Bill Payment Guide
B&N Store 327
2
2
Table of Contents
Logging in to Text-Aid................................................................................................................................... 3
Receiving Shipments Through Text-Aid ....................................................................................................... 4
Helpful Tips ................................................................................................................................................... 6
3
3
Logging in to Text-Aid
1. Double-click the Text-Aid icon on the communication rooms computer desktop
2. Enter the provided user name and password to log into the system
Note: The default username and password are provided on a label
attached to the computers monitor. The user name and password are
identical.
3. Re-enter the user name in the appropriate area
Note: There is no need to press enter after entering the user name. The
field will automatically drop to the password dialogue
4. Re-enter the password and press Enter
5. Press Enter to skip to the next screen
6. Press 1 for Text-Aid and press Enter
7. Press 2 for Text2: Ordering & Receiving and press Enter
8. Press 13 for Shipments: Log and Receive and press Enter
9. Continue to the next section of this guide: Receiving Shipments
4
4
Receiving Shipments Through Text-Aid
1. At the Receive Shipments main screen, click the Unit Number field
2. Type 1 and press Tab
3. Type 89, followed by the first six digits of the invoice number
4. Press Tab
5. Press Enter
6. Enter the vendors code for a non-text purchase order
Vendor Codes:
Starbucks: 2663
TG Lee: 40340
Alternative Baking Company: 35922
7. Press Enter
8. Stamp the physical invoice with the designated Text-Aid Receiving stamp
9. Fill out all information on the stamp, leaving the log number blank
10. On the computer screen, Enter 1 in Cartons Received
11. Press Tab
12. Press Tab again to skip the Type of Shipment field
13. Enter the complete invoice number, without the 89 heading, in the Packing
Slip/Invoice # field
14. Press Tab
15. Enter the invoice date in MM/DD/YY format in the Invoice Date field
16. Press Tab
17. Enter the invoice cost in the Total Invoice Cost field
Note: Do not include decimals in any Text-Aid field. Doing so will cause a
system error. To resolve the error, click on another fields dialogue box
and press Tab.
18. Press Tab
19. Press Tab to skip the Freight on Invoice field
5
5
20. Record the log number listed at the top of the screen on the physical invoice
Important Note: This step is crucial for the ability to retrieve invoice
information in the event of an error. The log number will only be
shown on this screen and the next, so record the number before
moving to the next step.
21. Press Enter
22. Enter 1 in the Qty Rcvd field
23. Press Tab
24. Enter the short description of the vendor provided below in the Description field
Short Descriptions:
Starbucks: Starbucks Coffee Co
TG Lee: TG Lee Dairy
Alternative Baking Company: Alternative Baking Co
25. Press Tab
26. For Starbucks and TG Lee, enter the cost of the invoice in the Unit Retail field
For Alternative Baking Company, calculate the retail price by multiplying the price
goods are sold at by the quantity ordered on the invoice
27. Press Tab
28. Press Tab
29. For Starbucks and TG Lee, enter the cost of the invoice in the Unit Cost field
For Alternative Baking Company, calculate the unit cost by multiplying the price
listed on the invoice under unit price by the quantity of products ordered
30. Press Tab
31. Enter 89 in the Item Div field
32. Press Enter
33. Press F3 for List Detail
34. Press F8 for Branch to Matching
35. Press Y to confirm that the shipment is complete
36. Press Enter
37. Enter the cost of the invoice in the Total Invoice Cost field
38. Press Tab
39. Press Tab
40. Press Enter
41. Press Enter to save data
6
6
Helpful Tips
1. It is easiest to group bills together according to vendor type
2. Begin a billing cycle starting on the first of every month. Vendors generally give a
two-to-three month timeframe to clear invoice payments, so completing bills on a
one-month cycle insures that you are always ahead.
3. Immediately after completing a batch of invoices, log the invoice number, amount
due, amount paid, and date of payment in the Monthly Bill Ledger located on the
caf flash drive (Caf Files >Bills & Invoices >Monthly Bill Ledger). Keeping
track of your bills and statements is an important part of the billing process, and
can save you a great deal of time if Home Office requests that you audit your
expenses.
Starbucks Order Guide
B&N Store 327
2
2
Table of Contents
Placing an Order ........................................................................................................................................... 3
Helpful Tips ................................................................................................................................................... 4
3
3
Placing an Order
1. Locate the printed Starbucks Order Form beneath the caf phone
2. Fill out all required information, making sure to note the date your order is being
placed
3. Order stock by marking quantities needed in the space provided
4. Call: 1.800.344.1575
5. Press 2 for product orders
6. Press 2 for the next available representative
7. Give the operator the store name, store number, and account number listed
below
Store Name: UCF Barnes and Noble Bookstore
Store Number: #327
Account Number: 3017718
8. Place your order with the Starbucks representative
9. Record the confirmation number on the order form
4
4
Helpful Tips
1. Plan ahead. Starbucks deliveries take notoriously long to arrive (sometimes up to
two weeks time), so plan ahead if you are expecting a need for additional
product.
2. Seasonal syrup flavors such as Pumpkin Spice are known to quickly go out of
stock through Starbucks direct. Generally, these syrups may also be ordered
through US Foods and are kept in a separate warehouse (from which corporate
Starbucks locations do not order). Use this knowledge to ensure that even if
Starbucks prematurely runs out of seasonal favorites, your stock is still full.
US Foods Order Guide
B&N Store 327
2
2
Table of Contents
Placing an Order ........................................................................................................................................... 3
Searching for Products ................................................................................................................................. 4
Receiving Orders .......................................................................................................................................... 5
Helpful Tips ................................................................................................................................................... 6
3
3
Placing an Order
1. Visit [Link]
2. Log in with the following username and password
Username: BN327
Password: dragon1 (lowercase d)
Note: The website will ask you to change your password every 90 days.
3. Click Begin Your Order
4. Print the PDF in landscape mode
5. Order sufficient quantities of stock to last until the next shipment date
Note: Orders must be placed by 1:00pm the day before an expected
delivery. Shipments are delivered Tuesdays at 12:00pm and Fridays at
9:00am
6. Using the printed order form, copy the ordered items into the computer system
7. Click Review Order
8. Click Submit Order
4
4
Searching for Products
1. Visit [Link]
2. Log in with the following username and password
Username: BN327
Password: dragon1 (lowercase d)
Note: The website will ask you to change your password every 90 days
3. Click Begin Your Order
4. Type in the desired product in the search box at the upper-left of the screen
5. Select the product
6. Click Add to Order
5
5
Receiving Orders
1. When the order arrives, check to ensure the quality of all products
Note: If there is an issue with a products quality, send the item back with
the US Foods representative
2. Sign for the delivered order only after all quality checks have completed
3. File the signed invoice in the current months bill folder, in order of date received
4. Print Date Stickers from the caf USB drive
Note: The Date Sticker template can be found in the folder Caf Files >
Bake Case >Date Stickers.
5. To stock items, be sure to FIFO all product and label all items with a date sticker
Note: FIFO stands for First In, First Out, a method of rotating old stock to
the front of the shelf and new stock to the back of the shelf
6. Ensure that all products packaged in cardboard are removed from their original
packaging before being stocked in the refrigerator
Note: Cardboard retains moisture, leading to an increased chance of mold
in the refrigerator. Cardboard may, however, be stocked in the freezer
without consequence.
7. Recycle all leftover cardboard
6
6
Helpful Tips
1. Orders can be created and submitted any day of the week. The orders delivery
date will default to the next scheduled delivery (either Monday or Friday). This is
helpful when a hectic work week is expected to interfere with setting aside time to
place an order.
2. You can revise scheduled orders multiple times up to the 1:00pm deadline. To do
so, select the scheduled order from the main screen, and click Revi se Order.
3. Know the campus schedule. Ordering large quantities of product will result in
high waste if the campus is slow, and ordering small quantities of product during
rush periods will result in a shortage.
4. Place a Starbucks order in conjunction with a US Foods order. Since US Foods
no longer carries caf syrups, doing the two orders at once will alleviate
confusion of what has (or has not) been ordered.
5. Order larger quantities of items that most rapidly perish (i.e. lettuce, bananas,
and tomatoes) at the beginning of the week, and fewer quantities at the end of
the week. Since the product will remain untouched throughout most of the
weekend, you can reduce the chance of waste by ensuring that these items will
more rapidly be used during operating hours.
6. Check the catering calendar to ensure that additional products are ordered in
time to fulfill orders.
Caf Prep Guide
B&N Store 327
2
2
Table of Contents
Scones & Cookies .......................................................................................................................................... 3
Egg Rolls ........................................................................................................................................................ 4
Greek Wraps ................................................................................................................................................. 5
Spanakopita .................................................................................................................................................. 6
Meatball/Eggplant Wraps ............................................................................................................................. 7
Empanadas .................................................................................................................................................... 8
Fajita Wraps .................................................................................................................................................. 9
Roasted Potatoes ........................................................................................................................................ 10
Buffalo Chicken & Provolone Wraps ........................................................................................................... 11
Macaroni & Cheese ..................................................................................................................................... 12
Lasagna........................................................................................................................................................ 13
Chicken Strips .............................................................................................................................................. 14
Buffalo Chicken Strips ................................................................................................................................. 15
Caesar Salads .............................................................................................................................................. 16
House Salads ............................................................................................................................................... 17
Greek Salads ................................................................................................................................................ 18
Strawberry Walnut Salads ........................................................................................................................... 19
Bowtie Caesar Side Salads .......................................................................................................................... 20
Helpful Tips ................................................................................................................................................. 21
3
3
Scones & Cookies
Scones:
1. Preheat oven to 300 degrees
2. Arrange 8 frozen scones on a lined cookie sheet
3. Bake for 27 minutes
Cookies:
1. Preheat oven to 325 degrees
2. Arrange 6 cookies on a lined cookie sheet
3. Bake for 18 minutes
4. Cool completely before wrapping
4
4
Egg Rolls
Servings: 10 containers
1. Preheat oven to 350 degrees
2. Arrange 20 egg rolls on a lined cookie sheet
3. Bake for 28 minutes
4. Cut two egg rolls in half and plate in a 6 hexagon container
5. Include soy sauce and duck sauce
5
5
Greek Wraps
Servings: 8 containers each
1. Preheat oven to 350 degrees
2. Place gyro meat on a lined cookie sheet
3. Bake for 17 minutes
4. Slice 4 large tomatoes and set aside
5. Slice 2 large red onions and set aside
6. Gyro Wrap: wrap gyro meat, onions, lettuce, feta cheese, and tzatziki sauce in a
garlic & herb tortilla wrap
7. Vegetarian Greek Wrap: wrap lettuce, onions, tomatoes, feta cheese, and
tzatziki sauce in a garlic & herb tortilla wrap
8. Cut in half and plate in a 7 hexagonal container
6
6
Spanakopita
Servings: 5 containers
1. Preheat oven to 350 degrees
2. Arrange 1 tray of spanakopita on a lined cookie sheet
3. Bake for 15-18 minutes, or until golden brown
4. Plate 4 pieces per 6 hexagonal container
7
7
Meatball/Eggplant Wraps
Servings: 8 containers each
1. Preheat oven to 350 degrees
2. Arrange meatballs/eggplant on a lined cookie sheet
3. Bake for 20 minutes
4. Place meatballs/eggplant in a soup liner bag with marinara sauce
5. Sprinkle with basil and garlic powder
6. Shake bag to mix meatballs/eggplant
7. Wrap with spinach and mozzarella cheese in a sundried tomato tortilla wrap
8. Cut in half and plate in a 7 hexagonal container
8
8
Empanadas
Servings: 6 containers
1. Preheat oven to 350 degrees
2. 1 box of empanadas on a lined cookie sheet
3. Bake for 18 minutes
4. Plate 4 empanadas per 6 hexagonal container
9
9
Fajita Wraps
Servings: 8 containers each
1. Preheat oven to 350 degrees
2. Arrange diced white chicken meat on a lined cookie sheet
3. Bake chicken for 9 minutes
4. Arrange 2 bags of fajita vegetables on a lined cookie sheet
5. Bake for 18 minutes
6. Fill 16 2oz sauce cups with salsa
7. Dice 4 large tomatoes and set aside
8. Chicken fajita: Wrap chicken, fajita vegetables, and Monterey J ack cheese in a
sundried tomato tortilla wrap
9. Vegetarian fajita: Wrap fajita vegetables, tomatoes, and Monterey J ack cheese
in a sundried tomato tortilla wrap
10. Cut in half and plate in a 7 hexagonal container
11. Include a salsa cup and a sour cream package with each serving
10
10
Roasted Potatoes
Servings: 7 containers
1. Preheat oven to 350 degrees
2. Arrange 2 bags of potatoes on 1 lined cookie sheet
3. Bake for 25 minutes
4. Sprinkle garlic powder, chili powder, and rosemary over potatoes
5. Divide potatoes into 7 microwavable containers
6. Top with Monterey J ack cheese
7. Include 1 package of sour cream
11
11
Buffalo Chicken & Provolone Wraps
Servings: 10 containers
1. Preheat oven to 350 degrees
2. Arrange 1 package of breaded chicken on 2 lined cookie sheets
3. Bake for 28 minutes
4. Place chicken in a soup liner bag with hot sauce
5. Sprinkle with garlic powder, cayenne pepper, hot pepper flakes, and basil
6. Shake bag to evenly coat chicken strips with hot sauce mixture
7. Slice 1 package of provolone cheese in half
8. Wrap 4 pieces of chicken, 4 half-slices of provolone, and extra hot sauce mixture
in a tortilla wrap
9. Coat the outside of wraps with leftover hot sauce mixture
10. Cut in half and plate in a 7 hexagonal container
11. Include celery and 1 ranch cup
12
12
Macaroni & Cheese
Servings: 5 containers
1. Preheat oven to 350 degrees
2. Arrange 1 package of macaroni & cheese on a lined cookie sheet
3. Bake for 58 minutes
4. Divide between 5 microwavable containers
13
13
Lasagna
Servings: 6 containers each
1. Preheat oven to 350 degrees
2. Arrange 1 package of meat/vegetable lasagna on a lined cookie sheet
3. Bake for 58 minutes
4. Divide between 6 microwavable containers
14
14
Chicken Strips
Servings: 8-10 containers
1. Preheat oven to 350 degrees
2. Divide 1 package of breaded chicken strips between 2 lined cookie sheets
3. Bake for 29 minutes
4. Plate 4 chicken strips per 6 hexagonal container
15
15
Buffalo Chicken Strips
Servings: 8-10 containers
1. Preheat oven to 350 degrees
2. Divide 1 package of breaded chicken strips between 2 lined cookie sheets
3. Bake for 29 minutes
4. Place chicken strips in a soup liner bag with hot sauce
5. Sprinkle with garlic powder, cayenne pepper, hot pepper flakes, and basil
6. Shake bag to evenly coat chicken strips with hot sauce mixture
7. Plate 4 chicken strips per 6 hexagonal container
16
16
Caesar Salads
Servings: 8 containers each
1. Fill bottom of 6 hexagonal (side salads) or 7 hexagonal (large salads) with
romaine lettuce
2. Top with shredded parmesan cheese, 5 cherry tomatoes, and 1 crouton package
17
17
House Salads
Servings: 8 containers each
1. Fill bottom of 6 hexagonal (side salads) or 7 hexagonal (large salads) with
chopped romaine lettuce
2. Slice 2 large cucumbers
3. Top lettuce with Monterey J ack cheese, a handful of sliced cucumbers, 5 cherry
tomatoes, and 1 crouton package
18
18
Greek Salads
Servings: 8 containers
1. Fill bottom of 7 hexagonal containers with chopped romaine lettuce
2. Top lettuce with feta cheese, 5 cherry tomatoes, a handful of kalamata olives,
and 2-3 pepperoncinis
19
19
Strawberry Walnut Salads
Servings: 8 containers
1. Fill bottom of 7 hexagonal containers with spinach and spring mix lettuce
2. Thinly slice 1 package of strawberries
3. Top lettuce with feta cheese, a handful of strawberry slices, and a handful of
walnuts
20
20
Bowtie Caesar Side Salads
Servings: 8-10 containers
1. Fill bottom of 6 hexagonal containers with bowtie Caesar salad
2. Top with parmesan cheese and 5 grape tomatoes
21
21
Helpful Tips
1. Since all items are baked at 350 degrees, bake multiple items together to
maximize efficiency: chicken strips bake at exactly half the time as macaroni &
cheese/lasagna, empanadas and fajita vegetables bake for the same duration,
etc.
2. Always ensure that there is at least 1 vegetarian option for every non-vegetarian
entre offered
3. Lightly spray diced white chicken meat and other food items that easily dry out in
the oven with water prior to baking
4. Dont be afraid to try new things!