Kitchen report
The Kitchen report lists all menus and items needed on a specific date. This report is a useful tool for your property's chef and kitchen staff, and is often used as a guide for purchasing food and monitoring kitchen inventory. You should run this report on an as-needed basis.
The Kitchen report does not total the food and beverage items for the entire date range.
To run the report
- Navigate to Amadeus Reports.
- Under Event, click Kitchen Report.
- Complete the report criteria.
Some of the criteria fields allow you to select multiple values. To do so, press the CTRL key while clicking each value you want to include in the report.
Booking Event Start and End Date Enter a date range to search for events that are in-house during that time. The default is the current month. Event date refers to the events on a specific date, regardless of the booking’s arrival and departure dates. For example, if a booking’s arrival and departure dates are 10/26 – 10/29 and the event start and end dates for this report are 10/28 – 11/2, only this booking’s events on the 28th and 29th will be included in the report.
Booking Event Start and End Time Enter a time range to search for menus and items that are needed during that period. The default is a full 24 hours: 12:00 AM to 11:59 PM. Booking Status Select the booking statuses to include in the report. The defaults are Prospect, Tentative, and Definite. Event Status Select the event statuses to include in the report. The defaults are Prospect, Tentative, and Definite. Property Select the properties whose events you want to include in the report. By default, all properties are selected. You can only select a property that you have access to.
- Click Generate Report to view the report on-screen or Generate PDF to view the report as a PDF file that you can save or print.
- Review the report data.
The report details menu and item quantities by event and identifies the associated Booking Owner, Service Manager, and Catering Manager.
The following table defines less common fields and calculations found in the report.
Booked Qty The quantity of the menu or item that is needed based on the event's forecast (agreed or expected) attendance. We automatically calculate the Booked Qty when the Quantity Calculation field is set to Per Person:
Booked Qty = (Agreed or Expected Attendance * Consumption %) / Service Factor
For example, if the attendance is 50 and a Hawaiian Pizza serves 1, the Booked Quantity will be set 50. However, if the pizza serves 5, the Booked Quantity will be set to 10.
If the Quantity Calculation is set to Per Event, the Booked Qty = 1.
If the Quantity Calculation is set to Not Calculated, the user detailing the BEO manually enters the Booked Qty.
Actual Qty The most current quantity of the menu or item that is needed for the event. This value is used to capture the menu/item revenue on the banquet check and reports. We automatically calculate the Actual Qty when the Quantity Calculation field is set to Per Person:
Actual Qty = (Most Current Attendance * Consumption %) / Service Factor
For example, if the guarantee is 60 and a Hawaiian Pizza serves 1, the Actual Qty will be set 60. However, if the pizza serves 4, the Actual Quantity will be set to 15.
If the Quantity Calculation is set to Per Event, Actual Qty will display 1.
If the Quantity Calculation is set to Not Calculated, the Actual Qty will reflect the Booked Qty until it is manually updated.
Service Start and End Time The time period during which the menu or item should be available. Units The unit by which the item is sold (for example, dozen or gallon). Unit Price The price of the menu or item, not including taxes, gratuity, and administrative charges.