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micros

9700 HMS

Reports Documentation
Balancing Section
These totals reflect sales from all checks that have either been service totaled or tendered.

Net Sales TotalThis figure is the net total of all sales activity. It is termed Net" because all discounts, voids, returns, and any inclusive tax have been subtracted. The 9700 System calculates the Net Sales Total in the following manner:
Net Sales Total = + Sum of all menu item entries (less any inclusive tax) Voids of menu item entries Discount entries + Voids of discount entries Returns of menu item entries + Voids of returns of menu item entries

Service ChargesThere are two figures for service charges. The first is the number of service charge entries which took place during this period, less any voids of service charge entries. The second figure is the sum of all service charge entries as calculated by the sum of all service charge keys plus the calculated value of any autogratuities. So, the calculation is as follows:
Service Charges = + Sum of all service charge key entries Voids of service charge key entries + Computed autogratuity entries

Tax CollectedThis figure is the net tax collected based on taxable menu item sales adjusted for taxable (or tax-forgiving) discounts, taxable service charges,

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voids, and returns. This figure includes any U.S. inclusive or add-on taxes. This line will print only if your system is programmed for U.S. type tax. If the global tax type is VAT, the Tax Collected will not print. It is calculated as follows:
Tax Collected = + Sum of tax from taxable menu item entries Tax from voids of menu item entries Tax from returns of menu item entries + Tax from voids of returns of menu item entries + Tax from taxable service charge entries Tax from voids of taxable service charge entries Tax from tax-forgiving discount entries + Tax from voids of tax-forgiving discount entries

Total RevenueThis figure is the total of all revenues collected, and is therefore calculated as follows:
Total Revenue = + Net Sales Total + Service Charges + Tax Collected

DiscountsThere are two figures for discounts. The first is the number of discount entries which were made during this period, less any voided discount entries. The next is the net value of all discounts (subtotal discounts, item discounts, employee meal discounts, etc.) recorded through discount keys. It is printed as a negative value to reflect its effect on the Net Sales Total, so it is calculated as follows:
Discounts = Sum of all Discount entries + Voids of Discount entries

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ReturnsThere are two figures for returns. The first is the number of returns which occurred during this period, less any voids of returns. The second is the net value of all returns recorded through return keys. It is printed as a negative value to reflect its effect on the Net Sales Total, and is calculated as follows:
Returns = Sum of all Return entries + Voids of Return entries

Void Control TotalThis is the count and dollar value of all voids. Voids are defined as voids of entries from previous rounds and all direct voids (previous and current). The RVC Parameters option Post Error Corrects as Voids determines whether or not error corrections from the current round are also considered voids. When the scope of the report is System-wide, voids which require authorization are shown on the Employee Financial Reports as Manager Voids. In UWS Reports, this line is labeled Void Total.

CreditThis line of information prints only if the option is selected to print the Grand Total and Change In Grand Total figures. And then, only if your system is programmed for U.S. (add-on) type tax. The following types of totals may post to the Credit Total:

Negative TaxAt the end of a service round, if the tax amount for a check decreased due to voids, returns, discounts, tax exemptions, or taxable autoservice charge exemptions, then the difference is posted as a negative value. In contrast, if the tax amount for a guest check increased due to the addition of menu item sales and/or service charges, then the increased tax amount is posted to the value of the Change in Grand Total. Shown below is an example of how negative tax is posted to the Credit total. (Tax at the beginning of the round less tax at the end of the round (2.21 - 1.77 = -.44)). Tax Rounding Differencestax rounding differences brought about by voids, returns, and autoservice charge exemptions are added as a negative value to the Credit total. For example, if you voided a $1.45 item from a $82.00 dollar check, the tax on $1.45 is 8 cents. But because of the state breakpoint tax table, the tax on the balance was only 7 cents less than the original tax. The difference is recorded as a 1 cent Credit. MICROS is required by law to account for this amount. Negative Menu ItemAt the close of a service round, if the value of negative menu items is greater than the value of positive priced menu items, the difference (a negative value) is added to the value of the Credit total.

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Change In Grand TotalThis optional line is the sum of total revenue, discounts, returns, voids, and tax credits expressed as absolute (positive) values (refer to Report Writer option Do Not Print Grand Total and Change In Grand Total Fields in the System Parameters file.) More specifically, the Change In Grand Total figure is calculated as follows:
Change Grand Total = + Total revenue + Discounts + Returns + Voids + Credits

Grand TotalThis optional line is the sum of the previous Grand Total and Change In Grand Total. The Grand Total does not reset with this report; it, along with the reset or Z count, exists for internal control purposes to safeguard against unauthorized report resets. For this reason, a Grand Total Reset may only be performed by MICROS personnel. This figure allows management to detect fraud, because if yesterdays Grand Total plus todays Change In Grand Total does not equal todays Grand Total, then an unauthorized or errant report reset has taken place. It is calculated as follows:
Grand Total = + Previous Grand Total (for this totals set) + Change In Grand Total (for this totals set)

Rounding TotalThis line is the difference between Change In Grand Total and actual sales, Total Revenue. This figure can be either positive or negative and is used when the Finnish rounding feature is activated to calculate the actual value of goods sold. When rounding is used, the rounded amount is recorded on guest checks and is posted to Total Revenue, while the actual sale price of each item sold is recorded to Change In Grand Total. To enable rounding, refer to Currency options Enable Amount Due Rounding, Round Amount Due To, and Round Amount Due On in the Currency file.

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Check Sales Profile Section

Carried OverThis is the number and outstanding value of open guest checks reporting as outstanding when a current reset is performed. BegunThis is the number and value of all checks begun (including Fast Transactions), and including those created during split check and closed check edit, during the report period. PaidThis is the number of and value of all checks closed (including Fast Transactions) by tendering during the reports period. OutstandingThis is the number and current value of checks open, as of the report time. These totals are carried over after a current reset:
Outstanding = + Checks Carried Over + Checks Begun Checks Paid

Cancel TotalThis is the number of times the [Transaction Cancel] key was used and the net value of all entries cancelled. Cancellations do not add into any other values on this report. Error Correct TotalThis is the count and dollar value of voids performed within a transaction (i.e., current round voids, as opposed to previous round voids). If the option Post Error Corrects As Void in the RVC Parameters file is enabled, error corrects will post to the Void Control Total and the Error Correct Total will not accumulate. Training TotalThis is the sum of all entries posted by employees who were in the training mode. Training sales activity does not add into any other values on this report, and the Training Total only resets when a Grand Total Reset is performed

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Order Type Sales Profile Section


This section indicates the level of activity by active order type.

Order Type NameThis is the name defined in the System Parameters file. For example, "Dining" and "Eat In". If the order type for a check is changed after posting (i.e., in a later service round, or after being re-opened), the existing totals remain posted to the original order type they do not shift to the new order type. Net Sales TotalThis figure is the net total of all sales activity for this order type. It is called Net because all discounts, voids, returns, and any inclusive tax have been subtracted. %Net SalesThis figure is the percentage of net sales posted to this order type.
% Net Sales = Order Type Net Sales Total

Total Net Sales

# GuestsDepending on programming, # Guests is the total count entered via the [# Guests] key, or by the number of menu items, service charges, or seat numbers entered that are programmed to add to the guest count. $/Guest AverageThis figure is the average revenue generated by each guest, calculated this way:
%/Guest Average = Order Type Net Sales Total

Order Type # Guests

# ChecksThese figures are the total count of checks begun using a [Begin Check] key or Fast Transaction during the period (checks already open at the beginning of the period are not counted). Checks created as a result of re-opening a closed check are not included.

%/Guest Average =

Order Type Net Sales Total

Order Type # Checks

$/Check AverageThis figure is the average revenue recorded on each check, and it is calculated this way:
Total (Net Sales) This line is the sum of the corresponding active order type lines above. This line will only print if more than one order is active.

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Table Sales Profile Section


This section indicates the level of activity by table.

# Tables / $ AverageThese figures are the total count of tables (not the actual number tables used) and the average value of sales per each table (System Table Count field in the System Parameters file). The value of $ Average is calculated this way: # Turns / $ AverageThese figures are the total count of table turns and the average value of sales per turn. A turn begins when a check is opened by table number while no other checks are concurrently open at the same table. A turn ends with the tendering of a check that leaves no other checks open at that table. As a safeguard, a turn is counted only if it is less than four hours. The value of $ Average is calculated this way: Turns/TableThis figure is based on the total number of turns and the total number of tables. The average number of turns per table is calculated in this way:

Net Sales Total $ Average = # Tables

Net Sales Total $ Average =

# Turns

# Turns Average Turns per Table = # Tables

Table Dining TimeDining time for a table is the time elapsed between the beginning and the end of a turn. Total dining time is the sum of dining times for all tables for the period covered. As a safeguard, checks older than four hours do not add to this total. The time is displayed in the format HH:MM. Average Turn TimeThis figure is based on the total dining time recorded and the total number of table turns. The time is displayed in the format HH:MM. The average turn time represents the average time a table took to complete one turn, and it is calculated this way: Total Dining Time

Average Turn Time =

# Turns

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System Financial Report Example

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