If an enterprise engages in the production and simultaneous sale of semi-finished goods (e.g., pies, sandwiches, sauces, etc.), this process can be implemented in the program as follows:
After importing from the r_keeper cash system, on the goods card, on the "Main Parameters" tab, in the "Set" field, specify the goods set and clear the "Produce" flag.
The production of the semi-finished good is recorded using the "Assembly" ("Complectation") document. When filling out this document, on the "Goods" tab, select a goods item from the Restaurant Menu group and specify the required quantity.
During sales import, the write-off of semi-finished goods occurs via the standard method. The semi-finished goods item only appears in the goods issue note.
The quantity of produced goods (i.e., pies, sandwiches, sauce) is recorded in the stock. Such goods must be inventoried similarly to unit goods.
If a semi-finished goods item is used in further production, for example, if a semi-finished good "Dough" is prepared in one department (Preparation Workshop) and transferred to the confectionery workshop for preparing the goods "Cabbage Pie", the following option is possible:
If it is necessary to control the quantity of produced dough, proceed as follows:
Create a goods card for "Dough", where on the "Main Parameters" tab, in the "Set" field, the "dough" set is specified.
The fact of dough production is recorded using the "Assembly" ("Complectation") document.
In the set of the goods "Cabbage Pie", besides the ingredients (cabbage, vegetable oil, etc.), include the goods item "Dough". The "Produce" flag for this goods item is NOT set.
With this approach, the stock of the "Dough" goods item can be controlled in the stock of each department.