© Tillypad, 2008-2015
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.
Within Tillypad XL, a store is a location where stock items are registered and for which stock on hand and the cost prices and purchase prices are calculated. A store may or may not correspond to a stock location. Each physical stock location (including central warehouses, cellars, pantries, refrigerators or even shelves in a cupboard) is represented by a store in the Stores directory.
For example, a restaurant may have a stockroom containing several refrigerators where perishable items are stored. Tillypad XL Manager enables you to create one or more stores for this kind of stock location. If one store is created, all stock items held in the stock location will be assigned to this store. However, the user can create a store for each refrigerator or for a group of refrigerators.
Store examples:
The Main
store is intended to keep and register all stock items delivered by outside suppliers.
The Kitchen
store is used to keep prepared dishes as well as the stock items necessary for preparing meals for customers.
Work stations such as the Bar
are used for serving clients. They are equipped with POS terminals and can be regarded as stores from the perspective of the storekeeping system.
The system is designed to record the following storekeeping procedures carried out on stock items:
stock-in – receipt of stock items from external partners,
stock-out – release of goods to external partners,
return – return of stock items to the supplier,
transfer – movement of goods between stores within the enterprise,
production – preparation of dishes and compound stock items from other stock items (from purchased stock items and ingredients
),
butchering – cutting up a carcass
or a large cut of meat into smaller cuts such as ingredients, wastages, or dressing losses
,
stocktaking – physical counting of stock items in the store, comparison with theoretical counts, reconciliation of actual and theoretical stock levels,
adjustment – deduction of stock items from stores to correct 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. The movement of stock items from partner to store and from store to partner (stock-in and stock-out operations) is registered in stock-in and stock-out records, respectively, as well as in return delivery notes.
The movement of stock items from store to store within the same store groups 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 applicable stock item concurrences. Concurrences help to determine how stock items used in recipes are added to the specifications 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.