also enables you to specify the default virtual barrel tank (VBT) type and a threshold percentage for survey gains or losses. When the survey gain or loss is outside of the threshold percent, you must enter a comment with the operation before you can save the operation. If you adjust the operation and there is no longer a survey gain or loss, the system displays the comment until you remove the comment. If you enter zero as an allowed operational gain or loss, there is no threshold for acceptable gains or losses and the system does not generate an error message when the operational loss is less than zero percent.

For trial blends, you can specify a default threshold value for significant change. The system uses the value that you enter in this field to trigger a warning when the volume of the original input lot, when it was added to the trial blend, is above or below the specified threshold when compared to the lot's current volume.

If you want to use the winery to create virtual lots, you set the virtual lot indicator. You use the virtual lot indicator also to specify the type of virtual lots that you want to create for the winery. You can use different types of virtual lots, for example, virtual “Competitor” lots or virtual “To Buy” lots to use in different trial blend scenarios. The value that you specify for the virtual lot indicator here serves as a default value for virtual lot records in the Lot Master table (F31B31).

For spirit operations, you can specify the default spirit volume. This setting is used to determine whether a winery calculates the volume of a spirit as proof or alcohol. In addition, you specify a QA alcohol attribute. The system uses this value to determine what alcohol value, that is, which QA test result, to retrieve and use when calculating the spirit volume. The specified QA alcohol attribute is displayed as a percentage. You must enter a QA alcohol attribute if you want the system to calculate spirit volumes.

On the Unit of Measure tab, you specify units of measure for variables, such as volume, weight, and pressure. These units of measure are stored in theUnit of Measure UDC table (31B/UM).

On the Costing tab, you specify the accounting method that you use for the winery. The JD Edwards Blend Management system supports both standard cost and operational (or actual) cost accounting.

When you use standard cost accounting, the system creates journal entries based on the standard cost of the end-use reservation (EUR). All EURs must be associated with an ERP item, which serves as the basis of the cost of the EUR. You attach the EUR to a lot of wine. As the lot moves through the winemaking process, you attach costs to the lot. Variances occur in standard costing when the EUR of a blend lot changes. This is not as a result of a difference between the actual cost of the lot and its standard cost.

Operational accounting tracks costs at the cost component level. Operational costing does not create variances because the system records transactions at the actual cost. The JD Edwards Blend Management system uses costs that you set in the inventory costing method for the item as it relates to the EUR.

Regardless of the accounting method, the system bases costs for blend lots using operational costing. However, the G/L cost method that you select for the winery is the basis for creating journal entries.

Costs considerations include:

• Before lot costs change only when you record survey gain/loss.

• Time-based vessel costs accrue from the close of the previous operation to the end of the current operation (or start date if the end date is blank).

• Cost calculations will not occur on the operation duration if there are insufficient start and end dates (planned/actual) to determine the operation duration.

• In-place operation costs apply to the after lot.

• Time-based From vessel costs apply proportionately by volume to the move quantity and the From After quantity.

• Time-based To vessel costs apply entirely to the To After lot.

• Operation costs apply proportionately by volume to the move quantity.

The system calculates cost in this sequence:

1. Survey gains/losses of EURs on the before lots resulting from dips/measures (if actual dips/measures have been entered).

2. Move quantities for movement detail lines.

3. Operational gains/losses of EURs on the moved before lot.

4. EUR reclassification, if EURs change for standard costing. This is the net difference between the blended EURs and the instructed EURs.

Note. You can use different accounting methods (operational and standard) between the other JD Edwards EnterpriseOne systems and the JD Edwards Blend Management system. However, once you chose to use standard cost accounting you cannot change the accounting method.

Prerequisite

To set up winery constants, you must define barrel types and capacities, and owners.

Forms Used to Set Up Winery Constants

Setting Up Winery Constants

Access the Edit Winery Constants form.

General Information

Select the General Information tab.

Work Order Number	You must enter the next number used for work order documents. Do not modify this value unless you are absolutely sure you want to reset the work order next numbers for the winery.
Operation Number	You must enter the next number used for operation documents. Do not modify this value unless you are absolutely sure you want to reset the operation next numbers for the winery.
Bill of Lading Number	You must enter the next number used for bill of lading documents. Do not modify this value unless you are absolutely sure you want to reset the bill of lading next numbers for the winery. Note. This is the bill of lading document number, not the bill of lading vessel number.
Bond Serial Number	You must enter the next number used for bond serial documents. Do not modify this value unless you are absolutely sure you want to reset the bond serial next numbers for the winery.
Inventory Update Method	Specify the method that the system uses to update dry goods quantities in the JD Edwards EnterpriseOne Inventory Management system. Values are: Batch: The system updates inventory with batches of inventory transactions. Interactive: Inventory transactions are recognized immediately.
Survey Gain Loss Threshold % (survey gain loss threshold percent)	Enter the allowed value for survey gains or losses. The system validates that the operation survey gain or loss does not exceed this threshold. Note. When the survey gain or loss is outside of the threshold percent, you must enter a comment with the operation before you can save the operation. If you adjust the operation and there is no longer a survey gain or loss, the system displays the comment until you remove the comment. Additionally, if you enter zero as an allowed operational gain or loss, there is no threshold for acceptable gains or losses and the system does not generate an error message when the operational loss is less than zero percent.
Significant Change Threshold % (significant change threshold percent)	Specify the default threshold value that volume changes should not exceed during the trial blending process. If the volume change exceeds the specified threshold, the system issues a warning and highlights the field in the trial blend application. A significant change can occur as the result of a direct lot change or through a dependency.
Virtual Indicator	Specify whether you want to define the winery as a virtual winery. Virtual wineries represent an abstract framework for using virtual lots. Any vessel or lots that are used in a virtual winery are represented as any other physical vessel or lot in the system. However, as virtual lots, they do not really exist in the system. That means that you cannot use them in operations. The value that you enter here is used as the default virtual lot type in the Lot Master table (F31B31). Values are: Blank: Non-Virtual Lot 1: Trial Blend Lot. 2: Virtual “To Buy” Lot. 3: Virtual “Competitors” Lot. 4: Imaginary Lot. The values are set up in the Virtual Lot Types UDC table (31B/VL). Virtual lot types are indicated by special handling code 1. The values in this UDC table are hard-coded.
Default VBT type (default virtual barrel tank type)	Specify the VBT type that you want to use as a default value when creating a new VBT in a barrel fill operation. The system uses the type to calculate the number of barrels when a volume is given, or vice versa. You must set up the barrel type that you select here in the Barrel Types and Capacities program (P31B032).
Barrel Tracking Method	Specify the default tracking method that the system uses for barrels. Values are: U: Barrels are tracked by their unique ID number in quantities of one. C: Barrels are tracked as collections with similar attributes. At receipt, barrel attributes that are representative of the entire collection are stored with the quantity of barrels in the collection.
Container Tracking Method	Specify the default tracking method that the system uses for containers: U: Containers are tracked by their unique ID number in quantities of one. C: Containers are tracked as collections with similar attributes. At receipt, container attributes that are representative of the entire collection are stored with the quantity of containers in the collection.
Owner Short Code	You must specify the owner that the system uses as the default value when you create operations.
Spirit Volume	Specify a value to determine how a winery calculates the volume of a spirit. If you specify Proof Volume, the system uses the following formula to calculate the volume of a spirit: (Volume × Alcohol %) × 2 . If you enter Alcohol Volume the system uses the following formula to calculate the volume of the spirit: Volume × Alcohol % . The value that you enter in this field determines the label of the spirit volume field on the Instructed Lot Attributes and View Lot Details form. The default value is Proof Volume.
QA Alcohol Attribute and UOM	You must enter a value to be able to calculate the proof or alcohol volume of a spirit. The value you enter here determines which alcohol value, that is, which test result value to retrieve and use for calculating the spirit volume. The specified test result name returns the QA result as a percentage. Note. If you do not provide a QA alcohol attribute, the system does not calculate proof or alcohol volumes for spirits. In addition, the system also does not perform any conversions from ambient to standard temperatures, because the conversion factor is assumed to be 1.
Type of Establishment	Specify whether to set up the establishment as a winery or a cellar. The system uses this field on the Fortification report. (R31B70).

Unit of Measure Information

Select the Unit of Measure Information tab.

Winery UOM System (winery unit of measure system)	Specify whether the measurement system for the winery is metric or U.S./Imperial.
Volume	Enter a UDC (31B/UM) that specifies the primary volume unit of measure associated with a winery. For example: Gallon Liters
Weight	Enter a UDC (31B/UM) that specifies the primary weight unit of measure associated with a winery. For example: Kilograms Ounces Ton Note. To perform a crush operation on the bulk material that you receive on a weigh tag, you must ensure that the unit of measure you specify here matches the default quantity unit of measure that you set up for the grower cost center. See Setting Up Grower Cost Center Defaults.
Dimension	Enter a UDC (31B/UM) that specifies the dimension unit of measure associated with a winery. For example: Cubic meters Square meters
Area	Enter a UDC (31B/UM) that specifies the area unit of measure associated with a winery. More specifically, this is a unit of measure that will be used to reflect displacement.
Temperature	Enter a UDC (31B/UM) that specifies the small temperature unit of measure associated with a winery. For example: Fahrenheit Celsius
Pressure	Enter a UDC (31B/UM) that specifies the pressure unit of measure associated with a winery.

Bottling Information

Select the Bottling Information tab.

Select the options in the Actuals and the Inventory On-Hand areas as needed.

Costing

Select the Costing tab.

Standard Cost	Select to use standard costing to account for winery transactions in the general ledger.
Operational Cost	Select to use operational costing to account for winery transactions in the general ledger.

Setting Up Work Areas

This section lists a prerequisite and discusses how to set up work areas.

To set up a work area, you enter a user-defined work area code and description, and then attach the work area to a valid winery.

Prerequisite

Ensure that you have set up the winery that will contain the work area.

Forms Used to Set Up Work Areas

Setting Up Work Areas

Access the Edit Work Area form.

Category Codes

Select the Category Codes tab.

Capacity

Select the Capacity tab.

Setting Up Staff

This section lists prerequisites and discusses how to:

• Set processing options for Staff Setup (P31B02).

• Set up staff.

Prerequisites

To set up staff, you must set up:

• Staff numbers in the JD Edwards EnterpriseOne Address Book system if you are tracking staff by address book number.

• Winery information and constants.

• Work areas.

• UDCs (31B/S1–3), (31B/JT), (31B/SW), (31B/ET).

Forms Used to Set Up Staff

Setting Processing Options for Staff Setup (P31B02)

Processing options enable you to specify the default processing for programs and reports.

Defaults

Set up these processing options for default staff settings.

Setting Up Staff

Access the Edit Staff Information form.

Address Number	Enter a number that identifies an entry in the Address Book system for a staff member.
Agency Number	Enter a number that identifies the agency that pays the winery staff.
Status	Specify whether the staff member is active or inactive.
FT Equivalents (full-time equivalents)	Enter the full-time equivalent amount. This figure is the portion of a full-time worker that a staff member represents in the winery.
Job Title	Enter a title associated with staff’s job within the winery stored in UDC (31B/JT).
Work Shift	Identify daily work shift information from UDC (31B/SW).
Cost Per Hour	Enter a number that indicates the amount of the hourly payment for the staff member.
Employee Type	Identify what type of staff an employee is from UDC (31B/ET). For example, Field, Temp, or Expert.
Staff Category Codes 01–03	Identify various category staff details from UDC (31B/S1–3).
From Date	Enter the date a staff is available to begin work.
To Date	Enter the date indicating when a staff member becomes unavailable to work.

Setting Up Work Groups

This section provides an overview of work groups, lists a prerequisite, and discusses how to set up work groups.

Understanding Work Groups

A work group is a user-defined grouping of a winery's staff. Use work groups to organize the staff by predefined criteria, for example, skill, function, or labor status. You can assign one work group to several work areas.

You can create a work group before assigning staff, but the work group must contain at least one predefined staff role.

Changes to work groups or work group statuses only affect future operations.

Prerequisite

Set up UDC (31B/WT).

Forms Used to Set Up Work Groups

Setting Up Work Groups

Access the Edit Work Group form.

Work Group Code	Enter a unique identifier for a work group.
Work Group Type	Enter a UDC (31B/WT) that specifies work group types. A work group may be created based on employee type of skill, function, or labor status.
Work Group Status	Specify whether the group is active or inactive. Values are: A: Group is active. I: Group is inactive.
Assign Staff	Click to access the Assign Staff form and assign staff to the work group.
Assign Work Area	Click to access the Assign Work Area form and assign a work area to the work group.

Assign Staff

Access the Assign Staff form.

Staff Number	Enter a number that uniquely identifies a staff in the winery.
Last Name	Enter the last name of the staff member.
First Name	Enter the first name of the staff member.
Other Name	Enter an additional name for the staff member, for example, middle names, a previous married name, or an alias associated with the employee.
Address Number	Enter the number that identifies the staff member in the Address Book system.
Alpha Name	Enter the text that names or describes an address. This 40-character alphabetic field appears on a number of forms and reports. You can enter dashes, commas, and other special characters, but the system cannot search on them when you use this field to search for a name.

Assign Work Area

Access the Assign Work Area form.

Work Area Code	Enter the identification for a work area within the winery.
Work Area Name	Enter a name that identifies a work area.
Status	Specify whether the work area is active or inactive.

Setting Up Equipment

This section provides an overview of equipment setup and discusses how to set up equipment.

Understanding Equipment Setup

Equipment is anything that is used in the winemaking process that is not a vessel, consumable, or staff. Examples of equipment include wine presses, filters, and pumps. Equipment can be assigned to a specific operation, and it can help define style. Equipment category codes are maintained in UDC table (31B/E1–4).

Changes to equipment or equipment status affect only future operations.

You can copy existing equipment records to similar new pieces of equipment.

You can delete equipment only if it is not in use.

Prerequisite

To set up equipment, you must set up the following UDC tables:

• Equipment Type (31B/TE).

• Equipment Model (31B/EM).

• Equipment Status Code (31B/ES).

Forms Used to Set Up Equipment

Setting Up Equipment

Access the Edit Equipment Information form.

Equipment # (equipment number)	You must specify a number for the piece of equipment you are setting up.
Winery	You must specify the winery to which you associate the piece of equipment.
Description	You must enter a description of the equipment.
Location	Specify the location in the winery for the equipment.
Work Area	Specify the work area where you want to use the equipment.
Parameters	Enter text information regarding the setup or operation of the equipment.
Cost Group	Specify a cost group to enable the system to retrieve costs for a piece of equipment.
Manufacturer	Enter the name of the manufacturer who produced the equipment.
Model Year	You must select a model year value from the Equipment Model UDC table (31B/EM).
Status	You must specify a status for the equipment. Select a value from the Equipment Status Code UDC table (31B/ES).
Reason Code	Enter a reason code to explain the status you assigned to the equipment.
Setup Time and Cleanup Time	Specify how much time is required to set up and clean the equipment.
Consumables	When you set up consumables for the equipment, the system automatically selects this option.
Purchase Date and Purchase Cost	Enter the date when the equipment was purchased, and the cost.
Asset Number	Specify an asset identifier for a piece of equipment. The system uses this as a cross-reference if you want to track the piece of equipment as an asset in the JD Edwards EnterpriseOne Capital Asset Management system.

Setting Up Consumables for Equipment

This section lists a prerequisite and discusses how to set up consumables.

An equipment consumable is any dry good that is used by equipment but does not affect wine attributes, for example, a pump filter or lubrication oil. You must set up consumables as items in the JD Edwards EnterpriseOne Inventory Management system.

Prerequisite

To set up consumables for equipment you must create an Item Master and an Item Branch record for the consumable.

See Entering Item Inventory Information.

Forms Used to Set Up Consumables

Setting Up Consumables

Access the Edit Equipment Consumables form.

Setting Up Weight-to-Volume Conversion Rates

This section provides an overview of weight-to-volume conversion rates and discusses how to set up weight-to-volume conversion rates.

Understanding Weight-to-Volume Conversion Rates

During the winemaking process, you must convert the weight of materials such as grapes or must into a volume measurement. Conversely, you can convert volumes of juice or wine into weight when they are added to grape or must. You can define weight-to-volume conversions by:

• Implementation

• Winery

• Variety

• Winery and variety

Weight-to-volume conversion is a prerequisite task for estimating yields prior to a complete conversion to volume. Values calculated from weight-to-volume conversion are replaced by actual volume when Drain/Press operations are completed for the blend lot.

Changes to weight-to-volume conversion rates affect only future operations.

The system uses this hierarchy to determine which weight-to-volume conversion to use:

• 1 – Winery and variety

• 2 – Variety

• 3 – Winery

• 4 – Implementation

You must set up at least one conversion rate at the global level.

Prerequisites

To set up weight-to-volume conversion rates, you must set up varieties and wineries.

Form Used to Set Up Weight-to-Volume Conversion Rates

Setting Up Weight-to-Volume Conversion Rates

Access the Edit Weight/Volume Conversions form.

The system sorts the data that is displayed in the detail area by the tab that you select.

Winery/Variety

Click the Winery/Variety tab.

Variety

Select the Variety tab.

Winery

Select the Winery tab.

System Defaults

Select the System Defaults tab.

Setting Up Operation Workflow Security

This section provides an overview of operation workflow security and discusses how to:

• Add operation security definitions.

• Manage permission lists.

Understanding Operation Workflow Security

Various types of users may perform blend operations. For example, one type of user could be a winemaker who creates new operations, and can delete operations that are still at a draft status or move operations from draft to active status. On the other hand, some users may be operators who have permission to enter results and record actual values against active operations, but who should not be able to close operations.

To ensure that only authorized personnel perform certain activities, you can attach users to permissions depending on what job roles they perform. Operation workflow security defines under which set of conditions a user is allowed to perform a certain action. You use the Operation Security program (P31B922) to set up user permission levels for each configured operation that might occur in a winery. You define permissions not only by configured operation and winery, but also by user action and workflow status. Workflow statuses represent a more detailed elaboration of operation statuses, such as Planned or Active. You can define multiple workflow statuses for each operation status.

To set up operation security, you must associate users with a specific permission type. Permission types are stored in the Permission Type UDC table (H95/PT). You can then associate the users with a specific security definition. You can add or remove users from the permission list.

You set up permissions by exclusion, that is, the system excludes the users on the permission list from the user action for which you are setting up workflow security. For example, you can set up a permission list that excludes any user associated with the list from promoting a particular configured operation to any workflow status in a specific winery.

Once you have set up operation workflow security, the system validates the permissions of each user to set up and maintain operations. When you enter operation header information, the system validates whether you have permission to enter operations at the winery and workflow status that you entered, as soon as you submit the information. If you do not have permission, the system issues an error and does not save the information.

When you attempt to edit an operation at a winery and workflow status for which you do not have permission, the system prevents you from editing the operation, but does enable you to view the operation details. The system also prevents you from promoting an operation to a status that you do not have permission for. For example, the operation permission list can be set up to prevent users from closing an operation.

The system validates user permissions by first determining the permission list to which the user belongs. The system uses the permission type that you set up for the configured operation to identify the permission list. Then the system performs a predefined hierarchical search to determine whether the user has permission to create, edit, or promote an operation. The search sequence proceeds by substituting *All for every component of the permission list, as this table illustrates:

If you use operation workflow security, the system enforces it for related processes, for example:

• Speed operation updates.

• Expense spreading

• Global administration operations.

• Creating operations from work orders and work order templates

• Creating operations from the Inventory by Vessel View form.

• Grower operations.

The system does not enforce operation workflow security when rolling forward changes to succeeding operations in the dependency chain.

Prerequisite

To implement operation workflow security in JD Edwards Blend Management, you must:

• Set up a permission type in the Permission Type UDC table (H95/PT)

• Enter the permission list type for each configured operation for which you want to set up workflow security.

Forms Used to Set Up Operation Workflow Security

Adding Operation Security Definitions

Access the Add/Revise Operation Permission List form.

Permission List Name	Enter the name of the permission list for which you want to set up operation workflow security. You must use a list that you already set up in the Permission List Relationship program.
Configured Operation Code	Specify the configured operation for which you want to set up workflow security.
Winery	Specify the winery where you want to apply operation workflow security.
Workflow Status Name	Select a workflow status that you set up in the Workflow Status Mapping program (P31B74). Because you set up workflow security by exclusion, this the status at which the user is not permitted to perform the user action. For the user action called Promote, this is the status to which the user cannot promote the configured operation.
User Action	Specify the action that the user is not permitted to take. Values are: 1: Add. 2: Edit. 3: Promote. 4: Add/Edit or Promote. These values are stored in the User Action UDC table (31B/UA).

Managing Permission Lists

Access the Maintain Permission List Relationships form.

Retrieve available users or roles and assign them to or remove them from the permission list using the arrow buttons.