is an operational report that displays the information on wastage of stock items included in recipes, and allows the wastage percentage to be edited.
When cooked to recipes, stock items undergo processing in different ways, which results in their volume change. It can be cold and hot processing.
There can be multiple variants of cold and/or hot processing for each stock item. For each variant, wastage is different. Wastage depends on:
type of the cooking method (e.g. boiling, roasting, baking, etc.);
whether the stock item is in season (e. g. fresh new potatoes will have less peeling waste than old potatoes from last year);
resulting stock items (e.g. potatoes cooked in various forms: sliced, diced, mashed, etc.)
Stock item wastage percentages after cold and and hot processing are displayed in the directory.
The information from the directory is used to generate the report, so all the changes made to stock items in the report window will be duplicated to the directory.
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