1. PRODUCTION RECORD/ PROFIT AND LOSS REVIEW Paying attention to the details

2. What is a Production Record? A record of meals prepared, served, and left over Includes cost of meal

3. Example of a Production Record

5. How do I create a Production Record in CMS? Step 1: Select Back of the House tab Step 2: Select Production tab Step 3: Select Create Production tab

6. Step 1: Select Back of the House tab Step 2: Select Production button

7. Step 3: Select Create Production tab

8. Remember To… Select All Serving Periods and Sites Select the Correct Date Range Select Create Production

9. Select Create Production Tab

10. Help, No Production Record Created! What Happened? Are you sure you selected the correct criteria? -(serving period, site, and/or date range) Are you sure you completed your EZ steps/Menu Plan Quantities BEFORE you attempted to create your production records? - (Send a ticket) Were the production records already created?

11. Creating a Production Worksheet Remember to select CA for the Report format.

12. Printing a Production Worksheet Select date then click Preview

13. Production Worksheet Where do these numbers come from? After completing your ez steps they are automatically generated

14. Production Worksheet 255105 Café and Faculty staff Dropped, Burnt, and Student a la Carte sales 75180 Prepared - Leftover Remember worksheet may not match the meal counts

15. How do I correctly complete a Production Record? Input number of meals prepared in the total prepared column Input any items that were added to the serving period that day Enter any Leftovers, non reimbursable meals, or adult meals

16. Production Records Never enter any information into the served column, the system automatically calculates these quantities for you

17. This is Important! Remember To: Use the TAB key to navigate the production record

18. Leftovers Are Important! If you have leftovers: Select the correct LEFTOVER CODE. Examples: Milk-Return To Stock Hot Food-Dispose Of Cold Salads & Sandwiches-Serve Next Day (if applicable)  Remember to meet all ServSafe requirements

19. If you throw away leftovers and the Leftover Code is “Return to Stock”. The items goes into your inventory. Click “Dispose Of” for an item you throw away, then item will not go into your inventory. The Manager has selected Return to Stock for her leftovers... Correct or Incorrect? What item is incorrect?

20. How do I REMOVE an Item from the Production Record? Highlight the item you want to remove by clicking it once with your mouse Select the Remove Item tab at the bottom of your production record

21. How do I ADD an item to my Production Record? Select the Add Item tab at the bottom of the production record Search for item using Item ID or Description

22. Adding Item to Production Record (cont’d…) Enter the Number of Servings Input the correct serving size Quantity is ALWAYS 1 Measure is ALWAYS 1 each

23. Review Production Records Reports 1 3 2

24. Reviewing Production Records Report 4 5 6

25. Pay Attention! Measure is EACH not case. Making an error here can cause a spike in price on your Profit and Loss statement Fix your mistakes before completing the Production Records in the CMS!!!!!!

26. Enter Meals/Revenue Select the Meals/ Revenue Tab All: the total number of reimbursable meals Other: a la carte, dropped, burned, and non reimbursable items Others: leave blank Adults: total number of faculty meals sold Employee: total number of cafeteria/foodservice meals The Total Meals will automatically calculate Review your Meal Counts Report for production meal numbers

27. Meal Counts Report

29. Daily Comment/ Menu Select the Daily Comment/ Menu Tab Input Menu Day and Menu Week Enter any comments (i.e. dropped trays, burned food)

31. Finally… Select the Update Inventory and Complete Production boxes at the bottom of the screen Remember to save your inventory

32. Profit and Loss

33. What is the Target Cost per meal? Breakfast - $.80 Lunch – $1.20 Supper – $1.50

34. How Can You Control Cost?

36. Step 2 Fix the Mistakes Which Item?

37. Fix the Mistakes

38. Excellent Profit and Loss Report

39. Questions?