Production. User Guide

Transcription

1 Production User Guide

2 The information in this document is subject to change without notice and does not represent a commitment on the part of Horizon. The software described in this document is furnished under a license agreement. The software may be used or copied only in accordance with the terms of agreement. It is against the law to copy the software on any medium except as specifically allowed in the license agreement. The purchaser may make one copy of the software for backup purposes. No part of this document may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or information storage and retrieval systems, without the express written consent and permission of Horizon Software International, LLC, Duluth, GA Horizon Software International All Rights Reserved. Horizon Software International, LLC 2915 Premiere Parkway Suite 300 Duluth, GA Technical Support Number: (800) Fax Number: (770)

3 TABLE OF CONTENTS KidServe Production User Guide INTRODUCTION TO PRODUCTION (140000) Overview Production Module Objectives Prepare for the Day s Production Follow Production Processes Streamline End-of-Day Production Processing Identify Food Cost and Waste SCHEDULE PRODUCTION (180100)- CPF Overview Create Production Schedule (180110) Create Production Schedule Screen Definitions Create a Production Schedule Edit Production Schedule (180120) Edit Production Schedule Screen Definitions Edit a Production Schedule for a Serve Date CREATE PRODUCTION (140004) Create Production Definitions and Tasks Create Production Screen Definitions (140004) Create Production Records for a Date Range DAILY PRODUCTION (140002) Daily Production Daily Production Query Screen Definitions (140002) Daily Production Details Screen Definitions (140006) Item Counts Tab Acceptability Tab Pull Ticket Tab Food Groups Tab Item Types Tab Menu Lines Tab Meals/Revenue Tab Headcounts Tab Recipe Labor Tab Daily Labor Tab Schedule Tab Projections By Grade Tab Line Item Comments Tab Temperature Tab Daily Comment/Menu Tab Projected Quantities Tab Daily Production Workflow Plan Daily Production Enter Daily Production Data Complete Daily Production Other Daily Production Related Tasks Delete Production Records Substitute a Menu Item in the Production Record Manage Leftovers Add a Stock Item/Leftover to Production Pull Ticket i

4 View Recipe Ingredients Edit a Recipe in the Production Record Scale Recipe by Ingredients Record Temperatures Print the Production Ticket or Pull Ticket Assign Food Groups Assign Item Types Enter Menu Comments RE-OPEN PRODUCTION RECORDS (140003) Re-open Production Records Definitions and Tasks Re-open Production Records Query Screen Definitions (140003) Re-open Production Records Details Screen Definitions (140007) Re-open a Production Record TEMPALERT Overview How to Use the TempAlert Feature Export to TempAlert (140013) Export to TempAlert Screen Definitions Export Production Information to TempAlert Shield Import from TempAlert (140014) Import from TempAlert Screen Definitions Import Temperatures from TempAlert to Production Records PRODUCTION FILE SETUP (140005) Overview Production Stock Numbers Production Stock Numbers Query Screen Definitions (140001) Production Stock Numbers Details Screen Definitions (140010) Add/Edit a Production Stock Number Employee Wages Employee Wages Query Screen Definitions (140011) Employee Wages Details Screen Definitions (140111) Set up Employee Wages Equipment Categories - CPF/CK Only (180330) Equipement Categories Screen Definitions Create an Equipment Category Equipment - CPF/CK Only (180340) Equipement Screen Definitions Create an Equipment Record Recipe Production Stages - CPF/CK Only (180350) Recipe Production Stages Screen Definitions Create Production Stages for a Recipe PRODUCTION REPORTS Leftover Disposition (800257) Report Criteria for Leftover Disposition (800257) Leftover Disposition Report Definitions Over-Production (800073) Report Criteria for Over-Production Screen Definitions (800073) Over-Production Report Definitions Pre-preparation Report (800211) Report Criteria for Pre-preparation Report Definitions (800211) Pre-preparation Report Definitions Production and Pull Ticket Additions (800203) ii

5 Report Criteria for Production and Pull Ticket Additions Screen Definitions (800203) Production and Pull Ticket Additions Report Definitions Production and Pull Tickets (800018) Report Criteria for Production and Pull Tickets Screen Definitions (800018) Production and Pull Tickets Report Definitions Production Audit (800184) Report Criteria for Production Audit Screen Definitions (800184) Production Audit Report Definitions Production Creation Errors (800064) Report Criteria for Production Creation Errors Screen Definitions (800064) Production Creation Errors Report Definitions Production Efficiency (800222) - CPF Only Report Criteria for Production Efficiency Screen Definitions (800222) Production Efficiency Report Definitions Production Exceptions (800063) Report Criteria for Production Exceptions Screen Definitions (800063) Production Exceptions Report Definitions Production Nutrition Analysis (800019) Report Criteria for Production Nutrition Analysis Screen Definitions (800019) Production Nutrition Analysis Report Definitions Production Records (800021) Production Record - TempAlert Report Criteria for Production Records Screen Definitions (800021) Production Records Report Definitions Production Worksheet Report (800020) Report Criteria for Production Worksheet Report Screen Definitions (800020) Production Worksheet Report Definitions Recipe Production (800026) Report Criteria for Recipe Production Screen Definitions (800026) Recipe Production Report Definitions Removed and Substituted Items Report (800207) Report Criteria for Removed and Substituted Items Report Definitions (800207) Removed and Substituted Items Report Definitions Thaw Report (800217) Report Criteria for Thaw Report Thaw Report Definitions Use By Report (800219) Report Criteria for Use By Screen Definitions Use By Report Definitions GLOSSARY iii

6 Notes...a iv

7 INTRODUCTION TO PRODUCTION (140000) Chapter 1 Overview The Production module provides the tools and automation to ensure your production process runs smoothly. It covers the entire production process, from determining inventory requirements to recording end-of-day production results. With this comprehensive system, you can fully organize your operation, improve productivity, and increase cost efficiency. RELATED TOPICS Schedule Production (180100)- CPF page 2-1 Create Production (140004) page 3-1 Daily Production (140002) page 4-1 Re-open Production Records (140003) page 5-1 Production File Setup (140005) page 7-1 TempAlert page 6-1 Production Reports page 8-1 Production Module Objectives This module is flexible and powerful enough to be used for anything from simply processing production records to updating perpetual inventory and producing a full Profit and Loss report (800040). A large selection of production reports can be generated to meet state and federal requirements, determine costs, efficiency, USDA usage, labor, production history comparison, etc. The Production module is invaluable in producing your production records, as well as determining the profitability of your food service operation. It is completely integrated with other key modules including: Inventory Management, Point of Service, and Menu Planner. Production records can be automatically populated with recipes and food items on scheduled menus. Items sold at the Point of Service can be directly deducted from inventory and production records can be updated with meal counts. Prepare for the Day s Production Determine inventory requirements automatically based on the scheduled menu plan. Convert servings to inventory units, saving time and minimizing waste. Adjust the feeding figure and the system automatically scales menu plans and recipes. Identify shortages and quickly make substitutions. (Refer to Substitute a Menu Item in the Production Record on page 4-32) Add leftovers from inventory to daily production. (Refer to Add a Stock Item/Leftover to Production Pull Ticket on page 4-33) Follow Production Processes Provide easy-to-follow recipe worksheets that include detailed instructions and USDA format or a summary. Print Production and Pull Ticket (800018) by individual recipe and/or combined for all recipes. Pull tickets list ingredients that are needed for production in location order. Introduction to Production (140000) Overview 1-1

8 Post or hand out production schedules to improve efficiency, reduce time in meetings and minimize confusion. Convenient blanks are provided for workers to fill in required information. Document food temperatures to ensure compliance. (Refer to Record Temperatures page 4-37) Indicate the items used on the Production and Pull Ticket (800018) and note what the recipe yields. Automatically compute default overhead calculations. Run daily, weekly, or monthly Profits and Losses report (800080) by site or consolidated for the district. Streamline End-of-Day Production Processing Use the Production Worksheet report (800020) to record daily production information and identify leftovers. Amounts used for each item on a menu plan can be recorded. Enter all required end-of-day processing data from worksheets in minutes per day. Maintain history on menu item production and cost with the Recipe Production Cost Analysis report (800074). Reduce inventory levels according to the day s production automatically, if desired. You can automatically delete all inventory used for the day s production. Add leftovers to stock or discard. The system records leftovers in use by date order. Track discarded leftover values by site. Identify Food Cost and Waste Track labor hours for site Profits and Losses report (800080). Reduce food costs using the Over-Production report (800073) to identify over production by site and compare district average to sites. Run reports on a district-wide basis centrally for a group of sites by area supervisor or individual basis. 1-2 Introduction to Production (140000) Overview

9 SCHEDULE PRODUCTION (180100)- CPF Chapter 2 Overview Use this option to schedule the production stages that need to be completed at the central production facility on the calendar and assign employees to the preparation stages on each day. NOTE This is a central production facility (CPF) feature. Regular sites, central office, or warehouses do not see this button. Refer to the following topics for information on this feature. RELATED TOPICS Create Production Schedule (180110) page 2-1 Edit Production Schedule (180120) page 2-2 Create Production Schedule (180110) Use this option to create a production schedule for a date range based on either the scheduled menu plans or the shipping orders. You can choose to automatically schedule stages based on the offset days set up for each recipes. Refer to the following topics for information on this feature. WHAT IS THIS? HOW DO I? Create Production Schedule Screen Definitions page 2-1 Create a Production Schedule page 2-2 Create Production Schedule Screen Definitions Review the following screen components to become familiar with the related tasks. Create Production Schedule Screen definitions Create Production Schedule Using Select Date Range Automatically Schedule Stages Based on Stage Offsets Create Production Schedule Schedule Menu Plans Shipping Orders Select the date range that you want to create the production schedule for. Select to automatically take the offset days that are set up in the recipe production stages into consideration when scheduling production. Click to create production schedule for the selected date range. Schedule Production (180100)- CPF Overview 2-1

10 Create a Production Schedule 1. Go to Back of the House > Production > Schedule Production > Create Production Schedule (180110). 2. Proceed based on the following information. IF YOU WANT TO CREATE SCHEDULE PRODUCTION FROM the menus that scheduled to be served the orders to be shipped THEN Select Schedule Menu Plans if it is not the default. Select Shipping Orders. 3. Enter the Date Range you want to create the schedule for. 4. Select Automatically Schedule Stages Based on Stage Offsets if applicable. 5. Click Create Production Schedule. A message displays. 6. Click OK. Edit Production Schedule (180120) Use this option to edit the automatically generated production schedule, including: Add an item to the menus on a serving date Remove an item from the menus on a serving date Create stages for the recipes Assign employees specific tasks The stages set up on the Serving Schedule tab automatically display on the To Do List tab on the appropriate serving date based on the offset days of each stage. NOTE You have to set up stages for recipes in Production > File Setup > Recipe Production Stages (180350) to be able to select the stages on the Serving Schedule tab. Refer to the following topics for information on this feature. WHAT IS THIS? HOW DO I? Edit Production Schedule Screen Definitions page 2-2 Edit a Production Schedule for a Serve Date page 2-4 Edit Production Schedule Screen Definitions Refer to the following topics for information on this feature. Serving Schedule Tab page 2-3 To Do List Tab page 2-3 RELATED TOPICS 2-2 Schedule Production (180100)- CPF Edit Production Schedule (180120)

11 Serving Schedule Tab Review the following screen components to become familiar with the related tasks. Edit Production Schedule Screen Definitions - Serving Schedule Tab Serving Date Number Name Servings Batches Batch Yield Add Item Remove Item Scheduled Stages Section: Stage Day Date Batches Equipment Add Stage Remove Stage Enter the serving date you want to edit the schedule for. Displays the ID of each recipe. Displays the name of the recipe. Displays the number of servings the CPF needs to produce to meet the order quantity. Displays the number of batches that need to be made for the servings needed. Displays the number of servings a batch makes for the menu item. Click to add a recipe to the schedule of the serving date. Click to remove the selected menu item from the schedule of the serving date. Displays the stages to produce the selected menu item. Displays the day of the week when the CPF needs to work on the stage of the production. Displays the date when the CPF needs to work on the stage of the production. Enter the number of batches you need to prepare during the stage of the production. Select the equipment needed for the stage of the production. Click to add a stage to the recipe production. Click to remove the selected stage. To Do List Tab Review the following screen components to become familiar with the related tasks. Edit Production Schedule Screen - To Do List Tab Definitions To Do List For Recipe Stage Batches Equipment Serve Date Remove Stage Displays the date of the production to do list. Displays the name of the recipe. Displays the description of the stage. Displays the number of batches that need to be prepared at this stage. Displays the equipment needed for the preparation. Displays the date when the item will be served. Click to remove the selected stage from the to do list. Schedule Production (180100)- CPF Edit Production Schedule (180120) 2-3

12 Edit Production Schedule Screen - To Do List Tab Definitions Reschedule Stage Print Schedule Scheduled Employees Section: Employee Equipment Batches Add Employee Remove Employee Click to reschedule the stage to another date. The Move to date displays after clicking Reschedule Stage. Click to view the Production To Do List report for the serving date. Select the employee to assign preparation work. Select the equipment you want the employee to use for the preparation. Select the number of batches you want the employee to prepare. Click to add an employee to prepare the items on the to do list. Click to remove the selected employee. Edit a Production Schedule for a Serve Date 1. Go to Back of the House > Production > Schedule Production > Edit Production Schedule (180120). Schedule Stages 2. Enter the Serving Date you want to edit the production schedule for. The menu items display. 3. Click Add Stage. 4. Select a Stage. The Day and Date when the stage needs to be prepared automatically display based on the serving date and the offset days set up in Recipe Production Stages. 5. Enter the number of Batches to prepare. 6. Select the Equipment needed to use for the preparation. 7. Repeat step 3 through 6 to set up all the stages need to produce the menu item. 8. Click Save. Assign Employees to the To Do List 9. Click the To Do List tab. 10. Enter the date you want to set up the to do list for. The assignments for the date display automatically. 11. Select the recipe stage you want to assign employees to. 12. Click Add Employee. 13. Select the Employee you want to prepare the recipe. 14. Select the Equipment you want the employee to use for the preparation. 15. Enter the number of Batches you want the employee to prepare. 16. Repeat step 12 to 15 to assign all the employees needed to prepare the recipe. 17. Repeat step 11 to 16 to assign employees to all the recipes needed preparation on the date. 18. Click Save. 2-4 Schedule Production (180100)- CPF Edit Production Schedule (180120)

13 CREATE PRODUCTION (140004) Chapter 3 Create Production Definitions and Tasks Using this feature you can create production records based on scheduled menu plans, for selected sites and serving periods for a specified date range. To create a production record for a single date, serving period, and line, you can also use the Daily Production feature. IMPORTANT If the Allow for Only One Day s Production to be Open at Any Time option is selected in Site Maintenance (100200/100031) > Back of the House Setup tab > Production sub-tab > Editing Options sub-tab, you will not be able to create productions records for a date range. NOTE If errors occur during the creation of production, you will get an error message saying errors were made while creating the production. Click OK and print a detailed listing of the errors from the Report Center. Print the Error Listing Report from the Report Center and fix any errors reported. Refer to the following topics for information on this feature. WHAT IS THIS? HOW DO I? Create Production Screen Definitions (140004) page 3-1 Create Production Records for a Date Range page 3-2 Create Production Screen Definitions (140004) Review the following screen components to become familiar with the related tasks. Create Production Screen Definitions Production Type Select Serving Periods (CPF Only) Select the type of production record you want to create: Kitchen: A regular production record that displays all the menu items with recipe instructions. Daily: A production record including the finished goods that central production produce and any other items that does not to be produced. The production record s serving period is Kitchen and the serving line is Production Line. Both: Both Kitchen and Daily production records will be created. Choose All or Individual serving periods for which production records will be created. If Individual is chosen, select the Browse button and the Select Serving Periods screen displays allowing you to select the desired serving periods. Create Production (140004) Create Production Definitions and Tasks 3-1

14 Create Production Screen Definitions Select Sites Select Date Range Create Production Close Choose All or Individual sites for which production records will be created. If Individual is chosen, select the Browse button and the Select Sites screen displays allowing you to select the desired serving periods. If you have any child sites, you can choose to create production records for them. Otherwise, you can only create production records for your site. Choose the date range for which production records will be created. Click to create the specified production records. After the production has been created, edit and view it in Daily Production (140002). Click to exit this process without creating any production records. Create Production Records for a Date Range IMPORTANT If the Allow for Only One Day s Production to be Open at Any Time option is selected in Site Maintenance (100200/100031) > Back of the House Setup tab > Production sub-tab > Editing Options sub-tab, you will not be able to create productions records for a date range. 1. Go to Back of the House > Production > Create Production (140004). The screen displays. 2. (CPF Only) Select a Production Type. 3. Are you creating production records for all or individual serving periods? If for all serving periods, continue. If for individual serving periods, choose Individual in the Select Serving Periods section. Click the browse button, select all the serving periods you want to create the production records for, and click OK. 4. Are you creating production records for all or individual sites? If for all sites, continue. If for individual sites, choose Individual in the Select Sites section. Click the browse button, select the sites, site group, or site type you want to create production records for, and click OK. 5. Choose the date range. 6. Click Create Production. A message displays saying the production was created. 7. Click OK. 3-2 Create Production (140004) Create Production Definitions and Tasks

15 DAILY PRODUCTION (140002) Chapter 4 Daily Production Use this feature to create, edit, or update production records. You can enter the quantities produced and served for a selected serving date and then update your inventory accordingly. You can update counts for meals planned, meals served, and income received from sale of meals, a la carte items, and other revenue. Refer to the following topics for information on this feature. WHAT IS THIS? HOW DO I? Daily Production Query Screen Definitions (140002) page 4-2 Daily Production Details Screen Definitions (140006) page 4-2 Item Counts Tab page 4-5 Acceptability Tab page 4-17 Pull Ticket Tab page 4-17 Food Groups Tab page 4-18 Item Types Tab page 4-19 Menu Lines Tab page 4-20 Meals/Revenue Tab page 4-20 Headcounts Tab page 4-21 Recipe Labor Tab page 4-21 Daily Labor Tab page 4-22 Schedule Tab page 4-23 Projections By Grade Tab page 4-23 Line Item Comments Tab page 4-24 Temperature Tab page 4-24 Daily Comment/Menu Tab page 4-25 Projected Quantities Tab page 4-26 Daily Production Workflow page 4-27 Task 1: Create a Production Record page 4-27 Task 2: Add/Remove a Menu Item from the Production Record page 4-28 Task 3: Print the Production Worksheet page 4-29 Task 4: Update Production Counts page 4-29 Task 5: Enter the Number of Meals Planned and Served, and Revenue Information page 4-30 Task 6: Print the Production Record page 4-30 Task 7: Update the Inventory and Complete the Production page 4-31 Other Daily Production Related Tasks page 4-31 Delete Production Records page 4-32 Substitute a Menu Item in the Production Record page 4-32 Manage Leftovers page 4-33 Add a Stock Item/Leftover to Production Pull Ticket page 4-33 View Recipe Ingredients page 4-34 Edit a Recipe in the Production Record page 4-34 Scale Recipe by Ingredients page 4-37 Record Temperatures page 4-37 Print the Production Ticket or Pull Ticket page 4-37 Assign Food Groups page 4-37 Assign Item Types page 4-38 Enter Menu Comments page 4-38 Daily Production (140002) Daily Production 4-1

16 Daily Production Query Screen Definitions (140002) Go directly to the Daily Production query screen by entering the process number (140002) in the Go To feature. If you would rather go through the menu sequence, select Daily Production on the Production menu. Review the following screen components to become familiar with the related tasks. Daily Productions Query Screen Definitions Site Search Reset Defaults the Site ID, Site Name, and Parent Site of the site you are logged onto. Choose another site, if necessary. Click to display the search results. Click to clear the search criteria. Search Results Table: Production Date Column Serving Period Column Displays the production dates for the production records of the chosen site. Displays the serving period for the production records of the chosen site. Daily Production Details Screen Definitions (140006) From the Daily Production details screen, you can create, edit, or update production records; and update counts for meals planned, meals served, and income received. Access this screen from the Daily Production query screen (140002). The options that are active on the bottom of this screen depend on options that have been selected for the site on the Sites Maintenance screen > Back of the House Setup tab > Production sub-tab in the System Management module. If the Track Inventory Exceptions in Production (Reserve Inventory for Production) option has NOT been marked for the site on the Production sub-tab > Editing Options sub-tab, then Print Exceptions and Update Exceptions will NOT be active. 4-2 Daily Production (140002) Daily Production

17 The tabs that are displayed on this screen depend on the Daily Update options that have been marked for the site on the Production sub-tab in Site Maintenance. If none of the Daily Update options have been marked, only the Item Counts, Meals/Revenue and Daily Comments/Menu tabs are available. Review the following screen components to become familiar with the related tasks. Item Counts Tab page 4-5 Acceptability Tab page 4-17 Pull Ticket Tab page 4-17 Food Groups Tab page 4-18 Item Types Tab page 4-19 Menu Lines Tab page 4-20 Meals/Revenue Tab page 4-20 Headcounts Tab page 4-21 Recipe Labor Tab page 4-21 Daily Labor Tab page 4-22 Schedule Tab page 4-23 Projections By Grade Tab page 4-23 Line Item Comments Tab page 4-24 Temperature Tab page 4-24 RELATED TOPICS Daily Comment/Menu Tab page 4-25 Projected Quantities Tab page 4-26 Daily Production Details Screen Definitions Site Choose the Site ID and Site Name of the production record being created. Serving Line Date Serving Period Update from Scheduled Menu Update From POS Sort By Choose the serving line of which scheduled menu plan you want to populate. Choose or enter the date of the production record being created. Choose the serving period of the production record. Click to create a production record based on the menu plan scheduled in the Menu Planner module for the specified site, date, serving line, and serving period. Click to update production data based on sales data from the point of service. Served amounts on the Item Counts tab as well as Meals Served by applicable grade groups and Revenue on the Meals/Revenue tab are automatically updated based on sales data from the point of service by selecting Update From POS. Once the data has been transferred, this button becomes disabled. Choose to sort the production information by Stock Number, Stock Description, or Entree/Side/Milk. This enables you to compare the screen with the Production Worksheet Report (800020). Daily Production (140002) Daily Production 4-3

18 Daily Production Details Screen Definitions Show Inner Recipes Print Tickets Print Records Print Exceptions Print Patron Nutrition Print Worksheet Update Exceptions Manage Leftover Update TempAlert Update Inventory Complete Production Mark to display recipes within recipes. For example, the recipe for lasagna could include a recipe for tomato sauce. If this is the case and Show Inner Recipes is marked, the stock description line for lasagna on the Items Count tab would have an astriks. The item(s) below it would belong to that recipe. Click to print production tickets and/or pull tickets for the selected production record. Click to print or view a variety of production record formats for the selected production record. Click to print or view exceptions that exist for the selected production record. Exceptions are inventory quantities that are short of production requirements. Click to display the Patron Nutrition Report for the selected production record. Click to specify the report criteria for Production Worksheet Report and view the report. Click to update exceptions for the current production record based on the most recent inventory quantities. Click to show all the leftovers with a quantity bigger than zero in the system and edit the leftover counts. Click to send the list of the menu items on the production record to the TempAlert Shield device and then retrieve any temperatures taken for the items with the Shield to the production record. You can view the temperatures on the Temperature tab. Mark to update inventory quantities based on inventory consumption during actual production. The inventory used is calculated and adjusted out of perpetual inventory on hand when updating production records. The option is active when the Adjust Inventory During Daily Updates option is marked for the site on the Sites Maintenance screen > Back of the House Setup tab > Production sub-tab > Daily Update Options sub-tab. If you have already updated inventory, or if you have selected a reopened production record, then this option is NOT active. Mark to complete the production record. This option should only be selected after you have finished updating all information for the production record. 4-4 Daily Production (140002) Daily Production

19 Item Counts Tab On the Item Counts tab, you can enter the quantities produced and served for each menu item for a selected date and serving period, and then update your inventory accordingly. You can edit projected quantities; and/or add, substitute, or delete menu items for the selected scheduled menu. After editing projected production, you can print production worksheets to be used to record actual counts during production and service. NOTE If the recipe for a menu item contains another recipe for making an ingredient, the inner recipe is also listed so it can be scheduled for production. A inner recipe is identified with an asterisk (*) at the beginning of its description. RELATED TOPICS Add Item to Production Record page 4-7 Substitute Item in Production Screen page 4-8 Production Item Details Screen page 4-10 Exceptions page 4-16 Item Counts Tab Definitions Stock Number Stock Description From Leftover Recipe Portion Size Projected Column Displays the stock identification number for each menu item making up the menu. Displays the description for each menu item making up the menu. If the recipe for a menu item contains another recipe for making an ingredient, the inner recipe is also listed so it can be scheduled for production. A inner recipe is identified with an asterisk (*) at the beginning of its description. Select the item and click View Details to view the details of the recipe. If the Allow Multiple Linking to Nutrition Links option has been selected in Global System Options in the System Management module, the stock number and description for the stock item that is marked as the preferred stock item for the nutrition link food item that is on the selected site's production record displays. Indicates whether the item is leftover from previous serving days. Indicates whether the menu item is a recipe. Displays the standard serving amount for each menu item. Displays the projected number of servings of each menu item needed to meet the specified feeding figure. You may edit the amount projected for production for any item, as necessary, if data has not been entered in either the Prepared or Added fields. Daily Production (140002) Daily Production 4-5

20 Item Counts Tab Definitions Exception Column Prepared Column Added Column Leftover Column Served Column Displays the number of servings for each menu item for which there is insufficient quantity on hand to produce the projected number of servings. Recipe Menu Items If the value in the Exception field for a recipe menu item is equal to the value in the Projected field, it means that all of at least one ingredient in the recipe is not available for production. It does not necessarily mean that the quantity on hand for all the ingredients in the recipe are insufficient for production. If the value in the Exception field for a recipe menu item is less than the value in the Projected field, it means that a partial amount of at least one ingredient in the recipe is not available for production. Non Recipe Menu Items If the value in the Exception field for a non recipe menu item is equal to the value in the Projected field, it means that there is no quantity on hand of that menu item available for production. If the value in the Exception field for a non recipe menu item is less than the value in the Projected field, it means that a partial amount of that menu item is not available for production. Review the following screen components to become familiar with the related task. Enter the number of servings that were prepared for each menu item. NOTE: This amount is automatically calculated when updating from the point of service. Enter the number of additional servings cooked and required to meet the production needs of the serving period. NOTE: This amount is automatically calculated when updating from the point of service. This is the amount served minus the amount prepared (if the amount served is greater than the amount prepared). Enter the amount of leftover left after the serving period ended. Choose the Leftover Code for future reference on how the leftover was handled. NOTE: This amount is automatically calculated when updating from the point of service. This is the amount prepared plus the amount added, minus the amount served. Displays the amount served. This amount is automatically calculated. The amount leftover is subtracted from the amount prepared plus the amount added and displayed in the Served column. The numbers in the Served column are recalculated when your cursor moves out of the Leftover column. If you make a change in the Prepared, Added, or Served column without finally selecting in the Leftover column, make sure that Prepared + Added = Leftover + Served. If these quantities are not equal for all menu items, an error message displays when you attempt to update inventory or complete production. 4-6 Daily Production (140002) Daily Production

21 Item Counts Tab Definitions Non Reimb. Column Adult Column Leftover Code Column Disposition Comments Add Item Remove Item Substitute Item Item Details Adjust Exceptions View Exceptions / View All Items Enter the number of servings for each menu item that were served as a non reimbursable menu item. Enter the number of servings for each menu item that were served to adults. Choose how the leftovers were handled. When you update inventory, if the items are assigned a leftover code of Freeze, Refrigerate, Serve Next Day or Return to Stock, the leftover quantity is added to the recipe not the individual ingredients. Items that have been assigned a leftover code of Dispose Of or Served As Seconds are not returned to inventory. To manage all the leftover records in the system, click Manage Leftovers. Enter the reason for disposal of leftovers. Click to add menu items to the production record. Click to delete the selected menu item from the production record. Click to substitute the selected menu item on the production record. Click to view and/or edit ingredients for the selected menu item. Click to adjust the projected servings for a menu item to meet the available quantity. Click to switch between viewing only the stock items required for the selected production record for which there is insufficient quantity on hand and viewing all items required for the selected production record. Add Item to Production Record Review the following screen components to become familiar with the related tasks. Daily Production Details Screen Item Counts Tab Add Item to Production Screen Definitions Search Section: Search For Item ID Description Only Show Items With Quantity On Hand Items Found Search Reset Search Results Section Choose to search for a Stock Item, a Recipe, or a Leftover. Enter the whole or partial ID as search criteria. Enter the whole or partial description as search criteria. Mark to only search for items in stock. Displays the number of items found in the Search Results section. Click to display the search results. Click to clear the criteria provided and the search results displayed. Displays the items found based on the criteria provided. On Hand Section: Daily Production (140002) Daily Production 4-7

22 Daily Production Details Screen Item Counts Tab Add Item to Production Screen Definitions Cases Broken Units Case Size Case Description Broken Description Add Item Section: Item Serving Size Section Servings to Add Food/NonFood/Ala Carte Save and Add Another Item Add Item and Return to Production Close Last Item Added Displays the number of cases in stock for the selected item in the search result. This field only displays when stock item or leftover is chosen in the Search section. Displays the amount of broken units in stock for the selected item in the search result. This field only displays when stock item or leftover is chosen in the Search section. Displays the number of broken units contained in a complete case for the selected item in the search result. This field only displays when stock item or leftover is chosen in the Search section. Displays the description of the case, typically the number of broken units and the type of broken unit, such as 5 (#10 cans), for the selected item in the search result. This field only displays when stock item or leftover is chosen in the Search section. Displays the description of the broken unit, such as #10 can, for the selected item in the search result. This field only displays when stock item or leftover is chosen in the Search section. Displays stock ID and description of the item you are adding to the production record. Enter the number of the chosen measure that equals one serving. The options available for Measure are populated from the Menu Planner module. Enter the number of servings to add to production. Choose the category of the item you are adding. Click to add the item to the production record and stay on the screen to search and add another item. Click to add the item and return to the Daily Production details screen. Click to exit the screen without adding the item. Displays the last item added since displaying the Add Item to Production screen. Substitute Item in Production Screen Review the following screen components to become familiar with the related tasks. Daily Production Details Screen Item Counts Tab Substitute Item in Production Screen Definitions Search Section: Search For Item ID Description Choose to search for a Stock Item, a Recipe, or a Leftover. Enter the whole or partial ID as search criteria. Enter the whole or partial description as search criteria. 4-8 Daily Production (140002) Daily Production

23 Daily Production Details Screen Item Counts Tab Substitute Item in Production Screen Definitions Only Show Items With Quantity On Hand Items Found Search Reset Search Results Section On Hand Section: Cases Broken Units Case Size Case Description Broken Description Current Item Section: Item Serving Size Projected Servings Servings with Exception Replace All Servings Specified Number Substitution Comment Mark to only search for items in stock. Displays the number of items found in the Search Results section. Click to display the search results. Click to clear the criteria provided and the search results displayed. Displays the items found based on the criteria provided. Displays the number of cases in stock for the selected item in the search result. This field only displays when stock item or leftover is chosen in the Search section. Displays the amount of broken units in stock for the selected item in the search result. This field only displays when stock item or leftover is chosen in the Search section. Displays the number of broken units contained in a complete case for the selected item in the search result. This field only displays when stock item or leftover is chosen in the Search section. Displays the description of the case, typically the number of broken units and the type of broken unit, such as 5 (#10 cans), for the selected item in the search result. This field only displays when stock item or leftover is chosen in the Search section. Displays the description of the broken unit, such as #10 can, for the selected item in the search result. This field only displays when stock item or leftover is chosen in the Search section. Displays the item ID and description. Displays the current serving size. This would be a quantity of a measure. For example, if 3 cup is the serving size, 3 is the quantity and cup is the measure. Displays the predicted number of servings needed for that menu. Displays the number of servings not available out of the projected servings. Choose to replace all the servings planned to be served for the current item with the selected substitution item. Choose to specify the number of servings that will be replaced with the substitution item. Enter the specific amount. Enter the reason for the substitution. The field displays only when the Collect Substitution Comments in the Production option must be marked for the site in Sites Maintenance (100200/100031) > Back of the House tab > Production sub-tab. Add Item Section: Daily Production (140002) Daily Production 4-9

24 Daily Production Details Screen Item Counts Tab Substitute Item in Production Screen Definitions Item Serving Size Section Servings to Add Food/NonFood/Ala Carte Substitute Item and Return to Production Close Last Item Added Displays stock ID and description of the item you are substituting with. Enter the number of the chosen measure that equals one serving. The options available for Measure are populated from the Menu Planner module. Enter the number of servings to substitute with. Choose the category of the item you are substituting with. Click to substitute with the item and return to the Daily Production details screen. Click to exit the screen without adding the item. Displays the last item added since displaying the Add Item to Production screen. Add Item Section: Item Serving Size Section Servings to Add Food/NonFood/Ala Carte Displays the item ID and description. Enter the number of the chosen measure that equals one serving. The options available for Measure are populated from the Menu Planner module. Enter the number of serving to add to production. Choose the category of the item you want to add. Save Components: Substitute Item and Return to Production Close Last Item Added Click to substitute the item and return to the Daily Production details screen. Click to exit the screen without saving. Displays the last item substituted since displaying the Substitute Item in Production screen. Production Item Details Screen You can view and edit the individual ingredients within a recipe from the Production Item Details screen. NOTE If the item you are viewing is not a recipe, you can only view information about the selected item. You cannot make any changes to a non recipe item on this screen. Add Item, Remove Item, Substitute Item, Adjust Exception and View Exceptions will not be active at the bottom of the screen. Review the following screen components to become familiar with the related tasks. RELATED TOPICS Items Tab page 4-12 Item Instructions Tab page 4-12 Add Item to Production Screen page 4-13 Substitute Item in Production Screen page 4-14 Scale By Ingredients Screen page Daily Production (140002) Daily Production

25 Daily Production Details Screen Item Counts Tab Production Item Details Screen Definitions Site Date Serving Period Production Areas Item Batch Quantity Serving Size Projected Servings Exception Servings Add Item Remove Item Substitute Item Adjust Exception View Exceptions/View All Items Scale By Ingredient Close Displays the site ID and site name for the selected production record. Displays the date for the selected production record. Displays the serving period for the selected production record. Displays the production area assigned to the selected menu item on the production record. This assignment can be changed on this screen, if necessary. NOTE: The option only displays if the selected menu item is a recipe. Displays the stock number and description of the selected menu item on the production record. Displays the number of servings that can be produced per batch. NOTE: The option only displays if the selected menu item is a recipe. Displays the current serving size. This would be a quantity of a measure. For example, if 3 cup is the serving size, 3 is the quantity and cup is the measure. Displays the projected number of servings of the selected menu item on the production record. Displays the number of servings of the selected menu item for which there is an inventory exception. Click to display the Add Item in Production screen where you can add an ingredient to the recipe. Click to remove the selected ingredient from a recipe. Click to display the Substitute in Production screen where you can substitute the selected ingredient in a recipe with another. Click to adjust the required quantity of an item to meet the available quantity. When you know the needed stock items will be received by the production date, you can adjust exception here. However, the on-hand quantity of the stock item becomes negative. Click this toggle button to only view only items with exceptions or to view all items in the recipe. Click to display the Scale By Ingredients screen where you can scale a recipe to accommodate the amount of one ingredient. Click to exit the screen and display the Daily Production details screen. Daily Production (140002) Daily Production 4-11

26 Items Tab Review the following screen components to become familiar with related tasks. Daily Production Details Screen Item Counts Tab Production Item Details Screen Items Tab Definitions Except. Column Stock Number Column Stock Description Column Cases Column Broken Units Column First Amount Column First Measure Column Second Amount Column Second Measure Column Exception Units Up and Down Arrows Indicates whether you have enough of the ingredient to produce the recipe for the projected servings. Displays the stock identification number for each recipe ingredient. Displays the description for each recipe ingredient. Displays the number of cases required for each recipe ingredient. Displays the number of broken units required for each recipe ingredient. Displays the quantity of the first measure for each recipe ingredient. Displays the applicable measurement for the first amount for each recipe ingredient. Displays the quantity of the second measure for each recipe ingredient. Displays the applicable measurement for the second amount for each recipe ingredient. Displays the shortage amounts (required cases and/or broken units minus on hand cases and/or broken units). Click the arrows to change the order sequence for display of the recipe ingredients. Item Instructions Tab Review the following screen components to become familiar with the related tasks. Daily Production Details Screen Item Counts Tab Production Item Details Screen Item Instructions Tab Definitions Except. Column Stock Number Column Stock Description Column Instructions Column Up and Downs Arrows Indicates whether you have enough of the ingredient to produce the recipe for the projected servings. Displays the stock identification number for each recipe ingredient. Displays the description for each recipe ingredient. Displays special instructions for that item in the recipe. This field can be edited. The instructions displaying are entered on the Enter/Edit Recipes screen > Ingredients Instructions tab in the Menu Planner module. You can edit these instructions from the Item Instructions tab in Production module, but the changes will only be applied for the recipe scheduled for the selected production record. Click to move the ingredient up or down in the recipe Daily Production (140002) Daily Production

27 Add Item to Production Screen Review the following screen components to become familiar with the related tasks. Daily Production Details Screen Item Counts Tab Production Item Details Screen Add Item to Production Screen Definitions Search Section: Search For Item ID Description Only Show Items With Quantity On Hand Items Found Search Reset Search Results Section On Hand Section: Cases Broken Units Case Size Case Description Broken Description Add Item Section: Item First Amount First Measure Second Amount Second Measure Save and Add Another Item Choose to search for a Stock Item, a Recipe, or a Leftover. Enter the whole or partial ID as search criteria. Enter the whole or partial description as search criteria. Mark to only search for items in stock. Displays the number of items found in the Search Results section. Click to display the search results. Click to clear the criteria provided and the search results displayed. Displays the items found based on the criteria. Displays the number of cases in stock for the selected item in the search result. This field only displays when stock item or leftover is chosen in the Search section. Displays the amount of broken units in stock for the selected item in the search result. This field only displays when stock item or leftover is chosen in the Search section. Displays the number of broken units contained in a complete case for the selected item in the search result. This field only displays when stock item or leftover is chosen in the Search section. Displays the description of the case, typically the number of broken units and the type of broken unit, such as 5 (#10 cans), for the selected item in the search result. This field only displays when stock item or leftover is chosen in the Search section. Displays the description of the broken unit, such as #10 can, for the selected item in the search result. This field only displays when stock item or leftover is chosen in the Search section. Displays stock ID and description of the item you are adding to the recipe. Enter the quantity of the first measure you want to add. Choose the measurement of the first amount. The choices available come from the Menu Planner module. Enter the quantity of the second measure you want to add. Choose the measurement of the second amount. The choices available come from the Menu Planner module. Click to add the item to the recipe and stay on the screen to search and add another item. Daily Production (140002) Daily Production 4-13

28 Daily Production Details Screen Item Counts Tab Production Item Details Screen Add Item to Production Screen Definitions Add Item and Return to Production Close Last Item Added Click to add the item and return to the Production Item Details screen. Click to exit the screen without adding the item. Displays the last item added to the recipe. Substitute Item in Production Screen Review the following screen components to become familiar with the related tasks. Daily Production Details Screen Item Counts Tab Production Item Details Substitute Item in Production Screen Definitions Search Section: Search For Item ID Description Only Show Items With Quantity On Hand Items Found Search Reset Search Results Section On Hand Section: Cases Broken Units Case Size Case Description Broken Description Add Item Section: Item First Amount Choose to search for a Stock Item, a Recipe, or a Leftover. Enter the whole or partial ID as search criteria. Enter the whole or partial description as search criteria. Mark to only search for items in stock. Displays the number of items found in the Search Results section. Click to display the search results. Click to clear the criteria provided and the search results displayed. Displays the items found based on the criteria. Displays the number of cases in stock for the selected item in the search result. This field only displays when stock item or leftover is chosen in the Search section. Displays the amount of broken units in stock for the selected item in the search result. This field only displays when stock item or leftover is chosen in the Search section. Displays the number of broken units contained in a complete case for the selected item in the search result. This field only displays when stock item or leftover is chosen in the Search section. Displays the description of the case, typically the number of broken units and the type of broken unit, such as 5 (#10 cans), for the selected item in the search result. This field only displays when stock item or leftover is chosen in the Search section. Displays the description of the broken unit, such as #10 can, for the selected item in the search result. This field only displays when stock item or leftover is chosen in the Search section. Displays stock ID and description of the item you are substituting with. Enter the quantity of the first measure Daily Production (140002) Daily Production

29 Daily Production Details Screen Item Counts Tab Production Item Details Substitute Item in Production Screen Definitions First Measure Second Amount Second Measure Current Item Section: Item Replace Partial Amount Amount Measure Amount Kept (Amount Kept) Measure Substitute Item and Return to Production Close Last Item Added Choose the measurement of the first amount. The choices available come from the Menu Planner module. Enter the quantity of the second measure. Choose the measurement of the second amount. The choices available come from the Menu Planner module. Displays the item ID and description. Choose if you want to replace a portion of the selected ingredient in the recipe. When the option is selected, the Amount Kept and the (Amount Kept) Measure columns display in the Current Item section. Displays the quantity of the measure being used for the selected ingredient. Displays the measurement of the amount being used for the selected ingredient. Enter the quantity of the measure that you want to keep of the selected ingredient. This column only displays when Replace Partial Amount is selected. Choose the measurement of the first amount that you want to keep of the selected ingredient. The choices available are created in the Menu Planner module. This column displays only when Replace Partial Amount is selected. Click to substitute the ingredient and return to the Production Item Details screen. Click to exit the screen without substitute the item. Displays the last item added to the recipe. Scale By Ingredients Screen Review the following screen components to become familiar with the related tasks. Daily Production Details Screen Item Counts Tab Production Item Details Screen Scale By Ingredients Screen Definitions Site Serving Period Date Item Production Area Serving Size Displays the ID and site name for the production record. Displays the serving period for the production record. Displays the production date for the production record. Displays the name of the selected recipe. Displays the production area in which the selected recipe will be prepared. Displays the amount of the selected recipe that is considered to be one serving. Daily Production (140002) Daily Production 4-15

30 Daily Production Details Screen Item Counts Tab Production Item Details Screen Scale By Ingredients Screen Definitions Projected Servings Exception Servings Current Ingredient Values Section: Stock Number Stock Description Amounts Measures Cases Broken Units Scale Ingredients Section: Amounts Measures Cases Broken Units OK Cancel Displays the number of servings of the selected recipe that are expected to be served during the specified serving period. Displays the number of servings for which the selected recipe is short one or more ingredients. Displays the identification number assigned to the selected recipe ingredient. Displays a description of the selected recipe ingredient. Displays each quantity of each measure used for the selected recipe ingredient. Displays each measurement of each amount for the selected recipe ingredient. Displays the number of cases of the current ingredient required for the projected number of servings of the recipe. Displays the number of broken units of the current ingredient required for the projected number of servings of the recipe. Enter each quantity of each measure used for the selected recipe ingredient. In Sites Maintenance you can set up a maximum of five amount and measure fields to display. Choose each measurement of each amount for the selected recipe ingredient. In Sites Maintenance you can set up a maximum of five amount and measure fields to display. Enter the number of cases of the selected ingredient required for the updated number of servings of the recipe. Enter the number of broken units of the selected ingredient required for the updated number of servings of the recipe. Click to scale the ingredients. Click to exit the screen without saving changes. Exceptions If the option Track Inventory Exceptions in Production (Reserve Inventory for Production) has not been selected for the site on the Sites Maintenance screen > Back of the House Setup tab > Production sub-tab > Editing Options subtab in the System Management module, inventory exceptions are not being tracked for production. A 0 (zero) is displayed in the Exception column for all menu items on this screen, regardless of the inventory amounts on hand. If the option has been selected amounts are reserved for production during production creation so that the same quantities is not be available for the next day of production when it is created. If there is insufficient quantity on hand for any stock item required for the selected production record, those items are identified as having an inventory exception Daily Production (140002) Daily Production

31 Acceptability Tab Enter the needed meal counts on this tab to help calculate the acceptability information. The acceptability factor helps site understand how popular a menu item is in a base menu. It determine how much of the item a site will produce. This tab is only available if the Use Acceptability Percentages to Calculate Projected Servings option has been selected in Sites Maintenance screen (100200/100031) > Back of the House Setup tab > Production sub-tab > Editing Options sub-tab. Review the following screen components to become familiar with the related tasks. Daily Production Details Screen - Acceptability Tab Definitions Stock Number Stock Description Age Group Serving Line Projected Served Headcount Displays the stock number of the menu item. Displays the description of the menu item. Displays the age group. Displays the line where the menu item will be served. Displays the projected servings for each menu item. Enter the number of the menu items served. The numbers are automatically populated if you are using the Update from POS feature. Enter the number of customers who purchased the menu item. The numbers are automatically populated if you are using the Update from POS feature. Pull Ticket Tab Pull tickets list ingredients that are needed for production in location order. The Pull Ticket tab displays the quantities of stock items available after a serving period has ended. These quantities are automatically updated and include leftover amounts. The Cases and Broken Units columns are available to edit; however, it is not advisable to edit these columns unless you are not using perpetual inventory. If the site option is enabled to allow rounding to the nearest broken unit then all broken units assigned to the pull ticket are rounded up to the nearest whole number. If the broken unit rounding creates a complete case, the case amount is increased and the broken unit amount is reset to 0. If the Include Broken Units in Cost Calculations site option is marked when Update Inventory is marked, the additional rounded units are distributed equally between all items in which the additional broken units are assigned. Daily production must exist to view a consolidated pull ticket. Review the following screen components to become familiar with the related tasks. Daily Production Details Screen Pull Ticket Tab Definitions Stock Number Displays the stock identification number for each menu item. Daily Production (140002) Daily Production 4-17

32 Daily Production Details Screen Pull Ticket Tab Definitions Stock Description Location Cases Broken Units Broken Unit Description Case Size Add Item Remove Item Displays the description for each menu item making up the menu. If the option to Allow Multiple Linking to Nutrition Links has been selected on the Global System Options screen in the System Management module, the stock number and description for the stock item that is marked as the preferred stock item for the nutrition link food item that is on the selected site's production record displays. NOTE: If an * displays in front of the stock description, it means the items need to be pulled from multiple locations. Expand the plus sign to view the pull locations. Displays the storage location for the item. This column only displays when ordering points are enabled on the Global System Options screen > Procurement tab in the System Management module, the Site Inventory query screen includes an Ordering Points option. Expand the row to view the quantities needed from each location. Displays the number of cases available. This column is editable but it is not recommended that you edit it unless you are not using perpetual inventory. Displays the broken units available of the item. This column is editable but it is not recommended that you edit it unless you are not using perpetual inventory. Displays the description of a broken unit for that item. Displays the number of the broken unit descriptions in one case. Click to search and add an item to the Production Pull Ticket. Only stock items and finished goods (leftovers) can be added directly to the Pull Ticket. A recipe should be added through the Item Counts tab. NOTE: The Allow Edits to the Production Pull Ticket option must be marked in Site Maintenance (100200/100031) > Back of the House Setup tab > Production sub-tab > Daily Update Options sub-tab. Click to remove an item that you have manually added to the Production Pull Ticket. Food Groups Tab On the Food Groups tab, you can record food group assignments for each menu item on the selected production record. Assigning food groups is an optional function that can be used to categorize a recipe according to its food groups. This is used to convert components into meals on production records when using food-based menu planning. To assign a food group, mark the appropriate food group for each stock item or recipe. Up to five food groups can be marked for each stock item of recipe. Food group assignments can be edited, as necessary. This tab is only available if the option Allow Editing of Food Groups 4-18 Daily Production (140002) Daily Production

33 in Production During Daily Updates has been selected for the site in Sites Maintenance > Back of the House Setup tab > Production sub-tab > Daily Update Options sub-tab. Review the following screen components to become familiar with the related tasks. Food Groups Tab Definitions Stock Number Stock Description Portion Size MEAT VEG GRAIN MILK OTHER Displays the stock identification number for each menu item. Displays the description for each menu item. Displays the standard serving amount for each menu item. Displays whether the menu item or recipe is assigned to the meat food group. Edit the assignment, if necessary. Displays whether the menu item or recipe is assigned to the vegetable/fruit food group. Edit the assignment, if necessary. Displays whether the menu item or recipe is assigned to the grain food group. Edit the assignment, if necessary. Displays whether the menu item or recipe is assigned to the milk food group. Edit the assignment, if necessary. Displays whether the menu item or recipe is assigned to the other food group. Edit the assignment, if necessary. Item Types Tab On the Item Types tab, you can record food item type assignments for each menu item. Assigning food item types is an optional function. It can be used to categorize menu items when converting components into meals on production records while using nutrient-based menu planning. Entree/Side/Milk food item type assignments can be edited, as necessary. Production records can be run based on item types (entree, side, milk) instead of food groups (food based components), if desired. The guidelines for converting menu item types into meals on production records are set up in Sites Maintenance screen (100200/100031) > Back of the House Setup tab > Production sub-tab > Meal Requirements sub-tab. This tab is only available if the option Allow Editing of Entrée/Side/Milk Assignments During Daily Updates has been selected for the site in Sites Maintenance screen (100200/100031) > Back of the House Setup tab > Production sub-tab > Daily Update Options sub-tab. Review the following screen components to become familiar with the related tasks. Daily Production Details Screen Item Types Tab Definitions Stock Number Stock Description Portion Size Entree/Side/Milk Displays the stock identification number for each menu item on the selected production record. Displays the description for each menu item on the selected production record. Displays the standard serving amount for each menu item on the selected production record. Displays the food item type assignment for each menu item on the selected production record. Edit the assignment, if necessary. Daily Production (140002) Daily Production 4-19

34 Menu Lines Tab On the Menu Lines tab, you can define up to six serving line assignments for each menu item. Assigning serving lines is an optional function that is used to identify the serving lines where each menu item is offered. For government compliance purposes, this tab is used to track and report the amount and types of meals served. Menu items are initially assigned to serving lines during scheduling of menus in the Menu Planner module. Serving line assignments will be carried over when production is created as follows. If different menu items were scheduled on different serving lines, the actual line the menu items were assigned to are automatically selected. If any of the same menu items were scheduled on different serving lines, they are only initially assigned to the first line on which they were scheduled. Items that were scheduled on Serving Line 7 or greater will be assigned to Line 1. For example, if a menu is scheduled on Serving Line 8, then Line 1 is selected for each of those menu items. If a different menu is scheduled on Serving Line 2, then Line 2 is selected on this screen for each of those menu items. Menu items scheduled on both Serving Line 1 and Serving Line 2 are only initially assigned to Serving Line 1. You can then identify on this screen, those menu items that are scheduled to be served on more than one serving line. NOTE This tab is only available if the option Use Menu Line Assignments During Daily Updates has been marked for the site in the System Management module > Sites Maintenance screen (100200/100031) > Back of the House Setup tab > Production sub-tab > Daily Update Options sub-tab. Review the following screen components to become familiar with the related tasks. Daily Production Details Screen Menu Lines Tab Definitions Stock Number Stock Description Portion Size Line 1 through 6 Displays the stock identification number for each menu item. Displays the description for each menu item. Displays the standard serving amount for each menu item on the selected production record. Displays lines the item is offered at. Edit the assignment, if necessary. Meals/Revenue Tab The Meals/Revenue tab displays a greater level of detail for tracking planned meals, served meals and income received from sale of meals, a la carte items, and other revenue. Record the reimbursement income expected for reimbursable meals served, if applicable. This information is used for the Recipe Production Cost Analysis (800074) and Profit and Loss report (800040). Up to six grade groups can be set up to display for the site in Sites Maintenance (100200/100031) > Back of the House Setup tab > Production sub-tab > Age Groups For Production sub-tab. The Meal Planned section only displays if the Collect Planned Meals Data option has been marked for the site in Sites Maintenance (100200/100031) > Back of the House Setup tab > Production sub-tab > Daily Update Options sub-tab Daily Production (140002) Daily Production

35 Review the following screen components to become familiar with the related tasks. Daily Production Details Screen Meals/Revenue Tab Definitions Meals Planned Section Meals Served Section Revenue Section Update Acceptability Headcounts Enter the number of meals planned for all available age groups, Others, Adults, and Employees for the selected scheduled menu. Total Meals are automatically calculated. The numbers are automatically populated if you are using the Update from POS feature. Enter the number of meals served for all available age groups, Others, Adults, and Employees for the selected scheduled menu. Total Meals are automatically calculated. The numbers are automatically populated if you are using the Update from POS feature. Enter the Patron Income, Adult Income, Ala Carte Income, and expected Reimbursement Income (if applicable) for the selected scheduled menu. Total Income are automatically calculated. Click to automatically populate the Served and Headcount numbers on the Acceptability tab after the counts are entered or updated on the Meals/Revenue tab. NOTE: The button only displays when you are using the Acceptability tab. To display the Acceptability tab, mark the Use Acceptability Percentages to Calculate Projected Servings option in Sites Maintenance screen (100200/100031) > Back of the House Setup tab > Production sub-tab > Editing Options sub-tab. Headcounts Tab On this tab, you can enter the number of meals served to each patron categories. Using this data, the Production Headcounts (800161) report is generated. The headcounts are collected through POS and stored with the daily production data. To show the tab, select the Collect Headcounts in Production option in Site Maintenance (100200/100031) > Back of the House Setup tab > Production sub-tab > Daily Update Options sub-tab. Review the following screen components to become familiar with the related tasks. Daily Production Details Screen Headcounts Tab Definitions Category Meals Served Displays all the patron categories. Enter the number of meals served to each patron category. Recipe Labor Tab On the Recipe Labor tab, you can assign labor hours associated with production of each recipe item for the selected production record. Assigning labor hours is an optional function that is used for the Recipe Cost Analysis Report and can be used to record staff s time to determine labor cost per recipe. This tab is only available if the Update Labor Hours for Recipe Items During Daily Updates option has been marked for the site in Sites Maintenance (100200/100031) > Back of the House Setup tab > Production sub-tab > Daily Update Options sub-tab. Daily Production (140002) Daily Production 4-21

36 Review the following screen components to become familiar with the related tasks. Daily Production Details Screen Recipe Labor Tab Definitions Recipes Section: Stock Number Stock Description Employees Section: Employee Hours and Minutes Add Employee Remove Employee Displays the stock identification number for each recipe item on the selected production record. Displays the description for each recipe item on the selected production record. Displays the name of each employee assigned to prepare the selected recipe. Displays the hours and minutes required for each employee assigned to prepare the selected recipe. Click to add employee assignments for the selected recipe. Click to remove the selected employee assignment for the selected recipe. Daily Labor Tab On the Daily Labor tab, you can update each employee's daily labor hours associated with the selected production record. Assigning daily labor hours is an optional function that can be used to incorporate employee costs, such as hours worked and payroll information, into the food production totals for a serving date. This information is used for many of the production reports. This tab is only available if the Update Labor Hours for Employees During Daily Updates option has been marked for the site in Sites Maintenance (100200/100031) > Back of the House Setup tab > Production sub-tab > Daily Update Options sub-tab. Review the following screen components to become familiar with the related tasks. Daily Production Details Screen Daily Labor Tab Definitions Employee Hours Displays a list of employees assigned to the selected site. Displays the number of labor hours set up for each employee on the Employee Wages screen. Minutes Totals Displays the number of labor minutes set up for each employee on the Employee Wages screen. Edit it if necessary. Displays the total labor hours and minutes spent to produce the menu items on the production record Daily Production (140002) Daily Production

37 Schedule Tab On the Schedule tab, you can schedule each employee's assignments for the selected production record. Scheduling employee assignments is an optional function that can be used to choose an employee to work on an item, assign a starting time and task date, and add standard production tasks like clean up. This tab is only available if the Use Employee Schedule During Daily Updates option has been marked for the site in Sites Maintenance (100200/100031) > Back of the House Setup tab > Production sub-tab > Daily Update Options sub-tab. Review the following screen components to become familiar with the related tasks. Daily Production Details Screen Schedule Tab Definitions Employee Task Date Start Hours and Minutes Item ID Item Description Special Instructions Add Item Remove Item Duplicate Print Choose an employee to assign a task to for the selected menu item. Choose the date for each task assignment. Enter the starting time for each task assignment. Displays the stock identification number for each menu item on the selected production record for which a task can be assigned. Displays the description for each menu item on the selected production record for which a task can be assigned. Enter additional instructions for the selected task. Click to add employee assignments for the selected production record. Click to remove the selected employee assignment. Click to duplicate the selected employee assignment. Click to print production schedules for your employees. Projections By Grade Tab On the Projections by Grade tab, you can record the number of portions served by grade levels for each menu item on the selected production record. Tracking the number of portions served by grade levels is an optional function that is used when printing specific production records. This tab is only available if the Track Production Numbers by Grades During Daily Updates option is marked in Sites Maintenance (100200/100031) > Back of the House Setup tab > Production sub-tab > Daily Update Options sub-tab. To set up the grades displaying on the Projections By Grade tab, use the Projection Age Grouping options on the Daily Update Options sub-tab in Site Maintenance. Review the following screen components to become familiar with the related tasks. Daily Production Details Screen Counts by Grade Tab Definitions Stock Number Stock Description Portion Size Portion Size Column Displays the stock identification number for each menu item. Displays the description for each menu item. Displays the standard serving amount for each menu item on the selected production record. Displays the standard serving amount for each menu item on the selected production record. Daily Production (140002) Daily Production 4-23

38 Daily Production Details Screen Counts by Grade Tab Definitions Grades Columns Projected Enter the number of portions served to students for each grade for each menu item. NOTE: To set up the grades displaying on the tab, use the Projection Age Grouping options in Site Maintenance (100200/100031) > Back of the House Setup tab > Production sub-tab > Daily Update Options sub-tab. Displays the projected quantity of the menu item for all the grades. Line Item Comments Tab On the Line Item Comments tab, you can record production comments for each menu item on the selected production record. Tracking line item comments is an optional function that can be used for reference during scheduling of menu plans. This tab will only be available if the Collect Line Items Comments in Production option has been selected for the site in the Sites Maintenance (100200/100031) > Back of the House Setup tab > Production sub-tab > Daily Update Options sub-tab in the System Management module. Review the following screen components to become familiar with the related tasks. Daily Production Details Screen Line Item Comments Tab Definitions Stock Number Stock Description Comment Displays the stock identification number for each menu item on the selected production record. Displays the description for each menu item on the selected production record. Enter a comment pertaining to each menu item. Temperature Tab On the Temperature tab, you can record the serving line temperature for each applicable menu item on the selected production record. Tracking serving line temperatures is an optional function that can be used when evaluating food safety processes. This tab will only be available if the Collect Temperatures in Production option has been selected for the site in Sites Maintenance (100200/100031) > Back of the House Setup tab > Production sub-tab > Daily Update Options sub-tab in the System Management module. Review the following screen components to become familiar with the related tasks. Daily Production Details Screen Temperature Tab Definitions Stock Number Stock Description Portion Size Target Temperature Displays the stock identification number for each menu item on the selected production record. Displays the description for each menu item on the selected production record. Displays the standard serving amount for each menu item on the selected production record. Displays the target temperature of each item Daily Production (140002) Daily Production

39 Daily Production Details Screen Temperature Tab Definitions Prep Temperature Cook Temperature Hold Temperature Begin Temperature Middle Temperature End Temperature Displays the last preparation temperature taken with the Shield. The preparation temperature is only for cold items. Displays the last cooking temperature taken with the Shield. Displays the last holding temperature taken with the Shield. Displays the beginning temperature during serving. Displays the middle temperature during serving. Displays the ending temperature during serving. Daily Comment/Menu Tab On the Daily Comment/Menu tab, you can record general production comments and edit the menu descriptions that you want to print on production records. Review the following screen components to become familiar with the related tasks. Daily Production Details Screen Daily Comment/Menu Tab Definitions Menu Week Menu Day Feeding Figure Comment Calendar Enter the week number for the selected production record, if applicable. Enter the day number for the selected production record, if applicable. Displays the feeding figure for the selected production record. Enter a comment about the selected production record that will display on printed production records. Displays the calendar description that has been entered for the menu plan in the Menu Planner module. You can edit the menu on this screen for how you want it to display on printed production records. Daily Production (140002) Daily Production 4-25

40 Projected Quantities Tab On the Projected Quantities tab, you can be more specific about the projected quantities for students, adults, and Ala carte. NOTE The tab only displays when the Collect Projected Quantity Breakdown During Daily Updates option is marked in Site Maintenance (100200/100031) > Back of the House Setup tab > Production sub-tab > Daily Update Options sub-tab. The Projected Adults/Ala Carte column is separated in two columns Projected Adults and Projected Ala Carte when the Split Adult and Ala Carte Projected Quantities option is marked. Review the following screen components to become familiar with the related tasks. Daily Production Details Screen Projected Quantities Tab Definitions Stock Number Stock Description Projected Student Quantities Projected Adults/Ala Carte Projected Total Displays the stock number of the menu items. Displays the description of the menu items. Displays the same amount as the Projected Total. It will be automatically calculated when the Projected Adults/Ala Carte amount is entered and vise versa. Projected Student Quantities + Projected Adults/Ala Carte = Projected Total Enter the projected quantity for adult and Ala Carte sales. It will be automatically calculated when the Projected Students amount is entered and vise versa. Projected Student Quantities + Projected Adults/Ala Carte = Projected Total Displays the projected quantity for each menu item Daily Production (140002) Daily Production

41 Daily Production Workflow This workflow fits in most situations. If your operation procedure is different than below, please follow your own rules. Additional related Daily Production tasks information can be found after the workflow. RELATED TOPICS Plan Daily Production page 4-27 Task 1: Create a Production Record page 4-27 Task 2: Add/Remove a Menu Item from the Production Record page 4-28 Task 3: Print the Production Worksheet page 4-29 Enter Daily Production Data page 4-29 Task 4: Update Production Counts page 4-29 Task 5: Enter the Number of Meals Planned and Served, and Revenue Information page 4-30 Complete Daily Production page 4-30 Task 6: Print the Production Record page 4-30 Task 7: Update the Inventory and Complete the Production page 4-31 Plan Daily Production Before planning daily production, print the Scheduled Menu Plans Calendar and Recipe Production reports. TIP Print the Recipe Pre-Production Instructions report weekly to review preparation needed before the serving date. Task 1: Create a Production Record NOTE Once a production record has been completed, production data cannot be recreated for the selected site, date and serving period. If you selected a date and serving period for which production has already been completed, a message displays stating that a duplicate record cannot be created. Click OK. 1. Go to Back of the House > Production > Daily Production (140002). The query screen displays. 2. Click New. The details screen displays. 3. Select a different site if applicable. 4. Choose the Date, Serving Period, and the Serving Line. 5. Click Update From Schedule Menu. A message displays. 6. Do you need to edit the number of meals projected to be served? If yes, click Yes. Edit the number of Projected Meals, and then click Save and Close. If the Projected Meals quantity is always incorrect, contact the central office (CO) to update it. If no, click No and continue. 7. Do you have a menu already scheduled for today? If yes, click Update From Scheduled Menu. If need to Eddie the number of projected meals, click Yes, edit the number, and click Save and Close. The menu items for the production record is automatically populated. If no, click Add Item to manually add all the menu items to the production record. Daily Production (140002) Daily Production Workflow 4-27

42 8. Does a message display and stating an error has occurred? If yes, you do not have a menu scheduled for the date and serving period. Click No and manually add all the menu items to the production record. If no, the menu items are automatically loaded. 9. Click Save. Task 2: Add/Remove a Menu Item from the Production Record NOTE The stock items and leftovers added here do not reflect on the Production Pull Ticket. You need to manually add them to it on the Pull Ticket tab. Refer to Add a Stock Item/Leftover to Production Pull Ticket on page 4-33 for detailed instructions. 1. Go to Back of the House > Production > Daily Production (140002). The query screen displays. 2. Search for and double-click the production record. The details screen displays. Add Menu Items 3. On the Item Counts tab, click Add Item. The Add Item to Production screen displays. 4. Use the following information to complete the task. A stock item A recipe A leftover IF ADDING THEN a. In the Search section, choose Stock Item. The Search Results section displays Stock Number and Stock Description columns. b. Mark Only Show Items With Quantity On Hand if you only want to see items that are currently in stock. a. In the Search section, choose Recipe. The Search Results section displays Recipe Number and Recipe Name columns. a. In the Search section, choose Leftover. The Search Results section displays Stock Number, Stock Description, Use by Date, and Available Servings columns. 5. Enter the whole or partial Item ID and/or Description. 6. Click Search. The search results display. 7. Select the menu item you want to add in the Search Results section. Detailed information about the item displays in the On Hand section. 8. Specify the serving Quantity and Measure in the Serving Size section. EXAMPLE Half cup of orange is a serving.if Measure is Cup, then Quantity is 0.5 or 1/2. If Measure is 1/2 Cup, then Quantity is Enter the number of Servings to Add to the production record. 10. Choose the item type from the Food/Non Food/Ala Carte drop-down list. 11. Do you need to add another menu item to the production record? If yes, click Save and Add Another Item. Repeat step 4 through 11 to add all the menu items. If no, click Add Item and Return to Production. 12. Click Save Daily Production (140002) Daily Production Workflow

43 Remove a Menu Item 13. Go to Back of the House > Production > Daily Production (140002). The query screen displays. 14. Search for and double-click the production record. The details screen displays. 15. On the Item Counts tab, select the item you want to remove. 16. Click Remove Item. A deletion confirmation message displays. 17. Click Yes. 18. Click Save. NOTE If you need to substitute a menu item, refer to Substitute a Menu Item in the Production Record on page If you need to substitute an ingredient of a recipe, refer to Edit a Recipe in the Production Record on page Task 3: Print the Production Worksheet Use the Production Worksheet to track actual production usage and leftover information. 1. Go to Reports > Production > Production Worksheet Report. 2. Enter the date range for this week. 3. Set any other applicable criteria. 4. Click Print. 5. Fill out the worksheet during the actual production. You will enter the numbers to the system after the production. Enter Daily Production Data Based on your policies, you may update the daily production counts automatically via the Update from POS feature or manually entering them into the system based on the Production Worksheet. Task 4: Update Production Counts 1. Go to Back of the House > Production > Daily Production (140002). The query screen displays. 2. Search for and double-click the production record. The details screen displays. 3. Do you use the Update from POS feature? If yes, click Update from POS. The served amounts are automatically updated based on sales data from the point of service. Skip to Complete Daily Production on page If no, continue. 4. On the Item Counts tab, enter the number of projected servings that was prepared during production in the Prepared column. 5. Enter the number of servings that was added during production in the Added column. Daily Production (140002) Daily Production Workflow 4-29

44 6. For each item on the production record, enter the number of servings that was leftover after service in the Leftover column. The amount served will be calculated automatically for each item on the production record. The amount leftover will be subtracted from the amount prepared plus the amount added and displayed in the Served column. IMPORTANT The data in the Served field is recalculated when your cursor moves out of the Leftover field. If you make a change in the Prepared, Added or Served fields without finally selecting in the Leftover field, make sure that Prepared + Added = Leftover + Served. If these quantities are not equal for all menu items an error message displays when you attempt to update inventory or complete production. 7. Choose the Leftover Code for all the leftovers and enter the Disposition Comment. You will have to enter the Deposition Comment if you chose Dispose of or Served As Seconds as the Leftover Code. Otherwise, a warning message displays when you attempt to update inventory or complete production. TIP Use the Non Reimb. and the Adult columns to track servings that cannot be reimbursed and sold to adult customers. 8. Click Save. Task 5: Enter the Number of Meals Planned and Served, and Revenue Information NOTE If you select Update From POS, Meals Served by applicable groups and Revenue amounts are automatically updated based on sales data from the point of service. Data that has been manually entered in this section before selecting Update From POS are overwritten with the values from the point of service. 1. Go to Back of the House > Production > Daily Production (140002). The query screen displays. 2. Search for and double-click the production record. The details screen displays. 3. On the Meals/Revenue tab, enter all the data you are tracking. 4. Click Save. Complete Daily Production Once you have entered all the information to track in Daily Production, save a copy of the production record for future references and complete the production. Task 6: Print the Production Record 1. Go to Back of the House > Production > Daily Production (140002). The query screen displays. 2. Search for and double-click the production record. The details screen displays. 3. Click Print Records. 4. Set the report criteria. 5. Print and/or export the report. 6. Save a copy of the report at a secure location Daily Production (140002) Daily Production Workflow

45 Task 7: Update the Inventory and Complete the Production 1. Go to Back of the House > Production > Daily Production (140002). The query screen displays. 2. Search for and double-click the production record. The details screen displays. 3. Mark Update Inventory and Complete Production. 4. Click Save. Other Daily Production Related Tasks Besides the tasks in the Daily Production Workflow, depends on your policy, you may do other daily production tasks. Delete Production Records page 4-32 RELATED TOPICS Substitute a Menu Item in the Production Record page 4-32w3 Manage Leftovers page 4-33 Add a Stock Item/Leftover to Production Pull Ticket page 4-33 View Recipe Ingredients page 4-34 Edit a Recipe in the Production Record page 4-34 Scale Recipe by Ingredients page 4-37 Record Temperatures page 4-37 Print the Production Ticket or Pull Ticket page 4-37 Assign Food Groups page 4-37 Assign Item Types page 4-38 Enter Menu Comments page 4-38 Daily Production (140002) Other Daily Production Related Tasks 4-31

46 Delete Production Records 1. Go to Back of the House > Production > Daily Production (140002). The query screen displays. 2. Search for and select the production record. 3. Click Delete. A confirmation message displays. 4. Click Yes. 5. Click Save. NOTE If the record is in use a message displays notifying you of it. Click OK. The record is not deleted. Substitute a Menu Item in the Production Record 1. Go to Back of the House > Production > Daily Production (140002). The query screen displays. 2. Search for and double-click the production record. The details screen displays. 3. On the Item Counts tab, select the item you want to substitute. 4. Click Substitute Item. The Substitute Item in Production screen displays. 5. Use the following information to complete the task. A stock item A recipe A leftover IF ADDING THEN a. In the Search section, choose Stock Item. The Search Results section displays Stock Number and Stock Description columns. b. Mark Only Show Items With Quantity On Hand if you only want to see items that are currently in stock. a. In the Search section, choose Recipe. The Search Results section displays Recipe Number and Recipe Name columns. a. In the Search section, choose Leftover. The Search Results section displays Stock Number, Stock Description, Use by Date, and Available Servings columns. 6. Enter the whole or partial Item ID and/or Description. 7. Click Search. The search results display. 8. Select the menu item you want to substitute with in the Search Results section. Detailed information about the item displays in the On Hand section. 9. Do you need to substitute the entire quantities of the time? If yes, continue. If no, choose Specified Number and enter the quantity. 10. Enter the Substitution Comment. 11. Specify the serving Quantity and Measure in the Serving Size section. EXAMPLE Half cup of orange is a serving. If Measure is Cup, then Quantity is 0.5 or 1/2. If Measure is 1/2 Cup, then Quantity is Daily Production (140002) Other Daily Production Related Tasks

47 12. Enter the number of Servings to Add to the production record. 13. Choose the item type from the Food/Non Food/Ala Carte drop-down list. 14. Click Substitute Item and Return to Production. 15. Click Save. Manage Leftovers Overtime, you may need to remove some leftover counts from the system to keep the inventory on hand quantity accurate. For example, the leftover has passed the used by date. Besides remove leftover counts in Inventory Adjustment, you can also manage the leftovers in Daily Production. 1. Go to Back of the House > Production > Daily Production (140002). The query screen displays. 2. Double-click a production record. The details screen displays. 3. Click Manage Leftovers. All the leftovers with a quantity bigger than zero display. 4. Enter the Packs to Retain and Broken to Retain numbers. 5. Click Close. 6. Click Save. Add a Stock Item/Leftover to Production Pull Ticket Adding a menu item to the production record on the Item Counts tab does not affect the Production Pull Ticket. Therefore, you will have to add any stock items or leftovers that were added to the Item Counts tab to the Production Pull Ticket manually. NOTE Only stock items and leftovers can be added directly to the pull ticket. A recipe should be added through the Item Counts tab. The Allow Edits to the Production Pull Ticket option must be marked in Site Maintenance (100200/ ) > Back of the House Setup tab > Production sub-tab > Daily Update Options sub-tab. 1. Go to Back of the House > Production > Daily Production (140002). The query screen displays. 2. Search for and double-click the production record. The details screen displays. 3. On the Pull Ticket tab, click Add Item. The Add Item to Production screen displays. 4. Use the following information to complete the task. a stock item a recipe a leftover IF ADDING THEN a. In the Search section, choose Stock Item. The Search Results section displays Stock Number and Stock Description columns. b. Mark Only Show Items With Quantity On Hand if you only want to see items that are currently in stock. a. In the Search section, choose Recipe. The Search Results section displays Recipe Number and Recipe Name columns. a. In the Search section, choose Leftover. The Search Results section displays Stock Number, Stock Description, Use by Date, and Available Servings columns. 5. Enter the whole or partial Item ID and/or Description. Daily Production (140002) Other Daily Production Related Tasks 4-33

48 6. Click Search. The search results display. 7. Select the menu item you want to substitute with in the Search Results section. Detailed information about the item displays in the On Hand section. 8. Enter the number of Cases and Broken Units you need. 9. Do you need to add another menu item to the production record? If yes, click Save and Add Another Item. Repeat step 4 through 9 to add all the menu items. If no, click Add Item and Return to Production. 10. Click Save. View Recipe Ingredients NOTE Sub-recipe items are indicated with an asterisk. To view the ingredients in a sub-recipe, perform the same steps as viewing recipe ingredients. 1. Go to Back of the House > Production > Daily Production (140002). The query screen displays. 2. Search for and double-click the production record. The details screen displays. 3. On the Item Counts tab, select the recipe that you want to view. Menu items are indicated as recipes in the Recipes column. 4. Click Item Details. The Production Item Details screen displays. View specific instructions about preparing the recipe on the Item Instructions tab. Edit a Recipe in the Production Record 1. Go to Back of the House > Production > Daily Production (140002). The query screen displays. 2. Search for and double-click the production record. The details screen displays. 3. On the Item Counts tab, select the recipe for which you want to edit. 4. Click Item Details. The Production Item Details screen displays. 5. On the Items tab, select the ingredient you want to edit. 6. Edit the First Amount, First Measure, Second Amount, Second Measure, Cases, and Broken Units as needed. 7. On the Item Instructions tab, edit the Instructions as needed. 8. Click Save Daily Production (140002) Other Daily Production Related Tasks

49 Add a Recipe Ingredient 9. On the Items tab, click Add Item. The Add Item to Production screen displays. 10. Use the following information to complete the task. A stock item A recipe A leftover IF ADDING THEN a. In the Search section, choose Stock Item. The Search Results section displays Stock Number and Stock Description columns. b. Mark Only Show Items With Quantity On Hand if you only want to see items that are currently in stock. a. In the Search section, choose Recipe. The Search Results section displays Recipe Number and Recipe Name columns. a. In the Search section, choose Leftover. The Search Results section displays Stock Number, Stock Description, Use by Date, and Available Servings columns. 11. Enter the whole or partial Item ID and/or Description. 12. Click Search. The search results display. 13. Select the item you want to add in the Search Results section. Detailed information about the item displays in the On Hand section. 14. Specify the Amount and Measure needed. EXAMPLE If exactly 563 packets of dressing are needed, enter 560 as the First Amount and choose 1 packet as Measure. Enter 3 as the Second Amount and choose 1 packet as Measure. 15. Do you need to add another ingredient to the recipe? If yes, click Save and Add Another Item. Repeat step 10 through 15 to add all the ingredients needed. If no, click Add Item and Return to Production. The Production Item Details screen displays. 16. Click Save. Remove an Ingredient from the Recipe 17. On the Items tab, select the ingredient you want to remove. 18. Click Remove Item. A deletion confirmation message displays. 19. Click Yes. 20. Click Save. Daily Production (140002) Other Daily Production Related Tasks 4-35

50 Substitute a Recipe Ingredient 21. On the Items tab, select the ingredient you want to substitute. 22. Click Substitute Item. The Substitute Item to Production screen displays. 23. Use the following information to complete the task. a stock item a recipe a leftover IF ADDING THEN a. In the Search section, choose Stock Item. The Search Results section displays Stock Number and Stock Description columns. b. Mark Only Show Items With Quantity On Hand if you only want to see items that are currently in stock. a. In the Search section, choose Recipe. The Search Results section displays Recipe Number and Recipe Name columns. a. In the Search section, choose Leftover. The Search Results section displays Stock Number, Stock Description, Use by Date, and Available Servings columns. 24. Enter the whole or partial Item ID and/or Description. 25. Click Search. The search results display. 26. Select the item you want to substitute with in the Search Results section. Detailed information about the item displays in the On Hand section. 27. Do you need to substitute the entire amount? If yes, continue. If no, mark Replace Partial Amount in the Current Item section. Specify the amount of the ingredient you want to keep in the Amount Kept and Measure columns. 28. Specify the Amount and Measure needed. EXAMPLE If exactly 563 packets of dressing are needed, enter 560 as the First Amount and choose 1 packet as Measure. Enter 3 as the Second Amount and choose 1 packet as Measure. 29. Enter the Substitution Comment. 30. Click Substitute and Return to Production. The Production Item Details screen displays. 31. Click Save Daily Production (140002) Other Daily Production Related Tasks

51 Scale Recipe by Ingredients You can scale all ingredients in a recipe based on a change to one key ingredient by specifying a new measure, quantity, cases, or broken units for that ingredient. EXAMPLE If a recipe calls for.9 of one case of an item and you want to use the entire case, you can proportionally increase all ingredients in the recipe in order to keep the recipe content the same. 1. Go to Back of the House > Production > Daily Production (140002). The query screen displays. 2. Search and double-click the production record. The details screen displays. 3. Select the recipe you want to scale. 4. Click Item Details. The Production Item Details screen displays. 5. On the Items tab, select the ingredient for which you want to change the quantity. 6. Click Scale By Ingredient. The Scale By Ingredient screen displays. 7. Edit the amounts and measures in the Scale Ingredients section. The amounts in the Cases and Broken Units fields change accordingly. 8. Click OK. 9. Click Save. Record Temperatures 1. Go to Back of the House > Production > Daily Production (140002). The query screen displays. 2. Search for and double-click the production record. The details screen displays. 3. On the Temperatures tab, enter the Temperature of each production item on the serving line. 4. Click Save. Print the Production Ticket or Pull Ticket 1. Go to Back of the House > Production > Daily Production (140002). The query screen displays. 2. Search for and double-click the production record. The details screen displays. 3. Click Print Tickets. The Report Criteria for Production and Pull Tickets screen displays. 4. Set up the report criteria. 5. Click Print. Assign Food Groups 1. Go to Back of the House > Production > Daily Production (140002). The query screen displays. 2. Search for and double-click the production record. The details screen displays. 3. On the Food Groups tab, mark the appropriate food group (MEAT, VEG, GRAIN, MILK, OTHER). 4. Click Save. Daily Production (140002) Other Daily Production Related Tasks 4-37

52 Assign Item Types Item groups may have already been assigned to the menu items in the Menu Planner module. If so, those values are automatically displayed on the Item Types tab, but can be edited as necessary. IMPORTANT If the guidelines for converting menu item types into meals on production records when using nutrientbased menu planning that were set up on the Sites Maintenance screen > Back of the House Setup tab > Production sub-tab > Meal Requirements sub-tab in the System Management module are not supported by data on this screen, an error message displays when you attempt to update inventory or complete production. 1. Go to Back of the House > Production > Daily Production (140002). The query screen displays. 2. Search for and double-click the production record. The details screen displays. 3. On the Item Types tab, choose a type from the Entree/Side/Milk column drop-down list. 4. Click Save. Enter Menu Comments 1. Go to Back of the House > Production > Daily Production (140002). The query screen displays. 2. Search for and double-click the production record. The details screen displays. 3. On the Daily Comment/Menu tab, enter the number of the week the menu is scheduled to be served in the Menu Week field. EXAMPLE If the menu is scheduled on the third day of the 5th week, enter Enter the number of the day the menu is scheduled to be served in the Menu Day field. EXAMPLE If the menu is scheduled on the third day of the 5th week, enter Enter a Comment about the selected production record. The comment displays on printed production record reports. 6. Edit the calendar descriptions in the Calendar field, as you want it to display on printed production record reports. 7. Click Save Daily Production (140002) Other Daily Production Related Tasks

53 RE-OPEN PRODUCTION RECORDS (140003) Chapter 5 Re-open Production Records Definitions and Tasks Use this feature to re-open previously closed production records and make changes. However, you will not be able to update inventory again using the changed quantities. Refer to the following topics for information on this feature. WHAT IS THIS? HOW DO I? Re-open Production Records Query Screen Definitions (140003) page 5-1 Re-open Production Records Details Screen Definitions (140007) page 5-2 Re-open a Production Record page 5-2 Re-open Production Records Query Screen Definitions (140003) Review the following screen components to become familiar with the related tasks. Re-open Production Records Query Screen Definitions Site Select Date Range Search Reset Displays the site you are logged into. Choose another site, if necessary. The Site ID, Site Name and Parent Site Name for the selected site display. Choose the date range of completed production record that you want to re-open. Click to display the search results. Click to clear the provided search criteria. Search Results Table: Site ID Site Name Production Date Serving Period Completed Displays the site ID of the completed production records matching the search criteria provided. Displays the site name of the completed production records matching the search criteria provided. Displays the date of the completed production records matching the search criteria provided. Displays the serving period of the completed production records matching the search criteria provided. Unmark to re-open a completed production record. You can view and edit the re-opened production record in Daily Production (140002). Re-open Production Records (140003) Re-open Production Records Definitions and Tasks 5-1

54 Re-open Production Records Details Screen Definitions (140007) Review the following screen components to become familiar with the related tasks. Re-open Production Records Details Screen Definitions Site Production Date Serving Line Serving Period Completed Displays the site ID, name, and parent name of the completed production record. Displays the date of the completed production record. Displays the serving line of the production record. Displays the serving period of the completed production record. Unmark to re-open a completed production record. You can view and edit the re-opened production record in Daily Production (140002). Re-open a Production Record 1. Go to Back of the House > Production > Re-open Production Records (140003). The query screen displays. 2. Choose a different site than the default if necessary. 3. Choose the date range during which the production records were for. 4. Click Search. The results display. 5. Unmark Completed for the production record you want to re-open. 6. Click Save. NOTE Open the production record in Daily Production (140002) to edit it. 5-2 Re-open Production Records (140003) Re-open Production Records Definitions and Tasks

55 TEMPALERT Chapter 6 Overview The TempAlert section in the Production module is integrated with the Shield device. NOTE The feature is only available with a TempAlert license. Before preparing food for a serving period, you need to export the production data to the Shield device. Then the device will know what items temperatures you need to take. At the end of the day, you will need to import the temperature information back to the production record. EXAMPLE You have scheduled to make chicken and several other dishes on Monday. Once the production record for Monday is created, you need to export the data to the Shield. During the cooking phases, take the temperatures of the chicken with the Shield. At the end of the day, import the temperatures of the chicken that you have taken throughout cooking to the system. How to Use the TempAlert Feature 1. Enter the TempAlert Link ID in Site Maintenance (100200/100031) > Back of the House Setup tab > Production sub-tab > Daily Update Options sub-tab for each site, so the system knows which hardware is used at the site. The number (SN) can be found on the back of the Shield device. 2. In CO, go to Inventory Management > Inventory/Items Management > Management Level Inventory (110101). For inventory items that you want to take temperatures for, select the TempAlert option. Items without the option selected will not be exported to the TempAlert device. 3. Create a production record. 4. Export production data to the Shield in Back of the House > Production > TempAlert > Export to TempAlert (140013). 5. Take temperatures of the food items throughout production. 6. At the end of the day, import the temperature data to the production record in Back of the House > Production > TempAlert > Import from TempAlert (140014). 7. View the temperature information on the following screen/report: Daily Production > Temperature tab Production Record report Refer to the following topics for information on this feature. RELATED TOPICS Export to TempAlert (140013) page 6-2 Import from TempAlert (140014) page 6-3 TempAlert Overview 6-1

56 Export to TempAlert (140013) Use this option to export your menu items on the production record to the TempAlert Shield device and then use the device to take food item temperatures throughout the cooking cycle. Refer to the following topics for information on this feature. WHAT IS THIS? HOW DO I? Export to TempAlert Screen Definitions page 6-2 Export Production Information to TempAlert Shield page 6-2 Export to TempAlert Screen Definitions Review the following screen components to become familiar with the related tasks. Export to TempAlert Screen Definitions Select Sites Select Date Range Select all or individual sites to export the menu items on the production records to the Shield device. NOTE: All sites include the logged-on site and its child sites if there is any. Select the date range of the production record to export. Export Production Information to TempAlert Shield 1. Go to Back of the House > Production > TempAlert > Export to TempAlert (140013). 2. Select the site you want to export the production information. 3. Select the date range of the production record information you want to export. 4. Click Export to TempAlert. 5. Production > TempAlert > Export to TempAlert (16556). 6-2 TempAlert Export to TempAlert (140013)

57 Import from TempAlert (140014) Use this option to import the temperatures taken with the TempAlert Shield to the production record. Refer to the following topics for information on this feature. WHAT IS THIS? HOW DO I? Import from TempAlert Screen Definitions page 6-3 Import Temperatures from TempAlert to Production Records page 6-3 Import from TempAlert Screen Definitions Review the following screen components to become familiar with the related tasks. Import from TempAlert Screen Definitions Select Sites Select Serving Periods Select Date Range Select all or individual sites to import the temperatures taken with the Shield device to the production record. NOTE: All sites include the logged-on site and its child sites if there is any. Select the all or individual serving periods to import the temperatures taken with the Shield device to the production record. Select the date range to import the temperatures taken with the Shield device to the production record. Import Temperatures from TempAlert to Production Records 1. Go to Back of the House > Production > TempAlert > Import from TempAlert (140014). 2. Select the Site, Serving Periods, and the Date Range you want to import the temperatures. 3. Click Import from TempAlert. TempAlert Import from TempAlert (140014) 6-3

58 Notes...a 6-4 TempAlert Import from TempAlert (140014)

59 PRODUCTION FILE SETUP (140005) Chapter 7 Overview Use this feature to set up production stock numbers and employee wages for the site you are logged into or any associated child sites. Depending on user group rights, site installation type, site management level assignment and data ownership rights, the menu options that display vary. Refer to the following topics for information on this feature. Production Stock Numbers page 7-1 Employee Wages page 7-2 RELATED TOPICS Equipment Categories - CPF/CK Only (180330) page 7-4 Equipment - CPF/CK Only (180340) page 7-5 Recipe Production Stages - CPF/CK Only (180350) page 7-5 Production Stock Numbers Use this feature to set up alternate production stock numbers for stock items. The production stock number displays in place of the item's stock number or recipe number when printing inventory based production records. Refer to the following topics for information on this feature. WHAT IS THIS? HOW DO I? Production Stock Numbers Query Screen Definitions (140001) page 7-1 Production Stock Numbers Details Screen Definitions (140010) page 7-2 Add/Edit a Production Stock Number page 7-2 Production Stock Numbers Query Screen Definitions (140001) Review the following screen components to become familiar with the related tasks. Production Stock Numbers Query Screen Definitions Stock Number Stock Description Search Reset Enter the whole or partial stock number as search criteria. Enter the whole or partial stock description as search criteria. Click to display the search results. Click to clear the search criteria provided. Search Results Table: Stock Number Column Stock Description Column Displays the stock numbers of the records found based on the provided search criteria. Displays the description of the stock items found based on the provided search criteria. Production File Setup (140005) Overview 7-1

60 Production Stock Numbers Query Screen Definitions Production Stock Number Column Enter the production stock numbers of the stock items. Production Stock Numbers Details Screen Definitions (140010) Review the following screen components to become familiar with the related tasks. Production Stock Numbers Screen Definitions Stock Number Stock Description Production Stock Number Displays the stock number. Displays the stock description. Enter the production stock numbers of the stock items. Add/Edit a Production Stock Number 1. Go to Back of the House > Production > File Setup > Production Stock Numbers (140001). The query screen displays. 2. Search for the stock item you want to assign production stock number to. 3. Enter or edit the Production Stock Number for the item. 4. Click Save. Employee Wages Use this feature to enter and edit your employees' wages. It is also helpful in recording an employee s hourly or salary status. Refer to the following topics for information on this feature. WHAT IS THIS? HOW DO I? Employee Wages Query Screen Definitions (140011) page 7-2 Employee Wages Details Screen Definitions (140111) page 7-3 Set up Employee Wages page 7-3 Employee Wages Query Screen Definitions (140011) Review the following screen components to become familiar with the related tasks. Employee Wages Query Screen Definitions Site Search Reset Defaults to the site you are logged into. Choose a different site if applicable. Click to display the search results. Click to clear the search criteria. 7-2 Production File Setup (140005) Employee Wages

61 Employee Wages Details Screen Definitions (140111) Review the following screen components to become familiar with the related tasks. Employee Wages Details Screen Definitions Last Name First Name Middle Name Salaried Default Labor Table: Serving Period Column Default Hours and Minutes Columns Displays the employee's first name. Displays the employee's last name. Displays the employee's middle name. Indicated whether the employee is paid by an hourly rate or an annual salary. If Salaried is not marked, the Hourly Rate field displays. If Salaried is marked, the Salary field displays. Hourly Rate: Enter the employee's hourly rate. Salary: Enter the employee's annual salary. Displays the serving periods used at the site. Enter the default number of labor hours and minutes assigned to the selected employee for each serving period. These times display automatically for the employees on the Daily Labor tab on the Daily Production details screen (140006), but can be edited. Set up Employee Wages 1. Go to Back of the House > Production > File Setup > Employee Wages (140011). The query screen displays. 2. Search for and double-click the employee record. The details screen displays. 3. Does the employee get paid by an hourly rate or an annual salary? If hourly rate, make sure the Salaried is un-marked and enter the Hourly Rate amount. If salary, mark Salaried and enter the Salary amount. 4. Enter the Default Hours and Default Minutes the employee usually works for each serving period used at the site. 5. Click Save. Production File Setup (140005) Employee Wages 7-3

62 Equipment Categories - CPF/CK Only (180330) Use this option to create categories to manage the equipments used at the central production facility (CPF)/central kitchen (CK). NOTE This feature is only for central production facility (CPF)/central kitchen (CK). Refer to the following topics for information on this feature. WHAT IS THIS? HOW DO I? Equipement Categories Screen Definitions page 7-4 Create an Equipment Category page 7-4 Equipement Categories Screen Definitions Review the following screen components to become familiar with the related tasks. Equipement Categories Screen Definitions Category Code Category Description Category Code Column Category Description Column Enter the partial or whole category code as a search criteria. Enter the partial or who category description as a search criteria. Displays the ID code of the equipement cateogory. Displays the description of the equipment category. Create an Equipment Category 1. Go to Back of the House > Production > File Setup > Equipment Category (180330). 2. Click New. A blank row displays in the table. 3. Enter the Category Code and Category Description. 4. Click Save. 7-4 Production File Setup (140005) Equipment Categories - CPF/CK Only (180330)

63 Equipment - CPF/CK Only (180340) Use this option to create records for equipments used during production at the central production facility (CPF)/central kitchen (CK). NOTE This feature is only for central production facility (CPF)/central kitchen (CK). Refer to the following topics for information on this feature. WHAT IS THIS? HOW DO I? Equipement Screen Definitions page 7-5 Create an Equipment Record page 7-5 Equipement Screen Definitions Review the following screen components to become familiar with the related tasks. Equipement Screen Definitions Category Code Equipment Description Category Code Column Equipment Code Column Description Column Enter the partial or whole category code as a search criteria. Enter the partial or who equipment description as a search criteria. Displays the ID code of the category the equipement belongs to. Displays the ID code of the equipment. Displays the description of the equipment. Create an Equipment Record 1. Go to Back of the House > Production > File Setup > Equipment (180340). 2. Click New. A blank row displays in the table. 3. Select the Category Code of the equipment. 4. Enter the Euiqpment Code and Description. 5. Click Save. Recipe Production Stages - CPF/CK Only (180350) Use this option to create productions tages for each recipe. For example, cooking a Thanksgiving turkey can take several stages. One of them can be thaw the turkeys three days prior to the cooking date. NOTE This feature is only for central production facility (CPF)/central kitchen (CK). Refer to the following topics for information on this feature. WHAT IS THIS? HOW DO I? Recipe Production Stages Screen Definitions page 7-6 Create Production Stages for a Recipe page 7-6 Production File Setup (140005) Equipment - CPF/CK Only (180340) 7-5

64 Recipe Production Stages Screen Definitions Review the following screen components to become familiar with the related tasks. Recipe Production Stages Screen Definitions Recipe Stage OffSet Days Equipment Category Hours, Minutes Update Inv. Update Prod. Tickets Update Pull Tickets Stage Instructions Add Stage Remove Stage Select the recipe you want to create the production stages for. Displays the name of the stage. Displays the number of days prior to the date when the stage of the production needs to be prepared. Displays the category of the equipments that need to be used for the stage of the production. Displays how many hours and minutes it take to prepare the stage of the produciton Indicates whehter the inventory items used in this and the previous stages of the production are deducted from the perpetual inventory. Indicates whether the production tickets will be updated at this stage of the production. Indicates whether the pull tickets will be updated at this stage of the production. Displays the details of how this stage should be prepared. Click to add a new stage to the recipe production. Click to remove the selected stage. Create Production Stages for a Recipe 1. Go to Back of the House > Production > File Setup > Recipe Production Stages (180350). 2. Selec the Recipe you want to create production stages for. 3. Click Add Stage. 4. Enter the name of the Stage. 5. Enter the Offset Days if applicable. 6. Select the Equipment Category that will be used to prepare the stage of the production. 7. Enter how long it takes to prepare the stage. 8. Select Update Inv., Update Prod. Ticket, and Update Pull Tickets for the stage if applicable. 9. Enter any Stage Instructions. 10. Repeat step 3 through 9 to create all the stages needed to make the recipe. 11. Click Save. 7-6 Production File Setup (140005) Recipe Production Stages - CPF/CK Only (180350)

65 PRODUCTION REPORTS Chapter 8 Leftover Disposition (800257) This report displays a list of leftovers with information about when the item was produced and whether it was disposed of. RELATED TOPICS Report Criteria for Leftover Disposition (800257) page 8-1 Leftover Disposition Report Definitions page 8-1 Report Criteria for Leftover Disposition (800257) Choose the header information, site selection, report type, sort order, footer information, and the following criteria. Report Criteria for Leftover Disposition Screen Definitions Production Dates All Leftovers Leftovers That Were Disposed of Include total cost of disposed leftover Select the starting and ending dates for the report. You can choose to run the report for all dates, a specific date range or a report period. Report periods can range from today to the year to date or can include a single quarter or calendar year. Choose to print a report that includes leftovers returned to inventory and leftovers that were disposed of. Choose to print a report that only includes leftovers that were disposed of. Choose to include the Total Leftover Disposition Cost column in the report. Leftover Disposition Report Definitions This report displays the following information. Meals per Labor Hours Report Definitions For Meal served between Report Date Site Date Stock Number Description Quantity Serving Size Displays the date range specified in the report criteria screen. Displays the date in which the report was run. Displays the site name and ID number. Displays the date in which the leftover item was produced. Displays the leftover item s stock number. Displays a description of the leftover item. Displays the leftover quantity. Displays the serving size of the leftover item. Production Reports Leftover Disposition (800257) 8-1

66 Meals per Labor Hours Report Definitions Servings Cost Return to Inventory Total Leftover Disposition Cost Displays the cost of one serving size of the leftover item. Displays whether the item was returned to inventory. Y indicates the item was returned to inventory. N indicates the item was disposed of. Displays the total cost of the disposed leftover. If Return to Inventory is N, the Total Leftover Disposition Cost is $0.00. If Return to Inventory is Y, the Total Leftover Disposition Cost is calculated as follows: TotalLeftoverDispositionCost = Quantity ServingsCost 8-2 Production Reports Leftover Disposition (800257)

67 0011 Horizon Site # Horizon Site # Horizon Site # Horizon Site # Horizon Site # Production Reports Leftover Disposition (800257) 8-3

68 Over-Production (800073) This report displays a list of inventory items that were over-produced for the selected sites, dates, and serving periods. RELATED TOPICS Report Criteria for Over-Production Screen Definitions (800073) page 8-4 Over-Production Report Definitions page 8-4 Report Criteria for Over-Production Screen Definitions (800073) Choose the header information, site selection, report type, sort order, footer information, and the following criteria. Report Criteria Screen for Over-Production Screen Definitions Production Dates Serving Periods Selection Select the starting and ending dates for the report. You can choose to run the report for all dates, a specific date range or a report period. Report periods can range from today to the year to date or can include a single quarter or calendar year. Choose all or selected serving periods. Over-Production Report Definitions This report displays the following information. Over-Production Report Definitions Site Type Site Stock Number Stock Description Production Date Meal Period Prepared Quantity Served Quantity Percent Over Production Average for Site Displays the site type of the site. Displays the site ID and name. Displays the stock number of the menu item. Displays the description of the menu item. Displays the production date and time. Displays the serving period. Displays the number of menu items that were prepared for the date and serving period. Displays the number of menu items that were served for the date and serving period. Displays the percentage of over produced amount for the menu item. Displays the average percentage of over production for the date and serving period. 8-4 Production Reports Over-Production (800073)

69 SAMPLE SITE Horizon Site #1 Horizon Site #2 Production Reports Over-Production (800073) 8-5

70 Pre-preparation Report (800211) Use this report to identify recipes with sub-assembly recipes and pre-preparation days assigned to it. RELATED TOPICS Report Criteria for Pre-preparation Report Definitions (800211) page 8-6 Pre-preparation Report Definitions page 8-6 Report Criteria for Pre-preparation Report Definitions (800211) Choose the header information, site selection, report type, sort order, group order, footer information, and the following criteria. Site selection criteria is limited base of the parent-to-child hierarchy pertaining to the user s logged in site. Report Criteria for Pre-Preparation Report Definitions Production Dates Serving Period Selection Serving Area Selection Serving Line Selection Select the production dates from the drop-down calendar. Select the serving period from the drop-down calendar. Select the serving area. Select the serving line. Pre-preparation Report Definitions Review the following information to become more familiar with this report. Pre-preparation Report Definitions Site Name and ID Report Date Production Date(s) Pre-preparation Date Recipe Number Recipe Description Stock Number Stock Description Production Area Production Date Displays the site name and associated ID that generated the report. Displays the date that the report was generated. Displays the production dates selected on the criteria screen. Displays the production date of the recipe minus the number of pre-preparation dates. Displays the primary recipe number with the sub-assembly recipe listed below it. Sub-assembly recipes are identified with an asterisk. These numbers appear on the production record. Displays the recipe description for primary and sub-assembly recipes and will reflect the description for their respective recipe numbers that are listed on the production record. Displays the sub-assembly recipe stock number that requires prepreparation. it is based on the preferred item for the site for which the pre-preparation report is generated. Displays the sub-assembly recipe stock description of the accompanying stock number. Displays the production area where the pre-preparation will be preformed. Displays the production date for the item being prepared. 8-6 Production Reports Pre-preparation Report (800211)

71 Pre-preparation Report Definitions Serving Period Serving Line AP Amounts EP Amounts Preparation Instructions AP Ingredient Amount Displays the serving period(s) Displays the serving line for each serving period. Displays the As Purchased (AP) Inventory Stock Amounts. These amounts will reflect the scaled recipe amounts for the production date. The recipes can be scaled for up to five measure but will not be rounded up. The weights display in pounds and ounces and the volumes display in gallons, quarts, pints, cups, tablespoons, and teaspoons. Displays the Edible Portion (EP) Ingredient Amounts. The recipes can be scaled for up to five measure but will not be rounded up. The weights display in pounds and ounces and the volumes display in gallons, quarts, pints, cups, tablespoons, and teaspoons. Displays the preparation instructions for the sub-assembly recipe that is listed on the production record and requires pre-preparation at the site. Displays the total AP Inventory Item Amount weight after the last item listed for that pre-preparation date. Production Reports Pre-preparation Report (800211) 8-7

72 8-8 Production Reports Pre-preparation Report (800211)

73 Production and Pull Ticket Additions (800203) This report displays a list of items with quantities that were manually adjusted on the Pull Ticket tab in Daily Production. RELATED TOPICS Report Criteria for Production and Pull Ticket Additions Screen Definitions (800203) page 8-9 Production and Pull Ticket Additions Report Definitions page 8-9 Report Criteria for Production and Pull Ticket Additions Screen Definitions (800203) Choose the header information, site selection, sort order, group order, footer information, and the following criteria. Report Criteria for Production and Pull Ticket Additions Screen Definitions Production Dates Serving Periods Selection Serving Lines Selection Pull Tickets Additions Select the starting and ending dates for the report. You can choose to run the report for all dates, a specific date range or a report period. Report periods can range from today to the year to date or can include a single quarter or calendar year. Choose all or individual serving periods. Choose all or individual serving lines. Mark the types of the pull tickets additions that you want to view on the report: Addition - Added manually. Rounded- Rounded to nearest broken unit. Edit- Edit to an existing pull ticket item. Production and Pull Ticket Additions Report Definitions The report displays the following information. Production and Pull Ticket Additions Report Definitions Site Date Serving Period Serving Line Stock Number Stock Description Location Inventory Qty Displays the site ID and name Displays the date when the items were added to the pull ticket. Displays the serving period when the items were added to the pull ticket. Displays the serving line. Displays the stock number of the item that was adjusted on the Pull Ticket. Displays the description of the item that was adjusted on the Pull Ticket. Displays the location of the inventory item. Displays the number of cases and broken units added to the Pull Ticket. Production Reports Production and Pull Ticket Additions (800203) 8-9

74 Production and Pull Ticket Additions Report Definitions Type Broken Unity Description Case Size Cost Line Total <Serving Period> Total <Date> Total Displays the type of adjustment made to the Pull Ticket. The type of adjustment can be the following: (A)ddition - Added manually. (R)ounded- Rounded to nearest broken unit. (E)dit- Edit to an existing pull ticket item. Displays the description of the broken unit. Displays the size of the case. Displays the cost of the edited quantity for this item. Displays the total cost of the edited quantities for this serving line. Displays the total cost of the edited quantities for the serving period. Displays the total cost of the edited quantities for the date Production Reports Production and Pull Ticket Additions (800203)

75 Production Reports Production and Pull Ticket Additions (800203) 8-11

76 Production and Pull Tickets (800018) This report displays recipe information and a list of stock items needed to produce the scheduled menu for the selected sites, dates, serving periods, and production areas. NOTE For cases where inner recipes are finished goods or produced elsewhere, the Pull Ticket displays both the inner recipe and its ingredients. RELATED TOPICS Report Criteria for Production and Pull Tickets Screen Definitions (800018) page 8-12 Production and Pull Tickets Report Definitions page 8-13 Report Criteria for Production and Pull Tickets Screen Definitions (800018) Choose the header information, site selection, footer information, and the following criteria. Report Criteria for Production and Pull Tickets Report Screen Definitions Production Dates Print Production Ticket Print Production Pull Ticket Include Recipe Instructions Include Recipe Ingredient Instructions Include HACCP Instructions Include Recipe Photo Serving Period Selection Production Areas Selection Serving Lines Selection Select the starting and ending dates for the report. You can choose to run the report for all dates, a specific date range or a report period. Report periods can range from today to the year to date or can include a single quarter or calendar year. Mark to print the production tickets for the selected production record. Specify the sort order. Mark to print the pull tickets for the selected production record. Specify the sort order and report types. Mark to include recipe instructions. Mark to include recipe ingredient/inner recipe instructions. Mark to include HACCP (Hazard Analysis and Critical Control Point) cooking standards instructions. Mark to include the recipe photos in the report. Recipe photos must be available on the Enter/Edit Recipes (130201) screen. Choose to print all or selected serving periods for the selected production record. Choose to print all or individual production areas. Choose to print all or individual serving lines Production Reports Production and Pull Tickets (800018)

77 Production and Pull Tickets Report Definitions This report displays the following information. Production and Pull Tickets Report Definitions Site Production Date Serving Period HACCP Process CateGory Recipe Production Area Batch Information Employee Start Time Stop Time Total Time Rate Stock Number Stock Description Location Quantity Measure Quantity Measure Actual Used Recipe Yield Information Table Displays the site number and name for which information is being displayed. Displays the selected date range. Displays the name of the serving period included in the report. Displays the HACCP cooking standards process category. Identifies each menu item as a recipe item. Identifies the production area. Displays the batch information. Displays the name of each employee assigned to prepare the selected recipe. Displays the starting time for each task assignment. Displays the stopping time for each task assignment. Displays the total time for each task. Displays the rate of production. Displays the stock identification number for each menu item on the selected production record. Displays the description for each menu item on the selected production record. Displays the location of the ingredient used. Displays the quantity of the ingredient used. Displays the unit of measure of the serving size of the recipe ingredient. Displays the amount of ingredient used. Displays the measure of the ingredient. Displays the actual used amount of the recipe ingredient. Displays the recipe servings information. Production Reports Production and Pull Tickets (800018) 8-13

78 SAMPLE SITE Site # Production Reports Production and Pull Tickets (800018)

79 Production Audit (800184) This report displays the status of the production records for a selected date range, indicating if a production record exists, if the served quantities have been entered to a record, and if the record is completed. RELATED TOPICS Report Criteria for Production Audit Screen Definitions (800184) page 8-15 Production Audit Report Definitions page 8-15 Report Criteria for Production Audit Screen Definitions (800184) Choose the header information, site selection, footer information, and the following criteria. Report Criteria for Production Audit Screen Definitions Production Dates Serving Periods Selection Include Weekends Select the starting and ending dates for the report. You can choose to run the report for all dates, a specific date range or a report period. Report periods can range from today to the year to date or can include a single quarter or calendar year. Choose all or individual serving periods. Mark to include the production record information of the weekends during the selected date range. Production Audit Report Definitions This report displays the following information. Production Audit Report Definitions Site Serving Period Date Displays the site ID and name. Displays the serving period. Displays the status of the production records on the selected date. The following codes are used to indicate the status of production records: N: No production record found for the selected site during the serving period. O: Open production record without served quantities entered found for the selected site during the serving period. P: Open production record with served quantities entered found for the selected site during the serving period. C: Completed production record with served quantities entered found for the selected site during the serving period. E: Completed production record without served quantities entered found for the selected site during the serving period. Production Reports Production Audit (800184) 8-15

80 HORIZON CENTRAL OFFICE Production Audit For Date Range 1/25/2009 through 2/3/2009 Site Serving Period 1/26 1/27 1/28 1/29 1/30 2/2 2/ HORIZON CENTRAL OFFICE Breakfast N N N N N N N 0040 HORIZON CENTRAL OFFICE Lunch N N N N N N N 0040 HORIZON CENTRAL OFFICE Snack N N N N N N N 0041 Horizon Site #1 Breakfast N N N N N N N 0041 Horizon Site #1 Lunch N N N N N N N 0041 Horizon Site #1 Snack N N N N N N N 0042 Horizon Site #2 Breakfast N N N N N N N 0042 Horizon Site #2 Lunch N N N N N N N 0042 Horizon Site #2 Snack N N N N N N N 0043 Horizon Site #3 Breakfast N N N N N N N 0043 Horizon Site #3 Lunch N N N N N N N 0043 Horizon Site #3 Snack N N N N N N N 0044 Horizon Site #4 Breakfast N N N N N N N 0044 Horizon Site #4 Lunch N N N N N N N 0044 Horizon Site #4 Snack N N N N N N N 0045 Horizon Site #5 Breakfast N N N N N N N 0045 Horizon Site #5 Lunch N N N N N N N 0045 Horizon Site #5 Snack N N N N N N N 0046 Horizon Site #6 Breakfast N N N N N N N 0046 Horizon Site #6 Lunch N N N N N N N 0046 Horizon Site #6 Snack N N N N N N N Available Statuses: N - not created, O - created, P - created and has served quantities, C - completed and has served quantities, E - completed without served quantities. (c) 2005 Horizon Software International, LLC. All rights reserved. Production Audit Page 1 of Production Reports Production Audit (800184)

81 Production Creation Errors (800064) This report displays a list of errors occurred during the production creation process for the selected sites, dates, and serving periods. It will print schedule information for employees as defined/assigned on Daily Production screen. Only tasks that are assigned to employees will print on the report. RELATED TOPICS Report Criteria for Production Creation Errors Screen Definitions (800064) page 8-17 Production Creation Errors Report Definitions page 8-17 Report Criteria for Production Creation Errors Screen Definitions (800064) Choose the header information, site selection, footer information, and the following criteria. Report Criteria Screen for Production Creation Errors Screen Definitions Production Dates Serving Periods Selection Select the starting and ending dates for the report. You can choose to run the report for all dates, a specific date range or a report period. Report periods can range from today to the year to date or can include a single quarter or calendar year. Choose all or individual serving periods. Production Creation Errors Report Definitions This report displays the following information. Production Creation Errors Report Definitions Site Date Serving Period Description of the Error Displays the site ID and name. Displays the date when the production creation errors occurred. Displays the serving period for the date when the production creation errors occurred. Displays the description of the production creation error and the reason for the error. Production Reports Production Creation Errors (800064) 8-17

82 Horizon Sample Sites Horizon Site #1 Horizon Site #1 Horizon Site #1 Horizon Site #1 Horizon Site #1 Horizon Site # Production Reports Production Creation Errors (800064)

83 Production Efficiency (800222) - CPF Only This report displays the labor and production efficiency information for recipes produced for the date range. RELATED TOPICS Report Criteria for Production Efficiency Screen Definitions (800222) page 8-19 Production Efficiency Report Definitions page 8-19 Report Criteria for Production Efficiency Screen Definitions (800222) Choose the header information, site selection, footer information, and the following criteria. Report Criteria for Production Efficiency Screen Definitions Production Dates Production Areas Selection Select the starting and ending dates for the report. You can choose to run the report for all dates, a specific date range or a report period. Report periods can range from today to the year to date or can include a single quarter or calendar year. Select all or individual production areas. Production Efficiency Report Definitions The report displays the following information. Production Efficiency Report Definitions Production Date Recipe ID and Name Production Area Labor hours used Labor cost for this recipe Stock Number Package Description Quantity Produced Displays the date the items were made. Displays the ID and name of the recipe produced on the date. Displays where the item was prepared. Displays the amount of time it took to prepare the item. Displays the cost of labor it took to prepare the recipe. Displays the stock number of the finished good. Displays the serving size of the finished good. Displays the number of servings made. Production Reports Production Efficiency (800222) - CPF Only 8-19

84 Horizon Central Production Facility HZ 4000 Horizon Central Production Facility 8-20 Production Reports Production Efficiency (800222) - CPF Only

85 Production Exceptions (800063) This report displays inventory item exceptions in scheduled menu items for the selected sites, dates, and serving periods. RELATED TOPICS Report Criteria for Production Exceptions Screen Definitions (800063) page 8-21 Production Exceptions Report Definitions page 8-21 Report Criteria for Production Exceptions Screen Definitions (800063) Choose the header information, site selection, sort order, footer information, and the following criteria. Report Criteria for Production Exceptions Report Screen Definitions Production Dates Serving Periods Select the starting and ending dates for the report. You can choose to run the report for all dates, a specific date range or a report period. Report periods can range from today to the year to date or can include a single quarter or calendar year. Choose to include all or individual serving periods. Production Exceptions Report Definitions This report displays the following information. Production Exceptions Report Definitions Site Date Serving Period Stock Number Stock Description Exception Units Broken Unit Description Case Size Displays the site number and name for which information is being displayed. Displays the selected date for the report. Displays the name of the serving period included in the report. Displays the identification number that represents the menu item in the system. Displays the description of the stock item. Displays the number of cases and broken units short for the production record. Displays description of the broken unit for the menu item. Displays the number of broken units that is in a case for the stock item. Production Reports Production Exceptions (800063) 8-21

86 SAMPLE SITE Horizon Site #1 Horizon Site #1 Horizon Site # Production Reports Production Exceptions (800063)

87 Production Nutrition Analysis (800019) This report displays the nutritional analysis of the actual served quantities of the menus for the selected sites, dates, serving periods, and nutrients. RELATED TOPICS Report Criteria for Production Nutrition Analysis Screen Definitions (800019) page 8-23 Production Nutrition Analysis Report Definitions page 8-23 Report Criteria for Production Nutrition Analysis Screen Definitions (800019) Choose the header information, print by, site selection, report type, sort order, footer information, and the following criteria. Report Criteria for Production Nutrition Analysis Screen Definitions Production Dates Display Age Group Serving Period Combine Serving Periods for Nutrient Analysis Exclude A La Carte and Non- Food Items Print For Display Out of Compliance Nutrients Only Nutrient Table Site Type Selection Select the starting and ending dates for the report. You can choose to run the report for all dates, a specific date range or a report period. Report periods can range from today to the year to date or can include a single quarter or calendar year. Choose to print stock numbers or nutrition links. Select the age group to include in the report. Choose to print all or select serving periods. Mark to combine the data from all serving periods for nutrient analysis. Mark to exclude a la carte and non-food items. Choose to print for total served quantity or reimbursable quantity. Mark to exclude the nutrients in compliance on the report. Select the type of nutrient table to include in the report and choose to run the report for all or select nutrients. Choose to display the nutrient analysis for a single site type or multiple ones. Production Nutrition Analysis Report Definitions This report displays the following information. Production Nutrition Analysis Report Definitions Site Nutrient Table Age Group Ages Serving Period Displays the site number and name. Displays the name of the nutrient table used in the report. Displays the name of the age group used in the report. Displays the ages used in the report. Displays the serving period used in the report. Production Reports Production Nutrition Analysis (800019) 8-23

88 Date Range Nutrient Units Nutrient Standard Current Nutrient Standard Displays the date range used in the report. Displays the nutrient name. Displays the measurement being used to evaluate the nutrient. Displays the nutrient value that is standard for that serving period. Displays the nutrient value that currently exists for that serving period. % of Calories Displays the% of calories calculated for protein, total fat, saturated fat and carbohydrates only. % of Standard Displays the Nutrients Served divided by the Nutrients Required for all nutrients except total fat and saturated fat. Difference from Std. Missing Values Production Nutrition Analysis Report Definitions Displays a value only when the nutrient requirement is more than the nutrients served. Display an asterisk when information for that nutrient is missing Production Reports Production Nutrition Analysis (800019)

89 SITE Production Reports Production Nutrition Analysis (800019) 8-25

90 Production Records (800021) This report displays a list of meals prepared, served and leftover, including meal costs, for the selected sites, dates and serving periods. This report can also be generated if the same nutrition link is associated with multiple stock numbers. NOTE Depending on your setup, not all the options display on the criteria screen. Production Record - TempAlert If you have a TempAlert license, you can choose TempAlert as the Report Format to print the detailed temperature information for menu items. RELATED TOPICS Report Criteria for Production Records Screen Definitions (800021) page 8-26 Production Records Report Definitions page 8-27 Report Criteria for Production Records Screen Definitions (800021) Choose the header information, site selection, report type, report format, footer information, and the following criteria. Report Criteria for Production Records Screen Definitions Production Date Print Stock Number as Part of Items Description Print Production Stock Numbers Instead of Inventory Stock Numbers Print Menu Description and Comment on First Page Only Print Records Based on Item Type (Entree, Side, Milk) Serving Periods Selection Serving Lines Selection Print Additional Totals Print Line Item Comments Print Line Item Temperature Select the starting and ending dates for the report. You can choose to run the report for all dates, a specific date range or a report period. Report periods can range from today to the year to date or can include a single quarter or calendar year. Mark to print stock numbers as part of the item description. Mark to print production stock numbers instead of inventory stock numbers. Mark to print menu description and comment on first page only. Mark to print record based on item type. Choose to run the report for all or select serving periods. Choose to print all or individual serving lines. Mark to generate the additional totals on the report, including the total costs of Purchased Food, USDA Food, Total Food, Purchase Ala Carte, USDA Ala Carte, Total Ala Carte, Purchased Non-Food, and Total Non- Food. Mark to include comments entered on the production record. Mark to include the temperature associated with the menu item in the production record Production Reports Production Records (800021)

91 Report Criteria for Production Records Screen Definitions Use Current Cost When There Is No On-Hand Inventory Mark to include the exception quantity at the current cost if no onhand inventory exists. When the check box is selected, the Portion Cost and Cost of Amount Used columns display the current cost. Production Records Report Definitions This report displays the following information. Production Records Report Definitions Site Today s Menu Date Serving Period Number of Reimbursable Meals Comments Item Description Portion Size Portion Cost Displays the site number and name. Displays the today s menu. Displays the date of the report. Displays the serving period for the report. Displays the number of reimbursable meals. Displays comments entered. Displays the item description for the menu item. Displays the portion size for each menu item. Displays the portion cost for each menu item. The Portion Cost is calculated based on if there are leftovers and what the Leftover Code is. If there are no leftover, PortionCost = ( CostofAmountPrepared) ( AmountPrepared) If there are leftovers with the Leftover Code as Dispose of or Served As Seconds, PortionCost = ( CostofAmountPrepared) ( AmountUsed) If there are leftovers with the Leftover Code as Freeze, Refrigerate, Serve Next Day, or Return to Stock, PortionCost = ( CostofAmountPrepared) ( AmountPrepared) Total Projected Servings Amount Prepared Cost of Amount Prepared Amount Leftover Amount Used Inventory Used Displays the total projected servings for the menu items. Displays the amount of the menu item prepared. Displays the cost of the amount of the menu item prepared. Displays the amount of the menu item leftover. Displays the amount of the menu item used. Displays the amount of inventory used. Production Reports Production Records (800021) 8-27

92 8-28 Production Reports Production Records (800021)

93 Production Worksheet Report (800020) This report displays detailed production information about menu items for the selected sites, dates, serving lines, and serving periods. This report can also be generated if the same nutrition link is associated with multiple stock numbers. RELATED TOPICS Report Criteria for Production Worksheet Report Screen Definitions (800020) page 8-29 Production Worksheet Report Definitions page 8-29 Report Criteria for Production Worksheet Report Screen Definitions (800020) Choose the header information, site selection, sort order, report format, footer information, and the following criteria. Report Criteria for Production Worksheet Report Screen Definitions Date Print Stock Number as Part of Item s Description Print Menu Description on First Page Only Print Records Based on Item Type (Entree, Side, Milk) Show Inner Recipes Serving Periods Selection Serving Lines Selection Select the starting and ending dates for the report. You can choose to run the report for all dates, a specific date range or a report period. Report periods can range from today to the year to date or can include a single quarter or calendar year. Mark to include the stock number with the item description. Mark to limit the menu description to the first page. Mark to print records by item type. Mark to display the sub-recipe on the report. For example, show the recipe to make the meatballs for the Spaghetti and Meatballs recipe. Choose to print all or select serving periods. Click to display all or select serving lines. This option only displays if you have marked Separate Production by Serving Period on the System Management module > Site Management > Site Maintenance > Back of the House Setup > Production > Editing Options sub-tab for the selected site. Production Worksheet Report Definitions This report displays the following information. Production Worksheet Report Definitions Date Site Today s Menu Serving Period Displays the date of the production report. Displays the site number and name for which the information is being displayed. Displays the menu for the date of the production report. Displays the serving period for the menu. Production Reports Production Worksheet Report (800020) 8-29

94 Production Worksheet Report Definitions Number of Reimbursable Meals Item Description Portion Size Portion Cost Displays the amount of reimbursable meals served. Displays the item description for the menu item. Displays the standard serving amount for each menu item on the selected production record. Displays the portion cost for each menu item. The Portion Cost is calculated based on if there are leftovers and what the Leftover Code is. If there are no leftover, PortionCost = ( CostofAmountPrepared) ( AmountPrepared) If there are leftovers with the Leftover Code as Dispose of or Served As Seconds, PortionCost = ( CostofAmountPrepared) ( AmountUsed) If there are leftovers with the Leftover Code as Freeze, Refrigerate, Serve Next Day, or Return to Stock, PortionCost = ( CostofAmountPrepared) ( AmountPrepared) Projected Servings Amount Prepared Amount Leftover Amount Used Temperature Employee Comment Displays the projected number of servings of each menu item on the selected production record needed to meet the specified feeding figure. Displays the number of projected servings that were prepared for each menu item on the selected production record. Displays the number of servings for each menu item on the selected production record that were leftover after the serving period ended. Displays the amount of the menu item used. Displays the serving line temperature of each menu item on the selected production record. Displays the name of each employee assigned to prepare the selected recipe. Displays the comments entered Production Reports Production Worksheet Report (800020)

95 Production Reports Production Worksheet Report (800020) 8-31

96 Recipe Production (800026) This report displays detailed recipe information for the selected recipes, including ingredient information, ingredient preparation, instructions, HACCP instructions, nutrition analysis, etc. This report can also be generated if the same nutrition link is associated with multiple stock numbers. RELATED TOPICS Report Criteria for Recipe Production Screen Definitions (800026) page 8-32 Recipe Production Report Definitions page 8-32 Report Criteria for Recipe Production Screen Definitions (800026) Choose the header information, sort order, footer information, and the following criteria. Report Criteria for Recipe Production Screen Definitions Print Recipe Ingredients Information Print Recipe Ingredient Information Print Recipe Instructions Print HACCP Print Nutritional Analysis Print Production Pull Tickets Print Photo Print Descriptions Recipe Selection Mark to include recipe ingredients in the report. Mark to include recipe ingredient information in the report. Mark to include recipe instructions in the report. Mark to include HACCP food standards instructions in the report. Mark to include nutritional analysis in the report. Mark to include production tickets in the report. Mark to include the recipe photos in the report. Recipe photos must be available on the Enter/Edit Recipes (130201) screen. Choose to print stock or nutrition descriptions in the report. Choose to print all or select recipes in the report. Recipe Production Report Definitions This report displays the following information. Recipe Production Report Definitions Recipe Number Recipe Name Hot Recipe Source HACCP Process Category Serving Description Projected Yield Displays the ID for the selected recipe that represents its stock number. Displays the name of the selected recipe. Identifies the selected recipe as a hot food item. Displays the source of the selected recipe. Displays the HACCP preparation category assigned to the selected recipe. Displays additional information provided about one serving of the selected recipe. Displays the projected number of servings produced for the selected recipe Production Reports Recipe Production (800026)

97 Recipe Production Report Definitions Actual Yield Labor Ingredients Table Recipe Ingredient Instructions Pre-Preparation Instructions Preparation Instructions Serving Instructions HACCP Instructions Displays the actual number of servings produced for the selected recipe. Displays information about the amount of time spent making the selected recipe. Displays the table containing ingredients information. Displays the recipe ingredient instructions for the selected recipe. Displays instructions for any pre-preparation that needs to be performed before the actual production of the recipe. Displays the final production instructions for preparing the recipe. Displays serving instructions for the recipe. Displays the recommended HACCP instructions for the recipe. Production Reports Recipe Production (800026) 8-33

98 HORIZON DISTRICT OFFICE Recipe Production Recipe Number: A500 Recipe Name: BROWNIES Hot: No Recipe Source: Cook Book HACCP Process Category: Unassigned Serving Description: 1/50 sheet pan Projected Yield Actual Yield Quantity Serving Size Quantity Serving Size Leftovers Disposition 50 1 portion Labor Employee Name Start Time Stop Time Total Time Rate Stock Number Description Amounts Measures 1129 SHORTENING, VEGETABLE 1 2 Cup Fl Oz 1 1/3 Tbsp 1117 SUGAR, GRANULATED 1 1 Pint Cup 6 Fl Oz 1075 SALT 1 1/2 tsp Location 1085 VANILLA EXTRACT 1 1/2 tsp 1016 EGGS, LARGE 7 1 large 1469 FLOUR, ALL PURPOSE 1 1 Pint Cup 4 Fl Oz 1090 COCOA 1 Pint 1110 BAKING POWDER 1 Tbsp 1513 WALNUTS, PIECES 1 Cup Recipe Ingredient Instructions Cooking Instructions Cooking Temperature: 350 Cooking Times: Hours: 0 Minutes: 20 Pre-Preparation Instructions (c) 2005 Horizon Software International, LLC. All rights reserved. Recipe Production Report Page 1 of Production Reports Recipe Production (800026)

99 Removed and Substituted Items Report (800207) Use this report to monitor the removal and substitution of recipes and menu items from scheduled menus and production records. RELATED TOPICS Report Criteria for Removed and Substituted Items Report Definitions (800207) page 8-35 Removed and Substituted Items Report Definitions page 8-35 Report Criteria for Removed and Substituted Items Report Definitions (800207) Choose the header information, site selection, sort order, group by, footer information, and the following criteria. Report Criteria for Removed and Substituted Items Report Screen Definitions Date Range Display By Serving Period Selection Serving Line Selection Select the starting and ending dates for the report. You can choose to run the report for all dates, a specific date range or a report period. Report periods can range from today to the year to date or can include a single quarter or calendar year. Choose to display the items by nutrition link or stock number. Choose to run the report for all or individual serving periods. Choose to run the report for all or individual serving lines. Removed and Substituted Items Report Definitions Review the following information to become familiar with this report. Removed and Substituted Items Report Definitions Site Name Site Report Date Production Date Serving Period Serving Line Menu Removed Recipe and Menu Items Displays the site name of the site generating the report. Displays at the top of the report. The corresponding site ID displays in parentheses. Displays the sites that were selected in the filtering options. Displays below the report name in the top right corner. The corresponding site ID displays in parentheses next to it. Displays the report date in MM/DD/YYYY format. Displays the date the menu is scheduled on the calendar. Displays the serving period selected by the filtering and grouping options on the criteria screen. Displays the serving lines as determined by the filtering and grouping options on the criteria screen. Displays the menu name and ID as determined by the filtering and grouping options on the criteria screen. Displays the stock number/nutrition link, food include, description, quantity, and whether it is for a scheduled menu or production for any recipe or menu items that have been removed. Production Reports Removed and Substituted Items Report (800207) 8-35

100 Removed and Substituted Items Report Definitions Substituted Recipe and Menu Items Stock Number/Nutrition Link Food Include Description Quantity Scheduled Menus/Production Site(s) Applicable Site Synchronization Date and Time Displays the stock number/nutrition link, food include, description, quantity, and whether it is for a scheduled menu or production for any recipe or menu items that have been substituted. Displays the stock number/nutrition link for all removed/ substituted items. This information is pulled from the production record. Displays the nutrition link food include number for each removed/ substituted item from a scheduled menu. Displays a description of the removed or substituted item. Displays the quantity number for a removed/substituted recipe and menu item on a scheduled menu. This is pulled from a production record. Displays whether the scheduled recipe/menu item was removed/ substituted for a menu or during production. Displays the site name and ID of all the site that are applicable to the information. It only shows is the report is generated at a level above the site. This information is determined by the filtering and grouping options selected on the criteria screen. Displays the date and time as determined by the filtering and grouping options on the criteria screen Production Reports Removed and Substituted Items Report (800207)

101 Production Reports Removed and Substituted Items Report (800207) 8-37

102 Thaw Report (800217) The Thaw report provides information about primary recipes with pre-preparation days assigned. The pre-preparation days identify that the recipe contains items that require thawing prior to the production date. A primary recipe might have multiple items that require thawing. RELATED TOPICS Report Criteria for Thaw Report page 8-38 Thaw Report Definitions page 8-38 Report Criteria for Thaw Report Choose the header information, site selection, report type, sort order, group by, footer information, and the following criteria. Report Criteria for Thaw Screen Definitions Production Dates Serving Periods Selection Production Areas Selection Serving Lines Selection Storage Locations Selection Include Page Break Between Groups Select the starting and ending dates for the report. You can choose to run the report for all dates, a specific date range or a report period. Report periods can range from today to the year to date or can include a single quarter or calendar year. Choose to run the report for all serving periods or specific serving periods. Choose to run the report for all production areas or specific production locations. Choose to run the report to all serving lines or specific serving lines. Choose to run the report for all storage areas or specific storage areas. Mark to insert a page break between every group. Thaw Report Definitions Review the following information to become more familiar with this report. Thaw Report Definitions Site Name and ID Production Date(s) Report Date Thaw Date Recipe Number Recipe Description Stock Number Stock Description Displays the site name and associated ID that generated the report. Displays the production dates selected on the criteria screen. Displays the date that the report was generated. Displays the Production Date of the recipe minus the number of pre-production (thaw) days. Displays the recipe number. Displays the recipe description. Displays the stock number. Displays the stock description Production Reports Thaw Report (800217)

103 Thaw Report Definitions Storage Location Production Date Serving Period Serving Line AP Amounts Preparation Instructions Thaw Information Total AP Amount Displays the storage location where the inventory item is kept. Displays the production date of the item being thawed. Displays the serving period(s) for each production date. Displays the serving line(s) for each production date. Displays the As Purchased (AP) Inventory Stock Amounts. These amounts will reflect the scaled recipe amounts for the production date. The recipes can be scaled for up to five measure but will not be rounded up. The weights display in pounds and ounces and the volumes display in gallons, quarts, pints, cups, tablespoons, and teaspoons. Displays the preparation instructions. Displays the thaw information for each recipe. This information might include inventory items for multiple production dates. Displays the total AP amount for each item that has multiple line of the same stock number ad description and requires thawing on the same day. This amount displays after the last item list for the thaw date. Production Reports Thaw Report (800217) 8-39

104 8-40 Production Reports Thaw Report (800217)

105 Use By Report (800219) The report displays the leftovers and their expiration dates. Use this report to identify the leftovers That are close to expiration date and serve them before the expiration date. That need to be discarded. RELATED TOPICS Report Criteria for Use By Screen Definitions page 8-41 Use By Report Definitions page 8-41 Report Criteria for Use By Screen Definitions Choose the header information, site selection, footer information, and the following criteria. Report Criteria for Use By Screen Definitions Date Select the starting and ending dates for the report. You can choose to run the report for all dates, a specific date range or a report period. Report periods can range from today to the year to date or can include a single quarter or calendar year. Use By Report Definitions The report displays the following information. Use By Report Definitions Use By Date Stock Number Description Quantity Ship Description Shelf Life Displays when the leftover is expired. After the date, you have to discard the leftover. Displays the stock number of the leftover item. Displays the description of the leftover item. Displays number of servings left for the item. Displays the serving size of the leftover. Displays how long the leftover can still be served after it was first cooked. Production Reports Use By Report (800219) 8-41

106 Production Reports Use By Report (800219)

107 GLOSSARY Chapter 9 Overview There are links to the glossary terms listed in this section throughout this User Guide. These are identified by underlined text. For example: site type. A LA CARTE ITEM Any item sold to a customer that is not marked as a meal or a component that makes up a complete meal. A LA CARTE MODE An option that allows you to quickly sell menu items at a la carte prices without having to select a patron for each sale. ALASKA TEMPORARY ASSISTANCE PROGRAM (ATAP) Provides cash assistance and work services to low-income families with children to help them with basic needs while they work towards becoming self-sufficent. APPLICATION SERVER PROVIDER (ASP) Allows the sites and Central Office to share one centrally maintained database in real time by utilizing Windows Terminal Server software. AREA ELIGIBLE An after school care program site is area eligible if it is located at a school or in the attendance area of a school where at least 50 percent of the enrolled students are eligible for free or reduced meals. ASP Refer to Application Server Provider (ASP) on page 9-1. ATAP Refer to Alaska Temporary Assistance Program (ATAP) on page 9-1. AUTO CHARGE When this option is enabled and an amount is owed, the items is automatically charged to the customer's account without requiring any action from the cashier. If charge limits are reached then cash should be collected. BACK OF THE HOUSE (BOH) Consists of management and production of food and supplies through Inventory Management, Procurement, Menu Planner and Production modules. BASE MENU Once food items have been grouped into recipes, the next step is to combine recipes and/or individual food items into a Base Menu Plan. Base Menus serve as a template showing the items to be served on a particular day and the projected number of servings for each item. A nutritional analysis is run on the Base Menu to ensure compliance with USDA regulations. In addition, a cost analysis shows the financial impact of the planned menu. The Base Menu is then applied to each individual site as the Scheduled Menu on the calendar. The Scheduled Menu is used to actually plan and track daily food production at the site. Each site will ultimately enter their adjusted feeding figures for that day to recalculate the number of projected servings to be produced. BID ITEMS Inventory items that have been marked to be included in bids that you send out to your vendors. BID SPECIFICATIONS Written requirements that should be met for an inventory item when vendors are bidding on it. Glossary 9-1

108 BOH Refer to Back of the House (BOH) on page 9-1. BONUS ACCOUNT A special account typically use to make elective contributions. You can specify if the account can only be used to purchase meals. BROKEN UNIT Used to describe one unit out of a case of an inventory item. EXAMPLE A case may contain 12 bags, with each bag representing a broken unit A case may contain 6 #10 cans with 1 #10 can representing a broken unit. A case may contain 25 pounds with each pound representing a broken unit. BUYING GUIDE An USDA tool used to assist the menu planner in determining raw-to-cooked yields for recipe analysis. It also provides yield data from (AP) to (EP) of food and volume/weight conversions. CATCH WEIGHT ITEMS Catch weight items are inventoried, received and transferred using the total weight as the quantity, not the case/broken unit. Procurement When ordering catch weight stock items, the catch weight acts as a minimum/multiple that may be ordered. Physical Inventory During a physical inventory, catch weight stock items are inventoried using the total weight measure as the quantity. Receiving and Stock Transfers Stock items flagged as catch weight items are received using the total weight measure as the quantity to the tenth of a weight measure. During stock transfers, the transferring facility can transfer a total weight measure as the quantity for catch weight stock items. During stock transfers, the receiving facility can receive a total weight measure as the quantity for catch weight stock items. CASE SENSITIVE Indicates that a value for a field must be entered in the exact case (upper or lower case letters) that the value was created. CASE UNIT The term used to describe the purchasing unit that you will buy of an inventory item (i.e., 1 case). CATEGORIES (BOH) Used to group your stock items in the Back of the House modules. CENTRAL SITE Refers to the central facility that controls all sites within a district. CLAIMS REPORT A report filed with the USDA or state to receive payment for serving meals considered reimbursable that meet minimum nutritional guidelines of one-third of the Recommended Dietary Allowance (RDA) of protein, calcium, iron, and vitamins A and C with no more than 30 percent of the meal s calories can come from fat and no more than 10 percent can from saturated fat. 9-2 Glossary

109 CHART OF ACCOUNTS (COA) Used to classify expenditures into account codes that are used by your accounting department for their general ledgers. CLASSES (BOH) Used to group your stock items within a category. COA Refer to Chart of Accounts (COA) on page 9-3. COMMUNICATIONS PUBLICATION A group of data that is communicated as one entity from one computer to another, for which intervals can be set to determine how often a publication should synchronize with its publisher. COMPONENT BASED If a site is using the Component Based serving mode, you need to have identified on the Management Level Inventory screen POS tab in the Inventory module, which menu items contain one or more of the 5 required meal components that make up a reimbursable meal for a student. The 5 required meal components include a meat, a bread, 2 different fruits and/or vegetables and a serving of milk. If the customer selects more than one item containing a meat, bread or milk component, only one of those items will be included in the meal price. The two fruit and/or vegetable selections cannot be two of the same item. You may also specify whether the customer must select a meat/entree item for the purchase to qualify as a meal. When customers are purchasing items at the point of service they will need to select items that contain at least the minimum number of these meal components in order to be charged a meal price. The first purchase of such a meal by a student at the point of service during a specific meal period will be recorded as a reimbursable meal. Any additional items selected will be sold as a la carte items. Meals sold to adults will not be counted as reimbursable meals. The customer may select items containing more than the minimum number of meal components up to a maximum of all 5 different meal components and still be charged the same meal price for all of these items. EXAMPLE If you have the minimum items per meal set as 3, then the customer must select items containing at least 3 of the 5 meal components from this menu plan in order to purchase those items as a meal. If the customer selects less than the minimum, he/she will have to pay a la carte prices for the individual items. CONSOLIDATED ORDER A vendor order that has consolidated all of the sites' orders for that vendor's products into one order for the district. COST TYPE Type of cost for the inventory item: fixed fee, cost plus fee, cost plus percentage, and processing fee. CONTROL NUMBER A number created by the site or central office that is assigned to assets for record-keeping and tracking purposes. When assets are transferred from site to site, this number is used to track its location. COUPON This discount only applies to the specified item. It can have a preset amount or the cashier can enter the dollar value up to pre-specified maximum amount. CRITICAL CONTROL POINTS A measurement at which the food contamination has the most critical risk. It is used in the food management process. Critical points should be identified for each food product that is prepared. DAILY PLAN After creating daily plans, you can add to cycles and schedules throughout the year, as well as set up default menus to display at the point of service for each serving line and meal period. Glossary 9-3

110 DECLINE ACCOUNT This debit account can be used to pay for purchases with available funds deposited in the account based on specific criteria defined by the applicable meal plan. DEPRECIATION The reduction in value of property due to age, deterioration, wear and tear, etc. DIRECT CERTIFIED Students are determined by the state to be Direct Certified. In some cases the state agency may include students as Direct Certified that recieve Food Stamps/TANF/FDPIR. DISCOUNT A discount can have a preset percentage amount or the cashier can enter the percentage value up to the prespecified maximum amount. The discount will be applied only to the selected item. EARNED MEAL ACCOUNT This is a house account designated as an Earned account. If a district allows a customer to perform certain tasks in exchange for a free meal, the cost of a reimbursable meal is charged to this account. The account does not cover the cost of a la carte items. ELIGIBILITY Refers to the status a student or adult would qualify for the price they pay for breakfast or lunch with regards to income, special case, or other circumstances. ERROR PRONE APPLICATIONS Income applications that are within the $100 per month range of eligibility or $1200 annually. EVEN START A Government program designed to help break the cycle of poverty and improve the literacy of participating migrant families by integrating early childhood education, adult literacy or adult basic education, and parent education into a unified family literacy program. This developed from The Even Start Family Literacy Program if the Elementary and Secondary Education Act of 1965 and was most recently reauthorized by the Literacy Involves Families Together (LIFT) Act of 2000 and No Child Left behind Act of FAMILY INDEPENDENCE TEMPORARY ASSISTANCE PROGRAM (FITAP) A program in Louisiana that provides cash assistance to families with children when the financial resources of the family are insufficent to meet sustenance needs. FIFO Refer to FIFO on page 9-4. FILE TRANSFER PROTOCOL (FTP) The means by which your files are transferred. FTP is most commonly used on the Internet. FIRST IN FIRST OUT (FIFO) A method of costing inventory that assumes that costs of the first Goods purchased are those charged to cost of Goods sold when you actually sell Goods. FITAP Refer to Family Independence Temporary Assistance Program (FITAP) on page 9-4. FIXED ASSET A long-term, tangible, non-consumable property used in an entity s operation that usually has a life span of at least one year. EXAMPLE Land, buildings, computer software and systems, equipment 9-4 Glossary

111 FOOD GROUPS Used to categorize a food item according to five specific food groups (Meat, Vegetable/Fruit, Grain, Milk and Other). If you plan to create food-based menus (rather than nutrient-based, then you should assign food groups to each food item that will be used in your menus. FOOD INCLUDE A nutrition link food item with a Food Include (sequence number) represents a similar food item with the same nutrient values that also has the same weights for the same measure, such as specific species or brand items. EXAMPLE Acorn, butternut, hubbard, pumpkin and winter squash have similar nutrient profiles and weights for the same measures. Several brand-specific cheese pizzas may be represented by the same nutrition link food item code for cheese pizza because of their similar nutrient profiles. Different shaped macaroni products might have the same nutrient values and weights for the same measures, but each has a different description. When similar food items are associated with the same nutrition link food item code, each item has a different food include sequence number for unique identification. FOOD ITEM TYPES Used to categorize a food item according to how it is to be used when converting components into meals on production records when using nutrient-based menu planning. If you plan to create nutrient-based menus (rather than food-based), then you should you should assign a food item type (Entree, Side or Milk) to each food item that will be used in your menus. FOOD STAMPS A stamp or coupon issued by the Government to persons with low incomes that can be redeemed for food at stores and is used to qualify students for free reimbursable meals. FOOD SUB CODE A nutrition link food item with a Food Sub Code represents a food item with comparable nutrient values but different weights for the same measure. For instance, different brands of a chocolate cupcake with icing may have the same nutrient values per 100 grams, but the weight for 1 package of different brands might vary. Hot dogs packed 10 to the pound, 8 to the pound or 5 to the pound might have the same nutrient values per 100 grams, but the weights for 1 hot dog would vary. Each product, therefore, would be assigned a unique sub code. FOSTER STUDENT A student that has been removed from their birth parents or other custodial adults by state authority which takes responsibility for the child and places them in protective care. FRONT OF THE HOUSE (FOH) Consists of Point of Service functionality. FTP Refer to File Transfer Protocol (FTP) on page 9-4. GENERIC CUSTOMER A customer account created in order to sell items to customers with no ID or that are not set up in the system (a.k.a. No ID Customer). GLOBAL ITEM An item in master inventory that is available for distribution to other levels and sites. An inventory item not marked as a global item is considered a local item and is available only at the site it was added and at any child sites attached to that site. Once an item is designated as a global item, the field becomes disabled and the designation cannot be removed. GROUPS (INVENTORY GROUPS) Used to group inventory items for which you may want to view the history of similar products. Glossary 9-5

112 HACCP Refer to Hazard Analysis and Critical Control Point (HACCP) on page 9-6. HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) A process used to prevent foodborne illness. It was created for the food industry to assure food safety. HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) CATEGORY Provides recommended cooking and holding standards for particular types of foods to prevent spoilage and contamination. HEAD START Provides funding to promote school readiness by enhancing the social and cognitive development of lowincome children, including children on federally recognized reservations and children of migratory farm workers, through the provision of comprehensive health, educational, nutritional, social and other services; and to involve parents in their children's learning and to help parents make progress toward their educational, literacy and employment Goals. Head Start was created in HOMELESS STUDENT As defined by the Runaway and Homeless Youth Act of 1974, an individual who is under age 18, for whom it is not possible to live in a safe environment with a relative and has no other safe living arrangement. The McKinney-Vento Act, which was part of the No Child Left Behind Act, also includes in the definition as individuals who lack a fixed, regular, and adequate nighttime residence. HOUSE ACCOUNT This account can be used by all members of the meal plan. Choose to only allow meal purchases in order to control how the account is used. INCLINE ACCOUNT An Incline Account (charge account) can be used to charge purchases based on specific criteria defined by the assigned meal plan. INVENTORY HISTORY A record of usage for inventory items to help forecast how much of an item you will need to order for a given time. INSTALLATION TYPE The license file assigned to the site identifies whether the site's installation type is management level, site, terminal, central warehouse, central kitchen or base kitchen. The software functions that can be accessed by the site are determined by the site's installation type. INSTITUTIONALIZED CHILD This term refers to a child who is the legal responsibility of a welfare agency or court and residing in a residential type institution that is not a boarding school as determined by the state. INVENTORY TYPES Used to classify your inventory items into USDA Goods, purchased Goods, supply Goods, or equipment. ITEM GROUP TYPES Assigned to item groups to define how menu items will be sorted when displayed on screen and printed receipts. The higher the sort value, the higher the item will display in the list. EXAMPLE An Item Group Type assigned a sort value of 2000 will appear before an Item Group Type assigned a sort value of 1000, which could be Hot Entree. An Item Group Type can be marked as a Modifier Group. This means items assigned to the item group are typically served with a particular menu item. The items will be indented on receipts and reports to indicate that they are modifiers for the item listed directly above. 9-6 Glossary

113 ITEM GROUPS Used to group similar type items together for use on a menu and will serve as a sub menu on the menu grid at the point-of-service. Item Groups can consist of a combination of menu items, other item groups, menus and various payment options. KEY PERFORMANCE INDICATORS (KPI) Key Performance Indicators (KPI) can be used to measure efficiency of various areas of your operation based on data captured in the program. KINSHIP GUARDIANSHIP ASSISTANCE PAYMENT PROGRAM (KINGAP) A program in California that provides a new permanency option for children in appropriate, long-term foster care placements with relative caregivers. This program began January 1, KPI Refer to Key Performance Indicators (KPI) on page 9-7. LAST IN FIRST OUT (LIFO) A method of costing inventory that assumes that costs of the most recent purchases are the first costs charged to cost of Goods sold when you actually sell the Goods. LEAD TIME The number of days it will take for an item to be delivered to you after placing the order with a particular vendor. LIFO Refer to Last In First Out (LIFO) on page 9-7 MANAGEMENT LEVELS Sites can be grouped by Management Levels to maintain a hierarchy and provide data ownership rights that Govern their ability to add data, edit data, view data and print reports. There are three basic types of Management Levels: top management, middle management and bottom management. The top management level and bottom management level are preloaded. Their names can be edited, but their positions cannot be moved in the hierarchy and they cannot be deleted. Use of middle management levels is optional. If used, multiple middle management levels can be added, edited or deleted by the user. MAXIMUM STOCK LEVEL The greatest number of cases of the inventory item that can be stored at the site at any time. MEAL ACCOUNT A Meal Account can be set up to pay for meal purchases based on specific criteria defined by the applicable meal plan. MEAL BASED SERVING MODE If a site is using the Meal Based serving mode, you need to have identified on the Management Level Inventory screen - POS tab in the Inventory module, which menu items are considered to be a Meal. There must be at least one menu item that is marked as a Meal assigned to each menu plan that will be used for breakfast or lunch. The first purchase of such a Meal by a student at the point of service during a specific meal period will be recorded as a reimbursable meal. Any items purchased in addition to the meal will be sold as a la carte items. Meals sold to adults will not be counted as reimbursable meals. Glossary 9-7

114 MEAL IDENTIFIERS The Order Box displays quantity, price and account used for each selected menu item. When a meal item is selected, one of the following identifiers will display next to the item in the box instead of the quantity: IDENTIFIEF DESCRIPTION TYPE OF CUSTOMER PRICE R Reimbursable Meal (1 per serving period) (or items if using Component Based or NuMenu serving mode) Meal Item (or items if using Component Based or NuMenus serving mode) Student Generic/No ID Eligibility 1st meal price Eligibility 1st Meal Price M Student - 2nd meal Adult, employee and teacher - 1st meal Eligibility 2nd Meal Price Adult, employee and teacher - 2nd meal Eligibility 1st meal price Eligibility 2nd meal price Premium Meal (Meal Based only) Full pay student and adult - 1st meal Management Level Inventory > POS > Price Reduced price and free student - 2nd meal Management Level Inventory > POS > Price Items selected in A la Carte Mode All - No ID required No ID full pay 1st meal price NUMERIC VALUE Quantity of A la Carte menu items selected Student, adult, employee and teacher Management Level Inventory > POS > Price MEALS PER LABOR HOUR Meals per labor hour is the number of meals or meal equivalents divided by the number of paid labor hours. MEAL PLAN Meal Plans are assigned to customers to control which accounts are available for their use at the point of service. When you set up a Meal Plan, you have the ability to determine which accounts you want to associate with the Meal Plan as well as set parameters for each account and pricing information. MEAL SWAPPING Meal Swapping refers to the ability for a customer to exchange a previously used meal credit for use during the current sale. A meal swap can occur at a different location from where the original meal was purchased. Once the meal swap has been accepted at a location, the previous transaction will be voided and resold at a la carte pricing as though the meal credit was not used, making the meal credit available to be used during the current sale. A meal swap must occur during the same day as the original meal purchase and must involve the same account. A used meal credit may be swapped for another meal purchase or for use as cash equivalence across multiple meal periods. During the same meal period, a used meal credit may not be swapped to purchase a different meal, but a used meal credit may be swapped to be used as cash equivalence as many times as desired during the same meal period, or across multiple meal periods, as long as use of cash equivalence is allowed during that meal period. MENU BAR The Menu Bar consists of a series of buttons located along the top of the Process Sales screen that provide quick access to frequently used Item Groups, Menus, Payment Options or even frequently sold menu items. 9-8 Glossary

115 MENU CYCLES You can set up multiple weekly Menu Cycles consisting of daily plans. The cycles then can be easily scheduled for a specified date range to facilitate setting up your planned menus to display at the point of service. MENU GRID The Menu Grid consists of 50 placeholder buttons that allows you to design a specific menu containing various menu items, item groups, or other menus for use at the point of service. MIGRANT STUDENT A migrant student is defined in section 1309 of the Elementary and Secondary Education Act of The Office of Migrant Education (OME) admisters grant programs that provide academic and supportive services to the children of families who migrate to find work in the agricultural and fishing industries. MINIMUM STOCK LEVEL Minimum Stock Level is the least number of cases of the inventory item that should be on hand at the site at all times. MODIFIER ITEM GROUPS Modifier Item Groups contain a selection of menu items that are typically served with particular menu items, or they may contain a variety of cooking instructions, such as rare, medium or well-done. A modifier item group can be assigned to any applicable menu item. When placing orders, if a menu item is selected that has a modifier item group attached, a submenu will automatically display a list of the items assigned to the associated modifier item group, from which the applicable items can be selected. NUMENUS NuMenus is a menu planning option that allows foods in any quantity to be used to meet the nutrition Goals, unlike food-based menus, where foods from specific food groups and in specific quantities must be offered. The menus are analyzed over a school week using a weighted nutrient analysis with an average based on the projected number of servings of each menu item. If a site is using the NuMenus serving mode, you need to have identified on the Management Level Inventory screen POS tab, which menu items are one of the 3 NuMenus meal item types that make up a reimbursable meal for a student. The items that make up the meal must be categorized as entree, side or milk. If the customer purchases more than one item identified as an entree or milk, only one of those items will be included in the meal price. You may also specify if an entree and/or milk is required to be taken at the point of service for the purchase to qualify as a meal. When customers are purchasing items at the point of service they will need to select between the minimum number and maximum number of NuMenus meal item types in order to be charged the meal price. The first purchase of such a meal by a student at the point of service during a specific meal period will be recorded as a reimbursable meal. Any additional items selected will be sold as a la carte items. Meals sold to adults will not be counted as reimbursable meals. EXAMPLE If you have the minimum number of meal item types allowed set as 3 and maximum number of meal item types allowed set as 4, then the customer must select at least 3, but no more than 4, of the required NuMenus meal item types from this menu plan in order to purchase those items as a meal. If the customer selects fewer than the minimum number of meal item types allowed, he/she will have to pay a la carte prices for the individual items. If the customer selects more than the maximum number of meal item types allowed, he/she will have to pay a la carte prices for the additional items. NATIONAL SCHOOL LUNCH PROGRAM (NSLP) The National School Lunch Program (NSLP) is a federally assisted meal program operating in public and nonprofit private schools and residential child care institutions. It provides nutritionally balanced, low-cost or free lunches to children each school day. The program was established under the National School Lunch Act, signed by President Harry Truman in NSLP Refer to National School Lunch Program (NSLP) on page 9-9. Glossary 9-9

116 NUTRITION LINK CODE A Nutrition Link is the code used to link a stock item to a nutrition link food item with the same nutrient values. ORDERING POINTS Using Ordering Points allows you to set up additional locations to receive orders placed for a site. For example, a mobile unit may place an order that they pick up at a remote location. PARENT/CHILD SITES Sites can be grouped administratively to facilitate distribution of responsibility and consolidation of data by creating an association between a Child Site and the Parent Site that functions as the next higher level of authority. PAYMENT OPTIONS Payment Options are for use at the point of service by the customer and consist of voucher accounts, coupons and discounts. PERPETUAL INVENTORY Perpetual Inventory represents the values that the program has recorded as the current on-hand amounts of all of your inventory items. PHYSICAL INVENTORY Physical Inventory represents the current on-hand values of your inventory items that you have counted in your storage areas. PRICING LEVEL (TIER PRICING) Pricing Levels allow for different prices to be set up for individual items so the appropriate price can be charged to a patron that is assigned to a specific meal plan. If the patron's meal plan has no assigned pricing level, they will pay the default price. Also, if their meal plan is not on a pricing level that the item is assigned to, they will pay the default price. PRINCIPAL ACCOUNT A Principal Account is used in a K-12 school environment. It is a house account designed to allow reimbursable meals to be charged to the principal and the principal will pay for the meal later. PROCESS APPROACH TO HACCP (HAZARD ANALYSIS AND CRITICAL CONTROL POINT) A method of classifying food preparation into three broad categories which includes the number of times an item Goes through the temperature danger zone. PROCESS NUMBER A number assigned to every screen. When you become more familiar with the system, you may want to go directly to a particular process number by using the Go To feature. No matter how you choose to get to a screen, the process number will always display for your reference. PROVISION 2 A program run by the USDA which is four years at a time where all students in the selected site are served a free meal regardless of eligibility. This program is designed to eliminate some of the cost of administration of a Child Nutrition Program. Refer to the USDA s website for further information at QUICK SALE FEATURE The Quick Sale feature allows you to quickly sell the item on the Auto/Quick Sale position without selecting the item. If the customer has available funds or credit, the system will process the sale for the item when you touch the End Sale button and return you to the Point of Service screen. Otherwise, a Tender screen will display for you to collect cash for the amount owed. REBATE ITEM A Rebate Item is an inventory item that has been marked to receive a rebate from the vendor Glossary

117 RECIPE A Recipe is an item that requires preparation such as chicken noodle soup. Recipes typically consist of multiple ingredients. REGISTERED INDIAN The term Registered Indian refers to the Food Distribution Program on Indian Reservations (FDPIR) which is a Federal program that provides commodity foods to low-income households, including the elderly, living on Indian reservations, and to Native American families residing in designated areas near reservations and in the state of Oklahoma. REIMBURSEMENT Money received from the USDA National School Lunch Program or a state Government for meals served to students in a school lunch program. REORDER QUANTITY Reorder Quantity is the number of cases on hand of the inventory item that will trigger the item to be automatically reordered. Reorder Quantity is also referred to as Reorder Level or Reorder Point. RETAIL COST Retail Cost is a higher price than what you paid for the item that you would charge a site in order to receive a profit. RUNAWAY STUDENT As defined by the Runaway and Homeless Youth Act of 1974, a student who leave home and remain away without parental permission. SCHOOL MILK PROGRAM The School Milk Program encourages consumption of milk by children who do not participate in other child nutrition programs. The federal sets a reimbursement rate annually for each half-pint of milk. Schools in the National School Lunch or School Breakfast Programs may also participate in the School Milk Program to provide milk to children in half-day pre-kindergarten and kindergarten programs where children do not have access to the school meal programs. SCHOOL SNACK PROGRAM This is an Afterschool Snack program which is reimbursed by the NSLP which gives students a nutritional boost and draws them into supervised activities that is safe, fun, and filled with learning opportunities. This reimbursable snack must contain two different components of the following four: a serving fluid of milk, a serving of meat or meat alternate, a serving of vegetable(s) or fruit(s), or a serving of whole grain or enriched bread or cereal. SEVERE NEED ELIGIBILITY Schools may receive severe need payments for free and reduced-price breakfasts when 40 percent or more of the lunches at the school in the second preceding year were served to students qualifying for free or reduced-price meals. These payments are in addition to the regular reimbursement. An additional two cents per lunch is available to LEAs which served 60 percent or more free or reduced-price lunches districtwide during the second preceding year. SERVING MODE How the system handles different methods of determining what makes a meal. SERVING PERIODS Used to define the different service times throughout the day, such as breakfast, lunch, snack and dinner. Used throughout the system for various setups, you can generate a variety of sales reports based on the serving period. SHELF LIFE The number of days an inventory item is allowed to be on the shelf before it spoils. SITE Refers to the satellite sites that are controlled by the same Central Site. Glossary 9-11

118 SITE GROUPS Used to classify sites for reporting purposes. SITE TYPES Used to classifying individual sites according to their business operation and used to set up inventory items, vendors and order processing modes specifically for their needs. TANF Refer to Temporary Assistance for Needy Families (TANF) on page TEMPORARY ASSISTANCE FOR NEEDY FAMILIES (TANF) A program that was created by the Welfare Reform Law of 1996 that provides assistance and work opportunities to needy families by granting states the federal funds and wide flexibility to develop and implement their own welfare programs. TIER PRICING Refer to Pricing Level (Tier Pricing) on page TILL NUMBER Every day, the Till Number starts with Till 1 for each serving line. Each user on that serving line will have a different till number. A till number will never be recycled on a particular day for a particular line. Each user can have only one till open per line per day. If a user logs off before closing their terminal and someone else logs on, the new user has the ability to open their own till, process transactions and close it. Then the previous person can log back on and continue processing transactions. There is no limit to the number of tills that can be open at the same time. UNIT COST Unit Cost is the actual unit price that you paid for an inventory item. UNITED STATES DRUG AND AGRICULTURE (USDA) EQUIVALENT An USDA item marked as being a Good substitute for a purchased Good item. VENDOR STATUS Used to indicate any status that may apply to this vendor. EXAMPLE You may be required to order from a minority vendor, so any vendor of this status should be marked minority. VENDOR TERMS The payment terms that apply to your orders for accounting purposes (i.e., net 10 days). VOUCHERS Patrons use these at the point of service as payment before deducting anything cash from the patron's account(s). Either a preset dollar amount or any open amount that can be entered by the cashier at the point of service may be applied for payment of items purchased and taxes due. Typically vouchers accepted at the point of service would be collected and submitted for payment to the person who issued them. WAN Allows several geographical locations to be linked together over a computer network for the purpose of sharing and transferring information between site computers. WAVG Refer to Weighted-Average (WAVG) on page WEIGHTED-AVERAGE (WAVG) A method of costing ending inventory using a weighted-average unit cost. It is determined by dividing the total cost of Goods available for sale by the total of the number of units purchased plus those in beginning inventory. Units in the ending inventory are carried at this per unit cost Glossary

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120 To reorder, contact Sales Support at (800)