Updated 01/04/2010 - GAAP Software

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SECTION 3: BENEFITS Stock items translate directly to sales items therefore any stock loss can be described as loss of revenue. Stock controls are put in place to minimize stock loss which in turn translates to better profits. Stock shrinkage can be caused by any number of factors and nearly all these factors can either be prevented or minimized. SECTION 4: ACCURACY EXPECTATIONS Computers have the ability to make work faster, simpler and more accurate. What many don’t realize is that sometimes it is not possible to achieve all three simultaneously. Simply put, accuracy may require more Time. The most common trade-off is to sacrifice accuracy for speed and simplicity. GAAP Hospitality Training Modules 2010 SIMPLICITY 18
In the restaurant business a very common misconception is that having a computer is going to eliminate your stock problems. Having a computer sitting in your office is not going to do anything for you unless you sit down and work on it. The most basic use of a computerized stock system is to keep track of all stock movement and to predict what stock should be on hand. This will in turn be compared to the actual stock and the resulting variance will then need to be analyzed to determine if there are any problems in the system and what focus is required. The computer system can also be used to do some very advance and fancy stock control procedures such as portion control and manufacturing but the reality of restaurant stock control is that the only effective stock controls will be those you have the time to do. It is important not to let your time spent on stock management be to the detriment of other aspects of your business. Time management, proper planning and balance is critical GAAP Hospitality Training Modules 2010 19
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Page 3 and 4: HOSPITALITY TRAINING MODULES GENERA
Page 5 and 6: STOCK MENU Stock items [STOCK DETAI
Page 7 and 8: STOCK PROCEDURES MENU Ordering Prog
Page 9 and 10: REPORTS Daily Menu Items Department
Page 11 and 12: RETURN TO INDEX UTILITIES Change Lo
Page 13 and 14: Module 5 - Stock Taking Pg Section
Page 15 and 16: SECTION 1: STOCK FLOW Basic small b
Page 17: 12. Shrinkage - Shrinkage is the te
Page 21 and 22: BASIC STOCK MAINTENANCE MODULE 2 Se
Page 23 and 24: SECTION 2: CREATING AND MODIFYING S
Page 25 and 26: SECTION 2: CREATING AND MODIFYING M
Page 27 and 28: MODIFYING A MENU DEPARTMENT • Dou
Page 29 and 30: SECTION 6: CREATING AND MODIFYING P
Page 31 and 32: • The “Details” page will app
Page 33 and 34: Setting up the system The Ordering
Page 35 and 36: Click on Place Orders Placing Order
Page 37 and 38: 1. Select a supplier by double clic
Page 39 and 40: h. The invoice will be recorded and
Page 41 and 42: Other Utilities Order Level Assista
Page 43 and 44: SECTION 4: DEBTORS & CREDITORS Both
Page 45 and 46: SECTION 1: THE BASICS OF STOCK MANA
Page 47 and 48: SECTION 2: THE STOCK SHEET The stoc
Page 49 and 50: SECTION 3: BALANCING STOCK THE WORK
Page 51 and 52: SECTION 4: STOCK REPORTS HISTORY RE
Page 53 and 54: - Stock item tracking report: This
Page 55 and 56: Section 1 - Understanding Gross Pro
Page 57 and 58: SECTION 2: CREATING OR MODIFYING GR
Page 59 and 60: SECTION 4: PRINTING A GROSS PROFIT
Page 61 and 62: SECTION 1: PORTIONING ANALYSIS PORT
Page 63 and 64: - The required ingredients will app
Page 65 and 66: History Reports ~ Stock Front Stock

Updated 01/04/2010 - GAAP Software

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