Category : Databases and related files
Archive : RECMGT32.ZIP
Filename : RMANUAL1.DOC
RECIPE MANAGEMENT SOFTWARE
Version 3.2
featuring
Recipe File Storage
Yield Adjustment
Costing
from
First Step Software
Copyright (c) 1992 All rights reserved.
member
Association of Shareware Professionals
INTRODUCTION TO THE RECIPE MANAGEMENT SOFTWARE
This software provides four management tools for the Food Service
Professional
1. Maintains a complete recipe file and cataloging system.
2. Provides instant and current costing of recipes.
3. Adjusts yields of recipes both upward and downward.
4. Is a resource for weight and measure conversion of many food
products.
Good News: You do not have to use someone else's recipes; you can
input your own recipes in your own style.
Bad News: You must input your own recipes and this can be a long
process.
Good News: After a recipe has been inputted you can access it and
make changes, adjust the yield; cost the recipe and or print it.
Good News: Because a recipe can be costed in just moments you can
cost special event menus in just minutes and pre costing daily
specials is now a snap.
Good News: Leftovers can be all but eliminated by using the Yield
Adjustment option. You can prepare 37 orders: you don't have to
prep 50 or figure one and a half times.
Good News: If you want to know how many stalks of celery it
takes to yield 3 cups of chopped celery you don't have to look
in 10 resource books.
SET SOME GOALS:
It is a whole lot easier to accomplish a goal of inputting two
recipes per day than tackling the task of entering two hundred
recipes.
Start by entering only those recipes that you use most often.
Enter your batch recipes for dressings and sauces first so they
can then be added to other recipes that call for a batch recipe
as an ingredient.
Involve key Management and Kitchen personnel in the entry of
recipes not clerical people. The Chef will be the primary
benefactor of the recipes, costings and yield adjustments.
S/he will catch most of the errors of entry and the errors seen
on the recipe itself and will gain the most from this close
association with each recipe.
Page 1
SEEK is Incremental - after each character is entered a seek is
performed if this character is not found an error message appears
(press any key to continue).
Add characters until you find the record.
IF you add too many characters press
character and the seek will continue on remaining characters.
EDIT/CHANGE DATA IN RECORD :
Move cursor to record and field you wish to edit.
Press
Type changes to field data.
Press
DELETE/RECALL RECORD :
Move cursor to record you wish to delete.
Press
If record has been deleted in error. Press
RECALL record.
PACK/REINDEX FILE :
Press
removed permanently from file. This may take a few minutes if
your file is long.
ADD NEW RECORD:
Press
"Add a Record (Y/N)" Selecting "Y" starts the process.
Adding a Recipe: assigns a new code number automatically.
PRINT/OPTIONS:
Press
operator for printing the entire file or portions of the file.
THE RECIPE FILE:
Recipes stored and used by this software are usually presented
to the user in three sections; because of the way the data is
stored and because most recipes can not be viewed on one screen
anyway.
RECIPE HEADING contains title, category, code number, yield etc.
RECIPE INGREDIENTS contain a list of ingredients, units of measure
and amounts.
METHOD INSTRUCTIONS is a word processor with which the user can
design and list all assembly/cooking instructions plus any other
message necessary (serving suggestions, garnish etc.).
Page 3
SORTING OPTIONS:
1. Recipe Titles in Alpha sequence.
2. Recipe code numbers in numeric sequence.
3. Recipe Category with Recipe Titles in Alpha sequence.
PRESS
then select the one you prefer.
ÚÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ¿
³UPPER(title) ³
³fcode ³
³UPPER(category)+UPPER(title) ³
³ ³
³ ³
ÀÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÙ
To provide you with more speed in the location process, you can
use the SEEK option just by typing the alpha or numeric character.
Example 1. While in Title Sort you would type "C" THEN "O" to find
the salad called "COLE SLAW".
Example 2. While in Category Sort you would type "S" THEN "A" to
find the category "SALAD".
Example 3. While in the Numeric Sort you would type "1" THEN "1"
THEN "1" to find the number "111".
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Name Column Now Locked Last Date Unit Unit
Recipe Name of Costing Yield Description
ÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ
4-BEAN SALAD - HOMEMADE ³08/20/93 ³ 0 ³
4-BEAN SALAD - READI MADE ³07/28/93 ³ 0 ³
APPLE SLICES, SPICED ³04/16/92 ³ 0 ³
APPLESAUCE, ROSY ³06/01/92 ³ 0 ³
APRICOTS ³04/15/92 ³ 0 ³
Once the Recipe Heading has been found you will want to view all
the information contained in the heading. Lock the name column by
pressing "
right. The columns to the right of the Name Column pan left and
right but the Name Column remains stationary.
Page 5
Product name and the Recipe unit of measure designated in the
inventory file appears on the screen.
You enter the unit of measure called for in the recipe and the
AMOUNT required in the recipe.
ÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ
|========= Inv. Item File Data ========| |======= Recipe File Data =======|
|Item # Description Unit/Measure| | Unit/Measure Amount Factor|
---------------------------------------------------------------------------
453 APPLES, SLICED 6/10 CN CN 1.00 1.0000
After each ingredient is entered you are prompted with three
options:
Add New Ingredient Edit Last Ingredient Finished - Next Step
The last part of ingredient entry takes a little explanation:
IF the unit of measure called for in the Recipe is the same as
the unit of measure noted in the inventory file THEN the COST
FACTOR is the same and the software automatically enters a factor
of 1.
---------------------------------------------------------------------------
453 APPLES, SLICED 6/10 CN CN 1.00 1.0000
7 PORK, RST LEG 12-14 LB LB 15.00 1.0000
1053 ONION 50#/BG LB C 4.00 0.4000
IF the units of measure are not the same THEN the software asks
you to help in finding the factor. Because the products used in
food service are seldom packaged or measured in the same manner,
we have to give the computer HELP with the numbers to compute.
WE have provided the user with some tools to make this job easier.
First (if this ingredient is in the conversion data file) the
equivalent measures are listed for you.
Secondly you need only tell the software if the Recipe unit is
Smaller or Larger than the inventory unit of measure.
ÉÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ»
º To insure proper costing of recipe a COST FACTOR must be computed. º
º #: 170 ONIONS, FRESH 1.00 LB-AP = 0.88 LB-EP = 2.50 CUP º
º Item File Unit/Measure = LB Recipe File Unit/Measure = C º
º Is Recipe File Unit
º HOW MANY C in a LB ? 0.00 º
ÈÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍͼ
ÉÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ»
º To insure proper costing of recipe a COST FACTOR must be computed. º
º #: 170 ONIONS, FRESH 1.00 LB-AP = 0.88 LB-EP = 2.50 CUP º
º Item File Unit/Measure = LB Recipe File Unit/Measure = C º
º Is Recipe File Unit
º HOW MANY C in a LB ? 2.50 º
ÈÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍͼ
Page 7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
test recipe Recipe category: CASSEROLE # 312
Item # Product Name Amount Unit/Measure
ÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ
453 ³APPLES, SLICED 6/10 ³ 1.00 ³CN
7 ³PORK, RST LEG 12-14 AVE ³15.00 ³LB
1053 ³ONION 50#/BG ³ 4.00 ³C
³ ³ ³
³ ³ ³
³ ³ ³
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
METHOD INSTRUCTIONS: Word Wrap is ON (type thru boarder)
ÉÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ»
º º
º º
º º
º º
º º
º º
º º
º º
ÈÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍͼ
METHOD INSTRUCTIONS: Word Wrap is ON (type thru boarder)
ÉÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ»
ºYou design your own format for method. º
º 1. Trim excess fat from Pork Roast and dice in 1/2 inch cubes º
º 2. Saute pork cubes in small amount of Olive oil. º
º 3. Dice Onions and add 4 cups to pork ... saute 5 min. º
º 4. .......... º
º º
º º
ºServing Suggestions: º
ÈÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍͼ
EDITING EXISTING RECIPE DATA
EDITS TO RECIPE HEADER:
When ever you see "BROWSE MODE" at the top of the screen you can
move around anywhere in the file. To Make CHANGES OR EDITS to a
FIELD such as "yield" you move the cursor to yield and PRESS ENTER;
this switches you from BROWSE MODE to EDIT MODE. While in EDIT MODE
you can type over existing data.
EDITS TO THE INGREDIENT SECTION:
FIRST locate the cursor on the recipe you want in the header
screen THEN PRESS
screen listing the ingredients.
Follow the same procedures outlined above.
Page 9
RECIPE COSTING:
ÚÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ¿
³Recipe Costing ³
³Yield Adjustment ³
³Shopping List ³
³User Help Screen ³
ÀÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÙ
The operator has the option to cost a single recipe or to direct
the software to re cost all recipes in the file. Both of these
options also allow the operator to print out the results if s/he
chooses.
If you select the single recipe option you will be presented
with a window that allows you to SEEK the recipe you wish costed.
COSTING OF RECIPE Recipe # 312
Recipe name: test recipe Recipe category: CASSEROLE
Yield in servings: 50 Serving size:6OZ Date Costed:08/24/93
[ Alt. expression of Yield] Amt.: 1 Description:6 inch half pan
ÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ Inventory ÍÍÍÍÍÍÍÍÍÍÍÍÍ Recipe ÍÍÍÍÍÍÍÍÍÍÍÍÍ
Product Description | $ Unit | Amount Unit Factor Cost
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
APPLES, SLICED 6/10 | 2.44 CN | 1.00 CN 1.00 2.44
PORK, RST LEG 12-14 AVE | 1.69 LB | 15.00 LB 1.00 25.28
ONION 50#/BG | 0.11 LB | 4.00 C 0.25 0.11
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Portion Cost = 0.557
Last Date of Costing - / / Cost = 0.000
The COSTING PROCESS accesses the CURRENT cost data of each
product in the recipe from the Master Expense data file
(Inventory Software) and then using the COST FACTOR
(entered during Add Recipe) computes the new cost for each
ingredient and divides the total cost by the Standard Yield
to generate a COST PER SERVING.
Page 11
LIMITATIONS:
Any unit of measure used by the operator that is other THAN
the following:
LB, OZ, G, QT, PT, C, T, t.
will be treated as if the unit of measure was EACH. If the
software can not recognize the symbol then the software would
multiply the AMOUNT by 2 if the new yield was double that of
the standard yield and the AMOUNT will be expressed as a decimal.
If one of the symbols listed above is used THEN the software
will CONVERT the new yield to like units of measure.
EXAMPLE: Std. Yield = 10 New Yield = 20
Ingredient A 1 ea 2 ea
Ingredient B 1 PT 1 QT
Ingredient C 1.5 t 1 T
Ingredient D 1 cup 2 cup
Ingredient E 1 C 1 PT
NOTE: software recognizes "C" for cup NOT "cup".
ÚÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ¿
³Recipe Costing ³
³Yield Adjustment ³
³Shopping List ³ <-----
³User Help Screen ³
ÀÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÙ
³°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°³
³°°°°°°°
rint Existing list°°°°°°°°°°°°°³ a
³°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°³
³°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°³
There is a data file used only for storing items the operator
wishes to have on a shopping list. By selecting
is wiped clean and ready to be loaded again. By selecting
full or partial list of items in the file is printed.
The actual loading of the file is done while in the Yield Adjustment
section by answering
is computed it is written to the Shopping List data file.
If you had a special party for 300 scheduled, you could adjust the
yields on those recipes for the party and accomplish two things
at once (Print the adjusted recipes and have a shopping list).
Page 13
BACKUP or SAVING DATA FILES TO ALTERNATE DISK
Everybody who has had their Hard disk crash and lost a lot
of data because no backups were made on a regular basis
ALWAYS MAKE BACKUPS afterwards. The operator must tell the
software the SOURCE and the TARGET disk if the backup is to
be made successfully. By default the Source is the "C" drive
and "A" is the Target.
RESOURCE FILE:
This file has over two hundred products and their measurement
equivalents which have been obtained from several sources. The
data in this file is used to determine the cost factor when
costing a recipe. In addition an operator can use this file as
a resource for any function which might require measurement
equivalents.
The data is displayed and managed in the same way other files
in this software is handled. You as an operator need to know
that you can add products, edit product information or delete
products and you can print a Hard Copy of the file.
EXPENSE ITEM FILE:
You are already familiar with the Expense Item File from the
Inventory program.
You have complete access to this file from the Recipe Management
software.
WARNING: Before you make changes in the item file for reasons
that are necessary for the Recipe software think about what
effect the changes will have on the Inventory software.
Page 15
INDEX FILE CORRUPTED; one of the index files on your disk has
been corrupted by a bad sector, a power failure or surge or
some other mysterious reason.
Solution # 1. Go to the Sort & index section and reindex all
the files.
Solution # 2. If above did not cure the problem return to DOS
and type DEL *.NTX
This deletes all the index files; return to the program and
reindex all the files. If the same error exists ... call us.
RUN ERROR; This may occur when you are backing up your data
files. The program can not find the following DOS programs to
process the backup COMMAND.COM or BACKUP.COM.
Solution: Copy these files to the INV sub directory or consult
your DOS manual about setting a "PATH" in your AUTOEXEC.BAT file.
PRINT ERROR; Will occur when you attempt to send a list or
report to the printer. There is a failure of the computer to
communicate with the printer.
Solution: Check the following; is printer on, is the lid closed,
is the on line key on, is there paper in the printer, are all
the cables attached firmly.
OPEN ERROR; The program attempted to open a data or index file
and could not find it in the current sub directory.
Solution: print a directory of the files.
Press and hold down the Ctl key ... then press the P key
(This will turn on your printer)
type DIR *.DB?/W
Compare with the following list.
CONVERT.DBF FOODLIST.DBF RMASTER.DBF RECIPE.DBF
RHELP.DBF RHELP.DBT FOODLIST.DBT
type DIR *.NTX/W
Compare with the following list.
CCAT.NTX CCODE.NTX CNAME.NTX RCAT.NTX
RCODE.NTX RHELP_NO.NTX RNAME.NTX RNUM.NTX
Press and hold down the Ctl key ... then press the P key
(This will turn off your printer)
If one of the DBF OR DBT files are missing call us for help,
if one or more of the NTX files are missing try re indexing.
INTERNAL ERROR: Bad index file ... try re indexing.
DISK FULL: You have filled up your hard disk.
Solution; Do some house keeping on the disk and delete any old
files no longer needed. Also go to the Sort & Index section and
select "Clean up Invoice file" and delete old data.
Page 17
Very nice! Thank you for this wonderful archive. I wonder why I found it only now. Long live the BBS file archives!
This is so awesome! 😀 I’d be cool if you could download an entire archive of this at once, though.
But one thing that puzzles me is the “mtswslnkmcjklsdlsbdmMICROSOFT” string. There is an article about it here. It is definitely worth a read: http://www.os2museum.com/wp/mtswslnk/