Allows users to select the mode of upload. Available options include:

• Single - allows users to upload a single file at a time in .CSV format.

• Multiple - allows users to upload multiple files in zip format.

Allows users to select a category of records. Available options include:

• Setup - allows users to upload files that belong to the Setup category.

• Master - allows users to upload files that belong to the Master category.

Allows users to select a module from the drop-down list. The drop-down list displays options based on the category selected in the Category field. This field is deactivated/disabled when the Upload Type is selected as Multiple.

Enter the account category.

The financial statement group.

The minimum account code details.

The maximum account code details.

The closing account details.

Alpha-numeric account code. All account codes must contain the same number of characters, and the user must assign numbers that fit into the account categories.

A description or name of the account.

The account category. Based on the account code the user maps, the appropriate account category is selected.

A unique code for the class.

Customer Types are categories for reporting purposes. They have no accounting ramifications.

An ID for the department.

A unique code for the department.

The financial period name. For example,

• For a 12-period accounting cycle use month and year: June 2010.

• For a 13 period or 445 accounting cycle name the period: June 7 to July 4 2010 or Period 6 2010.

Enter the first date of the financial period.

Enter the last date of the financial period.

The type of inventory.

A unique code for the inventory type.

Name of the inventory account.

Name of the cost of sales account.

The calculated tax amount for the inventory item.

The calculated tax amount for the inventory item.

Enter Yes or No.

The division of the inventory item.

Enter Yes or No.

Enter Yes to activate the approval level for an inventory item for a purchase order.

Enter a unique name for each location. Remember locations are distinct transaction centers where goods are received, transferred, counted, and sales are posted.

Enter a unique code for the location.

The type of the location.

Enter the location where the item must be depleted from.

The name of the inventory department.

The name of the sales department.

Enter the Cost of Sales department to separately track costs by the department when multiple sales locations share a common depletion location.

Specify the default supply locations for all inventory locations that issue requisitions.

The region where the bid is effective.

The name of the street and address of the location.

The line 2 of the address.

The phone number of the location.

The fax number of the location.

Enter a name for the media type.

The account code assigned to the media type.

Name of the miscellaneous charges.

The account code is usually an accounts payable account from the Chart of Accounts. Users can have one or all types of charges attached to the same debit account code.

The type of misc. account.

Choose which account codes are affected by named transactions. The comment that is listed in parentheses indicates to the user the appropriate account code. Most of these accounts do not change. However, accounts like Credits to A/R and Credits to A/P change when posting specific transactions. This code is for the other side of the transaction in a double-entry accounting system

Name or ID of the payable.

A name for the product type of items sold.

A unique code for the product type.

The name of the sales account.

The user must be able to track the tax liability with respect to different taxing authorities using the account code. If posting restaurant sales through POS, the POS system controls the tax rates.

Tax information of the product.

Optional.

This field is used to assign the product type to Food and Beverage or Retail.

Enter the markup percentage for the product type.

Enter the full name of each site, keeping in mind that, in many enterprises, the first site is the corporate office where centralized accounting occurs.

The code for the site.

Sites often consist of remote restaurants or facilities connected to an internet server, hence, there is a possibility that these remote sites are located in different tax regions. When posting sales or receiving taxable inventory, Eatec must identify the tax rate specific to the region. Complete the tax region and tax rate setup before assigning the tax region to sites in this page.

Each site has an Inter-Company account code assigned. A multi-site system must have at least one Inter-Company account.

The name of the street where the site is located.

The line 2 of address of the site.

the city where the site is located.

the state where the site is located.

zip code of the city where the site is located

The phone number of the site.

The fax number of the site.

The configured tax region.

The name of the tax.

The appropriate account code for each tax region in the tax name.

The name of the tax region.

A unique code for the tax region.

The type of recipe.

Name of the POS revenue category.

Name of the POS tax group.

Name of the POS menu group.

The name of the faculty type.

The name of the faculty. This name will be displayed Create/Edit Requisition Templates page.

The classification type of the faculty.

Enter an identification number for the faculty. If not entered, the system generates a unique number.

The first line of the address.

The second line of the address.

The city from the list of active cities.

The state from the list of active states.

The zip code from the list of active zip codes.

The primary contact number of the faculty.

The secondary contact number of the faculty.

The fax number of the faculty.

The email address of the faculty.

The name of the customer.

If the customer is an individual, enter his/her first name here. For a corporate customer, leave this field blank. Users must not enter corporate customer data in this field.

Optional field.

Assign a specific number to a customer to coordinate with third party software such as Outlook, PeopleSoft, or an accounting package. Otherwise, the system automatically assigns a sequential number. Each Eatec Customer number is unique and alphanumeric.

The Other Name field is optional. If a customer has a d/b/a name or a second corporate name, enter it here.

The type of customer. Type designations are useful for sorting catering and manufacturing reports, running mailing lists, and analysing business trends. Depending on the kinds of Customers, it could be useful to have Individual, Social, Corporate, Internal, Non-Profit, Educational, and Religious as Types.

The first line of the customer address.

The second line of the customer address.

The name of city where the customer resides.

The name of state where the customer resides.

The zip code of the customer city.

Optional field.

The phone number of the customer.

The alternate phone number of the customer.

The customer’s fax number.

The email ID of the customer.

The payment terms are listed in the drop-down list.

The minimum amount that is available for an order

This is a field that contains a drop-down list of the caterer’s salespeople. If a salesperson is selected in the Customer module, it reverts to the default for Sales Orders for that customer. The user can change the salesperson within each hour.

Name of the inventory.

The unique identification number of the inventory item.

The barcode number of the inventory item.

The type to which the inventory item belongs.

The sub-type to which the inventory item belongs.

The class to which the inventory item belongs.

The description about the inventory product.

The primary unit for measuring an inventory item.

The current cost from a recent Supplier Invoice. Current Cost that displays at a site is the last cost paid for an item per base unit, in any location. Current Cost is maintained by location and is updated by each merchandise arrival, or production posting.

The default unit for purchasing and receiving an inventory item. The purchase unit is often in large quantities, such as case or tub.

The number of base units in the purchase unit.

The unit that is used most often to move an item between locations, or to count items.

The number of base units in the transaction unit.

The default unit used in building recipes and linking inventory items directly to products. The recipe unit is the only measure smaller than the base unit.

The number of base units in the recipe unit.

Remarks, if any.

The name of supplier.

Zero cost is applicable to inventory items that need tracking but have no cost.

Enter Yes or No.

The type of product.

The name of the product.

The ID number of the product.

The description of the product.

The unit of measure of the product.

The type of product.

The class to which the product belongs.

The price of the product.

The text to be displayed on the Button 1.

The text to be displayed on the Button 2.

The name of the revenue category.

The name of the tax group.

Enter Yes or No.

The name of the menu item group.

The text to be displayed on the receipt.

The text to be displayed on the kitchen receipt.

Optional field.

Optional field.

Remarks, if any.

Indicates whether the item is a weighted item.

The amount of the weighted item.

The bar gun code number.

Indicates the number of covers for the location and meal period.

The name of the report category. For example, Inventory, Suppliers A/P, Accounting, Retail.

Enter Yes or No.

Enter Yes or No.

Enter Yes or No.

Enter Yes or No.

The default kitchen printer name.

The text to be displayed on the kitchen video device.

The security level ID.

The KDS department ID.

The KDS category ID.

The name of the retail product.

The ID number of the retail product.

The description of the retail product.

The unit of measure of the retail product.

The type of retail product.

The class to which the retail product belongs.

The price of the retail product.

The text to be displayed on the Button 1.

The text to be displayed on the Button 2.

The name of the revenue category.

The name of the tax group.

Enter Yes or No.

The name of the menu item group.

The text to be displayed on the receipt.

The text to be displayed on the kitchen receipt.

Enter Yes or No.

The text to be displayed on the Button 1.

The text to be displayed on the Button 2.

Indicates whether the item is a weighted item.

The amount of the weighted item.

The bar gun code number.

Indicates the number of covers for the location and meal period.

The name of the report category. For example, Inventory, Suppliers A/P, Accounting, Retail.

Enter Yes or No.

Enter Yes or No.

Enter Yes or No.

Enter Yes or No.

The cover count.

The name of the report category

Indicates whether the item is voidable or not. The supported values are Yes and No.

Indicates if there is a price override. The supported values are Yes and No.

Enter Yes or No.

Enter Yes or No.

The default kitchen printer name.

The text to be displayed on the kitchen video device.

The security level ID.

The KDS department ID.

The KDS category ID.

The KDS cook time.

Name of the supplier.

Enter Yes or No.

Size of the retail item.

Color of the retail item.

The style of the retail item.

Name of the retail item manufacturer.

Brand name of the retail item.

The name of the supplier.

The identification number of the supplier.

The contact number 1 of the supplier.

The contact number 2 of the supplier.

The alternative name of the supplier.

The type of supplier.

The name of the street where the site is located.

The line 2 of address of the site.

The city of the supplier.

The state of the supplier.

The zip code of the supplier city.

Optional text field.

The phone number of the supplier.

The alternative phone number of the supplier.

The fax number of the supplier.

The email address of the supplier.

A drop-down list listing the terms as defined on the Setup Terms page.

Optional text field. If required, the minimum dollar or quantity purchase amount for this supplier.

The number of days from placing the order to delivery.

Federal ID number for tax purposes.

The State ID number if in the United States of America.

The name of the recipe.

The unique identification number of the recipe.

The type to which the recipe belongs. Select the type from the drop-down list like Beverage.

The sub-type to which the recipe is grouped. Select the sub-type from the drop-down list like Produce.

The class to which the recipe is grouped. Select the class from the drop-down list like Retail or F&B.

The description about the recipe.

The batch unit for the recipe.

The recipe batch size quantity.

The portion unit for the recipe.

Enter the portion/batch quantity of the recipe.

Remarks, if any.

Optional field.

Optional field.

Optional field.

Optional field.

Enter the HACCP process category.

Enter the HACCP food type.

The name of the recipe.

The name of the inventory item.

The requested quantity of items in base units.

The purchasing unit of measure.

Yield for an inventory item or recipe to calculate nutritional information and gram weight of a recipe or product more accurately.

The recipe inventory item type.

The scaling mode.

The name of the supplier.

The item number provided by Eatec.

The item number provided by the supplier.

The purchasing unit of measure.

The number of base units in the purchasing unit of measure.

The cost of the inventory item per unit.

The shipping cost of the item per unit.

The requested quantity of items in base units.

The date the bid is effective from.

The expiry date of the bid.

The region where the bid is effective.

The type of bid.

Remarks, if any.

The supplier unit abbreviation.

The product number.

The name of the product.

The price of the product.

The price concept ID of the product.

The price concept name of the product.

The date from when the product price is effective from.

The expiry date of the product price.

The location where the product is available.