Ingredients and usage

An ingredient record gives the kitchen a stable code, name, base unit, allergen declaration and active state. A recipe ingredient says what quantity is planned per recipe yield. An ingredient movement records what happened: a signed quantity, unit, occurrence time, source meal line and operation key. Those records should be read together, but they answer different questions. A recipe describes an intended preparation; a movement records actual consumption or waste.

The signed movement is especially useful when an order changes after some portions have been prepared. The team can preserve what was used and add a correction or waste movement with its own operation key. Rewriting the recipe or the original movement would hide the cost and cause of the change.

• Ingredient identity. Ingredients keep codes, units and allergen declarations stable across recipe revisions.
• Planned quantity. recipe ingredients tie a measured amount and waste allowance to a specific recipe.
• Actual movement. ingredient movements keep a signed quantity, source line and operation key for consumption or waste.

Kitchen Lead records preparation on the order line and uses the corresponding ingredient movements to explain what was consumed. Inventory Steward reviews units and movement signs before comparing totals. Service Manager checks that a cancellation leaves served portions and actual usage intact.

Choose the base unit for each ingredient and the allowed units for its recipe lines and movements. A signed quantity cannot be compared fairly with a recipe quantity if the units differ without an approved conversion. Agree how the operation key is assigned so a retry finds the earlier movement rather than posting the same consumption again. Decide how waste is named and reviewed, especially when a line was prepared but never served.

Allergen declarations need a person responsible for maintenance and a review after recipe changes. An inactive ingredient should not be treated as available for new preparation just because an older approved recipe refers to it. Historical movements remain available for reconciliation and should keep their original code and unit.

Kitchen Lead prepares part of a meal order using an approved recipe. The prepared time is recorded on the corresponding line. Ingredient movements carry the actual quantities and the line’s source reference. Before service, the guest cancels the remaining portions. Service Manager reviews the unprepared and prepared scope separately. That preparation may create waste, but it does not become a served portion. Inventory Steward can then compare the signed movements with the recipe basis and identify the operation that caused each quantity.

During a pilot, rehearse a repeated submission of the same movement key. The second attempt should return the earlier outcome for review rather than create another consumption entry. Reconcile the order line, ingredient, unit and time before closing an exception.

• Active Ingredients — Current ingredients with code, unit and allergen declaration.
• Approved Menu Recipes — Approved preparation bases to compare with actual movements.

Use recipe to preparation for planned versus actual quantities and correction and refund for waste after a change.