Service Records

FoodPro User Conference 2014 - Service Records

1

Service Records

Presented by:Cassie Taan – Systems Analyst

FoodPro User Conference 2014 - Service Records

2

Service Records – What?• Captures the number of patrons and portions

served– Daily– By Meal

• Updates– Acceptability Factor– Post Cost– Patron History

FoodPro User Conference 2014 - Service Records

3

Service Records – Why?• Importance?

– Building blocks– Garbage In – Garbage Out

FoodPro User Conference 2014 - Service Records

4

Service Records – Why?• Acceptability factor

– Popularity of an item/recipe– Ex. We have a total of 100 students, if we expect 40%

of students to select a certain item, AF = 0.4– Determines whether or not an item should be used

• Patron History– Reference weeks – help with forecasting

• Must be entered prior to forecasting– Forecasting based of service records

FoodPro User Conference 2014 - Service Records

5

Service Records – How?• How to access Service Record

Maintenance1. Choose Desired Location2. Select Activities (toolbar)3. Select Input Service Record

FoodPro User Conference 2014 - Service Records

6

Service Records - How?• Entering Patron Cell• Entering number of

portions served• Color Coding of Grid

Cells• The Service Record grid

is represented by Patron Count, Meal Period and Production Department

FoodPro User Conference 2014 - Service Records

7

Service Records – Color Code

FoodPro User Conference 2014 - Service Records

8

Service Records – Patron Cell• Enter patron count on desired meal

period– Click cell and type count

• Event code– Description of below/above average

counts– Helps w/ forecasting– Skewed counts

FoodPro User Conference 2014 - Service Records

9

Service Records – Portion Count• Fill in each recipe with

the amount served– v2.5 yield option

• Validity Check• Required section is

entered when a recipe runs out– Calculation– v2.5 include calculator

FoodPro User Conference 2014 - Service Records

10

Service Records – Yields vs. Portion• Easy way “count”

served item– Ex. Soup– Lasagna

FoodPro User Conference 2014 - Service Records

11

Service Records – Validity Check• Ensures AF are updated accurately• If the portions entered:

– Greater than 150 % portion forecasted

– Less than 50 % portion forecasted• Message will appear and prompt

for confirmation• AF does not adjust

– difference between Actual vs. Forecasted is greater than 25 %

– The system assumes the actual is different for a reason

FoodPro User Conference 2014 - Service Records

12

Service Records – Running Out• If you run out of food,

click the Required column box for that item.

• Enter the amount of Portions of the recipe at the time it ran out, and then enter the Patrons Served at the time the item ran out.

FoodPro User Conference 2014 - Service Records

13

Service Records – Adding Recipes• Add recipe

1. Enter Recipe Number2. Search Recipe

• Added recipes on grid– Appear with an asterisk– Indicates addition

• POS interface– Portion Size must match

• POS SKU portion size• Menu

• Left overs– Do not add in service records– Added to meals served– Skewed AF

FoodPro User Conference 2014 - Service Records

14

Service Records – No Meals Served• If an item is not served

– enter a “0” in the served column– “0” does not update AF

• If a meal is cancelled– Patron “1”– Served for all meals is “0”

FoodPro User Conference 2014 - Service Records

15

Questions?