Telephone: 909-931-5872.e-mail: firstname.lastname@example.org
Point of Sale
|WebSBA Plus is a software program designed for small businesses as a "total solution" for accounting and e-commerce. The accounting, point of sale, production management, and e-commerce features are seamlessly integrated to access a shared database in real time. As a Windows-compliant application, it can be installed on a single-user's workstation or in a client-server environment. The point of sale feature is designed as an extension to the standard invoicing features, to accommodate an environment where small-ticket orders are captured by non-skilled personnel and need to be communicated to others for preparation and or delivery. The program communicates the orders, by printing them||on a POS printer and or displaying them in a queue on a remote display. The order entry screen below is intuitive and can be used with a keyboard and mouse or with a touch screen. It shows eight, user-modifiable product categories in blue on the left. In this example, the screen is from a fast food restaurant. Upon selection, the category conveniently changes to the color of the displayed items within the category. There are a total of 30 blocks available for each category. About 13 characters can be displayed in each block. Thus, some item names may have to be abbreviated. Order quantities can be changed using the digits in green or the "+" "-" buttons. Entries can be modified using the "Modify" button.|
Telephone: 909-931-5872. email@example.com
Food Cost Report
|The Point of Sale (POS) program summarizes and posts all captured data to the sales and inventory modules, at users command. After posting of the POS data, a food cost report can effortlessly be produced. This report can be used to compare actual to standard cost, if a predefined recipe exists. That is if the structure of every finished product is defined by a list of components with their quantities used in the product. Clearly, if no recipe exists the program will not compute standard cost. It will however compute actual cost based on ending inventory. Consequently physical inventory entries are required for product cost calculations. The first table of the report, summarizes the finished products sold. Key to the first table are the Product Mix and Ideal Food Cost columns. The ideal or standard cost shown,||
is calculated using the quantities of raw materials, as defined in the product structure. The second table of the report, lists the raw components and calculates relative costs, based on ending inventory quantities. When physical ending inventory quantities differ from the perpetual values, they must be entered and the food costs must be recalculated to reflect the actual cost. In an ideal production environment, the actual food cost in the second part of the table, will equal the standard food cost reflected in first table. In the example depicted here the ending inventory quantities are physical inventory entries. Note that the actual food cost (30.84) is lower that the ideal (standard) cost (33.34). Clearly, this is the result of using less raw materials on each serving.