Production Record Report

Reports > Menu Planning > Production Record

Menu Planning > Production Records > (Production Record) > (Date) > Print Production Record

The Production Record Report returns data for a completed production record in accordance with USDA requirements (pages 4-10).

Production Record Report Screen

1. Name - enter a report name
   Default: Production Record

2. Output - select output format (Html, Pdf (default))

3. Template - select a report template

4. Reset - click to reset to default options

5. Building - filter by production site

6. Menu Plan - filter by linked menu plan

7. Date - filter by production date range

8. Paper Format - choose a paper format (CR80, Legal, Letter (default))

9. Orientation - choose orientation (Landscape (default), Portrait)

10. Include Header - check to include report header

11. Include Footer - check to include report footer

12. Include Filter - check to include selected filters

13. Save as Template - click to save the selected filters and columns as a template
    

1. Name - enter a template name

2. Public - check to make the template available to other users

3. Security Roles - select the security roles that can access a Public template

4. Cancel - click to return to the previous screen without saving the template

5. Save - click to save the template

14. Reset - click to reset to defaults

15. Request Report - click to request report
    Note: Report will appear in the bell icon when complete

Report Format

1. Header - notice the District Logo, District Name, Report Title, Building Name, Serving Session, Date, and the HACCP Control Measure abbreviations key.

2. Production Summary - notice the production summary, including:

1. Meals Planned - notice the total, reimbursable, and non-reimbursable meals planned.

2. Meals Offered - notice the total, reimbursable, and non-reimbursable meals offered.

3. Meals Sold - notice the total, reimbursable, non-reimbursable (student), and non-reimbursable (non-student) meals sold at the POS for the same building, date, and serving session.

4. Entrees Served - notice the total, reimbursable, and non-reimbursable entrees served. This is calculated as the number of served items in a recipe category that counts as an entree.

5. Fruit and Vegetables Served - notice the total, reimbursable, and non-reimbursable fruits and vegetables served. This is calculated as the number of cup contributions of fruit and vegetable meal components across all items dividided by 2 (to represent 1/2 cup servings).

6. Cost - notice the cost calculations based on actual cost (FIFO) after deducting inventory
   Cost = Total Production Cost / Meals Sold
   Total Production Cost = Sum of each item's cost (Cost per Item x Total Offered)
   USDA Food Value = Sum of each item's cost (USDA Food Value per Item x Total Offered)
   Note: The Total Production Cost will show whether the district has the inventory module or not.

3. Production Items - notice the production quantities for each item:

1. Meal Name and Offer vs. Serve status

2. Recipe Category and Offered Selections

3. Recipe Identifier, Recipe Name, Serving Size, Quantity of each Ingredient, HACCP Abbreviation, and temperatures recorded.
   Note: Temperatures are color coded (green = in compliance, red = out of compliance)

4. Component Contributions, Planned, Offered, Served, Discarded, Leftover, and Cost.
   Theoretical Cost = current cost on the ingredients' purchasing tabs
   Actual Cost = cost deducted from inventory

4. Posted By - notice the user who posted the production record and the date/time
   Notes (not pictured, displayed only if a note has been entered) - notice any documented notes

5. Footer - notice the date and time the report was requested, pages, and TITAN logo