Stock items

Stock items in Tillypad XL are all saleable goods that are held in stores. Stock items can have one of the following three classes:

None - the basic class for a standalone item with no recipe and that is not intended for butchering.
With recipe - the class for a stock item that has a recipe (consisting of other stock items).
For butchering - the class for a stock item that is to be divided into smaller parts (e.g. large cuts of meat to be butchered into smaller cuts).

Stock items are managed in the Stock items directory. This directory is a reference for all the stock items that are used in the system.

The system updates inventory levels for incoming stock, outgoing stock, stock transfers, production of stock items with recipes, butchering of stock items, correction (adjustment) of stock levels and sales of menu items (associated with stock items).

Production of stock items according to a recipe is accounted for by the deduction of their ingredients from inventory and the addition of the newly-prepared stock items to inventory.

All operations carried out with stock items are logged and documented in storekeeping system records.

Stock items directory is connected with other directories in the Store system:

as well as Menu and ID types.

The Stock items information is used:

in document lists: Stock-in records, Stock-out records, Stock movement records, Sales records by store, Stock adjustment records, Production records, Butchering records, Development records, Stocktaking records, Planned cost records.
in operational reports Stock on hand, Current on hand, Stock movement, Stock item turnover, Stock in by stock out, Stock out by stock in, Purchase price, Processing wastage percentages in recipes, Recipes containing stock items.
in the Stock limits setting directory.

The Stock items information is also used for calculation and recalculation.