Stock on Hand and Waste


Stock on Hand

Stock on Hand provides you access to current stock on hand levels. Filtering tools allow you to view items below ideal par levels, items classified as expense, inactive items, and negative balance items (due to recipe errors or missing receipts).

Oracle Hospitality recommends setting up and creating store units for all items. If there is no store unit for an item, it appears in its base unit in stock on hand. Creating store units reduces calculation errors.

Stock on Hand shows the following information in columns:

Table 13-1 Stock on Hand Information

Column NameDescription

Item No.

This column shows the item number.

Item

This column shows the item name.

Unit

This column shows the unit of measure for the item, base or store.

SOH

This column shows the current stock on hand for the item.

Price

This column shows the purchase price of a single item.

Total

This column shows the total purchase price for all items in the row.

Min

This column shows the minimum level of the item before reorder. This is only used with PAR Suggested Order Calculations.

PAR Level

This column shows the minimum quantity of an item stocked, which will be automatically reordered, should the level fall below a preset level.

Max

This column shows the maximum quantity set for the item.


Viewing the Current Stock on Hand

  1. Click Store, and then click Stock on Hand.
  2. Use the filters to refine your search, and then click Refresh.

Creating a Waste Document by List

  1. Click Store, click Waste, and then click List.
  2. Select the appropriate Document, enter any pertinent information in the Reference field, and then click Create.
  3. Modify the wasted quantity of the items on the list.
  4. To add items to the waste document:
    1. Click Add Item(s), search for and select the items you want to add, and then click OK.
    2. Close the Add Item(s) dialog box, and then enter the quantity wasted in the Qty column.
  5. To add recipes to the waste document:
    1. Click Add Recipe(s), and then place the cursor in the Recipe field and press Enter.
    2. Select the recipe you want to add, enter the wasted quantity in the Qty field, and then click OK.
  6. To save the list for later use, click Save or Suspend.
  7. To book the waste document, click Book, and then click OK to confirm.

Creating a Blank Waste Document

  1. Click Store, click Waste, and then click Blank Waste.
  2. Select the Waste Group, enter any pertinent information in the Reference field, and then click Create.
  3. To add items to the waste document:
    1. Click Add Item(s), search for and select the items you want to add, and then click OK.
    2. Close the Add Item(s) dialog box, and then enter the quantity used in the Qty column.
  4. To add recipes to the waste document:
    1. Click Add Recipe, and then place the cursor in the Recipe field and press Enter.
    2. Select the recipe you want to add, enter the used quantity in the Qty field, and then click OK.
  5. To save the waste document for later use, click Save or Suspend.
  6. To book the waste document, click Book, and then click OK to confirm.

Viewing Waste Documents

There are two types of waste:

  • Suspended

  • Booked

The steps required to view waste documents are the same, regardless of what type of waste is selected. To view Waste:
  1. Click Store, click Waste, and then click Suspended Waste or Booked Waste.
  2. Click the appropriate Document name to open it.

    If you opened a booked waste document, you can only print the document.


Last modified: Wednesday, 16 March 2022, 11:33 AM