Updated 01/04/2010 - GAAP Software

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SECTION 1: CREATING AND MODIFYING SUPPLIER ACCOUNTS ADDING NEW SUPPLIERS Click on the “Goods Received Icon” Go down to “Supplier Accounts” Top left Click on Supplier Click on Edit Supplier Click on Add Account Add all the details of the suppler and click Accept. Your supplier has now been added. Credit Limit – Alternative account – This is for your pastel account numbers Account type – This is for transfers to other branches. Mainly for HO stores. GAAP Hospitality Training Modules 2010 ...back to index 22
SECTION 2: CREATING AND MODIFYING STOCK ITEMS CREATING A NEW STOCK ITEMS Before adding new stock items make sure that the departments to which you want to add the stock item exist • Double click on GAAP Hospitality Back Office icon • Click on the “Stock Details” icon -far left of screen • Click on the “Department” heading so that the stock items are arranged according to their departments • Go to the department to which you would like to add the new stock item • Go the highest number of that department and double click on the next available number • Click on the “Edit” Button • This number should have “Blank Stock Item” in the name field • Highlight the name field and input the name of the new stock item • In the category field fill in whether you sell by tot, bottle, kg, etc. • In the “Type” field, allocate one of the following: • “0-Ordinary Item” – These are items which you buy Castle; Coke • “1-Manufactured Item” - These are items which you manufacture, which form part of a recipe of an item which you sell e.g Sour mix; Salad Dressing; Pizza Dough • “2-Made as needed Item” – These recipes need to be entered in the Stock Screen (Tab # 3). This facility allows for the creation of a stock item which will never be counted, but will be used to produce a menu item. E.g. Pizza Base = Pizza Dough; Cheese; Tomato and Oreganum • “3-Non-stock Item” – Expenses • Input “0-Ordinary Item” in the ‘Type’ field • Allocate the appropriate department number from the drop down box • In the “Tax Type” field, allocate “1-Input Tax” for VAT able items and “0-No Tax” for VAT free items • The “User Field” or “Discount Type” field are no longer in use in the latest versions. GAAP Hospitality Training Modules 2010 23
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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 and 18: 12. Shrinkage - Shrinkage is the te
Page 19 and 20: In the restaurant business a very c
Page 21: BASIC STOCK MAINTENANCE MODULE 2 Se
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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