Order to service

Step by step

1. Draft order Service Staff

   Create a draft with a record number, owner, service location, serving time and lines. Each line carries its portions, price and allergen context.

   • Record owner, location, serving time and requested lines
   • Updates Meal orders, Meal lines

2. Check serving scope Service Manager

   Check the active location, menu choice, quantities and the requested service time. Resolve a problem before the order is accepted.

   • Check active choices, portions and requested time
   • Updates Meal orders, Products, Service locations

3. Accept order Service Manager

   The manager records acceptance against the current revision and keeps the guarded operation receipt. A repeat command should resolve to the same operation outcome.

   • Move Draft to Accepted; retain accepted time and guarded receipt
   • Updates Meal orders, Operation receipts

4. Record service Service Staff

   Record served portions and actual service time after the work reaches the customer. Preserve a partially served order and its history when a later issue arises.

   • Record served quantity on lines and actual served time
   • Updates Meal orders, Meal lines

Service Staff

, Service Manager, Kitchen Lead.