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What is a Production Record?
• A record of meals prepared, served, and left over
• Includes cost of meal
How do I create a Production Record in CMS?
• Step 1: Select Back of the House tab• Step 2: Select Production tab• Step 3: Select Create Production tab
Remember To…
• Select All Serving Periods and Sites• Select the Correct Date Range• Select Create Production
Help, No Production Record Created! What Happened?• Are you sure you selected the correct criteria?
-(serving period, site, and/or date range)• Are you sure you completed your EZ
steps/Menu Plan Quantities BEFORE you attempted to create your production records?
- (Send a ticket)
• Were the production records already created?
Production Worksheet
Where do these numbers come from?•After completing your ez steps they are automatically generated
Production Worksheet
255 10 5
Café and Faculty staff
Dropped, Burnt, and Student a la Carte sales
75 180
Prepared - Leftover
How do I correctly complete a Production Record?• Input number of meals prepared in the total
prepared column• Input any items that were added to the
serving period that day• Enter any Leftovers, non reimbursable meals,
or adult meals
Production Records
Never enter any information into the served column, the system automatically calculates these quantities for you
Leftovers Are Important!
If you have leftovers: Select the correct LEFTOVER CODE.
Examples: •Milk-Return To Stock•Hot Food-Dispose Of•Cold Salads & Sandwiches-Serve Next Day (if applicable)
Remember to meet all ServSafe requirements
If you throw away leftovers and the Leftover Code is “Return to Stock”. The items goes into your inventory.Click “Dispose Of” for an item you throw away, then item will not go into your inventory.
The Manager has selected Return to Stock for her leftovers... Correct or Incorrect?
What item is incorrect?
How do I REMOVE an Item from the Production Record?• Highlight the item you want to remove by
clicking it once with your mouse• Select the Remove Item tab at the bottom of
your production record
Adding Item to Production Record (cont’d…)
• Enter the Number of Servings
• Input the correct serving size• Quantity is ALWAYS 1• Measure is ALWAYS 1 each
Pay Attention!• Measure is EACH not case.• Making an error here can cause a spike in
price on your Profit and Loss statement
Fix your mistakes before completing the Production Records in the CMS!!!!!!
Enter Meals/Revenue• Select the Meals/ Revenue Tab• All: the total number of reimbursable meals• Other: a la carte, dropped, burned, and non
reimbursable items• Others: leave blank• Adults: total number of faculty meals sold • Employee: total number of cafeteria/foodservice
meals• The Total Meals will automatically calculate
Review your Meal Counts Report for production meal numbers
Daily Comment/ Menu
• Select the Daily Comment/ Menu Tab• Input Menu Day and Menu Week• Enter any comments (i.e. dropped trays,
burned food)
Finally…
• Select the Update Inventory and Complete Production boxes at the bottom of the screen
• Remember to save your inventory