© Tillypad 2008-2014
Table of Contents
The Tillypad XL system, the inventory refers to stock items. Stock items are held in your business's stores.
system is used for inventory planning and control. In theBelow is a list of stock control operations:
receipt of goods from suppliers,
release of goods to a third party,
movement of goods between stores,
preparation of meals according to recipes,
butchering of raw meat into cuts ready for use in the kitchen, etc.
As a result of all these stock operations, stock on hand changes.
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 stock in and stock out during the processes of production, storage, sale, deduction, and movement between stores, and to document all of the above activities in store records;
to relate stock out to stock in and make adjustments to avoid situations when stock out exceeds stock in;
to carry out stock monitoring across stores;
to configure the process of calculating cost prices and purchase prices, and to calculate and recalculate cost and purchase prices;
to set and reset the planned costs of stock items;
to run a 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 operations.
system includesDocument lists contain all information related to the stock-in and stock-out operations that take place in stores. The system includes the following document lists:
All stock operations except for planned cost calculation change the levels of stock items held in 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 the specifications of store records and to update the recipes of compound stock items.
Stock items need to be recalculated if any changes are made to the properties of the stock items included in specifications. Upon recalculation, these changes are simultaneously reflected in specifications of store documents, which belong to types defined by the user. The recalculation of menu items only affects the specifications of sales records. Therefore, this process only edits stock items that are deducted from the store after menu items are sold.
The recipe update operation is used for making changes to recipes using averaged results from development records.
The
system enables you to perform the following operations on documents:These operations are selected in the
menu.Operational reports provide instant access to current information on stock-in and stock-out operations in the 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. The following settings directories are included in the system:
The system contains the following directories:
Directories can be selected through the
menu of the menu.