Laserline MAT Catering information system fully covers the goods and material management. Basic functions include support for application of complex business catering companies, firms, which leads to one or more business entities. The application is verified, applicable and tracking bars, kitchen, pastry, meat packing, warehouse and other income in the catering enterprises (vanpansionskih monitor various services). The behavior of applications in various systems are controlled by adjustable parameters. High levels of access control data and the performance of the application. Parking is an optimal flow of documents within a complex business system. Automated each business process (which can be automated): Central Procurement, ordering merchandise, goods entrance, internal requisition, inventory, printing of documents in different formats to different destinations, central monitoring of sales, sales analysis at all levels of business organization (cost, facilities , types of sales, business, sales points, consolidated at the level of complex systems, etc.).

The possibility of activating the module for automatic generation and tracking of messages within applications, integrated with the Windows interface. The application is tightly integrated with the project * Laser Glas (financial and accounting subsystem) and Laser * OPP (general information), in terms of the automatic posting of complete documentation.

FUNCTIONS

  • conduct of the general data
  • management of master data
  • administration of contracts
  • management of the central procurement
  • entrance
  • output
  • monitoring
  • inventory
  • Sell
  • Billing Service
  • analysis

MANAGEMENT GENERAL INFORMATION

Under this general information to consider data municipalities, post offices, taxes, and units of measure. These data are common to all parts of the information system.

MANAGEMENT Master Data

Registration data includes information about the product, norms, their groups and subgroups, partners and partner groups, statistical nomenclature, commercial and retail units, sectors, sales, waiters.

Registration information includes the administration of data (defining user permissions for specific functions of the application, the limit date, the definition of application parameters and reports), the event type.

CENTRAL PURCHASING

The term Central Procurement define the ordering process, and emergency power supply of the goods at cost points (be it on the bar, kitchen, storage, reception or other type of sale of property). The term "central" may be redundant, because this kind of purchase and must be centralized in an organizational sense. It can be distributed, but we call it as the central data processing and centralized. Central procurement process consists of several stages: defining master data (about suppliers and original item codes of suppliers, contracts with suppliers.) Definition of supplier bids (offers to follow in chronological order), signaling the needs of cost, construction requisition, determining the worst-case suppliers , create purchase orders based on requisition, purchase order processing and order, create a receipt based on the requisition, receipt of goods to record the difference in amounts, etc.

INPUT

Includes listing of input documents, or download from the central procurement planning inventory material (orders), calculating the streets, the formation of the purchase price of which is included in the calculation of prices for deals.

OUT

Allows tracking sales of food and beverages for retail units, with POS (Point of Sale) cash, by species items, by type of supply, consumed items, see the current state of supply and the formation menu. The bid price entered purchase price of standards, the various costs and margins. Material consumption is monitored by the method of average prices. Monitoring standard or follow recipe sales items, allows us to convert the sales items in the items in stock and vice versa. The output can also register the value of services provided in the diet board (registered in the journal) and extra-service, as well as methods of payment of services provided. This function gives us information about the expenditure of food in the kitchen and the information attained realization at a restaurant.

A special module outputs the monitoring of special events at restaurants (buffet breakfast, buffet table, banquets), kala accounting treatment for each type of event.

STATUS

Inventories of materials to accompany the purchase price. Based on monitoring supply and norms reduces the inventory of items for the amount spent. This allows us an insight into the current stock items, we're looking at over the cards Transport Model and the various views. Transportation of items is presented quantitatively and financially.

Inventory

The inventory includes the printing of enumeration list for the commission inventory, listing the amount of inventory, checks inventory differences, stavaranje document surplus - and the lack of correction in inventories in the records. Allows us to control the amount actually spent and consumed food items over bid (the standards). Creation of streets for storage, thawing, and conservation.

INVOICING SERVICES

Includes billing service vanpsanionske supply, billing related to the contractual terms, billing card houses, and quotations.

ANALYSIS

Recapitulation and analysis of sales at all organizational levels and types of events.

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