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Inventory Management

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mozhi:
Had been quite a long time, i responded in the forum.
Now as usual i just have some few queries, regarding Inventory Management
If an example is given it would be of some great help as I have searched the forum and there is no complete information about inventory management.

1. Can we have an example for Inventory Item and what each field in the Inventory tab means?
 - How do we make an entry for a direct sale item - Coke Bottle
 - How do we make an entry for a part sale item - Portion of a cake (Piece)
 - a one line explanation about Group Code and its use, Base Unit, Transaction UNit and Transaction Multiplier
2. In the Recipe Column, what is the use of Fixed Rate ?
- an one line explanation about Quantity and Unit
3. IN the transaction Document, how should we correlate Quantity, Unit with the inventory item tab
4. In case we have to manually change the inventory item, like in case of any expiry of an item and we can no more sell it, how do we do this?
5. In case stores gives list of items to the Restaurant, is there a way to track the usage of inventory items, without a recipe. as writing recipe for each item would be very tedious
for eg: If there is a party and we have a bulk order for 100 people, we just need to know the consumption of items, is it possible with our current version?

Note: A sample database with inventory configuration if available would be appreciated.

emre:
Hello. I've created a tutorial for Inventory Tracking features.
http://doc.sambapos.org/doku.php/en/tips/stok_ve_maliyet_sistemi

I hope you'll find the answers of your questions.

Note: I did my best to describe things with my poor English. If anyone notices grammar errors feel free create an account on wiki and  correct them :)

Thanks.

mozhi:
Thanks EMre, that was indeed a great document. It would be of great help for the samba users.

Some more information added to the document will be useful.

1. If there are some items and we have not consumed all of them, in this work period, i hope the INventories will be carried over to the next work Period
2. In case of an Item getting wasted/cannot be sold coz of some reason, How do we adjust it in the inventory
3. As mentioned in the document, if there is an inventory item like salt, which is used for many products, So, is there a way / work around as how I add this inventory item, i dont want to add it into the recipe, I am ok if it doesn't get automatically calculated against each sale, I will manually change the inventory consumption and cost when it is completely consumed?

emre:
1. Yes it will.
2. For whatever reason when there is a difference between your physical inventory and SambaPOS numbers, you'll update "Physical Inventory" column on end of day record. It will update costs accordingly. We assume if you waste milk, all products costs that uses milk should increase. Also if you used less than you entered on recipes, costs should decrease too.
3. You can create a dummy product for condiments and add a recipe for it which includes salt, pepper etc. Since you don't include condiments product in your menu SambaPOS won't track their inventory but you'll be able to update inventory manually on end of day record when needed.

mozhi:
Thanks Emre. For a prompt reply

I have used your Document and did some testing, and I am able to correlate things.

Now I have a scenario like, i have 4 departments and inventory is being given individually to each department

Can I track the inventory Consumption department wise as every Department will have their own set of Inventory and same Inventory Item can be shared by other Departments as well.

There may be a scenario like when there is no stock with the Stock Manager, the inventories are given from one Department to another Department marking a sales against a department account.

How do we track this? Any direct/work around solution is most welcome

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