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Store Users Training Guide

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29 views

Store Users Training Guide

Uploaded by

yel.mauyao
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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Issue Request

1. Go to Store > Issue Requests


2. Click on New or Ctrl + N
3. Enter the Cost Centre/Store (receiving store), Request From and the Date
(of request).

4. Click on New Position to enter the Articles (items).


5. Enter the Article, Unit (receiving unit) and QTY.
Click OK and enter more products if required, if you do not have any more
products, click Cancel.
6. Then click Request.
7. Hit on Preview under Printing Options and hit on Request.

8. A report will be produced for you and a request is sent.


Stock on Hand Control

1. Go to Store > Issue Requests


2. In the screen that appears add the Cost Centre and filter as per required.
a. In Use, select Units as it has a better viewing
b. In Filter, you can select to view Articles with parameters such as
articles lower than the minimum (the other filters are based on
requirement, explained on the manual for stores.

3. You will then be able to view all the products in the Cost Center as per the
filters defined.
Inventory
Creating an Inventory
1. Go to Store > Inventory
2. Click New or Ctrl + N
3. Select the date of Inventory
4. Click Ok and the inventory will be created.
5. Other Options are:
a. The default for type of Inventory is ‘Entire Inventory’ you may choose
‘Spot Check’ if you wish
b. Inventory Time default is ‘End of Day’, do not change this
c. Leave the other options as default
Stock Taking List

1. Go to Store > Inventory


2. Select The Inventory (Highlight it) and Click Preview (from Menu)
3. Select the report Name --- > Stock Taking List with Article Number
4. Tick sorted by Item Group , Article
5. Press Ok Button
6. Print the Report To be Given to Store Keeper

Filling the End of counted stock

1. Go to Store > Inventory


2. Double-click the inventory in the list
3. Your will be taken to the Item groups
4. Double Click the Group you want to Enter
5. You will be taken to gather mode in the next screen, there is a column called
ACTSOH Please click here and Put the ACT counted Stock Here
6. After completing the first Item Group please Click Save
7. And repeat the step 2 to 6 to complete the remaining item group.

8. After completion, refer to the Month End reports to get reports.


9. Inventory Deviation Report (Go to Store ---- > Inventory ---- > Highlight
Inventory ----- > Click on Preview Button ------- > Select Report Name
'Inventory Deviation by Value' Click on Sort by ‘Item group, Article’ and print
it).
10.If there is a Difference still go to Over View tab And Click on refresh
Inventory. Please Read Instruction and Follow
11.Still you Have Problem Click on Control Actions and view what Receiving and
Transfers are pending get a report and Please Revert back to close and Book
the Receiving or transfers (Note Once done Repeat Step X 10)
12.Once Done Please ask The IT Manager to Make a Final Backup for the Day
and then Click on Book and Close the inventory.
Purchase Request

1. Go to Purchase > Requisitioning


2. Press New or Ctrl + N
3. Click New Position on the bottom left
4. Put your store /Department Requesting for
5. Put the Date Of Delivery of Items
6. Put / Select The item Name
7. Select the Unit
8. Put the Qty Required
9. Click Save
10.Repeat Steps 6 -9 For more items addition
11.When Done Click cancel
12.Preview the Report and print it or Click on this from Menu
13.Click on Send Request to send the Request to Purchasing Department
Production Tool
Go to Production > Production Tool

• Select the Cost Center / Store where this production plan is related to.
• Enter a name to identify the plan.
• Select the date for this production plan.
• Select the Production Schema from the selection box.
• Click on OK.
Now the Plan header is created. A new dialog comes up to select the
recipes.
• Select the Production Group from your schema.

• Enter a position number.

• If needed you can filter by major group or recipe group.

• Select recipe from list.

• Enter the quantity into the fields “Planned” and/or “Produced”.

• Click on “OK”.

To add a new position to the plan. After opening an existing plan from the
overview the user will have to save the plan first.

To re-fresh the COS for the used recipes from the selected store.

To show all needed ingredients, also for subrecipes. This information can be
previewed and / or printed here:
Usual function to mark selected records for deletion at next save.

Click this button to book this transaction as defined in the parameters (Book
Components and PA Articles).
Managing Recipes

Production → Recipes
Main Recipe Screen

RECIPE YIELD & PORTION CALCULATION:


Note:
Recipe Yield / Portion Size = Number of portions
Number of Portions * Portion Size = Recipe Yield

Recipe Yields Here the user can define the total yield of this recipe. In the
example above we show a recipe to produce 5 kilogram of wild rice.
Yield: enter the total quantity
Unit: define the unit for the entered quantity. All base units are
available here. The selected unit controls which units are
available for the portion size.

Portion Size Here the size of one portion can be defined.


QTY: enter the total quantity
Unit: select the unit for the entered size. The units shown are
dependent on the yield unit above.
Yield Unit: Each Portion Size Unit: Each (locked)
Yield Unit: Kilogram Portion Size Unit: Kilogram, gram
Yield Unit: Liter Portion Size Unit: Liter, dl, cl, ml

Number of Portions This is the number of portions to be created out of the


information above. If the above fields were filled manually the number
of portions will be calculated automatically.

Example:
COS Calculation
S. Price This is the main gross sales price for the recipe / the products
associated to to the recipe. Keep in mind that the product could
have different prices depending on the sales locations.
The detailed calculation per sales location can be viewed in the
tab “Sales”. This field is editable, but maybe overwritten through
the next master data import from POS!

Net This is the net sales price based on the gross price above and
the tax associated to it.

COS This is the summarized cost of sales for this recipe based on the
prices of the ingredients.
Note: This COS calculation is controlled by the calculation type
defined in the tab “Options” and does not necessarily reflect the
COS used for the consumption. When using a recipe in any
module (e.g. POS IFC, Usages, Production) the system will
always use the actual COS of the recipe at the time of usage!

COS % Here the COS % value is displayed. It shows the percentage of


the cost of the ingredients in relation to the net price.
(COS * 100) / NET = COS %

CM Contribution margin: NET – COS = CM

CM % Contribution Margin in %: It shows the percentage of the


contribution margin in relation to the net price.
(CM * 100) / NET = CM %

Planned COS This field shows the summarized planned cost of the
ingredients. This can be compared to the actual cost of sales
displayed in the field COS.
NEW INGREDIENTS/RECIPE

“New” icon: This can be used when editing existing records to clean the
dialog. All selections will be removed.
Component Types: Three different types of ingredients could be added.
- Article Here the system will offer all articles assigned to
Profit Contribution
- Recipe The system will offer all recipe headers.
- Expense The system will show all expense articles (standard
and expenses defined to be used on stock only).
QTY: Enter the quantity to be used in the recipe.
Stand. Portion: Select the unit for the entered quantity.
Loss / 2nd Loss: Loss factors can be defined here. These will change the
quantities to be reduced from the reduction store.
USAGES
In this module you can book usages, waste, etc. from the stores to pre-defined accounts.
Store → Usage → Gather Usage

Here you can book the usages.


• After selecting store, group and date you can enter an information for
• the complete document.
• Click on “New Position” and the booking dialog will pop up.
• Here you can select if you want to book a stock article or a recipe.
When you select a stock article you can enter the used unit and the
stock will be reduced. When you select a sales article you can enter
the quantity and the stock will be reduced for the ingredients of this
recipe.

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