EGS: Solution for Hotel Management Schools and Vocational Schools

EGS CALCMENU Enterprise 2009	F&B Control	EGS CALCMENU Web 2009
Recipe and Menu Creation: Recipes and Menus are created in CALCMENU Enterprise. These recipes and menus can be the basis for ingredients and procedures used by the production department. The recipes can be linked to Finished Goods in F&B Control to get merchandise indicated in CALCMENU Enterprise and check availability of goods before production. The ingredients can be added in the recipe using the merchandise list. Users can also define cooking procedures and Hazard Critical Control Point (HACCP) guidelines in the recipe. A recipe can also be defined as a sub-recipe which means it can be used by other recipes as an ingredient.	Product List Maintenance: For each product, you can define different categories and storage locations. You can also assign multiple suppliers with different prices and different code numbers. Barcodes can be defined and printed for each product. Par stock levels can be assigned to each product to help in managing inventory and purchasing operations.	Recipe and Menu Management: Nowadays, a centralized recipe and menu database is very important to most foodservice companies. Because of the stiff competition in the market, companies have to create an image that makes them different from their competitors. The most effective way to do this is to standardize your recipe and menu formulas so that wherever you are, your customers will always remember the same taste of food they experienced from one branch to another. If you have a centralized recipe database the chances of deviating from your standard recipes will be minimized.
Menu Planning: Menu Planning feature enables you to easily plan meals and menus ahead. This can be the basis of meal forecasts required by the clients for a specific cycle.	Inventory Management: You can do inventory counts of products by storeroom, supplier, or category. The theoretical inventory count based on the program is automatically adjusted based on the actual inventory after each count. Inventory Variance report can also be generated which contains the theoretical and actual quantity of a product, unit cost, and total value of the difference. This variance report will pinpoint specific products in your inventory that contribute to your food cost variances, so you can easily monitor the product transactions and control wastage, spoilage, or pilferage to reduce food costs.	Recipe Costing: The costs of merchandise indicated in a particular property are used to calculate the total cost of the recipe and menu. The built-in pricing formulas enable you to get an accurate recipe and menu price within your desired profit.
Costing: The merchandise cost is used to automatically calculate the total recipe costs and can be the basis of defining the selling price. You can use multiple currencies in the Recipe Lists. If merchandise is using a different currency from what the recipe is using, the costs will be converted to the currency indicated in the recipe. For example, beef stroganoff recipe is created using Singapore Dollars (SGD). Beef is bought at US$1.5/kg. US$1.50 will be automatically converted to SGD using the foreign exchange rate defined in CALCMENU Enterprise. The recipe can only have one currency at a time, but you can change the currency used in the recipe anytime and it will automatically convert the cost and selling price based on the foreign exchange rate. Labor cost and the number of hours to prepare the meal can also be included in computing the recipe and menu costs.	Purchase Orders and Requisition: Purchase requisitions can be generated using the shopping lists from CALCMENU Enterprise, items below par-stock levels, by supplier, or by adding product one by one. From the requisition lists, you can choose which supplier you will award the purchase orders. The requisition lists may contain different suppliers, but once an order is created, the purchase orders are separated and grouped per supplier. You also have an option to set the autonumbering for the Purchase Orders.	Menu Engineering: Menu Engineering is a marketing-oriented approach to evaluate current and future menu and recipe pricing, design and content decisions. It is a model that can be used to decide strategically on the menu mix and pricing strategy of the company that will maximize earnings.
Nutrient Analysis: This feature allows precise and rapid calculation of up to 12 nutritional values that you have chosen from several databases of references such as USDA (American Reference), BLS (German), and ASA (Swiss). You can link to these nutrient databases to assign nutrient values to merchandise. This will be the basis of computing nutritional value of a particular recipe or menu which can be used for nutritional analysis. Users can also indicate their own values in the nutrients in case they do not wish to use the link.	Sales: Sales data can either be imported from a POS system or can be recorded manually. The system is capable of deducting sold inventories from stock so that the stock status remains updated. Several reports can be generated from the sales module such as food cost reports, profit reports, contribution reports and menu mix, sales list reports, sales to date, and many others.	Nutrient Linking and Calculation: Merchandise can be linked to a product in any of the following nutrient database of your choice: United States Department of Agriculture (USDA), Bundeslebensmittelschlüssel (BLS), and Swiss Association for Nutrition (ASA, it requires a separate license before it can be used). You can also manually encode the nutrient values of the merchandise which must be per 100g or 100ml. This is useful in calculating the nutritional value of the recipe and menus, which is very important for the growing health-conscious population. This feature is an indispensable tool for hospitals, food production companies and other establishments in need of nutrient calculation. CALCMENU Web automatically computes the nutrient information as the merchandise is added to the recipe or menu.
	Receiving: As mentioned in the Input Feature, Receiving is another way of adding inventory to stock. Users can receive deliveries from created purchase orders and deliveries without purchase orders. They can add the delivery receipts from suppliers in the system which will later be used to match invoices received from suppliers.Purchase order price will be the default price upon receipt of goods, but users can modify this price in case there are changes..