Accounting in public diet program. Accounting for food and calculation of dishes in the program for catering. Pros and cons

Using accounting programs - This is an urgent need. Implementation special software The establishment of catering allows you to increase profits by about 30%. At the same time, the payback period of programs for catering rarely exceeds three months. It should be understood that catering enterprises may vary by a number of parameters. Building size, opening hours, concept, list of services - All this must be considered.

In the institution there is constantly a multidirectional movement of money and products. It is very important to track this movement using the control system and accounting. Automation will help reduce the debit with a loan, and understand how much your establishment earns or loses. It will effectively manage business, speed up the service process and reduce the possibilities of abuse from personnel (primarily theft).

How do these systems work?

For efficient work It is necessary to control the movement of each product on a specific area. To this end, as well as to calculate the cost and price of finished products, the calculation cards are based on data on the supply of raw materials and technological maps. The latter describe the cooking technology of semi-finished products and dishes, as well as the raw materials laying standards. By law, any changes in the standards of bookmark and in the value of raw materials should be reflected in the calculation card.

How did it happen before? A separate card was started for each object. As a result, they were recruited several hundred. To make an elementary report, it was necessary to go through and produce a huge number of arithmetic operations. It is clear that accountants considered such a job as Katoroga. But even more difficult - to control the work of the kitchen. Even when applying simple way - comprehension of actual remnants of goods on each site with calculated, it was necessary to calculate the number of products used.

But that's not all. For operational management is required and accounting for money. To determine the profitability of the enterprise, find weak points in the management of the economy, you need to know the cost of production, part of which are the cost of buying raw materials. Agree to produce such calculations on the calculator more than predica.

Today, the success is largely determined prices and operational work personnel.The combination of speed and quality has become real due to automation capabilities. For successful work, the owner needs to clearly imagine who is a frequenter of its establishment, which dishes and drinks are preferred by customers, which unpopular dishes need to be excluded from the menu, on what day of the week of visits peak, and when you are calm, some of the waiters visitors prefer and much Other. Analysis of the activity of the restaurant for such parameters is almost impossible to manually. In addition, the issues of accounting and operational accounting of the implementation and manufacture of dishes are acute. Accounting for cooking and their implementation is necessary in all catering establishments: both in restaurants, and at fast food points, both in the canteens, and in cafeterias, and in buffets, in bars, cooking.

In computer systems warehouse accounting molds for data entry are as close as possible to original documents. They can be selected from the respective dictionaries (goods, units of measurement, storage sites, correspondents) by simply pressing multiple keys. In addition, you can enter data using barcode reading scanners.

Automation allows you to conduct warehouse accounting and between public utilities departments. A document is entered into the computer on the internal movement of goods that are written off in the source division and come from the recipient. Electronic copies of recipes are stored in the database, and the history of their changes. Therefore, you can track the dynamics of changes in the raw material set and its value and in seconds to receive a full picture of the kitchen.

Production process and vacation of finished products It is reflected in intake sheets or in consumables. Processing them, the computer records the consumption of raw materials required to obtain products, the arrival of finished products and calculates the cost. Documents on consumption of dishes can also be formed automatically - for this, the cashier and warehouse computer must be associated into a single network. As a result, all data on the prepared dishes (including revenue) is suitable for waiters and cashiers.

At the end of the working day, information from the cash register falls into the computer database. On their basis, documents on the consumption of dishes are formed, and all subsequent documentation is being built: consumables, acts of write-off products from production, etc. It is analytic accounting. Then these documents are transmitted to other systems, for example, to accounting, where its synthetic accounting is carried out.

Based on the data on the movement of goods, there are estimated residues for each subdivision, and inventory is being carried out for control. In the computer with the help of a barcode scanner, actual remnants are entered, and after this simple operation immediately appears the result: the amount and amount"Exceptions" and "Nice".

Pros and cons

Now in most public catering institutions, all accounting systems are automated. However, the problem selection of a specific automation system provider There are also applicable business representatives, and newbies. With numerous control systems in the urchopuit there was a difficult situation. It seems that there would be many suppliers of such equipment, and there are few satisfied customers.

Now in the software product market, about 20 accounting and control systems are presented. Some russian developers occupy a leading position in this market. Among them are the most famous software R-KEEPER, developed by UCS. This company earlier than others offered its restaurant automation system. It is cheaper than Western, and adapted to the Russian business conditions.

Rates and level of quality of automation systems Extremely heterogeneous. There are relatively inexpensive systems, there are very expensive, designed to work a whole network of institutions. There are also such automation systems that, despite their high cost, are not enough for what.

This mainly happens because programs are developing specialists who in practice have not studied the features of this type of business. A programmer creates a certain algorithm that is intended to automate all processes. But, if the programmer is always 2 + 2 \u003d 4, then in the publication it is not always the case. Therefore, automation should occur with not only a functional, but also flexible system. This is one of the important requirements when it is elected.

Another problem of automation systems is service problem . Most of them suffer from single points or small networks, possessing a modest budget. As a rule, novice entrepreneurs choose well-known systems that are widely represented on the market. At the same time, they are little think about whether they will have to face the service from the digging of the suppliers. After all, large suppliers of automation systems are once, and it is unprofitable to "descend" to servicing small points. They serve such customers casually and slowly. And malfunctions in the work of any automation system are the norm. Therefore, major sales companies exist huge queues for service. The expert has to wait for weeks, and sometimes months. Thus, the owner when choosing an automation system for his institution must, first of all, have clear ideas that he is waiting for it, which specifically he wants to get.

It is necessary to take care and that the chosen system does not limit the development of its restaurant business in the future. Because the prospects of any enterprise can develop the ability of the automation program, and it will have to be replaced or upgraded. And this will require not only financial costs, but also emotional, psychological. Because for accounting and other employees, the transition to a new automation system is equivalent to moving to another country, with new rules, laws and demands.

Leading domestic automation systems

R-keeper

R-Keeper is the leader in the market for automation of public catering institutions. The developer of this system is UCS. The automation market has been presented since 1992.

Its main software products:

Delivery is a system for managing the delivery of finished products.

TimeKeeper is a planning and accounting system for employees.

R-Keeper Storehouse is a warehouse accounting system.

R-Keeper is a system of automation system of restaurants.

"Magic-restaurant"

The system of automation "Magic-Restaurant" appeared on the market in 1996. The developer of the system is the company "IVS". To date, more than 700 catering enterprises in Ukraine and in Russia work on this system.

Tillypad.

This system Restaurant automation was issued to the 1998 market. TillyPad XL is a new generation system that works in the restaurant business market since 2008. Its purpose is to control the activities of network institutions. Thousands of catering enterprises of Russia and CIS countries work with this automation system. The main office of the company is in St. Petersburg. The company has a representative office in Moscow. Regional and dealer introduced centers are presented throughout Russia.

"Expert"

The developer of the Expert system is Avers Technology. The system of automation of restaurants "Expert" is presented in the market since 2001.

"PCT"

Appeared in the restaurant business market in 2002. The main products of the automation system "PCT":

"PCT: Magnat" - for network enterprises.

"PCT: Restaurate".

This system has been established in more than 2,000 catering enterprises.

Z-Cash

The developer of the Z-Cash automation system is Z-Lab Tech. This is a relatively young product that is intended only for restaurants. This automation system is based on intranet technologies. Requires quarterly license payment.

Nearest imported competitors

Company Fit.(France Informatique & Technologie) announced the conclusion on russian market LEO systems. This is a restaurant business automation system popular in France, a solution for Mobile Terminal Orderman.

This automation system is designed for restaurant business professionals. The automated service management system of LEO customer service can be used to automate: thematic restaurants, traditional restaurants, cafes, canteens and other catering facilities. However, its main advantage over other foreign systems is adapting to the Russian realities of business.

Another imported product to pay attention to domestic businessmen - Berg - Alcohol bottling system in restaurants and bars.Berg Company.(USA) -Producer automated systems, which is the world leader in this area for 30 years. Berg Company products are represented in 67 countries of the world and is used by world brands like Hilton, Marriot, Hard Rock Café, Alfredo's and others.

Pouring control systems are primarily intended to fight theft in bars and aimed at increasing the profits of the owner of the institution. Statistics exist: 30% of alcohol revenue do not reach the ticket office, the fifth of the beverage ordered by you in the bar is stolen by a bartender, and in 50% of cases of beer in your glass is a mixture of fresh with an overdue or cheaper variety. The advantage of the BERG system in front of other imported analogues is to complete integration with the leading Russian R-Keeper system.

Automation of catering establishment Any level requires from its owner to be aware of all new products of such systems. After all, the market of this business does not stand still. It often happens that the usual system quickly becomes over and ceases to cope with new tasks. Therefore, it is better to always look forward and, if possible, take the system "on the increase", involving constant upgrades and offering regular updates.

Vladislav Perix, especially forEquipnet. Ru

Every day the automation of public and workflows increases. Do not remain aside and catering, especially strongly, this is noticeable when you look at the work of actively growing private fast food and dining rooms. large enterprises.

The specificity of production and a sufficient amount of funds allocated to rationalize the work of personnel are determining in the idea of \u200b\u200breducing the loss of working time personnel and achieve high customer service standards.

Why do you need automation

Automation of any of the institutions, be it a dining room or will help solve several eternal challenges of catering:

• relief of the labor of personnel;
• minimizing the number of errors when transferring orders;
• suppression of most personnel abuses;
• accurate fixation of all residues by bar, kitchen and real-time warehouses without constant revisions;
• obtaining full fixed information to manage the institution and the correction of its personnel and pricing policy;
• coordination of the work of each member of the team.

But the most important condition for both dining rooms (school and factory) and for fast food enterprises is the speed of customer service, because the capacity depends on this value, and ultimately the company's profit.

In the case of a table, this is also a high-quality and error-free system of working with meals for nutrition, the calculation of the necessary subsidies and special seats. Naturally, at the shoulders of accounting lays a huge responsibility, and to whom, as not to her, the most beneficial automation of production.

Features of automation in the use of machinery and software equipment

Full comprehensive automation is impossible to imagine without a wide line of electronic trade equipment, such as:

• service Print Printers - Reliable Mini Printers for Instant Printing Checks and Orders;
• fiscal registrars intended for issuing checks with extended information;
  programmable keyboards with high functionality containing up to 70 characters;
  touch screens;
• barcode and magnetic card readers;
• buyer displays;
• mobile terminals based on Pocket PC.

Advanced terminal - the cashier's workplace in the canteens and fast food institutions is up to five modules (cashier monitor, specialized keyboard with magnetic card reader, fiscal recorder and money box) connected in general System, whose center is system unit.

Programs for automation of catering institutions

POSTER is an effective solution for cafes, restaurants, pubs and facilities of Fastfud. With this application, it is easy and pleasant to work, and training will take only 15 minutes!

Want to make tax and accounting reports Restaurant in one program and simplify these processes as much as possible? Install the program that is designed for this! Take a look at us, we will tell the name

Looking for a modern and affordable system for automating your restaurant, but unsuccessfully? Do not despair, we can help!

Want to improve and maximize the work of your restaurant, but are lost in the manifold of programs and utilities? Come on our site, we will help make right choice

Automation of processes in catering establishments

Although many novice restorans and it seems that, for spectacular work, their establishment is quite a pretty smile of waitress and notebook in her hands, in fact it is a cruel misconception that has been worthwhile to many of their burned business. Modern institutions are aimed at obtaining a result - great profits and use a wide variety of methods: excellent cozy design, kitchen with high-quality, delightful menu, wide advertising, thrown and communicable waiters and, of course, the most modern means to link all this together . It is this feature that carries the full automation of the process of communication with the client and institution of institution.

Technique in the work of the waiter allows:

• create a full grid of orders for all tables, taking into account each individual guest - this means that no dish confuses its owner;
• to regroup guests - with a smile to distribute tables, without taking refinements for other waiters;
• automatically transfer orders in the bar and in the kitchen - more no forgotten dishes and lost leaves;
• track the time execution time - on any customer's question have an instant answer, not spending time to go to the kitchen and back;
• print preliminary and final account and, of course, a fiscal check;
• control several halls and bar racks with fewer waiters, as the reduction of hikes with orders for the kitchen or a check to the bar will save strength and time;
• keep records of hourly services (saunas, bowling) in accordance with their tariffs.

Technique in the work of the administrator is:

• automatic accounting of remnants and costs for technological cards in real time, which will help to avoid the problem of suddenly ending products;
• simplifying work with suppliers for orders and calculations;
• accounting for revenue with instant deduction of all necessary expenses;
• calculating discount policies;
• full display current situation in a restaurant with a report on the tables, current revenue, cancellation of orders;
• formation of daily and weekly accounts for accounting and translate them if necessary in 1C followed by printout.

Difficulties in the implementation of automation

Oddly enough, difficulties in the introduction of new working methods are not at all technical moments, and in human cosupiness.

From the head:

• unpretentiousness to new changes or the desire to introduce a system half, avoiding large spending;
• invulsion to interest the main units in the form of accounting or IT departments;
• excessive belief in the overestimated promises of the equipment sellers, ready to offer golden mountains and stunning success in response to a cherished signature on the start of work;
• personnel fluidity among manuals in the middle of the process of restructuring.

Managed:

• lack of a clear work plan;
• understanding the size of the project or, on the contrary, artificial inflatability;
• time overrun I. money Enterprises.

Personnel:

• lack of employee motivation and conscious sabotage with loss of left sources of income;
• lack of training personnel or smooth introduction of the system, which leads to unforeseen breakdowns;
• incompetence in modern technique and unwillingness of employees to study.

Pros and cons of automation "turnkey"

Pluses of turnkey solutions for enterprises with a large staff, a complex calculation system and high customer passability are obvious:

• Development of software that takes into account personal revenues and costs in relation to all employees of the enterprise that is fed in the dining room, with the calculation of complex identification systems with the binding of mutual settlers to personal account, with sending data to the general accounting system of the enterprise, which makes the final settlement with the employee, subtracting the cost of food from wages. The system is complicated in the presence of subsidies or internal loan at the enterprise, as well as the need to take into account the possibility of calculating with cash or credit cards. It is not surprising that when creating similar programs Forces, assume the factory IT department, constant malfunctions are possible, requiring long grinding.
• Official license to use software.
• Professional assembly and equipment setup by specialists of the company.
• Qualitative training of all employees of the enterprise new technologies.

The consumption of automation of production can be attributed to the high cost of equipment, programs and installation work.

Public accounting is a program that is intended for maintaining commodity accounting for catering. One of the simple and useful applications for cooks and accountants. It will help in running counting, and will also prompt which products for cooking food.

If you encountered a problem when your catering establishment lacks rigor and accuracy in accounting and in the kitchen, you can not pick up optimal software? That consider that the solution is already found! When you learn what functions are in the program, the Program will buy-record, you will immediately want to take advantage of it to greatly facilitate the work at your enterprise. In order to install and use the Program, you will need a computer with the Windows XP operating system.

The developers were able to create a really useful program that several people can immediately use. Because of this, the software has a lot of functions, for example: complete calculation of dishes, a list of available products and their remnants, assistance in conducting documentation, writing various reports, statements for responsible persons and more.

The program of public accounting will help calculate the calculation of dishes when changing prices, and it will be necessary for this just a few minutes. The user does not have to calculate anything independently, the application will automatically calculate the dishes and will make the updated prices. In addition, the program can calculate the number of products that need to be purchased for the storeroom, previously analyzes the specified menu and give the result. If it is difficult for you to trust the program, you can print empty blanks (which are available in the application) and fill them yourself, and then compare the result with the fact that the program presented was issued.

Main features

• Public Accounting is a useful application created for accounting in catering establishments.
• Several responsible persons can use to use.
• The free version is created for computers with the Windows XP operating system.
• The possibility of news of all the documentation in electronic form, and if necessary, print.
• Detailed calculation of the calculation of dishes.
• Calculates the number of products required for menu.
• Functional and well-designed menu.
• When buying a paid version, technical support works for users.

There are a large number of software for the automation of catering based on the 1C platform: Enterprise. From the point of view of the chronology of the appearance, it is necessary to allocate programs developed on the 1C platform: Enterprise 7.7 and separate programs developed by a planner 1C: Enterprise 8. It will be incorrect to assume that no longer used or not sold at all. Oddly alone 1C: Enterprise 7.7 and to this day did not lose its relevance, but certainly new supplies are made at the expense.

So, 1c-based configurations for public catering designed for platform 7.7:

• - The program is intended for small and medium-sized cafes, bars, restaurants, fast food enterprises (fast food), canteens. Astor: NSSO is not an independent product and is designed to collaborate with 1C: enterprise 7.7 component Operational accounting.
• - The program forms documents and reports on public nutrition (plan menu, menu, outfit for the manufacture of products, a marching report, a trade report, a report on income and expenses, a fence sheet, etc.). The configuration works in conjunction with the component accounting of the program system 1C: Enterprise 7.7
• - Tavern configuration, edition 4.2. The standard version is an addition to a typical 1C configuration: Accounting 7.7 and represents a common typical solution of the problem accounting In public catering and receiving relevant reporting.
• - The typical solution is intended for automation of operational and accounting in catering enterprises: dining rooms, fast food enterprises, nutrition factory. 1C-Rarus solution: Editors Ed. 6, professional is not
  Independent program and is intended for use with component accounting of the program System 1C: Enterprise 7.7.
• - the configuration of the ICC cafe (Calculation accounting + workplace of the waiter) is intended for complex or partial automation of public catering enterprises, which is of interest as for large modern enterprises Restaurant business and small cozy cafes. The IBC cafe is a completely original configuration and consists of two conditional components: "Calculation accounting" and "workplace of the waiter".
• - The configuration "Restaurant +" is a fully original configuration and is intended for the integrated automation of operational accounting at catering enterprises. The configuration supports various customer service technologies: restaurant, bar, cafe; Fast-Food, spa, snack bar; Mobile Restaurant. Using configurations in a complex with specialized equipment allows you to increase user performance and reduce customer service time.
• - The program is designed to automate accounting in public catering. Bit: Publication is not an independent program and works in conjunction with component accounting 1C: enterprises 7.7 local or network version.
• - Lunch program. Configuration for 1C: Enterprise 7.7, designed to account for products and dishes at the enterprise or in the dialing unit (dining room, cafe, restaurant) and developed using a spent set of functionality of the previous versions of Lunch, operating since 1996.
• - It is a comprehensive solution for keeping accounting in pizzerias, in a bar, cafe and in other public catering points.
• - The configuration is designed for restaurants, cafes, shops, cooking, bars and snack bars, which are not installed in the hall of computers.
• - Configuration is intended for organization management accounting at catering establishments. The configuration takes into account the movement of material and cash, from the point of view of management accounting. To enterprises for which this configuration is written include: entertainment centers, clubs, restaurants of various formats, cafes, bars, billiards, fast-service enterprises (bistro), tableware, semi-finished manufacturing workshops and other products.
• - The configuration is designed to automate accounting in those catering facilities where food is organized by the regulated menu: boarding houses, sanatoriums, kindergartens, school canteens, children's health camps.
• - The configuration is included in the barcode system: the restaurant, it is an addition to the standard configuration "1C: Accounting 7.7" editions 4.5, and is intended for automation of accounting, tax and operational accounting at cafes of café: cafes, bars, restaurants, dining rooms, FAST- Food, gaming centers.

The program is designed to take into account products and calculation of food dishes with a large number of consumers.

1c-based configurations for public catering designed for 1C: Enterprise 8:

• - The software product is intended for automation of accounting in catering enterprises of various types: restaurants, canteens, cafes, bars, fast food enterprises (Fast-Food), as well as small shops for the manufacture of semi-finished products or confectionery products. The configuration allows you to solve the tasks of warehouse accounting, cutting goods, calculating the cost of semi-finished products and dishes, with automatic formation of accounting and tax accounting. Decision "1C-Razarus: Register Ed. 8, prof" is not an independent program and is intended for use with the configuration of the company's accounting, ed. 1.5 "Program Systems 1C: Enterprise 8.
• - The configuration is intended for the integrated automation of catering enterprises of various types: restaurants, canteens, cafes, bars, fast food enterprises. For work, it is necessary to have an installed on the 1C platform: an enterprise 8 of a typical configuration of the production enterprise.
• Barcher: Barman v.5 - The configuration is designed to automate the Barmen-Cassira workplace at catering facilities: in bars, cafes, fast foods, canteens.
• - The configuration is designed to organize management, accounting and tax accounting At catering facilities: in restaurants of various formats, cafes, bars, fast-service enterprises (bistro), canteens, semi-finished products.
• 1C: Rarus: Fast Food (Front Office) - The software product is designed to automate the sales of goods and dishes to visitors of fast food enterprises, canteens and buffets. The solution is designed using modern technologies And it can be used both in small enterprises and in large networks or food combines with a large number of sales points.
• - The software product is designed to solve managerial and marketing tasks of the restaurant and allows you to provide a sufficient degree of control and management of the enterprise for the modern restaurant.
• - The software product is designed for accounting tasks at catering and catering business. "Tavern: Back-Office" Version "Prof" is intended for use in conjunction with front-office systems such as "Tavern: Front-Office".
• - The program is designed to automate the process of servicing guests and management accounting at small enterprises of the catering industry and restaurant business.
• MISFFT: School Food - The configuration serves to automate the accounting of food-related facilities in educational institutions. It can be used in school canteens, kindergartens, wellness camps.
• - Software Product "1C-Rating: Publication" is intended for automation of accounting, tax and operational accounting at enterprises and in public catering divisions of a different scale: restaurants, bars, cafes, canteens, production shops. The configuration allows the use of "direct" and "reverse" document management schemes (issuing or sales-release) associated with the production and sale of food. Automated revenue receipt of revenue from retail sale of food in retail outlets using different ways payment (cash, coupons, club cards) and the provision of discounts on discount cards.
• Respect: Cash 2.0 - The program is designed to automate accounting in public catering. Configuration Respect: Publication is a supplement to the configuration of the "Accounting Company" 1C: enterprises 8.
• . The configuration is designed to automate the restaurant business and catering enterprises: restaurants, canteens, cafes, bars, buffets, fast food enterprises, as well as for small workshops for the production of semi-finished products.
• . The program is designed for warehouse automation and production accounting Companies working in the field of public catering (cafes, bars, restaurants, dining rooms, etc.), and companies producing semi-finished products and finished products For catering.
• - The program is designed to automate the activities of public catering companies (cafes, bars, restaurants).

SALLIX Restaurant Management 3.0 - the program allows you to get not only a powerful solution for accounting, but also necessary tools to improve the efficiency of enterprise management on modern level. The program includes 3 management systems at once: Front Office, Back Office, Head Office

At the end of 2010, 1C released its own typical configuration. As a basis for the development of the configuration of 1C-Razarus.

Setting up for the program "1C: Accounting Version 7.7" to automate food accounting at catering enterprises.
Main settings:
1. Powing food primary documents And their payment.
2. Based on the procedures conducted in the journal, you can form the following reporting documents:
- report on the product warehouse for the specified period;
- Register of receipt of a separately selected product according to the dates and on the overhead;
- register of products from a particular supplier;
- Debt on suppliers in the context of documents.
3. Drawing up the calculation and technological cards of dishes with an indication of the amount of food used (the price and sum are generated automatically in the presence of products in stock). Calculation cards are remembered in the log of economic operations in the form of documents.
4. Drawing up a plan-menu on the day and printing of the plan-menu for the kitchen with the calculation of all listed dishes, with the simultaneous formation of the requirements for the product warehouse, indicating the list and quantity of the necessary products. When saving the plan-menu in the log of economic operations, wiring to write off the food spent on the preparation of listed dishes are formed. In the absence of or insufficient quantity of a specific product, the program issues a warning message and offers to quickly change the calculation of the dish.
5. After drawing up and forming a plan-menu on the day, you can print the menu plan, warehouse requirement, day menu.
6. It is possible to write off food, not making up a menu plan for a day. For this, the document "Product Consumption" is formed.
The above version of the program is designed for the configuration "Simplified taxation system, editors 1.3 based on the platform" 1C: Enterprise 7.7 ". There are a dozen species of this program for various public build enterprises operated to the present.
This setting is intended for catering enterprises using no more than 150 products in their assortment and no more than 100 dishes, which is typical of children's health camps, schools, hospitals.
In contrast to the well-known programs for the Assembly, the proposed setting "Menu-77" is integrated into the standard accounting program, it is distinguished by simplicity of development and operation and does not create problems when updating the trigger of a typical program.
Everything accounting wiringFormable by documents of this setting, participate in the formation of accounting and tax reports.
Everything economic operationsnot related to food products are recorded by standard file configuration documents. If in the "Products" directory to draw data on callerness, the content of fats, proteins and carbohydrates, it is easy to automate the setting of these parameters in dishes when the calculation card is generated or the plan-menu.
There is also a setup for the configuration "Accounting, revision 4.5" with an assortment of products more than 500 and the range of dishes more than 300. In this development, warehouse accounting of products with the movement of products between the warehouse, kitchen and bar, using multiple units of measurements is implemented. Calculation cards have additional parameters, such as the "hot processing", "processing coefficient", "seasonal coefficient". Also used complex calculation cards with nested dishes for which there are its calculation cards. The basic principles of the program are the same as set out in the description of this setting.