A store is a location where stock items, goods and other inventories are held. For the purposes of this description we will use the term stock location to denote such a store.
As far as the Tillypad XL system is concerned, a store means a stock location where stock items are registered and for which stock on hand, stock items' cost price and purchase price are calculated. Stores can or cannot be different from a storage. Each physical stock location (from central warehouses to cellars, pantries, refrigerator or even shelves in a cupboard) is represented by a store in the Stores directory.
For example, a restaurant has a pantry to store short-lived commodities. In the pantry itself there are some refrigerators. Tillypad XL Manager enables you to create one or more stores for such a stock location. If one store is created, all stock items held in the pantry will be assigned to this store. However, the user can create a store for each refrigerator or for a group of refrigerators.
Stores examples:
The Main store intended to keep and register all stock items delivered by outside suppliers.
The Kitchen store used to keep prepared dishes and stock items required to prepare meals for customers.
Work places like Bar intended to serve clients. They are equipped with the POS terminal and can be regarded as a store for the storekeeping system.
The system is designed in such a way to record storekeeping procedures carried out with stock items:
stock-in – receipt of stock items from partners;
stock-out – release of goods for partners;
transfer – movement of goods between stores within an enterprise;
production – preparation of dishes and ingredients from other stock items (from purchased stock items and ingredients);
butchering – cutting up a carcase or a large cut of meat into smaller cuts such as ingredients, wastages, dressing losses;
stocktaking – physical counting of stock items in store, comparison with theoretical counts, reconciliation of actual and theoretical stock levels;
adjustment – deduction of stock items from stores to make corrections of theoretical stock levels in order to reconcile them with actual stock levels (to account for wastage, shrinkage, etc.);
sales – correction of stock levels to account for goods sold to customers;
development – experimental recipe development to calculate quantities of ingredients and refine preparation methods.
Partners (contractors) can be either suppliers of stock items to stores or buyers of stock items held in stores. Movement of stock items from store to partner and from partner to store (stock-in and stock-out operations) is registered in stock-in and stock-out records, respectively.
Movement of stock items from store to store inside the same enterprise is registered in stock movement records.
Sales, deduction from store, stocktaking, production, butchering and experiments with stock items are described by the following records, respectively: , , , , and .
Each store can have a list of stock item concurrences applicable to this store. Concurrences help to determine how stock items from recipes are added to the specification of storekeeping documents.
Each store must belong to a store group. All the stores in a store group share the same procedures for processing documents by the storekeeping system. Stock transfers can only be made between stores in the same group.
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