Production Record Usage

Reports > Menu Planning > Production Record Usage

The Production Record Usage report returns detailed data on the usage of menu items.

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

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

3. Template - select a report template

4. Reset - click to reset to default options

5. Item - filter by recipe

6. Serving Session - filter by serving session

7. Status - filter by production record status
   Draft - the production record has been opened but not yet planned
   Inventory Withdrawn (default) - the production record has been posted and inventory has been deducted (districts with the Inventory module, only)
   Planned - the production record has been planned
   Posted (default) - the production record has been posted

8. Building - filter by production building(s)

9. Date - select production date range

10. Recipe Categories - filter by recipe categories

11. Group By (optional) - choose a page break option (Building, Date, Meal, Serving Session)

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

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

14. Include Header - check to include report header

15. Include Footer - check to include report footer

16. Include Filter - check to include selected filters

17. 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

18. Reset - click to reset to defaults

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

Report Format

1. Header - notice the District Logo, Report Title, and District Name

2. Identifier - recipe identifier

3. Name - recipe name (serving size)

4. Planned - notice the reimbursable, non-reimbursable, and total planned quantities

5. Offered - notice the offered quantity

6. Served - notice the reimbursable, non-reimbursable, and total served quantities.
   Cost = Actual Cost of Ingredients x Quantity Served
   Total Cost = Sum of Served Costs

7. Discarded - notice the total discarded quantity
   Percent of Offered = Quantity Discarded / Quantity Offered x 100%
   Cost = Actual Cost of Ingredients x Quantity Discarded
   Total Cost = Sum of Discarded Costs

8. Subtotal = Served Cost + Discarded Cost
   Total = Sum of Subtotals

9. Leftover - notice the total leftover quantity
   Percent of Offered = Quantity Leftover / Quantity Offered x 100%
   Cost = Actual Cost of Ingredients x Quantity Leftover
   Total = Sum of Leftover Costs

10. Production Cost = Served Cost + Discarded Cost + Leftover Cost
    Total = Sum of Production Costs

11. Filters - notice the name(s) and value(s) of selected filters

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