Topic outline

  • Simphony & My Inventory Courses

    The courses here will help you have a general understanding of My Inventory and Micros Simphony POS. 


    • Installing EMC

      This course will show you how to install EMC. 

      View Section Modules
      Modules:Book: 1

    • Simphony Employee Maintanance

      The section will show you how to add, remove and edit employee's
      View Section Modules
      Modules:Pages: 6

    • Simphony - General Operation Course

      This course will show you how to complete general operations on your Simphony Point of Sale.

      Examples: Voids, Error Corrects and how to Split a Bill. 

      View Section Modules
      Modules:Page: 1Quiz: 1

    • Menu Item - Configuration and Maintanance

      This course will cover Menu Item Maintenance and Configuration.

      View Section Modules
      Modules:Pages: 10

    • Manager Tasks For Workstation Reports

      These courses will cover functions the management team can complete on the workstations. 

      The manager must have privileges to perform a particular procedure.


      View Section Modules
      Modules:Pages: 4

    • Enterprise Cash Management (ECM)

      This section describes the operations you can perform with Enterprise Cash Management (ECM). The privileged workstation operator can perform the ECM operations described in this chapter for most receptacles. Individual Receptacle Types lists each receptacle type and indicates the permissible operations. For example, you can open all receptacle sessions, but can adjust a cash deposit only for a bank deposit receptacle session. (You cannot adjust a cash deposit for a safe, till, server bank, or petty cash receptacle.)

      The workstation operator must have the appropriate privilege set from the Simphony EMC in order to perform the ECM operations.


      View Section Modules
      Modules:Pages: 8

    • Simphony Report Training - Video

      This short training video will go through Simphony reporting. 

      View Section Modules
      Modules:File: 1

    • Stock Variances and Creating Invoice

      These courses will cover how to investigate a Stock Variance and how to Create an invoice. 

      View Section Modules
      Modules:Pages: 3

    • Transfers

      Inventory Management provides an automated method for transferring product from one location to another. Checks and balances have been built in preventing fraud from either the transferring or the receiving location.

      Depending on the security settings, a manager has the ability to view stock on hand of various nearby locations, which saves numerous calls to stores while looking for a product to hold them over until an upcoming delivery. It also gives regional and corporate management the ability to view product across all locations. With this tool, you can move overstock products from location to location. Moving overstock product prevents valuable cash from being tied up in inventory and at the same time ensures fresh products in each location.


      View Section Modules
      Modules:Pages: 4

    • Vendor Purchase Catelog

      The Vendor Purchase Catalog is where items, units, and vendor purchase items are assigned to vendors.

      You can view purchase catalog information in this module. If you do not see this information, then click Refresh.

      VPI = Vendor Purchase Catalog


      View Section Modules
      Modules:Pages: 4

    • Stock on Hand and Wastes

      Stock On Hand

      Stock on Hand provides you access to current stock on hand levels. 

      Waste

      Wondering why actual usage does not match theoretical usage? Waste is a major contributing factor for these variances. Inventory Management provides the functionality to record waste products as they are discovered. You can create individual waste groups to meet your tracking needs (for example, breakage, spoilage, expiration date). Not only does this help identify problems with products, it can also help identify inefficient crew shifts.

      Determine how your organization tracks and calculates waste on a company-wide basis: shift, daily, weekly, and so on. Inform your employees so that they can keep accurate track of their waste. This way everyone knows what type of waste is outstanding. Remember, waste does not deplete from the inventory until it is booked.


      View Section Modules
      Modules:Page: 1

    • Production

      Production is where you can take batch recipes and turn them into production items. For example, a sandwich shop sells every sandwich with a 2 ounce side of freshly made potato salad. If the shop sells 25 sandwiches a day, it does not make every 2 ounce cup of potato salad fresh each time. Instead, the shop makes 50 ounces of potato salad and turns it into a production item. This means that with every sandwich made, they include 2 ounces of potato salad in the overall recipe. Creating production items also enables you to inventory the product as one item, as opposed to mathematically factoring how much of each ingredient is included in the amount of potato salad at inventory time.

      Once you book a production, you cannot unbook it. The stock on hand changes from the ingredients to the production item immediately after you book the production.


      View Section Modules
      Modules:Pages: 3

    • Purchase Orders and List Management

      View Section Modules
      Modules:Page: 1

    • Creating Receipts - My Inventory

      View Section Modules
      Modules:Pages: 4

    • Creating Orders - My Inventory

      This will cover all steps to Create Orders on My Inventory. 

      View Section Modules
      Modules:Pages: 5