Quick Reference: F&B Details Tab

Quick Reference: F&B Details Tab


The F&B Details tab of the Item Editor in Yellow Dog Inventory is important because it acts as the central hub for how each food & beverage item is defined, managed, and used throughout the system. It connects the dots between purchasing, costing, and recipe usage. 


Figure 1. The F&B Details tab of the Item Editor.



Top Section

The top section of the F&B Details tab contains basic information about the item:
  1. SKU: A system-generated unique identification number for the item.
  2. Reference: Free-text field used for size details. Ex. CASE = 6 BTLs
  3. Description: The full name of the item.
  4. Short Description: An auto-generated short name created after saving the item. Its length is based on the maximum short description length defined in System Setup > Options > Inventory.
  5. Level: The level assigned to the item.
  6. Assigned to Stores: The stores assigned to the item.
  7. Size: The on-hand size, which should always represent the base unit—the smallest measurable unit for the item.
  8. Calculated Cost: The system-calculated cost of the on-hand size.

How is this item ordered or received?

This area determines if the item can be used in purchasing documents:
  1. Purchasing Item 1: The on-hand size. Typically deselected since base units are not normally used for purchasing.
  2. Purchasing Item 2: Select to create an additional size for purchasing.
    1. Calculated Cost: System-generated cost of the purchasing size.
    2. Size: The defined purchasing size. Ex. CASE
    3. Reference: Free-text field used for size details. Ex. CASE = 6 BTLs
    4. Size Conversion (ex. FL OUNCE per BTL 750ml): Defines how many of the base unit make up the purchasing size.
    5. Vendor: The vendor supplying this item.
    6. Vendor PN (Vendor Part Number): The vendor's identification code for the number
    7. Vendor Price: The cost of the item from the vendor.

How is this item used in recipes?

This area controls if the item can be used in recipes and how it can be used in recipes.
  1. Ingredient Item 1: If this item is used in recipes, select this box.
    1. Calculated Cost: The calculated cost of this item size.
    2. New Volume/Net Weight: Enter a volume or weight allows you to use the item in recipes with different units of measure.
  2. Ingredient Item 2: Select if this full size can be used in recipes. Ex. A full can of tomato sauce is used in a recipe.
  3. Ingredient Item 3: Selecting allows you to create an additional size that can be used in recipes.


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