Stock items

Stock items

Revision History

The Stock items referred to in the Tillypad XL system are all saleable goods that are held in the stores of the company: food items, associated goods, equipment, furniture, consumable materials.

Stock items are managed in the Stock items directory.

For ease of use and search, stock items are combined into stock item groups.

The directory also specifies the units of measurement used to express the volumes and quantities of stock items. In addition, you can add contents of calories, fats, proteins and carbohydrates to the descriptions of stock items.

Class is a required attribute of stock items. Stock items can have one of the following three classes:

  • Simple – simple stock items are used to prepare dishes. They can be purchased items, associated goods, etc.

    The simple class of stock items can also include equipment, accessories, and consumable materials.

    For example, potato, bottled juice, plate, towel, chair.

  • With recipe – this class is for stock items that have recipes (consisting of other stock items). The term compound stock items is also used to describe stock items belonging to the With recipe class.

    Recipes for compound stock items can include both simple stock items and other items with recipes (semi-finished products).

    For example, fresh juice, chicken broth, boiled beetroot, Bloody Mary.

  • For butchering – this class includes stock items that are to be divided into smaller parts (e.g. large cuts of meat to be butchered into smaller cuts).

    Butchering produces either simple stock items or items for further butchering.

    For example, fresh salmon, chicken carcass, pork carcass.

Stock items with recipes are provided with recipes, while stock items for butchering come with butchering instructions.

When dealing with recipes it is sometimes necessary to replace certain ingredients with substitutes. When doing so, the user should fill out the specifications of the stock items to be substituted. The specification includes a list of substitutes and in what ratios they replace the original ingredients.

In order to enable a stock item for sale, it is necessary to create a menu item and specify this stock item in its specification. When the menu item is sold, the associated stock item will be deducted from the store via a sales record.

Below is a list of operations applicable to stock items: delivery of stock items by suppliers, sale of stock items to customers, movement of stock items from store to store, preparation of stock items with recipes, butchering of stock items, internal movement of stock items, experiments with stock items, deduction of stock items from store, usage of stock items after menu item sale, stocktaking of stock items and generation of a discrepancies report. All of these operations are accompanied by the generation of corresponding reports.

When dealing with stock-out storage operations, it is important to take into account the stock item concurrence assigned to this item.

When any changes are made to recipes based on development records, the Update recipes operation should be launched.

Information from the Stock items directory is used for calculation and recalculation of stock items.