Skip to main content

Data Setup Overview

Culinary Suite Inventory module supports day-to-day functions as well as forecasting and cost management. In this manual we will go over the components of Inventory.

It will take some time to customize the setup of Culinary Suite for your district. These tasks are simple but can be time-consuming, so we recommend that you complete these tasks prior to attending Culinary Suite training.

This User Guide will walk you through each of the following Data Setup tasks:

  • Storage Area

  • Count Summary

  • Location Transfer Summary

  • Physical Inventory

Keep in Mind:

  • Inventory must be performed timely each month

  • Inventory in Culinary Suite is done once a month, at month end

  • Inventory is performed on the district/account level, not the school level

  • All brown box government commodities are in the inventory guide.

Three Step High Level Procedure:

  1. Generate Inventory count sheets in either PDF or Excel

    • Count

  2. Gather sheets from different locations and combine counts

    • Enter the counts completely in the Inventory Count Screen

    • Click Next button

    • Review the data in the review screen

  3. Generate the Inventory Extended Report in pdf format from the Review screen

    • Send Inventory Extended Report in PDF format to the Accounting department
Note

The Post button is not functional right now and Inventory is scanned and sent to Accounting.