Meal orders

A Service Coordinator enters the customer reference, service location, service time and meal lines. The order stays Draft while the coordinator checks that each menu product is active, the portions make sense and the allergen declarations have been discussed with the customer. The accepted amount belongs to the order, while each line retains its own portions and price.

An accepted order is a commitment for a particular time and location. The owner checks preparation and service progress against that commitment. A later cancellation or correction must keep the served portions and prior decisions visible; changing the open scope does not erase what the team already did.

The team uses the order and its linked records as the shared reference. Changes belong to a known actor and the current revision. A status records progress, while the dated record and its evidence explain what happened.

• Named ownership. Service Coordinator enters the order and Service Manager follows its service outcome.
• Exact scope. Record number, order revision and linked meal lines identify the request the kitchen accepted.
• Visible result. The accepted time, net amount and operation receipt show what the coordinator committed.

Decide who may accept a draft, which location can take an order at the requested time, and how allergen declarations reach the customer. Agree how to calculate the net amount from line prices and portions, and how to handle a changed request after acceptance. Use one normal lunch order and one rejected or interrupted request to rehearse the decision.

For a group lunch at a service location, the coordinator enters the requested items and scheduled service time. One item has an allergen declaration that needs attention. The coordinator checks it before accepting the order. The order then has an owner, an accepted time and an amount that the team can use as its common reference. If the guest count changes, the team reviews the current revision before changing unserved work.

Have the Kitchen Lead open the accepted order and read the same line quantities, service time and allergen information. If the guest changes a line, the coordinator checks the current revision before editing remaining work. The manager can trace accepted time and any later cancellation without replacing the original commitment.

• Open Meal Orders — See draft and in-progress orders by owner, location and service time.
• My Meal Orders — Find the orders assigned to the current team member.

• See the operating process for the order of actions and decisions.
• Review the data model before importing active records.