http://www.sleeter.com/blog/2011/02/manufacturing-bill-of-materials/ The Authoritative Source for Small Business Accounting Solutions Wed, 16 May 2012 22:51:51 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://www.sleeter.com/blog/2011/02/manufacturing-bill-of-materials/comment-page-1/#comment-31193 Charlie Russell Thu, 08 Sep 2011 19:57:57 +0000 http://www.sleeter.com/blog/?p=143#comment-31193 Varada, QuickBooks is not set up for variable yield. THe short answer is that if you are primarily interested in handling the variable number of items created, just issue the job for the expected amount and then do a "value adjustment" in the inventory adjustment window to correct the balance, leaving the total value the same. If you expect to make 52 bottles, issue the build for 52 bottles. If you end up with 58 bottls, look at the total value on hand, and total quantity on hand, then increase the quantity on hand to be 8 higher, but with the same total value. Varada, QuickBooks is not set up for variable yield. THe short answer is that if you are primarily interested in handling the variable number of items created, just issue the job for the expected amount and then do a “value adjustment” in the inventory adjustment window to correct the balance, leaving the total value the same. If you expect to make 52 bottles, issue the build for 52 bottles. If you end up with 58 bottls, look at the total value on hand, and total quantity on hand, then increase the quantity on hand to be 8 higher, but with the same total value.

]]> http://www.sleeter.com/blog/2011/02/manufacturing-bill-of-materials/comment-page-1/#comment-31188 Varada Thu, 08 Sep 2011 19:39:01 +0000 http://www.sleeter.com/blog/?p=143#comment-31188 I am trying to apply QuickBooks manufacturing and inventory to a food processing business. I can make up a BOM but as often happens with food, you can make the same recipe twice and have different yields. I have been through your tutorials and articles about manufacturing but I am left with how to make sure the correct amount of ingredients are removed from inventory when making a batch which will sometimes yield 52 bottles and sometimes 58. Any advice? I am trying to apply QuickBooks manufacturing and inventory to a food processing business. I can make up a BOM but as often happens with food, you can make the same recipe twice and have different yields. I have been through your tutorials and articles about manufacturing but I am left with how to make sure the correct amount of ingredients are removed from inventory when making a batch which will sometimes yield 52 bottles and sometimes 58.
Any advice?

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