1. Make it easier to change the pictures: Use the Selection Pane to temporarily hide a Picture Placeholder. (Home tab, Select, Selection Pane). Click the eye icon to hide or show an object. To change the sample image, select the picture and delete it. Now click the Pictures icon in the placeholder to insert your own image. If you don’t see the Pictures icon, click the Reset button (Home tab, Slides, Reset). The animation is already done for you; just copy and paste the slide into your existing presentation. Sample picture courtesy of Bill Staples. Welcome to FoodPro FoodPro Terminology and basic concepts for first- time attendees Angie Lu UC San Diego FoodPro User Conference 2015

2. FoodPro Big Picture

4. Global Inventory (GINV)

5. Global Inventory Maintenance Name vs. Print As Recipe Unit: LB: Solid QT: Liquid Each: Singular item Yield Factors: YF2: Shrinkage YF3: Shrinkage YF4: Expansion

6. Location Inventory (LINV)

7. Location Inventory Maintenance Inventory Unit: How you want to count it Recipe Units/Inventory Unit (RU/IU): How many Recipe units are in the inventory unit? Purchase Unit: How you purchase this item, usually by the case Inventory Unit to Purchase Unit (IU/PU): How many Inventory Units are in the purchase unit? Price: Purchase Unit from Invoices

8. FoodPro Big Picture

9. Global Recipes (GREC)

10. Global Recipes Recipe Name vs Print As Web Codes: Flags, Marketing Tools Portion Fields: Size: Whole Number or Fraction Unit: Unit in which the recipe will be served and counted (EACH, OZ, OZL); You can enter anything Source: Number of portions this batch has Scale Amounts: Be careful! Teaspoon Conversion G=Gallon, Q=Quart, P=Pint, C=Cup, TB=Tbl, T=Tsp

11. FoodPro Big Picture

12. Menu Maintenance

13. Cycle Menu vs Standard Menu Service Records or Not AF: Acceptability Factor Menu Number: First Digit: Season Next two: Day Last digit: Meal Service Department = Service Records

14. FoodPro Big Picture

15. Forecasting

16. Patrons Entitlements: Number of patrons that could come to a meal; “Baseline” for the forecast Reference Week: Historic data Change Counts: Click on Portions (Service Needs) Four tabs: Cycle, Standard, ACI, Miscellaneous Additions 86/Delete/Add items Number one error: Trying to add a recipe that is not localized!

17. FoodPro Big Picture

18. Service Records

19. Know what the ** mean Organized by Service Departments Colors: Red (Missing Patron AND Portion amounts) Yellow (Missing Patron OR Portion amounts) Green (Both Patron & Portion are completed) Yield Unit set up A portion of chicken breast vs. a tray of chicken breast A portion of soup vs. Very Important: AF on Menu Maintenance will be updated

20. FoodPro Big Picture

21. Main Points: FoodPro is a complex tool Garbage in = Garbage Out Everything is connected Build a strong foundation Keep calm and FoodPro on!

22. Questions? Thank you! Angie Lu