availability of rations to the dining facility. Knowing how to access recipes is important in
producing production schedules.
(1) The recipe index is used to find general information on the location of a particular
recipe. If the recipe's number is not known, this is the first step in finding out that number.
(2) Once the recipe number is known, the individual may then access the full recipe
card by reviewing the recipe extension. The extension includes a complete listing of ingredients
and detailed step-by-step instructions on how to produce a standard product.
(3) All recipes should be accurate and free of errors that could affect the quality of the
product being produced. Any changes or adjustments must be made by the IFA. It should be
noted that any changes in ingredients must also be sent through the IFA.
11. Headcount Maintenance Function. Use this function to review, enter, or produce reports for
dining facility personnel, finance and accounting office (FAO), headcount, and cash collections.
The Headcount Maintenance Function contains three subfunctions and an exit option:
a.
File Inquiry Subfunction:
(1) Dining Facility Personnel.
(2) Current Day Headcount/Cash Collected.
(3) Finance Data.
(4) Monthly Headcount/Cash Collected.
(5) Exit the File Inquiry Menu and return to the Headcount Maintenance Menu.
b.
File Maintenance Subfunction:
(1) Dining Facility Personnel.
(2) Headcount/Cash Collected.
(3) Disbursing Office Data.
(4) Cash Turn-in Menu.
(a) Create / Update / Print Cash Collection Voucher.
(b) Reprint Cash Collection Voucher.
(c) Enter FAO Voucher Number / Turn-In Date.
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