© Tillypad, 2008-2017
9.7
| Revision History | |
|---|---|
| 13.08.2010 | |
| Descriptions of the New stock items, New substitute stock items, New butchering elements, and New recipe items entry windows were added. A description of how to access commands in context menus was added. Detailed descriptions of commands in context menus and windows fields were added. | |
| 03.09.2010 | |
| The description of stock item groups was moved to the description of the Stock item groups directory. | |
| 17.09.2010 | |
| Tab pages were transformed into panels. The Photograph panel was added. The Menu items panel was removed. The SKU field was added to the Properties panel. | |
| 02.05.2011 | |
| The Calories panel of the Stock item window was renamed Nutritional value. | |
| 18.01.2012 | |
| The System column was added to the data grid. Export and Summary functions menus were added to the context menu of the data grid. | |
| 14.02.2012 | |
| Stock item concurrences and shelf lives can only be specified for stock items with recipe (the With recipe class of stock items). The Stock item concurrence and Shelf life fields have therefore been moved from the Properties panel to the Recipe panel. | |
| 12.10.2012 | |
| The Security level column was added to the data grid of the directory. The Clipboard menu was added to the context menu of the data grid. The Security level field was moved from the Stock item group window to the new panel Access. A description of the New store groups multiple entry window was added. The Access panel was added to the Stock item window. | |
| 16.10.2012 | |
| A description of how to change the unit of measurement group applied to a stock item was added. | |
| 11.09.2013 | |
| A description of the Additional units of measurement panel was added. | |
| 05.08.2014 | |
| Descriptions of the Alcoholic beverages and Other alcoholic beverage suppliers panels were added. | |
| 04.12.2014 | |
| The Select from stock items command was added to the context menus of the Substitutes, Recipe and Butchering panels. Descriptions of the Substitutes panel in the Recipe item window and the Substitute for recipe item window were added. | |
| 09.12.2014 | |
| A description of the Substitutes column in the recipe item specification was added. | |
| 2014.12.26 | |
| The Filter by group command was added to the context menu of the directory. | |
| 03.04.2015 | |
| A description of the Partners panel was added. | |
| 10.06.2015 | |
| Descriptions of the Store and Update date columns were added to the Partners panel data grid. | |
| 09.10.2015 | |
| The description of the stock item unit of measurement group was edited. | |
| 02.11.2015 | |
| A description of the Recalculate column in the filter step data grid that appears when the units of measurement group is changed was added. | |
| 16.02.2016 | |
| context menu added command «Menu items by stock item». | |
| 2016.06.23 | |
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 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 operation should be launched.
Information from the directory is used for calculation and recalculation of stock items.
