Inventory Management - Oracle Documentation
Contents
1. 12 Mobile Solutions nsiro sees se EE EE KA EE AKA EE EE Ee AE Ee AE Ee AE EER KERK KERK KEER KERE KRAKE Re EE AK Ee EE ge Ke Ee 27 Understanding Mobile Solutions 2010 ee ge Ge He Ge Ge Ge Ge Rek ee ee ee 27 Configuring Mobile Solutions to Interface with a Specific Organization ese esse 27 13 User Management esse Ee RE EER RE EE ER EE ER RE EER RE EER RE EE RR EE Ee RR nanenane nanenane nanenane ennnen ER RE Ee REKE Ee 28 Filtering User Access by Cost Center iese se sesse ee ee ee ee Ge Ge Ge Se eek eN ee ee ee 28 Configuring User Access to Cost Centers without using the C S Filter iese 28 Configuring User Access to Cost Center Management ees se se se se se se se ee ee ee ee 28 Configuring User Access to Cost Center Areas for Transfers iese se se se se ee ee ee ee 28 Configuring User Access to the Central Ordering Module ie se se se se se ee ee ee 29 Configuring User Access to the Forecast Out of Stock Module sesse see ee ee 29 Configuring User Access to the Transfer From List and Transfer To List Modules 29 Preface This guide describes how to use Inventory Management myinventory features and functionality The content in this guide reflect the content the articles originally published on the MICROS Members or Wiki pages It has the MICROS branding associated with the product for that release Audience This document is intended for administrators and end users of the Enterprise Back Office Suite Inventory Manag2. H to indicate that it has an above average contribution margin If a 23 Contribution Margin Menu price Food cost menu item s contribution is lower than the average contribution of the entire menu it receives a rating of L Viewing and Modifying Suspended Event Menu Plans 1 2 3 4 Navigate to myinventory Menu Planning Suspended Click Refresh Select a menu from the list You can make changes to the selected plan Printing Receipts for Linked Recipes and Items in an Event Menu 1 2 3 In the Event Menu Planning Details page click Print Receipts Select a template using Select Report Click OK 24 10 Jobs Understanding J obs You can use the Job Logs feature to see the success and failure of jobs Calculating Average Usage You can use the Calculate Average Usage job to calculate the average usage of inventory items You must run the job daily if you are using Suggested Ordering 25 1 2 3 Select Maintenance and then select Scheduler Click Create Job Select Calculate Average Usage from the Job Type drop down list and click OK Select the Start Date and Start Time Select Run once if you want the job to run only once Select Periodically every and define how often the job should run if you want the job to run on a regular basis If you want to receive a notification when the job executes o Select Send E Mail Notification if you want to receive a notification each time thi
3. Menu Item s and then click Save Click Save as List if you want this menu to be saved for future use as a template or list Click Suspend if you want to save the menu and return to the Overview window Understanding Event Menu Item Classifications Menu items are rated based on their popularity and contribution within each course According to this rating the items are classified into four types and styled as follows Menu Item Rating Description Color Code HH The item is both profitable and popular Green HL The item is high in popularity but low in profit Blue LH The item is low in popularity but high in profit Orange LL The item is both low in popularity and profit Red Understanding Event Menu Item Popularity The popularity of a menu item is calculated by the following formula Demand Number of items sold of a particular menu item Total number of menu items sold If a menu item s sales percentage is greater than the average sales percentage for the entire menu it receives a rating of H to indicate it has a higher sales percentage than the demand mix If a menu item s sales percentage is lower than the average sales percentage for the entire menu it receives a rating of L Understanding Event Menu Item Contribution The contribution of a menu item is calculated by the following formula If a menu item s contribution is greater than the average contribution of the entire menu it receives a rating of
4. an e mail notification to be sent each time this job executes 8 Select Only if Job Fails if you want notifications to be sent only if the job fails 9 Select Job Owner if you want the notifications sent only to you 10 Select Owner s Role if you want the notifications sent to all users belonging to your role 11 Select Owner s Cost Center if you want the notifications sent to all users in your cost center Viewing an Inventory Forecast Navigate to myinventory Forecast Out of Stock Select a cost center 3 If you want to see the forecast for an Item Group a Click Item Group b Select an item group from the list c Click OK 4 If you want to see the forecast for a particular item a Click Item b Select and item from the list c Click OK 5 For the Delivery Date select the date for which you want to see the forecast 6 Select the necessary search filters 19 a Select Out of Stock if you only want to see out of stock items b Select Ignore Out of Stock if you do not want to see out of stock items c Select Less than Minimum if you only want to see items where the stock on hand is less than the minimum amount d Select Show also Inactive if you want your search result to also include inactive items e Select Display Store Unit if you want the item store unit to show f Select Display Base Unit if you want the item base units to show Click Refresh Click Export to Excel if you want to expo
5. c Select the recipe you want to add d Enter the QTY e Click OK to complete the entry for this recipe f Click Cancel to exit the Add Recipes dialog box g Click Refresh Count to show the ingredients of the recipes you added in the Inventory Count Detail page 6 If you to save the inventory count for future use as a list a Click Save as List b Enter a name for the list c Click OK Understanding Menu Item Linking It is through linking menu items that myinventory accurately depletes the stock on hand of inventory items You can link one menu item to multiple inventory items or recipes That is if an organization has a recipe that is sold multiple ways you can link the menu item to different menu levels of that recipe For example a restaurant sells French fries in two different sizes small and large The restaurant has created a recipe for French fries but the recipe is only applicable for a small size A large fries is equal to two small fries By linking the recipes and knowing the ratio myinventory determines that when a large fries is sold two portions of the small fries recipe must be depleted in order to account for the sale Understanding Menu Item Linking with Negative Quantities Instead of creating separate recipes for items with and without condiments menu item linking allows you to use the same recipe created for adding the condiment but with a negative quantity For example imagine you have a menu item for
6. cheeseburger that is linked to the cheeseburger recipe The cheeseburger recipe contains 1 ea patty 1 ea bun 1 ea slice cheese 1 oz ketchup 1 oz mustard 1 oz onions A server rings in Cheeseburger NO Ketchup Since the recipe for cheeseburger depletes 1 oz of ketchup you need to add it back so that ketchup is not depleted Therefore you would link the No Ketchup modifier to the ketchup 1 oz recipe with a negative 1 guantity Linking a menu item with a negative guantity 1 2 3 OOS Oy GI Navigate to Menu Item Linking Search for the menu item that you want to link for example No Ketchup From the search results select the menu item by clicking the menu item hyperlink Click Link Recipe Select the recipe for example ketchup Click OK Enter 1 for the QTY Click OK 7 Inventory Transfer Understanding Cost Center Areas The Cost Center Areas module is where you determine which cost centers can transfer and request items from other cost centers For example cost center A can transfer items to cost center B But cost center B can only transfer and request items from cost center C Configuring Cost Centers to Transfer Inventory 1 DUE 60 N d Navigate to myinventory Maintenance Cost Center Areas Select a cost center Select Transfer To Click Add Cost Centers For each recipient cost center Select a cost center Select With Sub Cost Center if you want all c
7. se se Ge cece Ge Se ee eek ee ee ee 11 Viewing AO El TE OE EE EE IE OE 11 6 Inventory Management s sesse EE EE EE Ee RE ER RE EER RE EE ER EE Ee RE EER RR EE ER KEER RR KEER RR ERGE RR EE ER RE Ee RR EE Ee 12 Understanding Inventory Counts sees ee ee ee Ee Ge He He Ge Ge Ge Ge ek ek eke ee ee ee tes 12 Understanding Manual Inventory Date Selection eee se se se se Ge Ge ee ee ek ee ee ee 12 Enabling Manual Inventory Date Selection for an Organization eie ee ee ee ee er 12 Adding Items and Recipes using the Item Groups Detail or Storage Location Detail 12 Understanding Menu Item Linking ees cece Se ee ee ee Ge He He He Ge Ge Ge ee eke ek eke ee 13 Understanding Menu Item Linking with Negative Quantities esse see 13 Linking a menu item with a negative QUaNtity oc e eee se se se ek ek ee ee ee 14 7 Inventory Transfer ccsscsscesseseesseesesseseesceescensneesneesseessessseseaesesesesesnsnsnsnsnenanenenanes 15 Understanding Cost Center AreaS iss ee ee ee ee ee ee Ee Ge He He Ge Ge Ge Ge ee ek eke ee ek ee ee 15 Configuring Cost Centers to Transfer INVventory esse ee ees se se se se Ge Ge Ge ee ee eke ee ee 15 Configuring Cost Centers to Request Inventory esse see cece tees cece Ge ee ek ee ee ee ee 15 Creating a Transfer From Request esse see ee ee ee ee ee ee Ee He He Ge Ge Ge Ge ee ek eek ee ee ee 16 Understanding Transfer From Using List iese se ses see ee ee ge He Ge He Ge Ge Ge Ge ee ek ee ee ee 16 Cr
8. Catalog is one that has been created by an agency such as the U S Department of Agriculture USDA e A Custom Catalog is a nutrient catalog that has been created externally for example by an organization that contracted a third party to document the nutritional information for their menu offering Understanding Nutrient Catalog Licensing Standard Catalogs offered by MICROS reguire you to obtain a license from the official distributor to use the information The License Confirmation prompt is used to inform you of those nutrients The prompt is shown when you attempt to import or use the licensed nutrients in an item or recipe The License Confirmation prompt is invoked at the following modules and is shown until the user confirms that a license has been obtained Module Name Action Performed Nutrient Catalog When attempting to Import Catalog or Update Catalog Master Data Items Attempting to enter the Nutrient tab Recipes Attempting to enter the Nutrient tab Maintenance Settings Attempting to enter the Nutrient tab Importing a Standard Catalog 1 Navigate to myinventory Maintenance Nutrient Catalog 2 Select a Standard Catalog from the catalogs listed 3 Click Import Catalog 4 If you or your organization has obtained the license to use this catalog a Select the first check box and click OK b Once the import is complete click OK when prompted 5 If you or your organization does not have the license to use thi
9. If you want to add menu items to the transfer document a Click Add Item s b Search for menu items using any of the filters c Select one or more menu items from the search result and click OK d Continue to add items or click Cancel e Enter the quantity you want to transfer of each item If you want to add recipes to the transfer document a Click Add Recipe b Enter the recipe name c If you want to view a list of all recipes in myinventory i Place the cursor in the Recipe field and press Enter ii Choose the recipe you want to transfer and click OK b Enter the quantity of portions of the recipe you want to transfer c Enter any additional information you want to be included with this recipe to appear in the transfer document in the Info field d Select Round to Units if you want the recipe to be rounded to its nearest base unit measurement when it is being delivered e Click OK f Continue to add recipes or click Cancel If you want to save the newly created list click Save If you want to send the list to the relevant location click Book Understanding Transfer From Using List You can use the Transfer From Using List module to create a transfer request from a cost center using a previously created Transfer From list or an already existing list of products Creating a Transfer From Using List 1 Syl EN Navigate to myinventory Transfers Transfer From Using List Select an existing docume
10. Oracle Hospitality Inventory Management User Manual Release 8 4 4 May 2015 ORACLE Copyright 2001 2015 Oracle and or its affiliates All rights reserved This software and related documentation are provided under a license agreement containing restrictions on use and disclosure and are protected by intellectual property laws Except as expressly permitted in your license agreement or allowed by law you may not use copy reproduce translate broadcast modify license transmit distribute exhibit perform publish or display any part in any form or by any means Reverse engineering disassembly or decompilation of this software unless required by law for interoperability is prohibited The information contained herein is subject to change without notice and is not warranted to be error free If you find any errors please report them to us in writing If this software or related documentation is delivered to the U S Government or anyone licensing it on behalf of the U S Government then the following notice is applicable U S GOVERNMENT END USERS Oracle programs including any operating system integrated software any programs installed on the hardware and or documentation delivered to U S Government end users are commercial computer software pursuant to the applicable Federal Acquisition Regulation and agency specific supplemental regulations As such use duplication disclosure modification and adaptation of th
11. ct Use Cost Center Areas 28 Configuring User Access to the Central Ordering Module 1 OR ASON Navigate to myinventory Maintenance User Management Select a user from the list Click Manage User Right Under Module Group click Purchase Under Purchase Orders select Purchase Manager for prepared Orders Configuring User Access to the Forecast Out of Stock Module 1 O te RM Navigate to myinventory Maintenance Settings On the General tab select Calculate Average Usage for All Items Navigate to myinventory Maintenance User Management Select a user from the list Click Manage User Right Under Module Group click Purchase Select Out of Stock Configuring User Access to the Transfer From List and Transfer To List Modules 7 PF YPN 29 Navigate to Navigate to myinventory Maintenance User Management Select a user from the list Click Manage User Right Under Module Group click Store Under Transfers select Create Transfer From List and Create Transfer To List
12. date in the middle of the month o If you have selected Daily Weekly and have for example only selected Wednesday you cannot select any Monday o If you have selected Financial Period you cannot select a date outside of the selected financial period Enabling Manual Inventory Date Selection for an Organization 1 Navigate to myinventory Maintenance Settings Inventory 2 Select Do not Populate Date in Inventory Counts by Default Adding Items and Recipes using the Item Groups Detail or Storage Location Detail 1 Navigate to myinventory Inventory Suspended 2 Select a document 3 Click an Item Group to go to the Item Groups Detail page or click a Location to go to the Storage Location Detail page 4 If you want to add items the inventory a Click Add Item s Unit s c Place the cursor in the Item field and press Enter d Select the item you want to add and click OK e If you want to add additional units i Place the cursor in the Additional Unit field and press Enter ii Select any additional units iii Click OK f Select a Storage Location if you are using Advanced Storage Locations g Click OK to complete the entry for this item a Click Cancel to exit the Add Item s Unit s dialog box b Click Refresh Count to show the items you added in the Inventory Count Detail page 5 If you want to add recipes to the inventory a Click Add Recipe s b Place the cursor in the Recipe field and press Enter
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14. eating a Transfer From Using List sesse see ee ee ee ee ee Ee Ge Ge Ge Ge Ge Ge Ge ek eek ek eke ee 16 8 Inventory Analytics u usus sees ses see Ee KA EA EER EER EE Ee AE Ee AE Ee AE Ee AK KERK KERK KEER KEER EE Be EE Re Ke Ke Ke Ke Ee 18 Understanding the Forecast Out of Stock Module iese esse eek ek ek SR SR Se Se ge be ee RR 18 Configuring the Calculate Average Usage Job uie eer see sek ek ek SR SR Se Ge be He ee RR RR Re ee ee 18 Viewing an Inventory Forecast 0 iese se se se se se se Se SR SR SR ER ER ER ER ER ER ee ge be be be Ge Se SR SR SR ER SR Reese eN ee 18 9 Men s ira aaide RE EER RR RE GR RE EE ER RE Ee RR EER KERE aa EE REKE Ee RR EE GR RR EE ER KEER REKE Ee KERE ER RR EE ER REGEER EER 20 Understanding Menu Groups se Res eek ee s Ee DE ities E bee ee EER Pe Ge ee Eben 20 Enabling Menu Groups for an Organization oo esse ee ee se ee Ge Ge ee ee ek ee ee ee ee 20 Creating a Menu Group ase ese tee ke se ae eek seke ND eg Ge ee ee ga ke Pe Se Ee See eke Ego se 20 Understanding Event Menu Planning iese se se se se se ee ee ek ee ge He Ge He Ge Ge Ge Se eke eekee e e 20 Configuring the Event Menu Plan Overview and Details Pages esse se sees 21 Enabling Event Menu Planning for an Organization ee ee se eke ek eke ee 21 Enabling Menu Planning by List ese se se se se se se se ee ee ee ee ee ee ee ek ee ee 21 Creating an Event Menu Plan sesse sesse ee ee ee ee ee ge He He He Ge Ge Ge ee ee ek ek ee ee 21 Creati
15. ement myinventory module Documentation Oracle Hospitality product documentation is available on the Oracle Help Center at http docs oracle com Revision History Date Description of Change May 29 2015 e Initial publication 1 Cost Centers Creating and Configuring a Cost Center Close Cost Center Store on Stock Take Exclude from Central Purchasing Using Transit Warehouse Advanced Storage Location Enable Production on Transfer 1 Navigate to myinventory Master Data Cost Centers 2 Select a cost center to configure or click New to create a new cost center 3 Fill out the form as described in the following table Field Description Cost Center Enter a name Number This is the number that the cost center is identified by Account Cost Center Applies to GL and A P accounts The cost center s account number is in the Accounts Payable System Assigned To This is the parent level of the current cost center location Default Main Store This is the default store that the cost center receives goods from Taxes Shows the types of taxes used at this cost center Closed at Shows when the last period count was booked Select this option to prevent users from editing or booking new documents in the closed period Select this option to exclude this cost center or store from using central purchasing Select this option if a booked transfer has to be accepted of declined by the receiving store Select
16. enance 2 Click Central Ordering 3 To filter the orders by delivery date a Select the Order Date b Click Refresh 4 To filter the orders by vendor a Enter a vendor s name or click Vendor and select a vendor from the list b Click Refresh 6 Inventory Management Understanding Inventory Counts You can create Inventory Counts through Count Cycle e List Blank Inventory e Scheduling a job Understanding Manual Inventory Date Selection The inventory date cannot be changed once an inventory count it created If you need to change the inventory date you have to delete the existing inventory recreate the inventory count with the new date and reenter the data Enforcing manual inventory date selection forces users to validate and select the correct date and reduces the chances of creating a count for an incorrect date You can use the manual inventory date selection to make the Date field mandatory and leaves it unpopulated for you to select You cannot create an inventory count until a date is selected the Create button is grayed out and only becomes active when a date is selected Manual inventory date selection is enforced in the following modules Inventory by Count Cycle Inventory by List Blank Inventory Manual selection follows the following rules You cannot select a backdate Depending on the Count Cycle template you have chosen o If you have selected End of Month you cannot select a
17. h to show the search results Select one or more menu items and then click OK Click Load Sales to import the sales for the inserted menu items Click Yes to confirm and click Save Click Save as List if you want this menu to be saved for future use as a template or list Click Suspend if you want to save the menu and return to the Overview window Defining the Planned Quantity for Menu Items in an Event Menu Plan 1 In the Event Menu Planning Details page for each item enter the planned quantity in the QTY column of the respective item Click Calculate to calculate the data and then click Save Click Save as List if you want this menu to be saved for future use as a template or list Click Suspend if you want to save the menu and return to the Overview window 22 Changing the Menu Level for Menu Items in an Event Menu Plan 1 OF aes Ooh In the Event Menu Planning Detail page select one or more menu items Click Change Menu Level Select a new menu level from the list Click OK and then click Save Click Save as List if you want this menu to be saved for future use as a template or list Click Suspend if you want to save the menu and return to the Overview window Deleting Menu Items from an Event Menu Plan Dy DLE RM es Navigate to myinventory Menu Planning Suspended Click Refresh Select a menu from the list In the Event Menu Planning Detail page select one or more menu items Click Delete
18. he curser on the Cost Center field and press Enter Select one or more cost centers Click Add Click OK to exit the Add Cost Centers dialog box Configuring User Access to Cost Centers without using the C S Filter 1 g PF YN Navigate to myinventory Maintenance User Management Select a user from the list Click Manage User Right Click the System Module Group Under List Management select Use Cost Center Relationships in List Management This option allows users to create edit and save Requisition and Transfer lists in the List Management module for cost centers that are not assigned to them in their C S Filter The Request From dropdown list shows the default cost center and all cost centers linked to the default cost center in the Cost Center Area module Configuring User Access to Cost Center Management 1 a RYM Navigate to myinventory Maintenance User Management Select a user from the list Click Manage User Right Under Module Group click Store Under Transfers select Manage Cost Center Areas Configuring User Access to Cost Center Areas for Transfers Caution Do not turn on the Use Cost Center Areas privilege until cost centers are set up If this right is turned on prematurely sites cannot perform any transfers BE JE ME Navigate to myinventory Maintenance User Management Select a user from the list Click Manage User Right Under Module Group click Store Under Transfers sele
19. ng an Event Menu Plan in List Management sesse sesse ee ek ee ek ek ee ee 22 Creating an Event Menu from an Existing List esse se se se se se se se se ee ee ee ek ee ee 22 Adding Menu Items to an Event Menu Plano esse sees ese ee ee ee ee ee ee 22 Defining the Planned Quantity for Menu Items in an Event Menu Plan 22 Changing the Menu Level for Menu Items in an Event Menu Plan esse 23 Deleting Menu Items from an Event Menu Plan iese se se se se se ee ee ee ee 23 Understanding Event Menu Item Classifications ee ee se eee Ge ee 23 Understanding Event Menu Item Popularity esse sesse ese ee se se cece Gee ee 23 Understanding Event Menu Item Contribution cece se se se Ge ee 23 Viewing and Modifying Suspended Event Menu Plans eeeee eers see ee ere se se se see 24 Printing Receipts for Linked Recipes and Items in an Event MENU sesse sesse 24 10 J0b8 ESE EE RD EE ED GE ED AE EE 25 Understanding JOBS RR a isisiiasanena ntsi siia 29 Calculating Average Usage s i ccisiisissssisssssesssessscsceseszesssnsssssdenesbssassessesssaeosssssadscessssvevessasstse 25 11 Visibility Criterja sesse esse ss sees ses see EER KA KA EA EE Ee EE Ee AE Ee AE Ee AE EER KERK KERK KEER KERR KERE EE RA Ke Ke EE ge Ke Ee 26 Understanding Visibility Criteria iese se se se se se se ee ee ee ee ee Ge Ge Ge ee ee ee ee ee ee 26 Configuring Item List Visibility ee ee ee ee se Ge Ge Ge Ge Ge Ge ee ee ee He He Ge He Ge Ge ee Rek Rekek ee e 26
20. nt from the list Click To Cost Center Select a new cost center from the list and click OK Click From Cost Center Select a new cost center from the list and click OK 11 12 Select the Date Click Create From the Transfers From Detail page modify the existing items or add new items and recipes If you want to save the newly created list click Save If you want to send the list to the relevant location click Book 8 Inventory Analytics Understanding the Forecast Out of Stock Module The Forecast Out of Stock module predicts when inventory items run out based on the Calculation Method configured for an item or item group and the past sales of those items The module forecasts item usage for the current business date and the next 13 days If an item is out of stock the count of that item shows as zero while those below zero are highlighted in red To predict future inventory usage a Calculate Average Usage job must be created in the Scheduler Configuring the Calculate Average Usage J ob 1 Navigate to myinventory Maintenance Scheduler 2 Click Create Job 3 Select Calculate Average Usage as the Job Type and click OK 4 Select the Start Date and Start Time to run the job 5 Select Run once if you want the job to run only once at the selected date and time 6 Select Periodically every and define the frequency if you want the job to run on a regular basis 7 Select Send E Mail Notification if you want
21. nter Click Add gt gt Repeat steps 6 7 until you have all the cost centers that you want to assign to the selected master store in the Assigned list 7 Click Save ON STR oh Copying Menu Item Links from a Master Cost Center to Assigned Cost Centers 1 Navigate to myinventory Maintenance Scheduler 2 Click Create Job 3 Select Menu Item AutoLink as the Job Type 4 Click OK 5 Select the Start Date and Start Time to run the job 6 Select Run once if you want the job to run only once at the selected date and time 7 Select Periodically every and then enter a frequency if you want the job to run on a regular basis 8 Click Save Deleting a Master Cost Center 1 Navigate to myinventory Maintenance Menu Item Auto Link 2 Click Master Cost Center 3 Select the master cost center you want to delete 4 Click Delete 2 Vendor Management Defining Vendor Account Formats 1 Navigate to Maintenance Settings Vendor tab 2 Type the format in Vendor Account You can use the following indicators to define the Vendor Account format Supported Characters N A Description Denotes a number Denotes a character Denotes a number or character Character separator Character separator Character separator Character separator Character separator Character separator Character separator Character separator When defining the Vendor Account format The number of indicato
22. ost centers below the selected cost center to have the ability to receive transfers from the default cost center Select Full Link if you want the selected cost center to have the ability to receive items from the Transfer To cost center For example you want cost center A to have the ability to transfer items to cost center B and give cost center B the ability to receive items from cost center A Click Add Configuring Cost Centers to Request Inventory 2 DA O Navigate to myinventory Maintenance Cost Center Areas Select a cost center Select Transfer From Click Add Cost Centers For each cost center that can be queried with a request a b Select a cost center Select With Sub Cost Center if you want all cost centers below the selected cost center to have the ability to transfer items to the default cost center Select Full Link if you want the selected cost center to have the ability to transfer items to the Transfer From cost center For example you want cost center A to have the ability to receive items from cost center B and give cost center B the ability to transfer items to cost center A Click Add Creating a Transfer From Request 1 DY HOW a NS 9 10 Navigate to Transfer From Enter the Request From Cost Center Select the date Enter any pertinent information in Reference Click Create Click the transfer document you just created to enter the Transfers Detail page
23. r Right Under Module Group click System Under List Management in System Function select o Menu Plan List o Add Menu Items to Menu Plan created from List Creating an Event Menu Plan 21 1 BP DM Navigate to myinventory Event Menu Plan Blank Event Menu Plan Select a Cost Center Select a Menu Group Enter the menu plan name In the From date editor select the date this menu plan becomes active 6 7 In the To date editor select the date this menu plan becomes inactive Click Create Creating an Event Menu Plan in List Management 1 DOT HE DM Navigate to myinventory Maintenance List Management Click Create List Enter the List Name select Event Menu Plan List and then click OK Enter the Cost Center Optional Enter a Reference Click OK Select Corporate List if you want to make this list available for all users Select Locked List if you want to lock this list Creating an Event Menu from an Existing List 1 EO Navigate to myinventory Event Menu Planning List Click Refresh Select an existing menu from the list Modify the event menu name cost center and menu active duration Click Create Adding Menu Items to an Event Menu Plan 1 2 3 NON DU SE In the Event Menu Planning Details page click Add Menu Item s Select a Menu Group Search for menu items using the family group menu item number menu item name recipe or inventory item Click Refres
24. riod Allowed can book in previous periods This function is only active if Close Cost Center Store on Stock Take is deselected None The store is not closed until an inventory is performed Year Only posts till December 31st are allowed Half Year Only posts till June 31 and December 31s are allowed Quarter Only posts in the current quarter are allowed Month Only posts in the current month are allowed Week The start of the week is defined by the system After the weekend only posts in the current week are allowed Understanding Master Cost Centers You can use the Menu Item Auto Link module to set a master cost center and assign cost centers By creating a master and assigning sub cost centers you make linking menu items to inventory items or recipes more efficient as menu item linking performed on the master cost center can be copied to its sub cost centers by creating a Scheduler job This eliminates the need to individually link menu items to similar cost centers Setting a Master Cost Center 1 Navigate to myinventory Maintenance Menu Item Auto Link 2 Click Create Master Cost Center 3 Click New 4 Select the cost center that you want to be used as the master store 5 Click OK 6 Click Save Assigning Cost Centers to a Master Cost Center 1 Navigate to myinventory Maintenance Menu Item Auto Link Click Assign Cost Center Select a master cost center From the Source list select a cost ce
25. rs must equal the number of characters in the Vendor Account e A maximum of 64 characters can be defined The following table provides examples of vendor account formats Vendor Account Format NNNNNNNNNNNN NNNNNNAAAAAA NNNNNN AAAAAA 2222 NNNNNNNN Description and Example Vendor Account Number A 12 digit vendor account number For example 123456789123 A 12 character vendor account number The first 6 characters should be digits while the last 6 should be characters For example 123456ABCDFG A 12 character vendor account number The first 6 digits and the last 6 characters are separated by a dash For example 123456 ABCDEFG A 12 character vendor account number The first four characters can be either digits or letters but the last 8 characters should be digits For example A12B34567890 3 Recipes Understanding Recipe Quantities The quantity of a recipe is the portion of the recipe you want to request or transfer For example if the recipe is for a cup of soup and a bowl of soup equals two cups of soup and you are requesting a bowl of soup you should request two portions of the recipe Deleting Recipe Ingredients AE soot Se er Navigate to Recipes Select a recipe Select the ingredients that you want to delete Click Delete Ingredients Click OK to confirm the deletion 4 Nutrient Management Understanding Nutrient Catalogs You can import two types of nutrient catalogs A Standard
26. rt the search results 9 Menus Understanding Menu Groups Menu Groups are essentially courses in a menu for example Starters Main Course Dessert etc You can define up to 20 courses per menu group Enabling Menu Groups for an Organization Navigate to myinventory Maintenance User Management Select a user from the list Click Manage User Right Under Module Group click Master Data Under Menu Groups in Master Data Function select oF ON o Menu Groups o Save Menu Groups Creating a Menu Group 1 Navigate to myinventory Master Data Menu Groups 2 Click New 3 Enter a name for the Menu Group 4 Optional Enter the Menu Group No 5 Define the menu groups For example Starter Soups Main Course etc Understanding Event Menu Planning The Event Menu Planning feature allows you to Plan future menus for your cost centers e Measure the planned expected and actual profitability of a menu Determine what inventory items your cost center should be ordering Before creating an Event Menu Plan you must create menu groups in the Menu Group module The following table describes the symbols and styles used by the Event Menu Planning page Symbols and Styles Connotation A The menu item is not linked to a recipe or an inventory item No sales price revenue margin and COS value are populated That is the values are shown as 0 00 Once the menu item is linked to a recipe or invento
27. rvices from third parties Oracle Corporation and its affiliates are not responsible for and expressly disclaim all warranties of any kind with respect to third party content products and services Oracle Corporation and its affiliates will not be responsible for any loss costs or damages incurred due to your access to or use of third party content products or services Contents Preface susse sees se EE KEER EA EA EE EA AE Ee AE Ee AE EER KERK ERA KEER ERGE KERR EE BA KERKE ARE Ee RE Ee KEER EER KERKE RA KERR EE AK ge EES 4 Audience EE N DE EE N EE Ge ER GEE ee 4 Doeurhentatiofs se EE a Re Ee ee ae IP a ee ER aN 4 Revision History EG EE ENE DE ON GE ED EED ER DE N DE N EE 4 1 Cost Cente uur er Ese EER RE EER EE EE EE EE Ee RE EE GR KERE ER RE Ee RR EER KERE T 5 Creating and Configuring a Cost Center ees ees ee ee ee ge Ge He He Ge Ge Ge ee ee ee ee ee ee 5 Understanding Master Cost CenterS esse see ee ee Ee He Ge be Ge Ge Se ek eke eN ee ee ee 6 setting a Master Cost Center sis Se nseni sees sg Bede Ee Sek ee He eg es apa istis saho aaia es 7 Assigning Cost Centers to a Master Cost CenteT iese se see ge Se Re ee He Ge Re AR ge ee 7 Copying Menu Item Links from a Master Cost Center to Assigned Cost Centers 7 Deleting a Master Cost Center vic cscscsccctscssssstssssisscsscsssessscssvsssvevsonstssscesevevessatassssavaveodsotssesiess 7 2 Vendor Management cssssccssesscessssssessseeecesesnseeneseneeseeesneesceesseescae
28. ry item in Menu Item Linking all values in Event Menu Planning update accordingly 20 The menu item number PLU is red The menu item is inactive Configuring the Event Menu Plan Overview and Details Pages 1 2 Navigate to myinventory Maintenance Settings Event Menu Plan tab You can configure the Result Set Quantity to define the maximum number of records that can be shown in the Event Menu Plan Overview page You can configure the Event Menu Plan Overview page to show a maximum of 9999 records e Column Selection filter to select which menu item attributes show on the Event Menu Planning Details page By default the page only shows the POS Course Menu Item Name and QTY columns Sort Method to arrange the menu items o Item Name Sorts the menu items in alphabetical order o Item Number Sorts the menu items by their number o Position Sorts the menu items by their Point of Sale POS position Enabling Event Menu Planning for an Organization MEE Navigate to myinventory Maintenance User Management Select a user from the list Click Manage User Right Under Module Group click Production Under Menu Planning in Production Function select o Event Menu Planning o Save Event Menu Plan o Add Delete Items to an Event Menu Plan Document Enabling Menu Planning by List 1 Os HOM Navigate to myinventory Maintenance User Management Select a user from the list Click Manage Use
29. s catalog select the second check box and then click Cancel Importing a Custom Catalog Navigate to myinventory Maintenance Nutrient Catalog Select Custom Catalog Click Browse then navigate to and select the catalog from your local drive Click Open and then click Import Catalog MA ETD IN Once the import is complete click OK when prompted 5 Ordering Understanding the Delivery Date The Delivery Date date editor in the Ordering module is used to specify the date items are to be delivered Only the current business date or any date in the future can be selected as the delivery date and you can define separate delivery dates for each different vendor in an order Configuring Orders to Accept Delivery Dates 1 Navigate to myinventory Maintenance Settings Orders tab 2 Select Use Line Item Delivery Date Defining Delivery Dates for Different Vendors Within an Order 1 Navigate to the Purchase Orders Detail page from any of the Ordering modules 2 For each vendor a Select the check box next to the items belonging to the same vendor that you want to set the delivery date b Click Set Dates c Select a Delivery Date d Click OK Understanding the Central Ordering Module The Central Ordering Module shows all B2B Orders and their progress This enables you to see What stores have placed orders Which vendors have received the orders Viewing B2B Orders 1 Navigate to myinventory Maint
30. s job executes o Select Only if Job Fails if you want notifications sent only if the job fails o Select Job Owner if you want the notifications sent only to you o Select Owner s Role if you want the notifications sent to all users belonging to your role 11 Visibility Criteria Understanding Visibility Criteria Visibility Criteria determines which cost centers have access to which items and information and which cost centers can physically view those items Recipes items and lists are all subject to Visibility Criteria Visibility Criteria can be categorized into district and concept Separating by districts gives cost centers the ability to provide items of regional cuisine For example a restaurant chain whose primary menu item is pizza determines that their customers in Hawaii enjoy pineapple and other exotic fruits on their pizza The organization can set the Visibility Criteria to allow their Hawaiian cost centers the ability to select and view the pineapple menu item and not give other cost centers that option An organization can also separate by concept For example a very large organization owns a seafood restaurant an Italian restaurant and a BBQ restaurant Using Visibility Criteria the restaurant owner can limit the seafood restaurant to see only seafood menu items the Italian restaurant to see Italian menu items and the BBQ restaurant to see menu selections like ribs and pulled pork Configuring Item List Visibilit
31. ssaeseaesesesesnsnaneesnenanes 8 Defining Vendor Account Formats eee eers se se se se ee eke RR eN ee RR GR GR eN ER ee SR SR Ge Ge ge be ee eke 8 3 Recipes seer EER RE BEER RE EE ER KEER RE nnne RE EE ER RE Ee REKE nanenane Ee REKE Ee nanena KERE ER ennnen annann EER RE EE RR EES 9 Understanding Recipe Quantities ees ee ee ee He He He Ge Ge Ge ek eke eN eN ee ee ee ee 9 Deleting Recipe Ingredients issie sesse ese es isinisi See ee Ge Ge Ge oe bees aasi eksais 9 4 Nutrient Management ees Ee RE EER RE EE ER EE ER RE EER RE EER RE EE RR KEER RE REGEER EE annann EE ERK EER eR RE Ee RR EE Ee 10 Understanding Nutrient Catalogs ee se se se se se se se Ge Se ee ee ee He He He He be Ge Ge Ge eke eek ee ee ee 10 Understanding Nutrient Catalog Licensing ees ee ee ee He He He Ge Ge Ge Ge ee ee ee ee ee 10 Importing a Standard Catalog sesse ee ee ee ee Re Ge He He He Ge Ge Ge Se ekke ek eke ee ee 10 Importing a Custom Catalogue iese se se se ee ee ennn Re Ee Ge He Ge Ge Ge Ge Ge ee a ee ee 10 5 Ordering usus esse esse ak EER ERA EER ERA E KEER KERE KA KA EE Ee EE Ee RE E KERE KRAKE Re EE ek Ee ke Ee 11 Understanding the Delivery Date see ee ee ee ee Ee Ge Ge Ge Ge Ge Ge Ge Se ek eek eek ee ee 11 Configuring Orders to Accept Delivery Dates sesse ses ee ee ee ee Ge He He Ge Ge Ge Ge ek eek ee ee 11 Defining Delivery Dates for Different Vendors Within an Order esse se se sees 11 Understanding the Central Ordering Module ee ee ee se
32. this option if this cost center or store is a warehouse Select this option if you want to allow Advanced Storage Locations to be used by this cost center When this option is selected the system allows production and transfer in a single step When a production item is transferred the system requests for the number of items to be produced for this transfer and increases the stock on hand accordingly Field Allow to use Production Module Use Sales Price for Transfer Automatic Yield Type Period Control Description If the option Enable Production on Transfer is enabled this cost center can no longer be selected in the Production module Select this option if you want the cost center to become available in the Production module again Select this option if you want the cost center to use the sales price entered in Master Data Items instead of the calculated cost price Select this option to activate the Automated Yield process A Scheduler job ensures that items defined as Automatic Yield are exploded in the ingredients defined in the Yield Container Cost Center or Store Cost center is selected by default Defines the time the inventory should run for this cost center or store If for example Month is selected you cannot post transactions of the current month to the previous month That is all transactions must be posted at the end of the month Only users with the access right Booking in last Pe
33. y Click Visibility Select an Assignment Group 1 Click Assign gt gt Select an Assignment Group 2 Click Assign gt gt Select a Cost Center Click Assign gt gt MODE de Gos DI 26 12 Mobile Solutions Understanding Mobile Solutions 2010 Mobile Solutions 2010 is an application that enables you to handle the processing of inventories create orders receipts and transfers using your hand held device HHT Configuring Mobile Solutions to Interface with a Specific Organization You must perform these steps when performing inventory management for an organization on a web service hosting multiple organizations 27 In the Mobile Solutions application select Start and select Configuration Enter the password and login This is the same password that is used to access hidden options in myinventory Select Select Config File Select Application Data Select Materials Control Mobile Solutions Open the config xml file In the Company field enter the short name for your organization Save the configuration Select Start and select Materials Control Enter your credentials and click Syne Master Data 13 User Management Filtering User Access by Cost Center You can use the C S Filter to determine and control user access by cost center and store Navigate to myinventory Maintenance User Management Select a user from the list Select C S Filter Click the button next to the C S Filter field Place t
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