Edit a Menu Item of a Selected Menu

It is possible to change details of a menu item on an ad-hoc basis if required. Editing an individual menu item from an attached menu is handled from the Menu Item Edit screen. To reach this screen, choose Business Management>Events from the main menu. Use the Event Search screen to find the Event for which you wish to edit a menu item. Highlight the Event in the results grid and select the Resources button to display the Event Resources screen. Highlight the menu on the Event Resources screen and select the Edit button to display the Edit Menu screen. (You may also select the Resources button on the Events main screen to reach the Event Resources screen.) Highlight the menu item you wish to edit and select the Edit button. The Menu Item Edit screen appears.

Fields

Course. The identifier or descriptive name of the course. This Course Order controls the display order of the menu item on the screen and in the Banquet Event Order.

Course Order. The sequential order of the course. This Course Order (in conjunction with the Course) controls the display order of the menu item on the screen and in the Banquet Event Order.

Name 1-3. Three lines to describe this menu item. All 3 lines will print in the Banquet Event Order. These lines have been provided in order to ensure that no abbreviations are typed. Remember to use mixed case (upper and lower) and to check your spelling.

Restriction. This is a free format text field that denotes any limitations like minimum / maximum numbers served, seasonal availability, etc., that apply to this menu item. This field will not be printed on any standard documents.

Description. Used for further explanation of the menu item. This field will not be printed on any standard documents.

Origin 1-3. These fields can contain additional explanation for beverage items, mostly for wines. Enter details such as origin, quality or region as a reference point for your team members who need this information.

Year. This is a numeric field mostly used for wines or other beverages where vintage production year is important.

Beverage?. This is a check box that classifies the menu item as either beverage if you mark the box, or food if left blank. Items marked as Beverage will print in the Beverage box on the Banquet Event Order.

Included?. This is a check box that indicates if this menu item is included in the total price of the standard menu it is attached to, or if it should be charged separately. Typically most beverages are not included in a menu price as they are charged on a consumption basis, whereas food items are usually included in the menu price. If a menu item is 'included' then the sales price will be ignored when forecasting the menu to which it is attached.

Sales Price. This is an amount field that specifies the value of this menu item if it were to be sold separately (if not included in a menu). This field can only be edited if the menu item is not checked as included in the menu price. For items that are not 'included' the forecasting will be based on quantity * sales price (or discounted price if a discount has been applied) .

Resp.Dep. Use this multi pick box to select the appropriate department within the hotel's Food & Beverage structure that either provides or organizes this item, or needs to know that this item has been booked for a certain function. It will then be possible to print kitchen reports filtered or grouped by Responsible Department (i.e. rep_menuitem, rep_fbplan).

Discount %. Enter a percentage by which this item can be discounted. The value of this field MUST be between 0.01 and 100.00 with a maximum of two decimal places.

Discounted Price. Reflects the result of the Sales Price minus the Discount %. This field is not editable.

Revenue Type. Use this pick box to select the revenue type that should receive the accumulated revenue from this item. Please refer to your operational standards for any further explanations.

Print? This check box determines if this item should be printed on external documents (in which case it should be marked), or on internal documents only, in which case it should not be marked.

Cost. This is an amount field that specifies the cost (pre-sales) figure for each menu item as provided by the Food & Beverage department. This value will facilitate the calculation of profit / loss margins on various screen displays and reports. This field can only be changed here if the menu item is not checked as included in the menu price.

Container. This field is usually for beverage menu items. It denotes the type of container (bottle, carafe, half bottle) this menu item is served in.

Portion. The type of portion this item is prepared and served in. Portions for food (e.g., 5 scallops for the menu item 'Braised Honey Scallops') and beverage (750 ml for Menu Item "Rosemount Shiraz") are different.

Consumption. This check box indicates that the menu item will be charged based on the amount consumed. When a menu item is checked as consumption, the quantity entered will not print on the Banquet Event Order, but the quantity * the sales price will be used in forecasting.

Servings. This field indicates how many servings the menu item contains as entered and sold here. For a typical menu item that is included as part of a standard menu, the serving would usually be 1.

Quantity. If the Included? flag is checked, this field is calculated from the Total Servings divided by Servings. If the flag is not checked this field is not visible.

Total Servings. Booked amount of servings for this menu item. This field is visible only for 'included' menu items.

Enter Quantity. The number of expected covers for this menu item. When a menu item is added, the quantity will default based on the menu expected or guaranteed number. This same logic applies to both included and non-included menu items, but not for consumption menu items. When a consumption menu item is added, its quantity will not default. This field is visible only for menu items that are not included.