Manage Menus and Items page

• Select All Events to view all active events on the booking. Only those events at the current property display. For cross-property bookings, use the Property list to see the events created for another property.
• Select All Events Including Inactive to view both active and inactive events on the booking. Inactive events have a status of Booking Cancelled, Event Cancelled, Lost, or Turned Down.

This field only displays when All Events is selected in the Event list.

This opens the Menu and Item Search window. You can then find menus and items for the event.

• To add a menu or item, click Select Items. You can also click Menu and Item Search () on the right side of the window.

• To replace an existing menu or item, click the arrow on Select Items and then click Replace Items.

  If your property is using the alternate languages feature, you can search for menus and items with any language you have access to.

This is used to create a custom menu or item for the event.

This button is unavailable when All Events or All Events Including Inactive is selected in the Event list.

This is used to change the order of the menus and items in the grid. Click this button to enter edit mode, then drag a menu or item to a different position. When finished, click Reorder again to exit edit mode.

The order of the menus and items in the grid control the display order on the BEO.

This button is unavailable when All Events or All Events Including Inactive is selected in the Event list.

• Mark BEOs revised or undo revised BEOs
• Preview and merge a single BEO
• Batch merge BEOs for this booking

This is used to create a Change Log Entry.

This removes each selected menu or item from the event. The revenue values for the booking event are updated.

This saves your changes.

This closes the Manage Menus and Items page. If you have unsaved changes, you are prompted to save before closing the window.

This can be used to find specific menus or items existing on an event. Click Search / Filter to display the following search criteria fields:

• Classification - Select the event classifications to view.
• Function Room - Select the function room for the events to view.
• BEO # Start and End - Enter the number range of the BEOs to view. A BEO needs to be merged before a BEO number is assigned.
• Search Event Items - Enter the name of the menu or item to find.
• Clear Filters - This removes applied filters.
• Close Filters - This hides the search criteria fields.

After you enter your search criteria, click Go to display the matching menus and items in the grid.

This opens the Help topic for this page.

Menus and items grid components

This is the name of the menu or item that displays on the event order and banquet check.

This is the type of menu or item: Item, Simple Menu, Detailed Menu, or Text.

This is the order a menu or item displays in the designated section of the BEO.

Menus display before items within each section of a merged BEO.

This indicates how the menu or item quantity needs to be calculated when added to the event:

• Not Calculated - The quantity is not automatically calculated. Instead, you must enter the quantity needed for the event.

• Per Person - The quantity is calculated using the following information:

  • Quantity = (Most Current Attendance * Consumption %) / Service Factor)
  • For example, if 100 people are expected at an event and a cup of soup serves 1, 100 cups of soup are needed for the event. If a cake serves 20, 5 cakes are needed.
• Per Event - The service factor is used to calculate the quantity needed for the event. For example, if 100 people are expected at an event and an LCD projector has a service factor of 100, only one is needed.

This indicates if partial quantities of the item can be sold. For example, you can sell 2.5 gallons of coffee.

This is the forecasted quantity of the menu or item needed for the event. The Quantity Calculation field controls how the Booked Quantity is calculated.

• Per Person - The Booked Quantity is calculated using the following information:

  • Booked Quantity = (Agreed or Expected Attendance * Consumption %) / Service Factor

  • For example, if the forecasted attendance is 50 and a pizza serves 1, the Booked Quantity is set to 50. However, if the pizza serves 5, the Booked Quantity is set to 10.

  If this is a per person menu or item on a package event, the Booked Quantity is the sum of the non-package and package attendees. See Add menus and items to package events.

• Per Event - The Booked Quantity always equals 1.

• Not Calculated - The Booked Quantity is set to 0, and you must enter the quantity needed for the event.

This is the quantity of the menu or item sold at the event. This value is used to capture the menu or item revenue on the banquet check and in reports. The Quantity Calculation field controls how the Actual Quantity is calculated. If needed, you can manually update the Actual Quantity before printing the banquet check. See Enter actual quantities.

• Per Person - The Actual Quantity is calculated using the following information:

  • Actual Quantity = (Most Current Attendance * Consumption %) / Service Factor

  • For example, if the guarantee is 60 and a pizza serves 1, the Actual Quantity is set to 60. However, if the pizza serves 4, the Actual Quantity is set to 15.

  • When you modify the Actual Quantity on a per person menu or item, the Quantity Calculation is set to Not Calculated, and the event's attendance is no longer used to calculate the Actual Quantity.

  If this is a per person menu or item on a package event, the Actual Quantity is the sum of the non-package and package attendees. When you update the actuals for the event, enter the total number of items sold and the package and non-package actual quantity update. See Enter package actuals.

• Per Event - The Actual Quantity always equals 1.

• Not Calculated - The Actual Quantity reflects the Booked Quantity until you update it to indicate what sold at the event.

This is the exclusive or inclusive price of the menu or item. If the item is priced with the menu, you do not need to enter the price.

If the item is included in the package price, the event's revenue breakdown is used, rather than the unit price, to calculate the package revenue. See Add menus and items to package events.

This is the method of how the item is sold, for example, per person or per hour.

This value can display on the BEO for informational purposes only. It does not affect the total revenue calculation.

This is when the menu or item is to be served. This defaults to the event's start date and time.

This is when the menu or item is to stop being served. This defaults to the event's end date and time.

This indicates whether the menu or item displays on the BEO.

This indicates whether the menu or item displays on the banquet check.

This indicates whether the menu or item's quantity displays on the BEO.

This indicates whether the menu or item's price displays on the BEO.

If a menu or item is on a package event and the Included in Package checkbox is selected, the menu or item price is automatically hidden on the BEO.

Right-click options

This is used to edit an existing menu or item.

This is used to replace an existing menu or item.

This is used to remove each selected menu or item from the event. The revenue values for the booking event update.