Table of Contents
- Title and Copyright Information
- Preface
- 1 Introduction to Inventory Management
- 2 Ordering
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3
Receiving
- Creating a Receipt Using an Existing Purchase Order
- Creating a Receipt Using an Existing List
- Creating a Receipt from a Vendor
- Creating a Blank Receipt
- Returning Items to a Vendor
- Adding an Open Order to a Receipt
- Changing Cost Centers for Items on a Receipt
- Viewing Suspended, Booked, Invoiced, or Cancelled Receipts
- Substituting Items on a Suspended Receipt
- Add Rating to a Reason Code
- Close Purchase Order
- 4 Invoicing
- 5 B2B Solutions
- 6 Vendor Purchase Catalog
- 7 Copy and Compare VPI(s)
- 8 Issue Requests
- 9 Transfers
- 10 Transfer To/From
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11
Inventory Management
- Creating an Inventory by Count Cycle
- Creating an Inventory Count by List
- Creating a Blank Inventory Count
- Editing Items While Creating a New Blank Inventory Count
- Viewing Inventory
- Grouping and Sorting Inventories
- Freezing and Unfreezing the Count
- Booking an Inventory
- Unbooking an Inventory Count
- Canceling a Count
- Generating the Inventory Variance Report
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12
Manage Store
- Changing the Units of Measure for an Item
- Adding and Removing Item Units from the Included and Excluded Units Lists
- Setting a Unit as the Default Store Unit
- Configuring Item Prices
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Managing Storage Locations
- Standard Storage Locations
- Sorting Items in Standard Storage Locations
- Advanced Storage Locations
- Sorting Items in Advanced Storage Locations
- Assigning Standard Storage Locations to Items
- Editing Standard Storage Locations
- Changing Standard Storage Locations to Advanced Storage Locations
- Assigning Advanced Storage Locations to Items
- Editing Advanced Storage Locations
- 13 Stock on Hand
- 14 Waste
- 15 Recipes
- 16 Search/Replace Recipe Ingredients
- 17 Production
- 18 Forecast Out of Stock
- 19 Preparation and Thaw Pull
- 20 Yield Management
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21
Event Menu Planning
- Event Menu Item Classifications
- Configuring the Event Menu Plan Overview and Details Pages
- Enabling Event Menu Planning for a User
- Enabling Menu Planning by List
- Creating an Event Menu Plan
- Creating an Event Menu Plan from an Existing List
- Changing the Menu Level of Items in an Event Menu Plan
- Deleting Menu Items from an Event Menu Plan
- Viewing and Modifying Saved Event Menu Plans
- Printing Recipes for Linked Recipes and Items in an Event Menu
- 22 Menu Item Linking
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23
Booking Sales
- Assigning a POS System
- Viewing Devices
- Booking the Sales of Menu Items Not Found
- Booking the Sales of Locations Not Found
- Booking the Sales of Inactive Menu Items
- Booking the Sales of Menu Items Not Linked to Items or Recipes
- Booking Unbooked POS Waste Checks
- Viewing Cost Centers With Missing Sales
- Viewing Booked Sales and Unbooking Booked Sales
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24
Master Data
- Audit Trail
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Setting Up Over Groups, Major Groups, Item Groups, Items, and
Vendors
- Creating an Over Group
- Deleting an Over Group
- Creating a Major Group
- Modifying a Major Group
- Deleting a Major Group
- Creating an Item Group
- Modifying an Item Group
- Deleting an Item Group
- Major Group Codes, Sub Group Codes, and Item Group Codes
- Creating a New Item
- Modifying an Item
- Adjusting the Visibility of an Item
- Assigning a Standard Price to Multiple Items
- Copying Standard Item Prices from One Cost Center to Another
- Deleting an Item
- Creating a Unit
- Modifying a Unit
- Production Units
- Master Data Translation
- Recipe Groups
- Preparation Types
- Waste Over Groups
- Waste Groups
- Nutrient Groups
- Reason Codes
- Categories
- Vendors
- Vendor Groups
- Cost Centers
- Creating a New Cost Center
- Clients
- Taxes
- Adjustment Types
- Fiscal Fields
- Foreign Currency
- Visibility Criteria
- Account Classes
- Menu Groups
- Additive Groups
- Additive Management
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25
Maintenance
- List Management
- Scheduler
- Reporting and Analytics Interface
- Financial Calendar and Periods
- Master Cost Centers
-
Settings
- Settings
- Order Settings
- Receipt Settings
- Invoice Settings
- Transfer Settings
- Waste Settings
- Yield Settings
- Inventory Settings
- Production Settings
- Event Menu Plan Settings
- Item Settings
- Vendor Settings
- Recipe Settings
- Uploading Recipe Images
- VPI Settings
- Language Settings
- Configuring the Price Format
- Changing the Base Unit Names
- Enabling Nutrient Status Visibility in Items and Recipes Pages
- Adding a Nutrient
- Editing a Nutrient
- Deleting Nutrients
- Uploading the Organization Logo
- Configuration
- Import Master Data
- Nutrient Catalog
- Vendor Cost Center Profile
- Vendor - Cost Center
- Document Numbers
- Order Cycles
- Count Cycles
- Central Ordering
- Order Calculation
- Order Calculation Lookup
- Cost Centers and Locations
- Cost Center Areas
- User Management
- Role Management
- Task Management
- Mobile Solutions
- Interface Definition
- 26 User/Role Rights