Solution for Hospitals and Institutional Caterers
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Caratteristiche principali
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EGS CALCMENU Enterprise 2008
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F&B Control
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Recipe and Menu Creation:
Recipes and Menus are created in CALCMENU Enterprise. These recipes and menus can be the basis for ingredients and procedures used by the production department.
The recipes can be linked to Finished Goods in F&B Control to get merchandise indicated in CALCMENU Enterprise and check availability of goods before production.
The ingredients can be added in the recipe using the merchandise list. Users can also define cooking procedures and Hazard Critical Control Point (HACCP) guidelines in the recipe.
A recipe can also be defined as a sub-recipe which means it can be used by other recipes as an ingredient.
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Product List Maintenance:
Per ogni prodotto potete definire più magazzini, è inoltre possibile assegnare più fornitori con prezzi diversi e differenti codici prodotto. Codici a barra possono essere definiti per ogni prodotto, con la possibilità di stamparli.
Dei livelli di scorta minima possono essere impostati per ogni prodotto per aiutarvi nella gestione delle procedure d'acquisto.
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Progettazione del menu:
Menu Planning feature enables you to easily plan meals and menus ahead. This can be the basis of meal forecasts required by the clients for a specific cycle.
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Gestione degli inventari:
You can do inventory counts of products by storeroom, supplier, or category. The theoretical inventory count based on the program is automatically adjusted based on the actual inventory after each count.
Inventory Variance report can also be generated which contains the theoretical and actual quantity of a product, unit cost, and total value of the difference. This variance report will pinpoint specific products in your inventory that contribute to your food cost variances, so you can easily monitor the product transactions and control wastage, spoilage, or pilferage to reduce food costs.
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Calcolare:
The merchandise cost is used to automatically calculate the total recipe costs and can be the basis of defining the selling price.
You can use multiple currencies in the Recipe Lists. If merchandise is using a different currency from what the recipe is using, the costs will be converted to the currency indicated in the recipe.
For example, beef stroganoff recipe is created using Singapore Dollars (SGD). Beef is bought at US$1.5/kg. US$1.50 will be automatically converted to SGD using the foreign exchange rate defined in CALCMENU Enterprise.
The recipe can only have one currency at a time, but you can change the currency used in the recipe anytime and it will automatically convert the cost and selling price based on the foreign exchange rate.
Labor cost and the number of hours to prepare the meal can also be included in computing the recipe and menu costs.
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Purchase Orders and Requisition:
Degli ordini d'acquisto possono essere creati utilizzando la lista della spesa creata nel programma di gestione ricette, dagli articoli sotto il ivello minimo impostato, articoli con una quantità d'ordinazione predefinita, per fornitore o aggiungere dei prodotti singolarmente.
Dalla lista delle richieste pote scegliere quale fornitore dovrà essere utilizzato per l'ordinazione. La richiesta può contenere diversi fornitori, ma una volta che l'ordine sarà creato, i vari fornitori saranno suddivisi separatamento per ogni ordine creato,il tutoo in modo completamente automatico.
E' inoltre possibile impostare un numerazione automatica per ogni ordine generato.
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Nutrient Analysis:
EGS
RecipeNet vi permette una rapido e preciso calcolo fino a 12 valori nutrizionali che potete scegliere da
numerosi database di riferimento come INN (Istituto Nazionale della Nutrizione), USDA (America), BLS
(Germania), and ASA (Svizzera).
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Vendite:
Sales data can either be imported from a POS system or can be recorded manually. The system is capable of deducting sold inventories from stock so that the stock status remains updated.
Several reports can be generated from the sales module such as food cost reports, profit reports, contribution reports and menu mix, sales list reports, sales to date, and many others.
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Ricevimento merci:
As mentioned in the Input Feature, Receiving is another way of adding inventory to stock. Users can receive deliveries from created purchase orders and deliveries without purchase orders. They can add the delivery receipts from suppliers in the system which will later be used to match invoices received from suppliers.Purchase order price will be the default price upon receipt of goods, but users can modify this price in case there are changes..
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Piano di assistenza e aggiornamenti
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CALCMENU Enterprise e F&B Control
EGS will provide Update and Support services such as phone, fax, and e-mail services. It is renewable yearly for a fee of about 20% of the total market price of the purchased software at the time of renewal. This is applicable if you renew on or before the expiration date or within two (2) months after expiration. When you renew, the support will be valid for one (1) year from date of expiration of support.
However, if you wish not to renew your support plan, you can still use the software but you will not have the privilege to update the program to any new released version and if later on, should you decide to renew, the renewal fee will be 40% of the purchased price of the product.
CALCMENU Enterprise e F&B Control
Per il Server:
-- Processorore Pentium IV
-- Windows XP Service Pack 2, 2000 (with at least Service Pack 4), XP o Vista
-- 512 MB Ram
-- 250 MB Hard disk space *
-- 1024x768 risoluzione schermo (raccomandata)
-- Lettore CD-ROM
*Spazio per l'installazione. Lo spazio può aumentare se si aggiungono più database.
Per i PC client:
-- Processore Pentium IV
-- Windows Vista, XP, 2000 (with at least Service Pack 4)
-- 1 GB Ram
-- 50 MB Hard disk space
-- 1024x768 risoluzione video (raccomandata)
Clicca qui per maggior informazioni .
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