Introduction

The Student Recipe System allows students to create their own recipes using the stock data maintained by the Windows Stock System. It provides facilities with which to allow students to export their recipes to a floppy disk, ready to be imported into the Stock System for scheduling.

The main features include:

1) Creation of recipes while monitoring costings and budget
2) Importing of stock data from the Windows Stock System
3) Exporting of recipes to be transfered to the Windows Stock System

There are 2 modules that make up the overall Student System. These are:

1) The LanWest Windows Stock System

· Recipes and Scheduling
· Orders and Accounting
· Centres and Stocktaking

2) The LanWest Student Recipe System

The Windows Stock System is used to:

• Store all possible items available for sale or in stock.
• Stocktake all stock on-hand including usage on consumables.
• Record all purchase orders and stock receivable.
• Analyse accounts, assets and budgets.
• Cost recipes by recording all ingredients and notes on method.
• Schedule recipes to generate food order lists per supplier.
• Provide a stock and recipe database for access to the Student Recipe Module.

The Student Recipe System is used to:

• Enable students to create their own recipes.
• Cost each recipe and edit according to budget.
• View other recipes without the ability to edit.
• Save recipes to a floppy disk, ready for import back to the main Stock System.

Each student system is installed on a stand-alone computer system or onto a network which has access to a hard disk drive. The data from the main system (Stock System) is copied onto a floppy disk (Export Module in Utils) and then passed across to the student system (Student Recipe System) via the Import Module in that system. This process of data transfer only has to be done 3-4 times a year.

Note: IMPORTING WILL CLEAR OUT ALL EXISTING STUDENT DATA.

The student will not be allowed to edit any of the stock or supplier data held in the system but can select from the main database to build their recipe. As items are selected with nominated quantities, the system will automatically cost the recipe. The system also allows for the recipe method to be entered onto each recipe which also will be transferred back to the main system. If a student requires an ingredient not found in the main database, the teacher should make a note of the item so that it may be entered onto the main system and can be included for future data transfers.

Once the students have completed their recipes, the system will automatically store them on hard disk. However, it is also advised that at the end of the lesson, the student will run the 'Export Recipes' option from within the recipe module and copy the recipe to floppy disk. The student is given some Filter Options to select which recipes they would like to export. Once all recipes have copied across the class floppy disk, the teacher can view and edit recipes on the disk from within the Student Recipe System using the Review Student Disk option. Once all recipes have been checked by the teacher, they can then take the disk across to the main system. The module to copy student recipes can be found in the main Stock System under Recipes -> Utilities. This module will allow you to add the recipes across to the main system and if required, also allow you to schedule the recipes as well, thus allowing for their inclusion in the next food order list. It will be the responsibility of the Main System Administrator to check on the recipes added to the system including the food order schedules.

The Student Recipe System can also double up as a Remote Recipe Entry module for teachers who would want to enter recipes from their computer at home. It operates in the same way as the student would use it, where recipes are entered and then transferred to floppy disk. The main system administrator would simply rename the recipe once it was copied across ensuring that it compliments the various recipe groups already held within the system.

Student recipe design can at times be a very expensive exercise especially if cost restraints are difficult to exercise. The idea of giving each student a budget to work with, exercises realistic applications to the process of recipe design while at the same time offering sound accounting principles to the lessons of this type. The system is easy to use and students should find themselves being quite competent within 40 minutes. Students working in groups should be reminded to select quantities that reflect the amount needed for the group and not to design the recipe for one.