INVENTORY SYSTEM
Inventory System is a major program within the EASYFO Back Office System. It includes detailed modules for Purchasing and Cost Control. The program is designed to interface directly with the POS (Point of Sale) to monitor restaurant food costs. Its flexibility is a key feature, enabling staff and management to issue and approve PRs (Purchase Requests) and POs (Purchase Orders) within the system. Smart storage and stock control features further help users save valuable operation time. |
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PRODUCT FEATURE
Purchase
- Online Approval in the system for Purchase Request and Purchase Order.
- Issue multiple Purchase Order from one Purchase Request.
- Documents attachment function in all state Purchase Request and Purchase Order.
- Show processing status for Purchase Request and Purchase Order.
- Online approval levels for Purchase Order with balance limit levels.
- Create new Purchase Order without Purchase Request.
- Price quotation function will enter the lowest price for Market Lists Purchase Order.
- Show the Purchase History lists from vendor or receiving item records.
- Import/ Export to Microsoft Excel for Price Quotation for/ from vendor.
- Fast and easy search for the product item by Item Code, English/ Thai description or partial words.
- Support Thai and English menu, screen and printing belong to user id.
- Set the status and rate the store history.
Receive
- Support on barcode for receiving item process.
- Create Purchase Order from received Item function.
- Allow to transfer receiving list to Account Payable for settlement.
- Allow to Receive partial quantity Item.
- Receive direct to store and department without Purchase Order.
- Check the history of receiving each item.
Issue
- Online Store Request and approval Store Request.
- Transfer Item between store or department.
- Determine minimum and maximum on stock control.
- View current inventory items, department and store balances.
Cost Control
- Setup recipe for a la carte to banquet and show estimated cost to set selling price.
- Set ingredients for cooking banquet in advance.
- Import daily mini bar sold Item from Front Office system to cut mini bar stock.
- Import daily spare part issuing In Engineering Department to cut engineering stock.
- Import daily sold Item from Point Of Sale system to cut F&B Department stock.
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