Buffet
As opposed to a "normal" sales item it is not possible to link the exact goods used to a sales article via a recipe for a buffet. (For a "Steak with salad" each guest receives 180 g of meat, but with a “Breakfast buffet” no one can estimate whether the guest eats 4 or 10 slices of salmon from the buffet). Therefore, only the overall goods used for a buffet can be compared with the overall turnover from the buffet. The result is the average goods used per guest/portion.
To create a buffet record, do the following:
- Call the Stock Location maintenance program to create
a new stock location. Activate the Buffet Stock button to designate this
stock location as a buffet stock location.
- Call the Stock Type maintenance program to create
a stock type for this buffet stock location.
- Call the Stock Table maintenance program to insert
the stock type "Buffet" to each valid stock table.
- Call the Buffet maintenance program to create
a buffet and assign to it all the desired articles.
- Call the Item maintenance program to create
a sales article to be linked to a buffet. Make sure that this article is
stored as a stock article with stock type "Buffet".
- A buffet sale can only begin if all these
requirements are fulfilled (points 1 to 5).
- Call the Stock Movement maintenance program and
reallocate articles from the main stock location to this buffet stock
location.
- To take stock in the buffet stock location,
initiate the Create
Inventory Sheet button in the Buffet maintenance program.
- The values counted here can be entered via the
button “Inventory positions”.
For a buffet the difference between the “Start stock”
and “Inventory stock” is taken as the goods used and is compared directly with
the net turnover of the sales article.
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