Category : Databases and related files
Archive : RECMGT32.ZIP
Filename : RMANUAL2.DOC
TABLE OF CONTENTS
Introduction & Overview ........... 1
Cursor movements ................. 2
Recipe Data File ................... 4
Locating the Recipe .............. 4
Sorting Options &
Seek Function .................... 5
Add New Recipe Heading .............. 6
Add Ingredients .................. 6 - 8
Add Method Instruction ........... 8 - 9
Edit Recipe ........................ 9 - 10
Print Options ...................... 10
Recipe Costing ..................... 11
Yield Adjustment .................... 12 - 13
Shopping List ...................... 13
Supplemental Files
Master File Setup ................. 14
Sort & Backup .................... 14
Resource File .................... 15
Expense Item File ................. 15
Problem Solving .................... 16
PAPER IS CHEAP:
Use the software to print new yields for recipes when needed.
USE YOUR BRAIN:
The software performs costs and yield adjustments by set
formulas and uses data that you input .... if a cost or yield
doesn't look right ... check it out .... chances are a factor
or measurement is wrong.
MUST DO LIST - prior to full operation of software.
1. Open the SETUP FILE and select #1 to enter name of your
organization and the "PATH" of the Inventory data files. See
help screen.
2. Select #2 in SETUP FILE and view option #1 (how resource file
is numbered). View #2 and print the list of recipe categories
and number ranges. You will have to edit this file to suit your
own Recipe File.
3. Select the "Resource File" and view the data. You will use
this data while entering recipes. Print out the file so that you
can use it in the next step.
4. Select "Inventory File" (this is the same file that you are
now using in the Inventory Software). Enter the Resource code
for those Inventory items that are also in the resource file.
See help screen.
While in the Inventory File add a new item under Beverage and
call it "WATER", it has no value but it needs a recipe measure
ie. QT. Many recipes call for this ingredient.
CURSOR MOVEMENTS: for full screen edit of data files and recipes.
UP & DN arrow ..............move one line same column
LEFT & RIGHT arrow ..........one column left or right
Ctrl-LEFT & RIGHT arrow ........pan screen one column
HOME .................Left most current screen column
END ................Right most current screen column
Ctrl-HOME ...........................Left most column
Ctrl-END ..........................Right most column
PgUp ................................ Previous screen
PgDn .................................... Next screen
Ctrl-PgUp & -PgDn....First or last row current column
Esc & Enter ............ Terminates add/edit function
FIND/SEEK RECORDS :
SELECT
Determine if index is numeric or alpha.
ENTER code number if numeric / name if alpha.
Page 2
ÍÍÍÍÍÍ͸Recipe Management, Costing & Yield Adjustment [Vers. RM-3.2]
ÔÍÍÍÍÍ͸First Step Software, copyright (c) 1987 - 1992
ÔÍÍÍÍÍÍ Larry Larsen 208-376-4411 All rights reserved.
ÚÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ¿
³Recipe File Routines ° Costing/Yield Adjustment ° Data Files ° Help Screens³
³ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄij
³°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°³
OPENING SCREEN OF RECIPE FILE
ÚÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ¿
³Recipe Data File ³ <-----
³User Help Screen ³
ÀÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÙ
If there is data in the file you will see all the data listed
about the Recipe Headings. This information is shown to you
sorted by Recipe name alphabetically. Each horizontal line is a
single Recipe Heading.
From this screen you can ADD, EDIT, DELETE, AND PRINT any
section of the recipe. This opening screen serves two purposes:
The first is to locate the recipe you wish to find.
The second is to perform any necessary functions on the recipe
heading.
LOCATING THE RECIPE:
* BROWSE MODE *
Recipe Heading File
Main Menu for Adding, Editing and Printing Recipes.
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Standard Portion
Recipe Name Category Code # Yield Size
ÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ
4-BEAN SALAD - HOMEMADE ³VEG SALAD ³ 606 ³ 50 ³4 OZ
4-BEAN SALAD - READI MADE ³VEG SALAD ³ 607 ³ 50 ³4 OZ
APPLE SLICES, SPICED ³FRUIT ³ 707 ³ 50 ³4 OZ
APPLESAUCE, ROSY ³FRUIT ³ 718 ³ 50 ³4 OZ
APRICOTS ³FRUIT ³ 714 ³ 50 ³4 OZ
BACON ³BREAKFAST ³ 108 ³ 50 ³2 SL
BANANA, FRESH ³FRUIT ³ 712 ³ 50 ³1/2 EA
BATTER, FRENCH TOAST ³BREAKFAST ³ 106 ³ 100 ³1 EA
BEEF GRAVY (BROWN) ³SAUCES ³9001 ³ 50 ³2 OZ
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Index: Recipe Name Seek :
Page 4
* BROWSE MODE *
Big Al's Burger Merg Recipe #
Recipe name: Recipe category:
Yield in servings: Serving size: Date entered: 08/23/93
[ Alt. expression of Yield] Amt.: Description:
ÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ
ÚÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ¿
³°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°ÉÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ»°°³
³°°°°Recipe File CATEGORIES. °°°°°°°°°°°°°°°°º descrip º°°³
³°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°ºÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍͺ°°³
³°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°º BEVERAGE º°°³
³°°°°°°Use
³°°°°°°
³°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°º ENTREE º°°³
³°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°º CASSEROLE º°°³
³°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°ÈÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍͼ°°³
³°°°°°°Press
³°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°³
ÀÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÙ
ADDING A NEW RECIPE TO THE FILE: is completed in steps; the first
of which is PRESSING
the user to choose the Category s/he wants the recipe to reside
and then displays another window that allows completion of the
header information.
Big Al's Burger Merg Recipe # 312
Recipe name: test recipe Recipe category:CASSEROLE
Yield in servings: 50 Serving size:6oz Date entered: 08/24/93
[ Alt. expression of Yield] Amt.: 1 Description: 6 inch half pan
ÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ
Continue and ADD ingredients ---
Ingredients can be added now or at a later time.
Big Al's Burger Merg Recipe # 312
Recipe name: test recipe Recipe category:CASSEROLE
Yield in servings: 50 Serving size:6oz Date entered: 08/24/93
[ Alt. expression of Yield] Amt.: 1 Description: 6 inch half pan
ÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ
|========= Inv. Item File Data ========| |======= Recipe File Data =======|
|Item # Description Unit/Measure| | Unit/Measure Amount Factor|
---------------------------------------------------------------------------
0
Step two shows the completed Recipe Header and prompts the user
to select an ingredient by entering the recipe number or from a
window showing all the inventory products by pressing the enter
key. The window selection process uses SEEK to locate the
product and then you select it by pressing
Page 6
---------------------------------------------------------------------------
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
Add New Ingredient Edit Last Ingredient Finished - Next Step
Continue to WRITE METHOD INSTRUCTIONS -
The process above is repeated for each ingredient. You can
continue on to enter the METHOD INSTRUCTIONS or return to the
main menu and write instructions at a later time.
* BROWSE MODE *
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
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Use
METHOD INSTRUCTIONS:
The window for Method Instructions is nothing more than a word
processor. You use the same sort of keys for moving around the
screen and you design the format that best serves your purpose.
As you add text and fill up the window the text will scroll up
until you have finished.
If your list of ingredients is long and you wish to review
them you can return by pressing
ingredients.
See illustration next page.
Page 8
EDITS TO THE METHOD INSTRUCTIONS SECTION:
* BROWSE MODE *
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
test recipe Recipe category: CASSEROLE # 312
Item # Product Name Amount Unit/Measure
ÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ
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
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
METHOD INSTRUCTIONS: Word Wrap is ON (type thru boarder)
ÉÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ»
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
ÈÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍͼ
Use
Ctl+W - Finish (Save Edit) ESC - Abort (Return to ingredients)
FIRST locate the cursor on the recipe you want in the header
screen THEN PRESS
showing the method. You can then delete, type over or add to the
document.
About the only thing you can-not do is block moves.
NOTE: you can view additional ingredients while editing the method
instructions by saving the method, then panning down the
ingredients, then opening the method again by pressing
PRINT OPTIONS:
While in the Recipe Header Screen you can print out two reports
by FIRST PRESSING
1. Print a list of all Recipe Titles by Category. This list is
like having an index of all your recipes.
2. Print a complete Recipe (Header, Ingredient and Method).
(The existing standard yield is printed.)
Page 10
YIELD ADJUSTMENT:
A Recipe's YIELD (expressed in servings) can be ADJUSTED to
an amount greater or lessor THAN the standard yield. This
process is performed with two steps:
FIRST, selection of the recipe is made from a window that
lists all Recipe Titles,
THEN the NEW YIELD is entered by the operator.
ÚÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ¿
³°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°ÉÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍ»°°°°³
³°°Recipes displayed in Alpha sequence. °ºtitle º°°°°³
³°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°ºÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍͺ°°°°³
³°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°ºtest recipe º°°°°³
³°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°ºTOMATOES, STEWED º°°°°³
³°°Enter first letters for SEARCH:°°°°°°°°ºTOPPING, CRISP º°°°°³
³°° or °°°°°°°°ºTOSSED SALAD º°°°°³
³°° Use cursor keys to locate. °°°°°°°°ºTOSSED SALAD W/TOMATOES º°°°°³
³°° or °°°°°°°°ÈÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍͼ°°°°³
³°°Press
³°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°ºTE°°°°°°°°°°°°°°°°°°°°°°°º°°°°³
³°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°ÈÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍÍͼ°°°°³
ÀÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÙ
* BROWSE MODE *
YIELD ADJUSTMENT 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
ENTER NEW YIELD : 0
* BROWSE MODE *
YIELD ADJUSTMENT 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
ENTER NEW YIELD : 225
* BROWSE MODE *
YIELD ADJUSTMENT 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
-------------------------------------------------------------------------
Yield : 50 NEW Yield : 225
APPLES, SLICED 6/10 1.00 CN 4.50 CN
PORK, RST LEG 12-14 AVE 15.00 LB 67.00 LB + 8.00 OZ
ONION 50#/BG 4.00 C 1.00 GL + 2.00 C
djust more recipes,
rint or
Page 12
SUPPLEMENTAL FILES - Setup, Resource & Inventory
MASTER FILE SETUP:
Before entering your recipes you must tell the software how you
want it to number your recipes and also where it can find the
Inventory data files.
Under the main menu heading of DATA FILES select MASTER SETUP FILE.
Select # 1. Two items of information are requested:
1. Name of your Company or Institution.
2. What is the PATH for finding the Inventory files.
If your hard drive is called "C" and the directory in which the
data files for the inventory software is called "INV" ... THEN
enter the following.
C:\INV\
Select # 2. There are two numbering parameters you need to set;
the conversion file data and the recipe file categories. Read the
help window for Conversion file prior to making changes as you may
not have to change anything.
The sample data loaded in this file will give you an idea of how
the master files functions. Each category has a six character
(or less) code name and a range of numbers assigned for that
category. As each new recipe is added to the file the software
assigns a new number. The whole idea is to provide good
organization to numbering and to assure that there is no
duplicate numbers.
Edits can be made to existing names and numbers.
New starting numbers should be assigned for each category.
Any existing names and numbers not being used by you should be
spaced out. Batch Recipes are assigned numbers in the (9000)
series you need to name this section for your batch recipes.
SORT AND BACKUP:
SORTING or INDEXING
The indexing of a data file is required initially so that the
software can find records instantly. As part of this procedure
the software also PACKS the data file (Removes records marked
for deletion).
Under normal operation when a record is added or deleted the
indexes are updated automatically however; occasionally there
are factors that will disrupt this process. When the software
can not find a record and you know that it has been entered
you should move to this menu and re index the file.
Page 14
ERROR MESSAGES AND PROBLEM SOLVING
STOP THE PROGRAM !!!!!!
"You pressed the wrong key and now the program is doing a long
report and you have hit every key on the board and it won't stop!"
ALT + C
Press and hold down the Alt key then press the C key.
This will shut down the program with out harm to the data and
return you to the DOS prompt. Start the program again.
HUNG UP !!!!
For some reason the program will not go forward or backward it
just sits there and blinks.
ALT + C
The above problem can be caused by many things; pressing the
wrong combination of keystrokes, a programming error etc.
If Alt + C does not work you will have to REBOOT; press and
hold down the CTL key plus the ALT key then press the DEL key.
ERROR MESSAGES
THE PROGRAM STOPS BY ITSELF and at the top of the screen a
message is displayed.
There are two things you must do:
1. Try and discover the problem so that you or I can solve it.
We discuss this later on.
2. Press "Q" to quit and return to the DOS prompt.
Some of these messages will help you correct the problem that
exists while others will help us solve the problem. In either
case you should make a note of the message or "better" press
the Ptr/Scr key and print a hard copy of the screen. On older
models you will have to press and hold down the Shift key and
then press the Ptr/Scr key.
ERRORS THAT YOU CAN HANDLE:
FIELD NUMERIC OVERFLOW; you have tried to enter a number that
is to large.
Solution; try entering two numbers that equal the large number.
Page 16
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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/