4-Week Average: The average quantity of a particular product that has been ordered during the previous four weeks (28 days). This is calculated by dividing the total quantity that was reconciled by the total number of orders containing the product within that time frame.
A
Accounting Method: Method by which reconciled purchase prices are used to determine the value of products in inventory. In Crunchtime, the entire company uses the accounting method designated in the Company setup screen. The accounting method can be either 'Average' or 'Last Price'.
Actual Cost: The cost of the products the location used over the post period(s) being viewed, based on inventory depletion recorded in Crunchtime.
Adjusted Quantity: The quantity that was removed from inventory due to inventory adjustments, transfers, or variances recorded during saved inventories.
Adjustment: A transaction used to change the quantity or value of one or more location products in inventory. Inventory & Recipe Adjustments record product quantities that need to be subtracted from inventory due to reasons such as breakage or spoilage. If "Accounting Method" = 'Average' Cost, Value adjustments can be used to update product costs without affecting on-hand quantities.
Anomaly: An irregular occurrence that affects normal operations, such as a holiday, delayed sailing, or bad weather. Anomalies can be selected in the Cruise Profile module of Enterprise Manager and the Enter Sales Transactions screen in Net-Chef to describe conditions that might have affected sales.
Application User: Authorized Enterprise Manager and/or Net-Chef user. The application user profile links the user to particular locations, departments, customers, markets and security settings, which determines what that user can do.
Approval Authority: User authorization - set on the "Departments" tab of the Application Users screen - to approve customer orders up to a specified amount (the Approval Limit).
Approval Limit: Maximum value of customer orders that a particular application user (who has Approval Authority) may approve.
Available: Quantity of a product that is available to be used, because it has not been set aside for a specific customer on a "picklisted" customer order.
Available = On Hand - On Customer Order
Quantities are considered "on customer order" from the time the order is picklisted until the time it is invoiced; once invoiced, the quantities are subtracted from the On-Hand.
Average (Cost): One of two methods Crunchtime uses to calculate the value (price per inventory unit) of a product in inventory.
Average Cost = (Current On Hand Value + Received Value) ÷ New On Hand Quantity
B
Barcode: Line font used to convert identifying numbers (such as a product’s UPC or PLU) into a form that can be read by an infrared scanner.
Base Currency: The primary currency used by the company, location, vendor, or market.
Base Language: The primary language used by the company.
Batch Size: The amount produced by a recipe (for example: "10 gallons" or "1 pound").
Beginning: The inventory quantity or value at the beginning of a post period. This is the ending inventory (physical + in transit) from the previous period.
Bid Analysis: Enterprise Manager screen in which vendor bids are compared and selected to establish contracts.
Bid Price: The price per unit for which a vendor agrees to supply a product.
Bid Sheet: A grouping of products that helps manage the vendor pricing and contracting of company products. Each bid sheet is associated with at least one market, and can be submitted to multiple vendors in order to request bids for any or all of the products within each market.
Book: The inventory quantity or value that should be on hand, based on receipts, issues and other transactions entered into the system.
Book = Beginning + Received - Sold/Issues - Adjusted/Adjustments {Note}
Booking Journal: Net-Chef report that provides details of a product’s transactions (e.g. purchases, inventory adjustments, issues) within one storage location for selected post periods.
Budgeted CPP: Budgeted cost-per-passenger for a voyage. This is the expected cost to the company for each passenger.
By Exception: Method for automatically updating the "Physical Quantity" column of a scheduled inventory. When "By Exception" is selected, the physical quantity of each product will be updated according to the closing method assigned to the storage location and product type. See "Closing Method."
By Invoice: See "Purchase By Invoice"
C
Calc Weight: Function (available to cruise companies that use Containerization) that calculates the total weight per shipping type of products on a master order. Clicking the "Calc Weight" button brings up a pop-up box displaying the total weight of each shipping type based on the quantity of each product that has been ordered and the weight of each product, as assigned in the Company Product Details.
Catch Weight: Process by which a product purchase can be reconciled using inventory units rather than vendor units.
Category: Classification used to group similar products. A category (e.g. "FOOD") can be further divided into subcategory (e.g. "DAIRY" ) and microcategory (e.g. "MILK") classifications to make managing groups of products more efficient. A General Ledger category is selected for each category group, which allows product transactions to be linked to general ledger accounts.
CGS: Cost of Goods Sold, a number indicating the costs incurred in producing a product.
Charter: An organization that sponsors a particular voyage. Charters can be selected in the Cruise Profile screen to describe conditions that might have affected sales or other voyage data.
Closing Method: Way in which the "By Exception" inventory feature populates the physical quantity for each product. A closing method (Beginning, Book, Last Count, Zero or Zero) is assigned to each product type within each storage location. See "By Exception."
Company: The company is the head of the organizational hierarchy for Enterprise Manager. The Company Details screen contains the corporate contact information including the name, address, contact information, accounting method and base currency. Multiple locations can be created for each company.
Company Departments: Groupings which allow the company to divide itself logically based on, for example, the type of products used (e.g. Food, Bar, Supply). Departments are linked both to products and to users, providing the ability for an application user to be limited to ordering only those products that are assigned to his or her department(s). See "Location Departments"
Company Products: Items set up at the corporate level that can be used at one or all locations and can be included as ingredients in recipes. Company Products must be set up as "location products" at a location in order for them to be available for order there. The Company Product Details screen provides product information including: inventory, issue, and recipe package types; category; purchasing preferences and shipping type. See also "Location Products"
Components: The ingredients of a recipe. In Enterprise Manager, any company product, including another recipe, can be used as a component when creating a new recipe
Confirm Receipt: The purchasing stage at which a vendor confirms that an order was received.
Confirm Terms: The purchasing stage at which a vendor confirms the quantities and prices of the products on an order.
Consumption: The amount of a product that was used (sold, issued, or wasted) during a designated period of time.
Consumption = Beginning + Received - Ending (Physical)
Containerization: If the "Use Containerization" purchasing preference is selected, the application will display and calculate the weight and volume of products by container during the purchasing process, and will parse master orders into a separate vendor order for each vendor and container type. See "Calc Weight"
Contract Price: The unit price that has been agreed between the company and a vendor for a specific product.
Contracted Vendor: The vendor under contract to supply a product in a particular market.
Conversion: The calculation used to convert one package type ("unit") to another (e.g. vendor unit to inventory unit, or inventory unit to issue unit).
CORP File: A replication file created when changes are made in the corporate database and need to be replicated to the location(s).
Cost: The cost per inventory unit used to express the value of a product in inventory. The cost is updated each time the product is received (reconciled). Most of the time, the "Issue Cost" and "Inventory Cost" will be the same.
Cost %: The percentage of a recipe’s price that is intended to cover food costs.
Cost % = Cost ÷ Sales Price
Cost Per Portion: The amount it will cost to produce each portion of a recipe.
Cost Per Portion = Total Batch Cost ÷ Number of Portions
Count Sheet: A printed list of products that is used to record quantities during a physical inventory.
Cruise: In Enterprise Manager, "cruise" generally refers to a particular voyage - a ship following a set itinerary over a particular time period. Note too that Crunchtime documentation often refers to "cruise-specific" functionality, or "cruise companies," since some functionality is specific to the needs of that industry.
Cruise Setup: Enterprise Manager screen in which a voyage can be created and scheduled for a specific ship by recording the beginning and ending dates, itinerary, cycle menu, and budgeted passenger counts.
Crunchtime Data Pump (CDP): Application that allows data to be exchanged between the database and external devices and programs. It is set up to process text files in order to update the Crunchtime application on a hand-held device, and to bring data into the database from a hand-held device or third-party application (a point-of-sale system, for example.)
Currency Formats: The names and formatting rules for currencies used throughout the system.
Currency Ratio: Exchange rate to convert a currency to a selected base currency.
Customer: A cost center or point-of-sale outlet that orders products from a central storage or a location that orders product from a supply location See "Internal Customer"
Customer Order: The transfer of inventory from a central storage location, commissary or warehouse to a customer. Customer order transactions are also called "issues."
Customer Order Pricing: Classification method that allows different customers to be charged different unit prices for the same product. Each customer is assigned a customer order pricing type in the Customer Details screen, and each location product can be assigned a different price for each pricing type. The four types are: "Standard", "Preferred", "Premium", and "Cost Plus."
Customer Transfer: See "Internal Transfer"
Cycle Menu: A series of menu selections, with corresponding recipes, based on a specified time period.
D
Daily Average: Reference column on the Master Order Detail screen indicating the average usage per day of each product.
Daily Specials Code: A code and corresponding name that can be attached to specials created in the Production module. The codes can be attached to individual PLUs and product descriptions for stock depletion. See "Special"
Data Entry: Enterprise Manager module with which users can enter inventory adjustments, point of sale data, and blind inventory counts.
Daypart: A function that allows the day to be divided into sections, for production, customer order delivery, and historical consumption purposes.
Default Loading Port: The port at which ships will usually receive product deliveries for a particular itinerary.
Departments: Groupings that allow the company to divide itself logically based on the type of products used. Examples of departments are Food, Bar and Supply. Users are linked to departments, which limits the products available for them to order.
Download: To transfer files or programs, usually from a central network computer or the Internet to the user’s PC or an external device.
E
Earned Hours: The total number of employee hours that would have been ideal, based on the Staffing Template(s) and Actual Sales or Guest Counts.
Effective Date: The date from which displayed bids are valid.
Exchange Rate Capture: Preference setting indicating the step in the purchasing process at which the foreign currency exchange rate is accounted for. The choices are Create Order, Submit, Confirm Terms, and Reconcile.
Export: The extraction of particular data into a formatted file that can be imported into the company’s accounting, time clock, or POS software.
Extended Value: The total value of a product in a transaction, calculated by multiplying the quantity by the unit price.
F
Final for Post Inventory: The final, comprehensive inventory for a post period. The "final for post" inventory must be opened and saved before the period can be posted.
Financial Calendar: Calendar that reflects the company’s financial periods within one fiscal year.
Fiscal Year: An accounting period of 12 months for which a company plans the use of its funds.
G
General Ledger: The ledger that contains all of the financial accounts of the company, including offsetting debit and credit accounts. This setup screen identifies the names of the company’s General Ledger accounts as well as the number assigned to each, and assigns each to a Profit and Loss grouping and substructure for accounting purposes. Each product is linked to the General Ledger through its category assignment, so all purchases can be linked back to the accounting system.
GL Grouping: Used to organize the various entries of the Profit and Loss statement and, in turn, to determine the total operating profit or loss for each location.
H
HACCP: Hazard Analysis Critical Control Point — standards for food preparation and storage. HACCP compliance rules can be assigned to company products and to recipes
Header PLU: The PLU assigned to a recipe in the top section of the Recipe Detail screen. This PLU applies to the selected recipe at all locations unless unique PLUs have been assigned for particular Locations due to varying prices. See "Location PLU"
I
Ideal Cost %: The cost percentage that should not be exceeded in the production of a recipe.
Ideal Cost Per Portion Based on Price: The ideal amount that a recipe should cost, based on the selling price, in order to meet the ideal cost percentage.
Ideal Hours: The total number of labor hours for which employees (at all positions or a particular position) should be scheduled for each day, as determined by forecasted sales, guests, or checks.
Ideal Price Per Portion: The target price the consumer will be charged on the menu.
Ideal Price Per Portion Based on Cost: The ideal price that should be charged for a recipe portion, based on the amount it costs to produce, in order to meet the ideal cost percentage.
Inbound Integrations: This screen allows corporate users to track the status of inbound files and make corrections to those that attempted to process but which failed because they contained errors.
In Transit: Amount of a product that has been issued on an outgoing Commissary/Customer Order or "In Transit" Location Transfer that has not yet been reconciled.
Intermediary: Product type used to identify recipe products that are primarily used as a components of other recipes (e.g. marinara sauce).
Internal Customer: A customer that has an inventoried storage location. When internal customers receive products by customer order, the ordered quantities are transferred to the customer’s storage location, where they will be inventoried rather than immediately counted as costs.
Internal Transfer: The transfer of goods within one location, when products in inventory are moved from one storage location to another.
Inventory Adjustment: See "Adjustment"
Inventory By Exception: See "By Exception"
Inventory Cost: See "Cost"
Inventory Schedule: Schedule (based on the post calendar) indicating when physical inventories are going to be taken and what type these counts will be (e.g. by storage location, by category).
Inventory Type: The kind of inventory count being scheduled in the Inventory Schedule screen. For example, if particular categories of products are counted on particular days, the user would select "Category" as the inventory type and then indicate which categories are to be counted on the selected day. The inventory type options are: category, subcategory, microcategory, storage location, product and user-defined category. Only one inventory type may be scheduled for a given day, to prevent duplicate counts.
Inventory Unit: The package type (e.g. "Case" or "Pound") by which a product is stored and counted. Each product has a primary inventory unit which is assigned in the Company Product Details, and can be assigned up to three alternate inventory units for use when entering blind counts in the Data Entry module. All quantities and values in the Inventory module refer to the primary inventory unit.
Invoice: (n.) A detailed list of goods shipped or services rendered, with an account of all costs. (v.) Create an invoice for a customer order and move the order to the "Ready for Reconcile" status.
Invoice Extended Value: In the Vendor Order Reconcile screen, the total value of a product line item based on the vendor charges, calculated as [ Invoice Price x Invoice Quantity ]. See also “Extended Value”.
Issue Cost: See "Cost"
Issue Unit: The unit (e.g. "Case" or "Pound") by which internal customers order a product from the central production facility. Only one issue unit can be assigned to each product.
Itinerary: A route that can be followed by a cruise ship. Each voyage is assigned to an itinerary, which indicates the length of the voyage and the arrival and departure time for each port city.
J
Job Levels: A list of job experience levels that can be linked to a Wage Matrix, which is used by companies in Australia to define different wage rates for employees based on a combination of age and job level experience.
L
Labor Rules: Requirements that must be considered when scheduling employees and processing labor hours. Defined by "City", "Country", "State/Province", and/or "Union", they include requirements for minimum wages, overtime pay, meal and break periods, split and minimum paid shifts, reporting pay, and minor laws..
Last Count: Inventory closing method by which physical quantities are set to the last saved quantities. See "By Exception"
Last Order: Number indicating the quantity of a particular product that was received the last time it was purchased.
Last Price: One of two methods Crunchtime uses to calculate the value (price per inventory unit) of a product in inventory. When an order is reconciled, the receiving price (either Contract or Invoice, depending on vendor Pricing Rules) becomes the new per-unit cost.
Loading Port: City at which a ship will dock and pick up order deliveries.
Location: An entity of the company - such as a restaurant, commissary, cruise ship, or warehouse - that keeps its own inventory, has its own users and products and (usually) receives product deliveries from vendors.
Location Departments: A department set up at a location and linked to one company department. Each user’s access to products is based on the location departments selected in the user record.
Location PLU: The PLU assigned to a recipe for a particular location only, entered in the "Location" tab of the Recipe Details screen. Unique location PLUs can be assigned if a recipe’s cost or selling price varies from one location to the next See "Header PLU"
Location Product: A company product that has been assigned to a particular location to be purchased and inventoried.
Location Transfer: The transfer of goods between two locations. Location transfer transactions are created at the issuing (“from”) location and reconciled at the receiving (“to”) location.
Lot Tracking: Identifying products in inventory by the lots in which they were received, so that they can be tracked by lot throughout the inventory cycle (when issued or transferred, for example).
M
Major Ingredient: An ingredient that is regularly counted during physical inventory events and should be depleted when producing or selling this recipe.
Manual Point Of Sale: Enterprise Manager data entry screen through which register totals and other point-of-sale information can be entered by hand
Market: A user-defined geographic region in which business is conducted. Bid prices are submitted and contracted based on markets.
Market Master: Enterprise Manager screen that displays the details of all of existing product contracts for any market, including the price, effective dates, vendor unit and conversion, and which bid sheet each product is on.
Master Order: A consolidated order that is automatically split ("parsed") into individual orders to the contracted vendors. Uncontracted products cannot be ordered this way. In the cruise model, a master order is linked to a particular voyage.
Master Order Fulfillment (MOF) File: Replication file created automatically when the last vendor order of a master order has been processed through ‘Confirm Terms.’ At this point, the master order may no longer be edited at the corporate location, and the vendor orders become ‘Ready to Reconcile’ on the ship.
Master Order Parsing Notification (MOPN): Replication file sent from corporate to the ship when a master order is successfully parsed into the corporate database
Master Order Placement (MOP) File: Replication file created automatically when a master order is submitted from a location (ship) to the corporate office.
Master Order Type: Classification used to group products and filter the products available when creating a master order. When creating a new master order, the user must select one master order type; the list of available products will contain only those company products assigned to the selected type.
Max Par: Recommended highest quantity of a location product to have on hand at any given time.
Menu: A collection of recipes created for easier planning and to assist in production ordering.
Menu Planner: Module in Enterprise Manager Web that is used to link recipes to dayparts so that historical consumption for each recipe will be calculated based on the daypart(s) when they are served.
Microcategory: The most specific category classification that can be used to group products. See "Category"
Min Par: Recommended lowest quantity of a location product to have on hand at any given time.
N
Non-Stock: Product type assigned to items that are infrequently inventoried. (e.g. china, glasses, linens, office supplies, etc.)
Numbering: In some instances, such as creating a new vendor order or recipe, Enterprise Manager will automatically assign a unique number to that transaction or item. The Numbering screen in the Setup module allows the corporate user to indicate how these new numbers will be generated.
Number For CGS: Number that links the total amount of the cost to sell a good to its General Ledger account.
Nutrition Class: Descriptive terms that can be applied to products to indicate their nutritional content.
O
On Hand: The quantity of a product that is currently in a location’s inventory. Based on preference settings, this can look at just the "Central" storage facilities, just "Customer" storages or both.
Optimal Days on Hand: Number of days that products should remain in a location’s storage facilities. This reference only field is in the Location Details screen.
Ownership Entity: Optional data field used to specify which division owns a location if the company has several different divisions. Several of the export types create multiple export files based on ownership entities.
P
PBI: See "Purchase by Invoice"
P & L Grouping: Type of grouping to which each General Ledger account may be linked. (e.g. Asset, Cost of Goods Sold, Operating Expense)
P & L Substructure: Sub-groupings that General Ledger accounts are attached to in order to help define what type of overall P & L Grouping the GL falls into.
Package Type: Enterprise Manager screen that contains a list of all packaging units, such as "case" or "pound," that can be used to designate product inventory, purchasing, and recipe units throughout the application.
Parse: Process by which the application separates a master order into individual vendor orders based on contracts and, when applicable, container types.
Physical Inventory: The process of counting products to verify actual on-hand quantities.
Physical Quantity: The number of units of a location product that were counted during an inventory session.
Picklist: A list of products and quantities that can be printed and used as a "shopping list" when fulfilling a customer order. If lot tracking is used, the picklist indicates which lot(s) each quantity should be picked from, using the oldest inventory first.
PLU: "Price Look Up" number that is used to refer the price of a product at the point of sale back to that product for inventory depletion. See "Header PLU" and "Location PLU"
Point of Sale: Cash register or other device used to capture sales information which can then be entered into Enterprise Manager or Net-Chef.
Port: City in which cruise ships may dock. In Enterprise Manager, a city cannot be used in an itinerary unless it has been set up as a "Port" city.
Portion Cost: See "Cost Per Portion"
Portion Package: The unit (e.g. "Gallon" or "Each") by which a recipe will be served, sold, or counted. This unit becomes the Inventory Unit for the Recipe's Company Product record.
POS Decrement: The way in which a recipe will be depleted from inventory when it is sold. If "Item" is selected, the entire recipe item will be removed from inventory. If "Component" is selected, the individual components of the recipe will be removed.
Positions: The list of jobs an employee can perform. Each position can be linked to 2 General Ledger accounts, one for regular wages and one for overtime. Positions are linked to an employee record in Net-Chef.
Post: Finalize inventory and transactions for a specific period of time.
Post Calendar: Section of the Financial Calendar screen displaying all of a location’s post dates for a selected year.
Post Date: The date on which a post period is closed (posted).
Post Period: A predefined time frame that is used for accounting purposes. A post period is often referred to by the date on which it is closed (usually the last day of the period).
Preferences: Options that provide the corporate user with the ability to customize the way Enterprise Manager operates. Several of the preferences define default settings that are inherited by individual locations or vendors but which can be customized at those levels.
Preferred Unit: The pack type in which the company prefers to receive delivery of a particular product from vendors. This is selected in the Company Product Details.
Pre-Production: A recipe component that needs to be prepared itself (e.g. using another recipe) before it can be used in the recipe being viewed.
Prep Station: An area within a location that is used for food preparation. Prep stations can be linked to recipes and to storage locations.
Price Per Portion: The price that will be charged per serving portion of a recipe (i.e. the menu price).
Price Used: This is either the Contract Price or Invoice Price, based on the vendor’s pricing rules.
Primary Storage: The main storage location in which a location product will be inventoried.
Product Conversion: See "Conversion"
Product Number: A unique numeric code given to a product that acts as the primary means of identifying that product.
Product Type: Classification given to each product to indicate its type. This classification is taken into account when using inventory "By Exception". The four product types are: 'Stock', 'Non-Stock', 'Sales', or 'Intermediary'. See "By Exception," "Closing Method," "Intermediary," "Non-Stock," "Sales," "Stock"
Production Depletion: Quantity or value of component products adjusted out of inventory when Net-Chef Daily Prep is used to produce finished recipe items.
Production Type: Determines whether component ingredients from the location will be used to make this recipe (“Production”) or whether the recipe is received and sold as a finished item (“To Order”).
Projected Consumption: Refers to the quantities the location expects to consume between the time the order is received and the time the next order will be placed.
Purchase by Invoice: Module through which receipt information can be entered for products or services when there is no system-generated purchase order. This ensures that the service will be expensed to the correct General Ledger account. This module can be used to track, for example, cleaning charges, but not for individual product purchases.
Purchase Type: Classification assigned to each location to indicate how that location will purchase products. Options include 'Master Order', 'Direct Order' and 'Combination' (both master orders and direct vendor orders).
Purchasing:Modules with which users can order products from vendors in a variety of ways, including Vendor Order, Master Order, Commissary Order, and Simple Receipt.
Q
Qualitative Judgment: Product quality or condition statement which can be selected when assessing products. This is done either when products are received from vendors or when entering inventory adjustment transactions.
R
Recipe Adjustment: See "Adjustment"
Recipe Class: Selection that indicates whether a recipe will be sold by itself or used as an intermediate product.
Recipe Components: See "Components"
Recipe Group: Classification that describes the sales category of a recipe (e.g. 'Beverage', 'Entree', 'Appetizer', or 'Side'. Recipes linked to the ' Beverage' or 'Entree' group will be reflected in related performance metrics on the Net-Chef Dashboard.
Recipe Modeling: Tab in the Recipe screen that is used as a menu-engineering tool, allowing the user to cost out potential menus and decide on appropriate pricing. The user is able to choose a specific market for which to cost each recipe. Prices can also be entered manually to view potential costs.
Recipe Package: See "Recipe Unit"
Recipe Scaling: Process of increasing or decreasing the batch size of a recipe so that the component quantities listed will produce the actual amount needed. Scaled quantities are displayed on the Net-Chef Recipe Card and Scale Recipes reports.
Recipe Special Instructions: Food preparation instructions associated with individual components that are used during recipe production. These instructions are displayed on the Net-Chef Recipe Card and Scale Recipes reports.
Recipe Status: Indicates whether a recipe will be replicated to locations. "On-Line" means that the recipe will be replicated, while "Off-Line" means that it will not.
Recipe Unit: The package type (e.g. "ounce") by which a recipe or product may be used as a component in other recipes. Up to five recipe units may be assigned to any product.
Recommended Order Quantity: The order quantity for a particular product that is recommended based on system-generated calculations. Recommended Order is equal to [Need - Have]. Settings for each location determine how "Need" and "Have" will be calculated. This can be based on such factors as the quantity on hand, the quantity on order, anticipated consumption and historical usage.
Reconcile: Process by which an order is completed and closed. During reconciliation, all costs and quantities in the delivery are confirmed against what was actually delivered.
Reconcile Total: The total value of an order at the time it is reconciled.
Reference Number: An alphanumeric field used to track a specific order through the ordering cycle. This number is entered manually at the time the order is created.
Replication: File transfer process that allows a corporation and its locations to maintain a consistent and current information in multiple databases.
Resubmit: Re-send a vendor order that may not have been received by the vendor the first time it was submitted.
Revenue Center: A specific area within a location to indicate where sales actually take place, such as a bar, dining room, or gift shop. They can be included in the Menu Mix file uploaded from the point-of-sale system and displayed in the Menu Mix reports in Net-Chef.
S
Sales: Product type assigned to products (most often recipes) intended for sale through the point of sale system. See "Product Type"
Season: A time frame or event that can be attached to a cruise profile (e.g. "school vacation," "peak season") to describe conditions that might have affected sales or other voyage data.
Scale Factor: The decimal quantity used to scale the batch size of a recipe. For example, to scale back a component by 50%, type in .50 in the Scale Factor field.
Scaled Market Costs: The list of costs for a recipe based upon the product prices in a chosen market.
Scheduled Inventory: Physical inventory count that is set to be taken on a particular day.
Sequence: See "Storage Sequence"
Ship: Check box in the Location Details screen that must be checked if the location is a ship. The check box only appears if the Company Type is 'Cruise Line'.
Shipping Types: Descriptions that are used in the product setup and purchasing modules of the application in order to assist in load distribution. Shipping types are created in the Setup module and can be assigned to each company product (Company Product Details, "Optional" tab).
Shrinkage Factor: A percentage by which a recipe component will be decreased (or increased) during production.
Simple Receipt: Order process that allows a user to create an order without bids and with minimal data entry. Any location product can be purchased in this way from any vendor.
Skill Level: Describes an employee’s ability to perform in a position, which can be applied when creating or editing an employee record in Net-Chef. This can also bee seen when selecting employees to fill a position in the labor schedule.
Special: A product offering linked to a recipe, PLU, and product description for stock depletion. Individual dates are attached to each "Daily Special Code" to determine the day on which it will be active. The combination of these entries allows the user to set up a series of date-driven specials
Special Instructions: See "Recipe Special Instructions"
Split Case: In Vendor Bids, the "Split" attribute indicates that the vendor will supply partial units. For example, if a vendor sells cola by the 24-can case, and the "Split" box is checked, your locations can order and receive 38 cans. If this vendor did not have "Split" checked, then your order of 38 would be rounded up to two cases (48 cans).
Staffing Level Template: Used to define the number of employees who should be scheduled at each position based on the level of sales that have been forecast for the relevant parts of the labor schedule day. These templates will be utilized to calculate “Ideal Hours” for each day of the week.
Status: The stage in the order cycle (e.g. "confirm receipt," "reconciled") that a particular order has reached
Stock: Product type assigned to standard inventory items counted on a regular basis. (Ex. flour, wine)
Storage Location: Area within a location (e.g. "freezer") in which inventory is stored. Each product must be assigned to a storage location in order to be received into inventory.
Storage Location Group: Used at a warehouse location to group large lists of storage locations together into smaller, more manageable groups.
Storage Sequence: Numbering assigned to products within a storage location to indicate each product’s position within that storage. This can increase the efficiency of taking physical inventory, since the user has the option of printing inventory count sheets with the products listed in sequential order. See "Storage Par Values"
Subcategory: A classification that can be used to group products within one category. See "Category," "Microcategory"
Sub-Recipe: A recipe component that is itself a recipe.
Substitution Product: Alternate product that is considered an acceptable substitute if a particular product is not available at the time of order.
Supplemental Wages: Types of additional/alternate compensation, such as vacation pay, bonuses, etc. that can be attributed to employees for a specific weekly period in the Net-Chef Review/Edit Labor Information screen. They can be designated as “Lump Sum” payments or based on “Hours” the employee would otherwise have worked.
Supply Location: Company location - such as a commissary or warehouse - that supplies inventory to other locations. The "Primary" Supply Location acts as the default supplier when creating a Net-Chef commissary order. Supply locations can also be selected for markets in the Market setup screen. Market supply locations can be used to determine recipe costs in the Recipe Modeling screen.
T
Tax Code: Three-character code representing a particular type of tax. The tax code screen in Enterprise Manager allows the entry of tax codes and related rate information so that different types of taxes can be applied throughout the application.
Template: Enterprise Manager uses two types of Templates. (1) A customer order template is an order form that is created so that frequently-purchased products can be ordered easily. Each template consists of a list of products and a default order quantity for each product. (2) The Templates screen in the Setup module allows the Corporate user to create product templates which can then be used at a location to filter the list of available products when creating a customer order template. These templates can also be used to filter the Location Products screen.
Termination Reason: The reason code applied to an employee record to indicate why the employee left the company.
Theoretical Cost: The cost of the items and recipe components sold via the POS system or via Commissary/Customer Order transactions.
Transfer: The movement of inventory between two locations or between two storages or customers at one location.
Total Batch Cost: The cost to produce a recipe (the sum of the cost of all its components).
Total Batch Margin: The amount of profit that will be made on a recipe [ (Price Per Portion x Number of Portions) - Total Batch Cost ].
TRAN file: A replication file created at a ship that contains transaction data to be replicated to corporate.
U
Unit: Package type, such as “case” or “pound.”
Unit Price: Monetary value of one unit of a particular product.
Upload: Transfer information from one source to another, such as from a hand-held device to a PC.
Usage: The amount of a product that was used (issued, sold, or adjusted) during a designated period of time. (For Vendor Bids, this refers to reconciled purchases instead of depletion.) See "Consumption"
Usage = Beginning + Received - Ending (Physical)
User: See "Application User"
User Defined Category: Category used for inventory and reporting purposes to group locations, products, or customers and vendors that are not otherwise grouped together.
User Group: Enterprise Manager screen that allows the corporate location to define and regulate the appropriate levels of security for groups of users. These groups may be specific to one user or broad to encompass many users. Each application user is assigned to one user group and can only view screens and complete tasks if that user group has been granted access to do so.
V
Value Adjustment: See "Adjustment"
Variance: The difference between expected and actual values or quantities. In the case of inventory, "variance" indicates the difference between actual product quantities or values and the expected ("book") quantities or values. See "Book"
Variance = [Physical + In Transit] - Book
Vendor: Supplier from which products are purchased. Vendor details are entered in the Setup module; these vendors may then be attached to bid sheets in Bid Master, and to orders in the Purchasing module.
Vendor Evaluation/Feedback: A list of performance ratings available for users to rate a vendor during the Reconcile or Cancel stage of a vendor order.
Vendor Product Number: The number assigned to a particular product by the selected vendor.
Vendor Return: Transaction by which products previously received from a vendor are returned; no new product can be ordered in a vendor return transaction.
Vendor Scorecard: Tab available in the Bid Analysis screen used to view Vendor Feedback ratings applied during the Consolidation, Reconcile, or Cancel stage of a vendor order.
Vendor Unit: The package type (e.g. "Case" or "Pound") by which a vendor supplies a product
VP Messaging Administration: This screen allows authorized users to view messages sent to and received from Crunchtime Xchange.
W
Wage Matrix: Used by companies in Australia to define different wage rates for employees based on a combination of age and job level experience.
Warehouse: A location of the company that serves as a storage and distribution center for other locations.
Warehouse Goods: Company products that are to be supplied by a warehouse rather than by vendors when ordered by a cruise ship in a particular market.
Weather: A list of atmospheric conditions used to describe circumstances that might have affected sales. Weather events can be selected in the Cruise Profile and Sales Transactions screens in Net-Chef.
Week Ending Day: Allows the corporate office to specify the day that ends its week.
Weight: The weight assigned to each company product is used by cruise companies when retrieving the Customs and Load Balancing reports, and is also used to determine the weight of products in each shipping type in a master order if the company uses containerization. See "Containerization"
Y
Yield: Conversion factor used when converting the batch size of a recipe to the portion package, issue package, or recipe package.