Overdraft and Underdraft
Overdraft are consumption quantities that cannot be offset against cash postings. These can be caused, for example, by the permitted pre-dispensing mode at the dispensing system. Example: 20 x consumed at the dispensing system and 19 x booked at the checkout. This means that a cash posting is missing. The number of consumption is above the number of bookings.
Unterschank are loans that are still available for consumption at the dispensing system. This can be caused, for example, by consumption quantities that are set too generously. Example: 20 x booked at the cash desk and 19 x tapped (but with 20 portions produced). The number of consumption is below the number of credits.
Evaluation and closure of the dispensing system
Over- and underdispensing can be booked from a table number when the dispensing system is closed. The Complete table option determines whether the table is to be closed automatically. If no table number is entered in the Hypersoft setting for the area, the bookings will be posted to the respective operator number + virtual table number offset for table 0. Such tables are not automatically closed by the Complete Table option.
Daily closings...
The daily closing can be executed with the operator authorisation Manager either directly from the cash register with the cash register function 977 + Execute or from the view of the dispensing system interface with the button Delete credits .Directly at the dispensing system you can also execute the closing with the command at Delete credits (example for Gruber dispensing systems). Further information can be found in the chapter Dispensing interface in cashier mode.
Evaluations in the Report Manager
In the Report Manager there is an area with several reports for the evaluation of the dispensing systems or their bookings. To do this, see the Report Manager T Dispensing System.
Best Practice Activate pre-tap mode
Dispensing systems are often used for draft beer. In addition to permanent flow measurement, a solenoid valve can also restrict access to the tap here per booking. If you imagine a normally frequented establishment, there will "always" be tapped beers on the drainer. The valve would be permanently open and opening it in portions is only good for theory.
In most cases, it therefore makes sense to allow the tappers to use the so-called pre-tapping mode in order to optimise the operational processes. With this, the valve is always opened (or one is dispensed with) and only the flow rate is considered. On the one hand, the tapper can react to spontaneous demand without having to wait for bookings (a bus with customers arrives and a good tapper already starts tapping). On the other hand, he can also quickly make a new drink that has been tipped over and then carry out a loss entry to offset it, or have it carried out. It is then the responsibility of the responsible persons to evaluate the over- and under-tank and the loss entries of the operator at the end of the day. This is better than burdening the operational process and service with restricted authorisations and thus being called to the dispensing system ad-hoc in the middle of the operation.
Back to the parent page: Connection to dispensing systems