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1992-05-31
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RECIPE MANAGEMENT SOFTWARE
Version 3.0
including
Recipe File, Yield Adjustment & Costing
from
First Step Software
Copyright (c) 1992 All rights reserved.
member
Association of Shareware Professionals
USE YOUR BRAIN:
The software performs costings and yield adjustments by set formulas and
uses data that you input .... if a cost or yield doesn't look right ...
check it out .... chances are a factor or measurement is wrong.
MUST DO LIST - prior to full operation of software.
1. Open the SETUP FILE and select #1 to enter name of your organization
and the "PATH" of the Inventory data files. See help screen.
2. Select #2 in SETUP FILE and view option #1 (how resource file is
numbered). View #2 and print the list of recipe categories and number
ranges. You will have to edit this file to suit your own Recipe File.
3. Select the "Resource File" and view the data. You will use this data
while entering recipes. Print out the file so that you can use it in
the next step.
4. Select "Inventory File" (this is the same file that you are now using
in the Inventory Software). Enter the Resource code for those
Inventory items that are also in the resource file. See help screen.
While in the Inventory File add a new item under Beverage and call it
"WATER", it has no value but it needs a recipe measure ie. QT.
Many recipes call for this ingredient.
CURSOR MOVEMENTS: for full screen edit of data files and recipes.
UP & DN arrow ..............move one line same column
LEFT & RIGHT arrow ..........one column left or right
Ctrl-LEFT & RIGHT arrow ........pan screen one column
HOME .................Left most current screen column
END ................Right most current screen column
Ctrl-HOME ...........................Left most column
Ctrl-END ..........................Right most column
PgUp ................................ Previous screen
PgDn .................................... Next screen
Ctrl-PgUp & -PgDn....First or last row current column
Esc & Enter ............ Terminates add/edit function
FIND/SEEK RECORDS :
SELECT <F3> to change controlling index key (lower left screen).
Determine if index is numeric or alpha.
ENTER code number if numeric / name if alpha.
SEEK is Incremental - after each character is entered a seek is performed
if this character is not found an error message appears (press any key to
continue).
Add characters until you find the record.
IF you add too many characters press <BACKSPACE> to erase character and
the seek will continue on remaining characters.
EDIT/CHANGE DATA IN RECORD :
Move cursor to record and field you wish to edit.
Press <ENTER> to start edit.
Type changes to field data.
Press <ENTER> to save changes.
Page 2
To provide you with more speed in the location process, you can use the
SEEK option just by typing the alpha or numeric character.
Example 1. While in Title Sort you would type "C" THEN "O" to find the
salad called "COLE SLAW".
Example 2. While in Category Sort you would type "S" THEN "A" to find the
category "SALAD".
Example 3. While in the Numeric Sort you would type "1" THEN "1" THEN "1"
to find the number "111".
Once the Recipe Heading has been found you will want to view all the
information contained in the heading. Lock the name column by pressing
"<F2>". Much of the data can only be seen if you pan right.
To learn other ways of moving around these files PRESS <F1> for cursor
help.
ADDING A NEW RECIPE TO THE FILE: is completed in steps; the first of
which is PRESSING <F5>. This brings up a window which prompts the user to
choose the Category s/he wants the recipe to reside and then displays
another window that allows completion of the header information.
Step two shows the completed Recipe Header and prompts the user to select
an ingredient from a window showing all the inventory products. This
selection process uses SEEK to locate the product and then you select it
by pressing <ENTER>.
Product name and the Recipe unit of measure designated in the inventory
file appears on the screen.
You enter the unit of measure called for in the recipe and the AMOUNT
required in the recipe.
The last part of ingredient entry takes a little explanation:
IF the unit of measure called for in the Recipe is the same as the
unit of measure noted in the inventory file THEN the COST FACTOR is the
same and the software automatically enters a factor of 1.
IF the units of measure are not the same THEN the software asks you to
help in finding the factor. Because the products used in food service
are seldom packaged or measured in the same manner, we have to give
the computer HELP with the numbers to compute.
WE have provided the user with some tools to make this job easier.
First (if this ingredient is in the conversion data file) the
equivalent measures are listed for you.
Secondly you need only tell the software if the Recipe unit is
Smaller or Larger than the inventory unit of measure.
The process above is repeated for each ingredient. You can continue on
to enter the METHOD INSTRUCTIONS or return to the main menu and write
instructions at a later time.
Page 4
The COSTING PROCESS accesses the CURRENT cost data of each product in
the recipe from the Master Expense data file (Inventory Software) and
then using the COST FACTOR (entered during Add Recipe) computes the
new cost for each ingredient and divides the total cost by the Standard
Yield to generate a COST PER SERVING.
YIELD ADJUSTMENT:
A Recipe's YIELD (expressed in servings) can be ADJUSTED to an amount
greater or lessor THAN the standard yield. This process is performed
with two steps FIRST selection of the recipe is made from a window that
lists all Recipe Titles, THEN the NEW YIELD is entered by the operator.
LIMITATIONS:
Any unit of measure used by the operator that is other THAN
the following:
LB, OZ, G, QT, PT, C, T, t.
will be treated as if the unit of measure was EACH. If the software
can not recognize the symbol then the software would multiply the AMOUNT
by 2 if the new yield was double that of the standard yield and the
AMOUNT will be expressed as a decimal. If one of the symbols listed
above is used THEN the software will CONVERT the new yield to like units
of measure.
EXAMPLE: Std. Yield = 10 New Yield = 20
Ingredient A 1 ea 2 ea
Ingredient B 1 PT 1 QT
Ingredient C 1.5 t 1 T
Ingredient D 1 cup 2 cup
Ingredient E 1 C 1 PT
NOTE: software recognizes "C" for cup NOT "cup".
SUPPLEMENTAL FILES - Setup, Resource & Inventory
MASTER FILE SETUP:
Before entering your recipes you must tell the software how you you want
it to number your recipes and also where it can find the Inventory data
files.
Under the main menu heading of DATA FILES select MASTER SETUP FILE.
Select # 1. Two items of information are requested:
1. Name of your Company or Institution.
2. What is the PATH for finding the Inventory files.
Page 6
The data is displayed and managed in the same way other files in this
software is handled. You as an operator need to know that you can add
products, edit product information or delete products and you can print
a Hard Copy of the file.
EXPENSE ITEM FILE:
You are already familiar with the Expense Item File from the Inventory
program.
You have complete access to this file from the Recipe Management software.
WARNING: Before you make changes in the item file for reasons that are
necessary for the Recipe software think about what effect the changes
will have on the Inventory software.
ERROR MESSAGES AND PROBLEM SOLVING
STOP THE PROGRAM !!!!!!
"You pressed the wrong key and now the program is doing a long report
and you have hit every key on the board and it won't stop!"
ALT + C
Press and hold down the Alt key then press the C key.
This will shut down the program with out harm to the data and
return you to the DOS prompt. Start the program again.
HUNG UP !!!!
For some reason the program will not go forward or backward it just
sits there and blinks.
ALT + C
The above problem can be caused by many things; pressing the wrong
combination of keystrokes, a programming error etc. If Alt + C does
not work you will have to REBOOT; press and hold down the CTL key
plus the ALT key then press the DEL key.
ERROR MESSAGES
THE PROGRAM STOPS BY ITSELF and at the top of the screen a message is
displayed.
There are two things you must do:
1. Try and discover the problem so that you or I can solve it. We
discuss this later on.
2. Press "Q" to quit and return to the DOS prompt.
Page 8
If one of the DBF OR DBT files are missing call us for help, if one
or more of the NTX files are missing try reindexing.
INTERNAL ERROR: Bad index file ... try reindexing.
DISK FULL: You have filled up your hard disk.
Solution; Do some house keeping on the disk and delete any old
files no longer needed. Also go to the Sort & Index section and
select "Clean up Invoice file" and delete old data.
ANY ERRORS NOT MENTIONED: CALL US FOR HELP.
Page 10