Contact Instructional Design: 2017 Horizon Software International All Rights Reserved.

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1 Reports Guide

2 The information in this document is subject to change without notice and does not represent a commitment on the part of Horizon. The software described in this document is furnished under a license agreement. The software may be used or copied only in accordance with the terms of agreement. It is against the law to copy the software on any medium except as specifically allowed in the license agreement. The purchaser may make one copy of the software for backup purposes. No part of this document may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or information storage and retrieval systems, without the express written consent and permission of Horizon Software International, LLC, Duluth, GA Contact Technical Support: (800) Contact Instructional Design: documentation@horizonsoftware.com 2017 Horizon Software International All Rights Reserved. Horizon Software International, LLC 2915 Premiere Parkway Suite 300 Duluth, GA

3 Solana Reports Table Of Contents Community Reports Ch. 1 Application List Report... 5 Enrollment Report... 7 Relationship Locator Report... 8 State Verification Report... 9 Verification Counts Report Verification List Report POS Reports Ch. 2 Adjustments Report... 5 Bank Deposits Report... 6 Basic Claims Report... 6 Checks Collected Report... 8 Edit Check Report... 9 Edit Check - CEP Report Financial Report Items Sold Report Liability Report Journal Report Meal Counts Report MyPaymentsPlus Collections Report Payments Report Roster Report Revenue Summary Report Till Report Transaction History Weekly Sales Inventory Reports Ch. 3 District Orders/School Orders... 5 Nutrient Composition... 7 Physical Inventory Value... 8 Stock Transfers... 9 Menu Reports Ch. 4 Menu Pattern Certification Tool... 5 Menu Analysis... 6 Nutrient Standard... 9 Production Costs Recipe Recipe Nutrient Composition iii

4 iv Horizon Software International

5 COMMUNITY REPORTS Topics: Application List ReportPg. 5 Enrollment ReportPg. 7 Relationship Locator ReportPg. 8 State Verification ReportPg. 9 Verification Counts ReportPg. 10 Verification List ReportPg. 10 Application List Report The Application List Report allows you to view a list of the students who have applications. You can filter the report by school, eligibility, account balance, grade, eligibility among others. Also within a date range you can choose to display those students whose applications were Processed, Created, Processed and Changed, Changed or into the system via NutriScan. Available Formats Application List Breakout Benefits Show Error Prone Apps Show Error Prone Apps with Student Details Show Student Details Show Student Details and Benefits First Day of October Last Day of October Figure 1: Application List Report Community Reports Application List Report 5

6 : Breakout of Benefits Figure 2: Application List Report - Breakout Benefits : Show Student Details Figure 3: Application List Report - Show Student Details 6 Community Reports Application List Report

7 : Show Student and Benefits Figure 4: Application List Report - Show Student and Benefits Enrollment Report The Enrollment Report shows total enrollment counts, and it includes counts broken down by Direct Certified, Income, and Case Number. This report provides a way to view various enrollment counts in one report. Available Formats First Day of October Last Day of October Figure 5: Enrollment Report Community Reports Enrollment Report 7

8 Relationship Locator Report The Relationship Locator Report allows you to view a list of students who could belong to the same household but are not yet linked. After you run the report, you can use the information in the report to manually link the students and households. You can displays matches based on a shared guardian, last name or address. Figure 6: Relationship Locator Report 8 Community Reports Relationship Locator Report

9 State Verification Report The State Verification Report displays a summary of the verification results. Always keep a record of this report for future reference. Figure 7: State Verification Report Community Reports State Verification Report 9

10 Verification Counts Report The Verification Counts Report displays a summary of the verification results. Always keep a record of this report for future reference. You can choose to run the report for the first or last day of October. Figure 8: Verification Counts Report Verification List Report The Verification List Report displays all applications that are selected for verification. It highlights areas such as who did not respond to the verification request, or who has responded and has had their status changed. 10 Community Reports Verification Counts Report

11 Figure 9: Verification List Report Community Reports Verification List Report 11

12 12 Community Reports Verification List Report

13 POS REPORTS Topics: Adjustments Report Pg. 5 Bank Deposits Report Pg. 6 Basic Claims Report Pg. 6 Checks Collected Report... Pg. 8 Edit Check Report Pg. 9 Edit Check - CEP Report...Pg. 10 Edit Check - CEP Report...Pg. 10 Items Sold Report Pg. 12 Journal Report Pg. 14 Meal Counts Report Pg. 15 MyPaymentsPlus Collections ReportPg. 16 Payments Report Pg. 17 Revenue Summary Report. Pg. 19 Roster Report Pg. 17 Till Report Pg. 20 Transaction History Pg. 21 Weekly Sales Pg. 22 Adjustments Report The Adjustments Report displays of patron account adjustments for the selected schools within a date range. m Figure 10: Adjustments Report POS Reports Adjustments Report 5

14 Bank Deposits Report The Bank Deposits Report displays the daily deposit dollar amounts for each day during the specified date range. The report only calculates when the bank deposit is saved. In order to account for any actions taken to correct a variance (voids, account deposits, late sales) the bank deposit must be re-saved, even if there were no changes to the amounts. Figure 11: Bank Deposits Report Basic Claims Report The Basic Claims Report displays the information needed to file reimbursement claims for the selected schools and dates. Available Formats Show Severe Needs Combined Show Severe Needs Separate 6 POS Reports Bank Deposits Report

15 Figure 12: Basic Claims Report POS Reports Basic Claims Report 7

16 Checks Collected Report The Checks Collected Report displays a list of checks that have been collected for the selected schools and terminals within a date range. Figure 13: Checks Collected Report 8 POS Reports Checks Collected Report

17 Edit Check Report The Edit Check Report displays a list of eligible applications, meal counts and participation percentage for the selected schools, dates, attendance factor, serving periods, compliance check method and data type. Choose to display the report based on count or attendance factor. If you base it on count, then the participation factor is calculated as 100% of the eligibility enrollment. If you base it on the feeding factor, then the participation is calculated as 100% of the eligibility attendance. You can also choose the rounding method. Available Formats Over Claiming Missing Data Figure 14: Edit Check Report POS Reports Edit Check Report 9

18 Edit Check - CEP Report The Edit Check - CEP Report shows meal participation for the selected CEP schools. The report also indicates when the counts for a serving period fall out of compliance. Choose to display the report based on count or attendance factor. If you base it on count, then the participation factor is calculated as 100% of the eligibility enrollment. If you base it on the feeding factor, then the participation is calculated as 100% of the eligibility attendance. You can also choose to round down, round up and round using the stand method. Figure 15: Edit Check CEP Report 10 POS Reports Edit Check - CEP Report

19 Financial Report The Financial Report displays sales and meal counts for the specified day. The report also provides totals for Reimbursable Meals, Non-Reimbursable Meals, and Revenue. Note: This report does not include liability information. Figure 16: Financial Report POS Reports Financial Report 11

20 Items Sold Report The Items Sold Report displays a list of items sold, including quantity, cost, sale price, and totals, for the selected schools, serving periods and terminals within a date range. You can filter the report to show all, reimbursable meals or ala carte items. Available Formats Detailed by Site Summary by Date Grand Summary Items Sold Report Schools: All Schools Reimbursable Type: All Grades: ALL From: 1/1/2017 Serving Period: All Method: Detailed By Site To: 3/14/2017 School: Brookwood high Serving Date Menu Product Quantity Used Cost Per Unit Total Cost Price Per Unit Total Price 1/12/2017 Meal 2 2 $0.99 $1.98 $0.00 $0.00 1/12/2017 Meal 2 1 $0.99 $0.99 $1.25 $1.25 1/12/2017 Meal 2 1 $0.99 $0.99 $1.75 $1.75 1/12/2017 Meal 8 1 $0.75 $0.75 $1.15 $1.15 1/12/2017 Meal 8 1 $0.75 $0.75 $1.50 $1.50 1/12/2017 Meal premium 2 $1.00 $2.00 $0.00 $0.00 1/12/2017 Meal premium 1 $1.00 $1.00 $1.15 $1.15 1/12/2017 Meal premium 1 $1.00 $1.00 $1.59 $1.59 1/13/2017 Meal 8 1 $0.75 $0.75 $1.15 $1.15 1/13/2017 Meal premium 1 $1.00 $1.00 $0.00 $0.00 1/13/2017 Meal premium 1 $1.00 $1.00 $1.59 $1.59 Total: $11.13 Figure 17: Items Sold Report 12 POS Reports Items Sold Report

21 Liability Report The Liability Report displays the liability for students, schools, and the total of both. Figure 18: Liability Report POS Reports Liability Report 13

22 Journal Report The Journal Report displays a list of items sold, including quantity, cost, sale price, and totals, for the selected schools and terminals within a date range. Figure 19: Journal Report 14 POS Reports Journal Report

23 Meal Counts Report The Meal Counts Report displays the meal counts for the selected schools, serving periods, grades and terminals within a date range. Available Formats Sum By Site Sum By District Detailed Figure 20: Meal Counts Report POS Reports Meal Counts Report 15

24 MyPaymentsPlus Collections Report The MyPaymentsPlus Collections Report displays deposits made to an account using MyPaymentsPlus for specified schools within a date range. Figure 21: MyPaymentsPlus Collections Report 16 POS Reports MyPaymentsPlus Collections Report

25 Payments Report The Payments Report shows all of the payments that were made to student accounts for specified schools and terminals within a date range. Available Formats Check Only Cash Only Figure 22: Payments Report Roster Report The Roster Report displays a roster with standard information for each student. The report filter the report by school, eligibility, account balance, grade, eligibility among others. You can also easily print a roster for each homeroom. Available Formats Breakout Eligibilities Total Eligibility Classes Total Enrollment First Day of October Last Day of October Non-Students Student and Non-Students POS Reports Payments Report 17

26 Figure 23: Roster Report - Total Enrollment Figure 24: Roster Report - Breakout Eligibilities Roster 03/14/2017 School: Status: Balance: Apple Middle All All Grade: All Eligibility: All Total Liability: $4.00 Classroom: All Case: All Total Students: 107 School ID Name Eligibility Balance Grade Classroom PIN Apple Middle A Atempa 2 $ Apple Middle B Atempa 2 $ Apple Middle Blake Atempa 2 $ Apple Middle 5445 Blare Atempa 2 $ Apple Middle D Atempa 2 $ Apple Middle Daija Atempa 2 $ Apple Middle Daijb Atempa 2 $ Figure 25: Roster Report - Total Eligibility Classes 18 POS Reports Roster Report

27 Revenue Summary Report The Revenue Summary Report displays the sales totals and participation averages for the selected schools, serving periods, terminals within a date range. Figure 26: Revenue Summary Report POS Reports Revenue Summary Report 19

28 Till Report The Till Report displays the information related to the opening, closing or modified tills for the selected schools, dates, and terminals. You generate the report for different variances: all, matching, over or short. Available Formats Show Report with Denominations Show Report without Denominations Figure 27: Weekly Sales 20 POS Reports Till Report

29 Transaction History The Transaction History displays a customer s transaction and balance information. Figure 28: Transaction History POS Reports Transaction History 21

30 Weekly Sales The Weekly Sales report displays cash sales or the specified day. The Students, Adults/Employees, and A la Carte totals equal the Income Totals. You can also compare the Income Totals to the totals on Till and Bank Deposit reports to make sure that the information on each report is accurate. Figure 29: Weekly Sales 22 POS Reports Weekly Sales

31 INVENTORY REPORTS Topics: District Orders/School OrdersPg. 5 Nutrient Composition Pg. 7 Physical Inventory Value... Pg. 8 District Orders/School Orders The District Purchase Order shows the consolidated vendor orders for all schools within the set date range. A consolidated order consolidates all school orders for that vendor s products into one order for the district. The School Order shows the orders for the selected school within the set date range for all or a specified vendor. Inventory Reports District Orders/School Orders 5

32 Purchase Order Horizon Training CO 1 District Order Number: 9 Site Order Number: Order Date: 2/1/2017 Delivery Date: 2/6/2017 Borden Dairy, Inc, Phone Number: Fax Number: Attention: Vendor Stock Number Order Quantity Stock Number Description Units Per Case MILK 0.5% CHOCOLATE Cost $0.23 Total $ MILK 3.5% WHOLE GAL 4.00 $3.63 $ MILK 0.5% STRAWBERRY $0.25 $ MILK 0.5% VANILLA $0.25 $ MILK 1% UNFLAVORED $10.50 $ MILK 2% UNFLAVORED $0.23 $ MILK 3.5% WHOLE $0.24 $ MILK CHOC FF $0.21 $ MILK SKIM UNFLAVORED 4.00 $0.20 $ MILK STRAWB FF $0.21 $ MILK VANILL FF $0.21 $ SOUR CREAM 1.00 $11.27 $22.54 Order Total: $54.86 Values are truncated (not rounded) to display two decimal places only. Figure 30: District Purchase Order 6 Inventory Reports District Orders/School Orders

33 Nutrient Composition The Nutrient Composition report shows the nutrient values for the food items in the (CN-D) Child Nutrition database and locally entered by the district. Useful filters are available to easily locate and assess your food items. Nutrient Composition Item Type: Local Sort By: Stock Description 5268 CHICKEN POPCORN CHICKEN POPCORN Nutrient Value Per PIECE(3 OZ) Value per 100 g Unit Calories Saturated Fat Calories from Saturated Fat Sodium kcals g % mg Trans Fat [1] Total Fat Calories From Fat Cholesterol Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Ash Calcium Moisture Iron Missing: Value is missing. 1. Trans Fat is displayed for informational purposes only, not for monitoring. Missing Missing Missing Missing Missing Missing Missing Missing Missing Missing Missing Missing Missing Missing Missing g Missing g Missing kcals Missing mg Missing g Missing g Missing g Missing g Missing IU Missing mg Missing g Missing mg Missing g Missing mg Page 1 of 3 Printed On: 3/14/2017 Figure 31: Nutrient Composition Report Inventory Reports Nutrient Composition 7

34 Physical Inventory Value The Physical Inventory Value report displays the value of physical inventory items for the selected sites, inventory types and physical inventory date. Available Formats Summary Detailed Physical Inventory Value Report School: All Schools Physical Inventory Date: 1/31/2017 Method: Summary Site Completed: Y Inventory Type: All Sort By: School Description Management Approved: Y Total Commodity: Total Food: $ Total Non-Commodity: $6, Total Inventory Value: $6, $6, Total Supplies: $0.00 Total Equipment: $0.00 BOH30 Horizon BOH Site 30 Inventory Type Commodity Value Non-Commodity Value Total Value Equipment $0.00 $0.00 $0.00 Food Supply $ $0.00 $3, $0.00 $3, $0.00 Total $ $3, $3, BOH31 Horizon BOH Site 31 Inventory Type Commodity Value Non-Commodity Value Total Value Equipment $0.00 $0.00 $0.00 Food Supply $0.00 $0.00 $1, $0.00 $1, $0.00 Total $0.00 $1, $1, BOH32 Horizon BOH Site 32 Inventory Type Commodity Value Non-Commodity Value Total Value Equipment $0.00 $0.00 $0.00 Food Supply $0.00 $0.00 $ $0.00 $ $0.00 Total $0.00 $ $ Values are truncated (not rounded) to display two decimal places only. Printed On: 3/14/2017 Figure 32: Physical Inventory Value Report - Summary 8 Inventory Reports Physical Inventory Value

35 Physical Inventory Value Report School: Horizon BOH Site 30 Physical Inventory Date: 2/28/2017 Method: Detailed Site Completed: Y Inventory Type: All Sort Schools By: School Description Sort Items By: Stock Description Management Approved: Y Total Commodity: $37.24 Total Non-Commodity: $2, Total Inventory Value: $2, Total Food: $2, Total Supplies: $0.00 Total Equipment: $0.00 BOH30 Food Horizon BOH Site 30 Stock Number Stock Description Units Per Case Location Case Quantity Case Cost Broken Quantity Broken Unit Cost Total Value 2801 ALLSPICE $ $13.28 $ APPLE CINN CHERR $ $0.26 $ APPLE GALA $ $0.33 $ APPLE GRANNY SMITH $ $0.48 $ APPLES $ $0.38 $ APPLES SLICED $ $4.91 $ APPLESAUCE $ $3.89 $ APPLESAUCE INDIVIDUA $ $0.24 $ BABY LIMA BEANS $ $1.06 $ BACON BASE $ $4.88 $ BACON BITS IMITATION $ $1.72 $ BACON ROUND $ $17.88 $ BACON SLICED $ $2.39 $ BAGEL PLAIN $ $0.21 $ BAGEL SAUS GRAVY $ $0.37 $ BAGEL SAUSAGE $ $0.51 $0.00 Values are truncated (not rounded) to display two decimal places only. Printed On: 3/14/2017 Figure 33: Physical Inventory Value Report - Detailed Stock Transfers The Stock Transfer report allows you to track inventory moved from one site to another. This report shows inventory transferred from the selected sending school and sent date to the receiving school and received date. Available Formats Summary Detailed Inventory Reports Stock Transfers 9

36 Stock Transfers Report Sending School: All Schools Method: Summary Transferred From: 2/1/2017 Receiving School: All Schools Sort By*: Sending School To: 3/14/2017 Total Transfer Value: $70.00 Total Received Value: $70.00 Total Unreceived Value: $0.00 Sending School: Horizon BOH Site 30 Receiving School: Horizon BOH Site 31 Transfer Number Transfer Date Received Date Line Items Transfer Value 1 2/27/2017 2/27/ $70.00 $70.00 Stock Transfers Report Sending School: All Schools Method: Summary Received From: 2/1/2017 Receiving School: All Schools Sort By*: Receiving School To: 3/14/2017 Total Transfer Value: $70.00 Total Received Value: $70.00 Total Unreceived Value: $0.00 Receiving School: Horizon BOH Site 31 Sending School: Horizon BOH Site 30 Transfer Number Transfer Date Received Date Line Items Transfer Value 1 2/27/2017 2/27/ $70.00 $70.00 *When sorted by Receiving School, transfers not yet received are NOT included. Values are truncated (not rounded) to display two decimal places only. Page 1 of 1 Printed On: 3/14/2017 Figure 34: Receiving and Sending Stock Transfer Report - Summary 10 Inventory Reports Stock Transfers

37 Stock Transfers Report Sending School: All Schools Method: Detailed Transferred From: 2/1/2017 Receiving School: All Schools Sort By*: Sending School To: 3/14/2017 Total Transfer Value: $70.00 Total Received Value: $70.00 Total Unreceived Value: $0.00 Sending School: Horizon BOH Site 30 Receiving School: Horizon BOH Site 31 Date Transfer Number Transfer Date Received Date Line Items Transfer Total Value 2/27/ /27/2017 2/27/ $70.00 Stock Number Stock Description Units Per Case Transfer Case Quantity Case Cost Transfer Broken Quantity Broken Unit Cost Transfer Value 4904 PEACHES $ $0.92 $70.00 Stock Transfers Report Sending School: All Schools Method: Detailed Received From: 2/1/2017 Receiving School: All Schools Sort By*: Receiving School To: 3/14/2017 Total Transfer Value: $70.00 Total Received Value: $70.00 Total Unreceived Value: $0.00 Receiving School: Horizon BOH Site 31 Sending School: Horizon BOH Site 30 Date Transfer Number Transfer Date Received Date Line Items Transfer Total Value 2/27/ /27/2017 2/27/ $70.00 Stock Number Stock Description Units Per Case Transfer Case Quantity Case Cost Transfer Broken Quantity Broken Unit Cost Transfer Value *When sorted by Receiving School, transfers not yet received are NOT included PEACHES $ $0.92 $70.00 Values are truncated (not rounded) to display two decimal places only. Page 1 of 1 Printed On: 3/14/2017 Figure 35: Receiving and Sending Stock Transfer Report - Detailed Inventory Reports Stock Transfers 11

38 12 Inventory Reports Stock Transfers

39 MENU REPORTS Topics: Menu Pattern Certification ToolPg. 5 Menu Analysis Pg. 6 Nutrient Standard Pg. 9 Production Costs Pg. 10 Recipe Pg. 11 Recipe Nutrient CompositionPg. 12 Menu Pattern Certification Tool The Meal Pattern Certification Tool will allow nutritionists to perform a Meal Pattern analysis for Scheduled Menus. The Meal Pattern of the offered reimbursable meals are compared against daily and weekly requirements to ensure compliance with USDA regulations. Requirements vary based on Grade Group and Serving Period. Meal Pattern Certification Tool School: CES Grade Group: Grades K-5 Serving Period: Lunch Week: 03/06/ /10/ day week Reimbursable Meals a 3b 4 4a 5 5a 6 Meat/Meat Alternate (oz equivalent) Grains (oz equivalent) Fruits (cups) Vegetables (cups) Fluid Milk (cups) Meal Name Name of each reimbursable meal found on the weekly menu. Total meat/meat alternate offered with this meal Total grains ounces/bread servings including whole grain rich and desserts offered with this meal Of the grains offered with this meal, number of ounces/bread servings that are whole grain rich Of the grains offered with this meal, number of ounces/bread servings that are grain based desserts Number of cups of fruit including fruit juice offered with this meal ONLY the cups of fruit juice Number of cups of vegetables including juice offered with this meal ONLY the cups of vegetable juice Number of cups of fluid milk offered with this meal Turkey and Cheese Sub /2 0 1 Hot Ham and Cheese /2 0 1 Cheeseburger /2 0 1 Lasagna 1/ /4 0 1 Chicken Enchiladas Turkey and Cheese Sub /2 0 1 CORNDOG WG 4OZ /2 0 1 Buffalo Chicken Sub /2 0 1 Buffalo Chicken Sub /4 0 1 Mac and Cheese /4 0 1 Page 1 of 13 Printed On: 3/15/2017 Figure 36: Menu Pattern Certification Tool Menu Reports Menu Pattern Certification Tool 5

40 Menu Analysis The Menu Analysis report will allow nutritionists to perform nutrient analysis for calories, saturated fat, and sodium on Planned Menus, Scheduled Menus, and Produced Menus. Users can view the list of menu items, including serving size, offered number of servings, and feeding figure, and view nutrient analysis of a menu for one meal for one day and of multiple menus for one meal (week). The report will identify missing nutrient values and menus that do not meet nutrient standards. Available Formats Planned Scheduled Produced : Menu Analysis Planned Planned Menu Analysis School: CES Serving Period: Lunch Grade Group: Grades K-5 CES Lunch 5-Day Cycle: 3 Weeks Week 1 - Mon Menu Items ID Description Serving Size Proportion R10003 Turkey and Cheese Sub 1 - SUB 100 R15001 Hot Ham and Cheese 1 - SUB 100 R20004 Mac and Cheese 1 - SVG 100 R Chili Cheese Tots 1-1 serving MILK 1% 1 - PINT(1/2) PEAS GREEN EXTRA STD 1 - SVG(1/2CUP) 100 Nutrient Analysis - Day Nutrient Value Unit Calories [1] kcals [1] Saturated Fat g [1] Calories from Saturated Fat % [1] Sodium mg Missing: Value is missing. 1. Nutrient value includes at least one item for which nutrient data is missing. Page 1 of 15 Printed On: 3/15/2017 Figure 37: Menu Analysis - Planned 6 Menu Reports Menu Analysis

41 : Menu Analysis - Scheduled Scheduled Menu Analysis - Week School: CES Serving Period: Lunch Feeding Figure: 775 Grade Group: Grades K-5 Week: 03/06/ /10/ day week 3/6/2017 Menu Items ID Description Serving Size Planned Servings R10003 R15001 R20004 R Turkey and Cheese Sub 1 - SUB 775 Hot Ham and Cheese 1 - SUB 775 Mac and Cheese 1 - SVG 775 Chili Cheese Tots 1-1 serving 775 MILK 1% 1 - PINT(1/2) 775 PEAS GREEN EXTRA STD 1 - SVG(1/2CUP) 775 Nutrient Analysis - Day Nutrient Value Unit Calories [1] kcals [1] Saturated Fat g [1] Calories from Saturated Fat % [1] Sodium mg Missing: Value is missing. 1. Nutrient value includes at least one item for which nutrient data is missing. 3/7/2017 Menu Items ID Description Serving Size Planned Servings R11008 R R Cheeseburger 1 - BURGER 775 Lasagna 6 - OZ 775 BEANS BAKED 1-1/2 CUP 775 Chili Cheese Tots 1-1 serving 775 MILK 1% 1 - PINT(1/2) 775 PEAS GREEN EXTRA STD 1 - SVG(1/2CUP) 775 Page 1 of 5 Printed On: 3/15/2017 Figure 38: Menu Analysis - Scheduled Menu Reports Menu Analysis 7

42 : Menu Analysis Produced Produced Menu Analysis - Week School: CES Serving Period: Lunch Week: 03/06/ /10/2017 Feeding Figure: 775 Grade Group: Grades K-5 5-day week 3/6/2017 Menu Items ID Description Serving Size Planned Servings Selected Servings R10003 Turkey and Cheese Sub 1 - SUB R15001 Hot Ham and Cheese 1 - SUB R20004 Mac and Cheese 1 - SVG R Chili Cheese Tots 1-1 serving MILK 1% 1 - PINT(1/2) PEAS GREEN EXTRA STD 1 - SVG(1/2CUP) Nutrient Analysis - Day Nutrient Value Unit Calories [1] kcals [1] Saturated Fat g [1] Calories from Saturated Fat % [1] Sodium mg Missing: Value is missing. 1. Nutrient value includes at least one item for which nutrient data is missing. 3/7/2017 Menu Items ID Description Serving Size Planned Servings Selected Servings R11008 Cheeseburger 1 - BURGER R11003 Lasagna 6 - OZ BEANS BAKED 1-1/2 CUP R Chili Cheese Tots 1-1 serving MILK 1% 1 - PINT(1/2) PEAS GREEN EXTRA STD 1 - SVG(1/2CUP) Page 1 of 4 Printed On: 3/15/2017 Figure 39: Menu Analysis - Produced 8 Menu Reports Menu Analysis

43 Nutrient Standard The Nutrient Standard report summarizes the USDA Nutrient and Meal Pattern standards for Breakfast and Lunch by Grade Group. You can summarize the report for 3, 4 or 5 days. Nutrient Standard Grade Group: ALL Serving Period: ALL Standard Type: ALL Length of Week: 5-day Grades K-5 Meal Pattern Meal Pattern Breakfast [1] Lunch [1] Unit Fruits 5 (1) 2 1/2 (1/2) Cup Vegetables, Total 0 3 3/4 (3/4) Cup Vegetables, Dark Green 0 1/2 Cup Vegetables, Red/Orange 0 3/4 Cup Vegetables, Legumes 0 1/2 Cup Vegetables, Starchy 0 1/2 Cup Vegetables, Other 0 1/2 Cup Vegetables, Additional 0 1 Cup Grains 7-10 (1) 8-9 (1) Oz Eq Meats/Meat Alternates (1) Oz Eq Fluid Milk 5 (1) 5 (1) Cup 1. Amount of Food Per Week (Minimum Per Day) USDA Nutrients Nutrient Breakfast [1] Lunch [1] Unit Calories (min-max) kcals Calories from Saturated Fat <10 <10 % Sodium mg Trans Fat [2] 1. Daily amount based on the average for the week. 0 0 g 2. Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving. Trans fat is displayed for informational purposes only, not for monitoring. Page 1 of 4 Printed On: 3/15/2017 Figure 40: Nutrient Standard - 5 Day Menu Reports Nutrient Standard 9

44 Production Costs The Production Costs report is used to help determine food cost for a defined period of time. Districts must report on food cost each month to ensure that they are managing an appropriate program in relation to the reimbursements they are receiving. You can also generate the report for a specific day. Available Formats Summary Summary by School Detailed by School Production Costs Detailed By Site School: CES Serving Period: Lunch Date: March 1st - March 31st Current School: CES 3/1/2017 Discarded Value: $28.58 Total Costs: $8, Student Meals: 0 Adult Meals: 0 Total Meals: 0 [1] Item ID Item Description Serving Size Prepared Amount Served Amount Discard Leftover Amount Leftover Reason Serving Cost Total Cost BEANS GREEN 1-1/2 CUP Return to Inventory $0.13 $40.26 R10004 Chicken Enchiladas 1 - Enchiladas Return to Inventory $0.17 $ MILK 1% 1 - PINT(1/2) Return to Inventory $0.23 $ PEAS GREEN EXTRA STD 1 - SVG (1/2CUP) Return to Inventory $0.08 $19.81 R10003 Turkey and Cheese Sub 1 - SUB Return to Inventory $3.82 $1, R Chili Cheese Tots 1-1 serving Return to Inventory $0.27 $ R15001 Hot Ham and Cheese 1 - SUB Return to Inventory $0.65 $ R20004 Mac and Cheese 1 - SVG Return to Inventory $0.79 $ MILK 1% 1 - PINT(1/2) Return to Inventory $0.23 $ PEAS GREEN EXTRA STD 1 - SVG (1/2CUP) Return to Inventory $0.08 $61.39 R10003 Turkey and Cheese Sub 1 - SUB Return to Inventory $1.32 $1, Values are rounded. 1. Calculated from Total Cost. Page 1 of 4 Printed On: 3/15/2017 Figure 41: Product Cost Report Detailed by School 10 Menu Reports Production Costs

45 Recipe The Recipe report displays the recipe with ingredients and preparation instructions which can be used by kitchen staff to produce the recipe with the specified yield. User can also view Nutrient Analysis and Meal Pattern values for a recipe. You can choose to include HACCP instructions, Nutrient Analysis, Meal Pattern, and Pick Ticket information. Recipe Grade Group: Grades K-5 Sort By: Recipe Description R32001 Broccoli Salad Serving Size: 1-1 Serving Yield: 50 HACCP: HACCP Process Category: Yield Projected Yield Actual Yield Leftovers Disposition 50 Ingredients ID Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Location 3270 BROCCOLI FLORET CASE 2 BAG(3LB) BACON SLICED CENTER CUT 2 LB(1) 3287 ONION YELLOW 1 ONION NUTS ALMOND SLIVERED 1 1 cup CRANBERRIED DRIED SWEET IPP 2 1 cup VINEGAR 1 CUP SUGAR GRANULATED 2 CUP MAYONNAISE LIGHT 4 Cup Cooking Instructions Temperature: Hours: Minutes: Pre-Preparation Instructions Preparation Instructions Serving Instructions Page 1 of 4 Printed On: 3/15/2017 Figure 42: Recipe Menu Reports Recipe 11

46 Recipe Nutrient Composition The Recipe Nutrient Composition report summarizes the detailed nutrient content of the recipe. It includes the nutrient analysis of each ingredient, the total nutrient analysis of the recipe, and the per serving nutrient analysis of the recipe. Grade Group: Grades K-5 Recipe Nutrient Composition Sort By: Recipe Description R32001 Broccoli Salad Serving Size: 1-1 Serving Moisture Gain or Loss Factor: Fat Gain or Loss Factor: Type of Fat: Ingredients Nutrient Analysis ID Description Grams/Serving ID Description Grams/Serving ID Description 3270 BROCCOLI FLORET CASE BACON SLICED CENTER CUT ONION YELLOW Nutrient Value per Serving Unit Nutrient Value per Serving Unit Nutrient Calories kcals Calories kcals Calories Saturated Fat g Saturated Fat g Saturated Fat Calories from Saturated Fat Sodium Trans Fat [1] Total Fat Calories From Fat Cholesterol Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Ash Calcium Moisture Iron % mg g g g g g g IU mg g mg g mg Missing: Value is missing. 1. Trans Fat is displayed for informational purposes only, not for monitoring. Calories from Saturated Fat % Sodium mg Trans Fat [1] g Total Fat g Missing kcals Calories From Fat mg Cholesterol Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Ash Calcium Moisture Iron kcals mg g g g g IU mg Missing g mg Missing g mg Grams/Serving Value per Serving Unit kcals g Calories from Saturated Fat % Sodium mg Trans Fat [1] g Total Fat g Calories From Fat Cholesterol Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Ash Calcium Moisture Iron Missing kcals mg g g g g IU mg g mg g mg Page 1 of 6 Printed On: 3/15/2017 Figure 43: Recipe Nutrient Composition 12 Menu Reports Recipe Nutrient Composition

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