Complex Situation for me

DaniBoy

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Hello all,

I am trying to make a simple inventory control system. This system will only record input of products and output of products. Explanation: This is a catering service company. I buy tomatoes, rice, oinions, Oils, meat, ect. When we buy this products they usaly come in different packages. The rice can come in 100 pound bag, 50 pound bag or just by the pound. The onions can be bought by the bucket, half bucket, dozen, half dozen ect. The oil can be bought by 100 gallon barril, half barril, Gallon, half gallon, pint ect. The meat by the pound.

I am able to make the a simple invoice and PO application, the only problem is that I want to be able to select what type of packaging the product has and the invoice or PO subforms.

I started with a simple product table, I than created a packaging table and a package detail table. This gave me the chance to create a subform on the product form where I can choose what type of packaging this product uses and also tell it how many units the package has.

So far so good. Now I created a Chef table "this is my Chef to whom I give the product to for cooking" I than created an authorization slip table "this is like an invoice table" and ofcourse a authorization detail table "this is where I pick the products that I give the cook" once I print this out the chef will be able to go to the warehouse and retreive the product.

What I want to do in the detail subform is to be able to pick the product and the type of packaging that I am giving them from a dropdown box then it will automaticaly show only the packaging I assinged to that product and give me the units . This way if I pick the type of packaginh name 100 pound it will put 100 units in the quantity field automaticaly.

So basicaly is an invoice form with its detail but on the detail I am able to pick the product and the packaging that I am giving the chef.

Can you guys guide me on the right direction on how to do thsi?

Thansk
DaniBoy
 
Several years ago I worked on a Y2K conversion of a commercial catering system for a Houston caterer/developer. I think that you're on the right track. However, I don't think an inventory system is what you want, you want more than that. Think big now, rather than later.

The system I worked on was an "event planner" with event calculators (for party planners) and timers for pantry, beverages, menus, wait staff, cook staff, site setup and delivery. Site setup, menus and beverages were grossed up depending on the committed head count for a particular event.

Why does your cook see an invoice, as oppossed to a work order?

I recall that Access 97 split FE/BE system sold for about $5,000 with support and training. They've probably upgraded it to a more current versions of Access. If you're interested, I can put you in contact with them, maybe I could event make a commission from them.
 

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