Table of Contents
The Tillypad XL system the inventory represents stock items. Stock items are kept on the enterprise's stores.
system is used for inventory planning and control. In theBelow there is a list of stock control activities:
receipt of goods from suppliers,
release of goods to a third party,
movement of goods between stores,
preparation of meals to recipes,
butchering of raw meat into cuts ready for use in the kitchen, etc.
All these stock operations lead to changes of the quantity of stock on hand.
Stock items storage and accounting.
The
system ensures the management of all stock control activities carried out across the entire organisation.Stock control functions are as follows:
to adjust all receipts and releases of stock items in the process of production, storage, sale, deduction, movement between stores and to document all the above activities through store records;
to relate releases to receipts and make adjustments to avoid situations when stock-out exceeds stock-in;
to carry out stock monitoring across the stores;
to configure the process of calculating cost prices and purchase prices, to calculate and recalculate cost and purchase prices;
to set and reset the stock item planned cost;
to run partial or full stocktaking of stock items;
to generate the related documents.
The document lists, operational reports, settings directories, directories and a group of commands to handle stock activities.
system includesDocument lists contain all information related to stock-in and stock-out operations on stores. The system includes the following document lists:
All stock operations except for the planned cost calculation change levels of stock items held on stores.
Document lists are opened from the
menu of the program's main menu.The system enables the user to recalculate stock items and menu items in specifications of store records and to update recipes of compound stock items.
Stock items need to be recalculated if any changes were made to properties of stock items included into the specifications. Owing to the recalculation these changes can be simultaneously reflected in specifications of store documents belonging to user-defined types. The recalculation of menu items affects only specifications of sales records. As a result, changes are made only to those stock items that are deducted from store after the sale of menu items.
Updating recipes operation is intended to make changes to recipes using the averaged results from development records.
The
system enables to perform the following operations on documents:Operations are selected in the
menu.Operational reports provide an instant access to current information on stock-in and stock-out operations on stores. The system contains the following operational reports:
The and operational reports are opened from the menu of the program's main menu. The remaining operational reports are opened from the menu.
Settings directories are intended to configure and save all management settings. Settings directories are as follows:
The system contains the following directories:
Directories can be selected through the
menu of the menu.© Tillypad 2008-2012