Embed Size (px)
DESCRIPTION
Service Records. Presented by: Cassie Taan – Systems Analyst. Service Records – What?. Captures the number of patrons and portions served Daily By Meal Updates Acceptability Factor Post Cost Patron History. Service Records – Why?. Importance? Building blocks Garbage In – Garbage Out. - PowerPoint PPT Presentation
Citation preview
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?
