Ingredient use and correction

Step by step

1. Maintain menu and destination Inventory Manager

   Inventory Manager checks the approved recipe yield, ingredient quantities, units and allergen declarations.

   • Establish ingredient units and planned quantities
   • Updates Ingredients, Menu recipes, Recipe ingredients

2. Prepare meal Kitchen Operator

   Kitchen Operator records preparation time and a signed ingredient movement with source meal line and operation key.

   • Record preparation time and actual signed use
   • Updates Meal lines, Ingredient movements

3. Resolve exceptions Order Manager

   Order Manager reviews what remains unprepared or unserved before a correction. An independent reviewer approves a compensating decision when accepted or executed scope is affected.

   • Preserve consumed and wasted scope during correction
   • Updates Meal orders, Review decisions, Ingredient movements
   ApprovalA person approves before the work moves on.

4. Reconcile outcome Finance Reviewer

   Finance Reviewer checks the operation receipt against movements and the parent order before calling the result complete.

   • Compare revision and linked effects
   • Updates Operation receipts, Meal orders

Kitchen Operator

Records use and waste.

Inventory Manager

Checks recipe and ingredient references.

Order Manager

Owns the changed order scope; Kitchen Supervisor reviews an authorized correction; Finance Reviewer checks its receipt.