【正文】 ............... 9 其它基礎(chǔ)資料 ................................................................................................. 10 第二章 庫(kù)存管理 .........................................................................................................11 原料大類(lèi)設(shè)置 ................................................................................................. 12 原料小類(lèi)設(shè)置 ................................................................................................. 13 原料單位設(shè)置 ................................................................................................. 14 原料資料設(shè)置 ................................................................................................. 15 供應(yīng)商資料管理 ............................................................................................. 17 采購(gòu)管理 ........................................................................................................ 17 原料入庫(kù) ........................................................................................................ 18 原料退貨 ........................................................................................................ 19 原料調(diào)撥 ........................................................................................................ 20 原料報(bào)損 ........................................................................................................ 21 原料盤(pán)點(diǎn) ........................................................................................................ 22 單據(jù)明細(xì)查詢 ................................................................................................. 23 單據(jù)匯總查詢 ................................................................................................. 24 盤(pán)點(diǎn)損益查詢 ................................................................................................. 24 庫(kù)存查詢 ........................................................................................................ 24 單據(jù)審核中心 ................................................................................................. 25 第三章 會(huì)員管理 ........................................................................................................ 26 會(huì)員參數(shù)設(shè)置 ................................................................................................. 28 折扣方案 ........................................................................................................ 29 諾亞 餐飲管理系統(tǒng) 使用手冊(cè) Email: 2397134 會(huì)員類(lèi)型 .........................................................................................................30 會(huì)員資料 .........................................................................................................31 會(huì)員狀態(tài)變更管理 ...........................................................................................32 會(huì)員轉(zhuǎn)賬 .........................................................................................................33 會(huì)員充值 .........................................................................................................34 會(huì)員積分管理 ..................................................................................................35 掛賬會(huì)員對(duì)賬 ..................................................................................................39 掛賬會(huì)員賬務(wù)處理 ...........................................................................................41 會(huì)員充值查詢 ..................................................................................................42 會(huì)員消費(fèi)查詢 ..................................................................................................42 會(huì)員積分查詢 ..................................................................................................43 會(huì)員匯總查詢 ..................................................................................................43 會(huì)員本地付款查詢 ...........................................................................................43 掛賬會(huì)員賬務(wù)情況查詢 ....................................................................................43 第四章 廚打設(shè)置 .........................................................................................................43 廚打做法類(lèi)型 ..................................................................................................44 廚打做法設(shè)置 ..................................................................................................45 廚打基本方案設(shè)置 . ..........................................................................................46 區(qū)域廚打方案設(shè)置 . ..........................................................................................47 菜品廚打設(shè)置 ..................................................................................................47 廚打參數(shù)設(shè)置 . .................................................................................................48 第五章 前臺(tái)管理 .........................................................................................................49 餐桌類(lèi)型設(shè)置 ..................................................................................................50 餐桌資料信息 ..................................................................................................51 收款方式設(shè)置 ..................................................................................................52 當(dāng)前臺(tái)況情況統(tǒng)計(jì) ...........................................................................................53 收銀流水查詢 ..................................................................................................54 消費(fèi)流水查詢 ..................................................................................................54 營(yíng)業(yè)單據(jù)查詢 ..................................................................................................54 交班對(duì)帳查詢 ..................................................................................................55 第六章 數(shù)據(jù)查詢 .........................................................................................................55 消費(fèi)情況查詢 ..................................................................................................56 退菜情況