FOOD & BEVERAGE COSTING

- COSTING OPERATIONS -

TABLE OF CONTENTS

COSTINGOPERATIONS
1. Costing Extraction
2. Kitchen Stock
3. Kitchen Opening Stock
4. Manual Sales Entry
5. Manual Consumption Entry
6. Inter Kitchen Transfers
7. Open/ Modifiers Items
8. Stock Balance Transfer
9. Auto Indent Creation

Identifying Standards
The following are some of the standards that are commonly displayed in all the screens:

Click To
Enter new information.

Change/update existing information.

 Remove or erase the existing information. This button
works only conditionally.
View/browse existing information.

View the preceding details. This is enabled only after you

click Browse.
View the subsequent details. This is enabled only after
you click Browse.
Save new or modified information.

Access other menu options namely Command Window,

Internode Communication, Calculator, Calendar,
Scratch Pad, and Yellow Pages.
Exit from the screen.

COSTING OPERATIONS
Costing Operations is used by F & B Costing to create Kitchen stock, sales entries, consumption entries, inter kitchen transfers, link open or
modifier items, stock balance transfers etc.
1. Costing Extraction
Costing Extraction will extract the data from Sales, Consumption and recipe items , so that its used to calculate the costing.
368,ONLINEFBCOSTING=1. Online transfer of Issues from inventory to costing based on INI#368 settings. If INI is activated no need to do
manual extraction for inventory issued items.

SWITCH 511, autodeductionliqsale; if this switch is set to 0, in real time during Current stock balance will be checked KOT punch. Items cannot be
sold, if the quantity is greater than the current stock.

Double–click Costing Extraction under Costing Operations to view the following screen:
1. Select the Type of options for which you want to extract date.
2. Enter the Date Range to extract data in the given range and click Process.

The below screen appears:

Once the process is complete, you get the following message:

Note : To activate costing extraction, INI switch #368 (ONLINEFBCOSTING) to be set to 1.

2. Kitchen Stock
Kitchen Stock is an option, where the physical stock present at the kitchen is recorded for a date. This is entered normally on daily basis.

Double–click Kitchen Stock under Costing Operations to view the following screen:

1. Click .
2. Enter the Date of Physical stock entry.
3. Select the Cost Type from the Cost Type dropdown list.
4. Select the Location from the Location dropdown list where the item is stored.
5. Enter a unique Reference # to identify the entry in the Reference # field. You can enter maximum of 10 alphanumeric characters and
minimum of 3.
6. Select the Stock Type, if it is an Adjustment or a Physical Stock. Press Enter key.
Note :
Adjustment: Enter the amount of stock the user has consumed.
Physical Stock: Enter the amount of physical stock available.
7. Available stores list appears under the Store Column and it will be highlighted in Pink color.
8. Press Enter to view the store name, and then you can press the arrow keys on your keyboard to scroll down and view all the stores listed.
After selecting the desired store, press Enter. The cursor will move to the next column – Item Code.
9. Press F1 to select the Item Code. The following screen appears:
10. Click on the required Item and click Select.
All the details relating to the selected item pop up on the screen.
11. Enter the Quantity of the items in the Qty field.

12. Once all the items are recorded, click . If you want to Delete any record, select the record and press F5. You get the following
confirmation message, click Yes.

13. To modify any records, click Modify. The following screen appears:

14. Select the Doc # of the record you want to modify and modify the fields as required.

3. Kitchen Opening Stock

Kitchen Opening Stock is an option, used to enter the opening balances of items in the kitchen at the time of start of this module.

Double–click Kitchen Opening Stock under Costing Operations to view the following screen:

1. Select the Cost Type, Location and the Kitchen from the respective fields.
2. Enter a unique reference number for the entry in the Reference # field.

3. Click .
The item details will be processed as shown below:
Note : Records highlighted in pink are Extracted records and green are zero balance records.
Press F7 for Item Code Search, F8 for Item Name Search and F5 to delete item stock.
Stock UOM : The unit of measurement for the stock stored.
Conversion UOM : The unit of measurement of the item to be dispensed.
4. Double-click on the Zero Balance (Green) records to enter the Quantity of the items under the Quantity column. Other fields like rate,
value auto populate. It will allow to enter the rate of the items which do not have rates.
5. Click .

4. Manual Sales Entry

Manual Sales Entry is an option, which is used for Sales from non-computerized outlets.

Double–click Manual Sales Entry under Costing Operations to view the following screen:
1. Click .
2. Select the Criteria from the option provided. It can be Consolidated / Item Wise. Consolidated entry will allow posting one entry. Item wise
will allow posting manual sales details item by item.
3. Enter the Date of the sales transaction.
4. Select the Restaurant from the list provided where the manual sales has taken place.
5. Select the Supplying Restaurant from the list provided where the manual sales has taken place.
6. Select the Session from the list provided. It can be Breakfast / Lunch / Dinner etc.
7. Select the KOT type from the list provided. It can be Standard KOT or N C KOT.
8. Select the Menu Type from the list provided. (It is the section under which the item is categorized).
9. Select the kitchen from the list provided. It is basically the location where the item is served.
10. Enter the total number of guests to whom the menu item has been served.
11. Enter the Value of the selling item.
12. Click .
13. To modify the record, click Modify and make changes to the desired fields.

5. Manual Consumption Entry

Manual consumption entry is an option that is used to record the consumption details

Double–click Manual Consumption Entry under Costing Operations to view the following screen:
1. Click .
2. The current date is displayed automatically when you click Add. Change the date as required.
3. Select the Cost Type from the list provided.
4. Select the Cost Center from the list provided. This is the location where the consumption happens.
5. Select the Stores from the list provided. The Stores from where the item is getting consumed from.
6. Select the Item Code from the Master List. Press <F1> to get the Item Master Help menu.
The Unit Of Measurement is fixed. You will not be able to edit this field. This data is defined in the Master Entry in Material Management.
7. Enter the quantity that is consumed in this manual operation.
The calculation between Quantity and individual item is displayed here. Value =Quantity X Rate.
8. Click .
Note : It will allow to enter quantity in both the UOM's i.e. Stock and Conversion UOM.

6. Inter Kitchen Transfers

This option is used to facilitate recording of transactions related to transfers of inter kitchen transfers, transfers between cost types or transfer of
consolidated value between two cost centers/kitchens.

Double–click Inter Kitchen Transfers under Costing Operations to view the following screen:

Transfer Options – Click the button to view the following screen:

Select the type of transfer process that you would like to perform from the options shown in the Inter Transfer screen and then click

1. Click .
2. Enter the date of the entry.
3. Enter the Reference number for the entry,
4. Select the From Cost. The To Cost will reflect the same option selected under From Cost.
5. Select the From and To Kitchens where the transfers need to happen.
6. Select the Store Code from the dropdown list.
7. Selected the related item from the Item Master.
8. In the Quantity field, enter the quantity of items that can be transferred during the inter Kitchen transfer.
9. In the Remarks field, enter any special notes or remarks regarding the entry.

10. Click . The entry details appear on the records grid.

11. Click .
From the Inter Transfer screen, if you select the option ‘Value Transfer’, after selecting the Cost range and Kitchen range, you have to enter the
Value under the Value column that has to be transferred and save the record.
7. Open/ Modifiers Items
This option is used to create open/modifier items (at POS) list and view the consumption details.

Double–click Open/Modifier Items under Costing Operations to view the following screen:

1. Select the Item type, POS Modifier Items or POS Open Items.
2. From the Restaurants dropdown list, select the Restaurant.
3. Enter the date in the date field.
4. Select the Cost Type from the dropdown list.
The list of items based on your search criteria is displayed with total value, total cost and total Cost %.
5. Double-click on the record for which you want to view the recipe details. The recipe details appear on the screen below for the selected
item as shown below:

6. Double-click under the Type column to select if it is a Store Item or Sub Recipe. Press Enter on your keyboard.
7. Select the respective Store and the Code. The relevant details appear on the screen.
8. Enter the Quantity in the Quantity field.

9. Click .

8. Stock Balance Transfer

This option is used after the Kitchen stock is recorded for the day. This option will arrive at variances between computer stock and physical stock
so that physical stock recorded would become the opening balance for the next day. This option is used to transfer from One financial Year to
next financial year

Double–click Stock Balance Transfer under Costing Operations to view the following screen:
1. Select one of the two options: Transfer or Cancel. If you select Cancel, the following screen appears:

2. Select the Property for which you want to transfer the stock balance to the next day or to cancel the stock balance . The rest of the fields will
auto populate.

3. Click . The stock details will be transferred to the next day if u have selected Transfer; or Canceled if u have selected Cancel
option.

9. Auto Indent Creation

This option is used to link POS menu items with their ingredients and add the quantity to the created items.

Double–click Auto Indent Creation under Costing Operations to view the following screen:
1. Under Entry Date section enter information in all the respective fields and click Load.
2. Under Selected POS Items section select the restaurant code and the item code. The related fields appear. Enter the quantity. The rate
and value fields get updated as shown below
:

3. Click .
4. To modify any records, click Modify and make changes to the desired fields.

Note : Auto indent is one of the option to create indent and created indent can be used in inventory. Once the indent is generated, it will not be
allowed to modify or delete.