afmis training is located at: . afmis live is located

ARMY FOOD MANAGEMENT INFORMATION SYSTEM (AFMIS)

AFMIS TRAINING

AFMIS Training is located at: https://secleeafmisweb.sdcl.lee.army.mil/AFMISWEB. AFMIS Live is located at https://secleeafmisweb.sdcl.lee.army.mil/AFMISWEBNG.

https://secleeafmisweb.sdcl.lee.army.mil/AFMISWEB

https://secleeafmisweb.sdcl.lee.army.mil/AFMISWEBNG


• Purpose• Overview• Catered Flow• A Rations Flow• Consolidated Meals• Training Site CDF

• Initial Set Up• Catered Meals• Request• Receive and Pay Vendor • Headcount Input

• DA 5914s• Scan and Go

• Closeout

•Prepared Meals• Request• Receive and Pay Vendor• Headcount

• DA 5914s• Closeout

•Consolidated Meals• Unit to Unit• Unit to CDF • Headcount

•Cooks Worksheets


PURPOSE• Enhance the Paperless System• Provide World Wide Access for Subsistence Requesting• Provide Better Management of Subsistence Resources


NGB

State (OC)

MSC (IC) MSC (IC)

BN (IC) BN (IC)

Unit

Unit

Unit

Unit

BN (IC) BN (IC)

Unit

Unit

Unit

Unit

Document Hierarchy

The State is responsible for all funding and approval of subsistence and is the Operational Command (OC) Intermediate Commands (IC) have visibility only.


Start

Unit eating with

another unit?

(90-60)

Collect Detail Reports or DA 5913s from other

units (90-45)

Send a DA 5913Rqto supporting unit

(90-60)

Yes

No

Feeding Unit Submits Request

(60-45)

Feeding Unit Gathers Headcount

Data

Unit Prints off PR&C and Purchase

Rations with GPC

Unit Reports Headcount and

Closes out Report(5)

Request Approved

by OC(45-35)

No

Contract Required(45-35)No

Contract Initiated

End

Yes

Yes

CATERED MEAL AFMIS FLOWCHART

Consolidated Meal


StartCollect Detail Reports or

DA 5913s from other units (90-60)

Feeding Unit Submits Request

(60-45)


Data



Request Approved

by OC(45-35)

No

OC submits Grocery Order to Apperts End

Yes

PREPARED MEAL AFMIS FLOWCHART

Unit Prints off Grocery Order and enters into Apperts


Start

Units Contact COR to determine if CDF is

Operational (90-60)

Feeding Unit Submits AFMIS

Request (60-45)


Data

Unit submits request to CDF for

meal cards



Request Approved

by OC(45-35)

No End

Yes

CDF MEALS AFMIS FLOWCHART


INITIAL SETUP

• Identify User (Completed prior to training)• Set up GPC Holders (Cardholder Maintenance)

• Primary• Alternate• MSC / State• Input Vendors (Meal Supplier Maintenance)

• Enter Food Service Personnel Information (Dining Facility Cash Data Maintenance)

• Input Inventories (A rations units only)


INITIAL SETUP

Setup of GPC holders is under “Finance” Cardholder Maintenance•A Primary and Alternate GPC holders will be established for each unit. •The GPC holders do not need to be assigned to the unit.•The next higher should be set up as an alternate GPC

GPC HOLDER SETUP


INITIAL SETUP

•Enter your GPC holder information•Select if individual is the primary GPC•Click on Save or Save and Return to enter another GPC holder

•Click on Create

GPC HOLDER SETUP


INITIAL SETUP

Setup of Vendors•Click on Meal Supplier Maintenance•Click on the Create button on the next screen

VENDORS SETUP


INITIAL SETUPVENDORS SETUP

•Complete the vendor information

•Indicate if the vendor can cater meals

•Indicate if the vendor can supply groceries.

•Leave the Primary check box blank.

• Enter at least three vendors that you normally use.

•Click on SAVE or SAVE and Return to add additional Vendors

•VENDOR enter Vendor for a catering or grocery vendor•DINING FACILITY for military units that will provide meals to you.

NOTE: IF YOU ARE FEEDING WITH ANOTHER MILITARY UNIT, ENTER THE UNIT’S INFORMATION


INITIAL SETUPFood Service and Unit Personnel Input

To enter the unit information click on the “Dining Facility/Unit Information Maintenance” link under Headcount/Cash Collection section


INITIAL SETUPFood Service and Unit Personnel Input

Enter the Name, Rank, Title, commercial and DSN telephone numbers for the Food Service Officer, Food Service Sergeant, and Responsible Commander.


INITIAL SETUPINVENTORY(A Rations Units)

•An initial inventory of your stock must be accomplished before you submit a meal request.• Under INVENTORY MANAGEMENT select “Physical Inventory”• Select the type of inventory as Monthly• Select the current Month.• Click on the NEXT button.

Units that have a CONSOLIDATE INVENTORY should maintain a manual inventory of their stock and not input physical inventories.



• You should already have conducted a physical inventory of your self stock before begin the initial setup inventory.•Click on the “Print Count Sheets” This sets the inventory date. You should receive a “Negative Report”.•Close the Report and the “Enter Counts” button will activate



• Select Semiperishable from the dropdown menu. (Units should not have perishable stock on hand)• To add your inventory, enter the TIIN number at the bottom of the page and select the “ADD” button. If you do not know the TIIN number Select the SEARCH Icon at the bottom of the page



• You have three search options in the SEARCH BY• TIIN• NSN• Item Name

• Enter the information you would like to search for and click on the SEARCH button• Once you find the item you would like to add, click on the green arrow to the left of the item. The item will be transferred to your inventory worksheet.



• Enter the inventory count under the “Loose Count”.• Repeat the steps until you have all of your inventory entered. •PRINT RECOUNT SHEETS to insure there are no zero balances entered. If there are any items that do not have a count a report will be displayed, otherwise you will receive an “Error Encountered” which is OK.

• PRINT VARIANCE REPORT This will show the difference between the physical inventory and the Balance on Hand (BOH)



• Once you have run the PRINT VARIANCE REPORT the “FINALIZE INVENTORY” button will activate.• Click on the “FINALIZE INVENTORY” button to complete the inventory and display the “Accountably Inventory Report”. Notice the BOH now reflects the physical count



CATERED MEAL REQUEST




CATERED MEALS

• The Catered Meals Process is used to create the documents required by units and food service personnel to request and account for meals catered to the reserve center (armory) or provided by the vendor at their establishment.

• Catered meals will only be provided to Soldiers authorized to receive Subsistence-in-kind (SIK) at no cost to the Soldier.

• Catered meal can be created by units that have cooking capability as well as units that do not have cooking capability.

• Unit commanders will continue to submit DA 5913 Request (electronic or hard copy) 60 days prior to the meal, to the unit Supply NCO. If Consolidating, the unit will submit a DA 5913 Request to the supporting unit within 60 days prior to the meal.

• AFMIS entries MUST be submitted NLT 30 days prior to the meal.


CATERED MEALS

• Requesting Catered Meals• Individual Meal Request• Consolidated Meal Request• Extended Meal Request

• Voiding Request• Checking Status of a Request• Completing the Purchase of Approved Request• Reporting Headcount Information• Closing a Catered Meal Request• Required Documentation


• Start Catered Meals Request Menu by clicking on the Catered Meals link under Meal Production

CATERED MEALS


• To create a catered meal order on the left side enter Location, Month and Year.

• The Catered meal order page will open. Enter

• Account (IDT or AT)

• Purpose: Training

• Check all Standards Met

• Meal Style Itemized or Buffet

CATERED MEALS


• At the bottom left of the page enter the meal date

• Enter the type of meal from the drop menu

• Click ADD

• This will add the catered meal to the meals list above.

• You can add as many meals as you need

CATERED MEALS


• Enter the headcount for the meal and the projected cost per meal

• If a warning triangle appears this means a cooking unit is available at your armory location.

CATERED MEALS


• Click on the Meal detailthat will open the mealdetail page

• If you selected Itemizedmeal style the ItemDetails TAB will be displayed.

• Enter the meal items.

• Meal Remarks, enter anyremarks specific to this meal not the entire meal order. You could enter the menus here if you selected buffet.

CATERED MEALS


• Do the same for the restof the meals on this requestclick on the next detail mealicon.

• Enter the Supplierinformation

• Enter the Cardholderinformation

CATERED MEALS


• Order Remarks is where youwill enter the informationrequired for the entire order

• Document number• Consolidating Information• Feeding plan• Any additional information to support this entire request.

W90HBU-2033-3000 MUTA 4 0600-1700HRS, RONConsolidating 43rd Band- 45, 92nd TC-5

Sat 13 Mar B: 45 L: MREs D: MREsSun 14 Mar B: 45 L: 50 D: 0

Operational Rations required to support training operations.

CATERED MEALS


CATERED MEALSCatered MealsIndividual Meal Request

• Click on the “Submit” button to submit your request for approval. The Catered Meal search/create page will appear.

• If you are consolidating with another unit, Complete a DA 5913 Request and e-mail it to the supporting unit.


• Search for your order, add theinformation you want to filterand click on the SEARCH button on the right side.

• The meals will be displayed in the lower portion of the page.

• Click on the Pencil icon to edit themeal request or to close it out.

The number of meals on the request are displayed here

CATERED MEALS


• Click on the meal detail icon.

• Enter the actual cost ofthe meal

• Enter the Headcount foryour unit under theNational Guard field

• Consolidated meals scroll down and enterthem under other.

CATERED MEALS


• Enter the register receipt number from GPC Receipt or your document number.

• Click on the CLOSE MEAL button located at the top ofthe page. This will close only this meal. Once you close all of the meals on thisrequest the entire order willbe closed and you will receivea confirmation.

CATERED MEALS


CATERED MEALSCatered MealsADMINISTRATIVE REPORTS AND INFO

• REQUIRED DOCUMENTATION• Training Schedule

• Change in Menu Memorandum (if required)

• DA 5913 – Request (w/rosters if consolidated)

• DA 5913 – Report

• Copy of the GPC Receipt (Except Contracted Meals)

• DA 5914 Rations Control Sheets



PREPARED MEAL REQUEST




PREPARED MEALS

• The Grocery Orders Process is used to create grocery orders, for units that have cooking capabilities, which are electronically submitted to the State Food Program Manager (FPM) for review and funding.

• Maintain an automated Headcount.

• Maintain Cash Receipts documents.

• Maintain Inventory of shelf stock


PREPARED MEALS

• Requesting Prepared Meals• Receive the Groceries• Completing the Purchase of Approved Request• Production Control Sheets• Kitchen Requisitions and Returns• Inventory of ending shelf stock• Reporting Headcount Information• Reporting Cash Collection• Closing Meal Request• Required Documentation


PREPARED MEALS

• Prepared meals must follow a certain flow in order for the inventory to remain correct

• The initial inventory is populated with what you have in shelf stock.

• Request Meals from approved Menu produces the grocery list and draws items from your inventory.

• Receive Groceries into inventory

Initial Inventory

Request Groceries

Receive Groceries

Production Sheets

Kitchen Requisitions

Final Inventory

• Production Sheets breaks out what groceries go to which meal and who is preparing them

• Kitchen Requisitions and Returns draws the groceries from your inventory

• Final Inventory verifies items you have on shelf stock. The next time you submit a request the grocery worksheet will show the balance of items required that are on hand.


PREPARED MEALSPrepared MealsCREATING A GROCERY ORDER

• Initiating a prepared meal request by clicking on the “Grocery Support” link under ORDERS/RECEIPTS

• To generate a grocery order click on the “Generate Grocery Order” link



• RDD (Required Delivery Date) enter the date the raw subsistence needs to be delivered or picked up from the vendor. If you enter an RDD that already exists you will receive an error message to inform you that a request for that date already exists and that you will need to select another RDD

• Under “Meal Date” enter all of the dates that you will be serving meals for this request by enter the date or click on the calendar icon selecting the date and then click on the ADD button.

•Once you have all of the dates enter click on the CONTINUE Button.



• Select the date the meal will be served.

• Select the meal for that Date, Breakfast, Lunch or Dinner

• Select the Menu Name from the drop down menu (14/21 day Menu, Quick Prepare Menu, etc..)

• Select the Menu Day. You will need to refer to the approved Menu Plan.

• Once you have selected the meal click on the ADD button and repeat these steps to add additional meals.



• If you exit this window without generating the request all data will be lost.

• Enter Projected Headcount for each day.

• Click on the “Generate” button to build the grocery list (This does not submit your request only build the grocery list.

• The “Grocery Order and Production Schedule(s) Generated Successfully” will be displayed and will allow you to “Edit Grocery Orders”, “Return to Grocery Support” or return to the Main menu.

Enter your projected headcounts for all of the meals in the “Proj HC” data field. If you try to generate the request without the headcount data completed you will receive an error message.


PREPARED MEALSPrepared MealsPREPARING REQUEST FOR APPROVAL

• Select “Grocery Support” under Orders / Receipts section.

• Select “Grocery Order”

• Execute a search for the grocery order. If you select ALL under status, all grocery orders will be displayed.

• Select the Grocery Order you need to process by clicking on the pencil at the far left of the request.



• Enter the Account type (IDT, AT)• Enter the Purpose of the request

from the dropdown menu (Always select Training)

• You will need to cycle through the TABs to complete your request. • ITEM Data is a list of

grocery items to support the menus

• Unit Info• Supplier Info• Ship To• Cardholder• Remarks



• ITEM Detail provides a grocery list of subsistence you need to prepare the requested meals.

• Order Quantity. You can adjust the order quantity based on the quantity you have in stock. If item is at zero you must delete if from the grocery order.

• The BOH will display what you have on hand to assist in adjusting your “Order Qty”

• Adding items to the grocery list, click on the search icon to look up the item.



• Conducting a search for an item to add to the grocery list can be accomplished by:• TIIN• NSN• Item Name

• Once you have found the product you require click on the green arrow and it will be added to the bottom of your grocery list

• Enter the quantities that you require

• To Delete items from the grocery list, select the item by checking the box to the left of the item and then clicking the DELETE button on the Grocery List. DO NOT click on the DELETE button at the top of the page, that will delete the entire grocery order.



• Unit Info TAB shows the unit information

• Supplier Info TAB, Select the vendor or unit from the dropdown menu. If the vendor or unit is not listed you will need enter the vendor into the program before you can continue, select “SAVE AND RETURN” to save what you have completed and then enter the vendor.



• Ship To TAB. This TAB allows you to indicate the address the vendor will be delivering your grocery order to or where the unit will be consuming the meal at. If the location is not listed in the dropdown, click on the ADD link to add the new location. Your primary location should be your primary training site such as the armory.

• Cardholder TAB The cardholder TAB identifies the GPC holder who will pay for the meal. Select the individual by clicking on the dropdown arrow



• Remarks Tab Enter• Training Status

• MUTA 1,2,3,4• AT

• Other units FeedingUnit (headcount)

• Reasons any Item Data information was changed

• Once all of the information has been entered you can either “Save” the request or “Submit” the request

• Submit the request by click on the “SUBMIT” button at the top left of the page. If you are missing some information you will receive and Error notice that will explain what you need to do to correct the error.


PREPARED MEALSPrepared MealsEDIT, DELETE OR VOID REQUEST

EDITING REQUEST - Request can be edited prior to it being submitted. • Access the request click on Grocery Support under Orders/Receipts and then Grocery Orders.• Conduct a search for the request and click on the edit icon make required changes and Submit or save the

request.

DELETE REQUEST – Request can be deleted prior to it being submitted. Once it has been submitted it can only be voided• Access the request click on Grocery Support under Orders/Receipts and then Grocery Orders.• Conduct a search for the request and click on the edit icon click on the DELETE button located at the top left of

the screen.

VOID REQUEST – Request can only be voided once it has been submitted or approved.• Access the request click on Grocery Support under Orders/Receipts and then Grocery Orders.• Conduct a search for the request and click on the edit icon click on the VOID button located at the top left of

the screen.


PREPARED MEALSPrepared MealsADJUSTING HEADCOUNT


• Select “GROCERY SCALE ORDER”

• Conduct a search for the approvedor unsubmitted request. Searchperiod is optional

• Select the request to be scaled by clicking on the edit icon to the left of the request

• Enter the new projected headcount .

• Remarks are required, enterthe reason for the scaling.

• Click on SCALE ORDER buttonlocated at the top right of the page


PREPARED MEALSPrepared MealsSUBMITTING A REQUEST FOR APPROVAL




• Select the Grocery Order you need to process by clicking on the pencil at the far left of the request.

• Click on the SUBMIT button located at the top left of the screen


PREPARED MEALSPrepared MealsSUBMITTING A REQUEST TO VENDOR

• Open up the Grocery Request from the MainMenu by clicking on Grocery Support underOrders/Receipts and then GROCERY ORDERS

• Execute a Search for the request

• Print off the Detail Report. There are two waysto print off the report • Click on the Report ICON in the

second column to the left of the request. Hovering the mouse of the print icons will show which reports are available for the search window

• Open the request by clicking on the edit icon and then click on thePRINT DETAIL button located at the top left of the page.


PREPARED MEALSPrepared MealsSUBMITTING A REQUEST TO VENDOR

• Items listed on the Grocery Support Report that have a zero in the “Order Qty” columnare items that were filled usingShelf Stock. These items MUSTbe lined off to prevent ordering

• The prices on the report arebased on previously enteredprices for this vendor. The vendorwill be required to adjust theprices and any quantities due to a difference in packaging.


PREPARED MEALSPrepared MealsCHECKING STATUS OF REQUEST




• The Status is located on the far right ofthe request.• Unsubmitted• Submitted• Approved• Disapproved (Can be re-opened and resubmitted to correct administrative changes)• Pending Contract• Voided• Closed


PREPARED MEALSPrepared MealsRESUBMITTING DISAPPROVED REQUEST

• Request that are returned Disapproved for administrative reasons can be re-opened and resubmitted. The dates of the battle assembly cannot be changed.

• To re-active a disapproved request, open the request that was disapproved and click on the REOPEN button located at the top left of the screen.

• Headcount information cannot be rescaled from this window you must go through the GROCERY SCALE ORDER addressed early in this presentation.


PREPARED MEALSPrepared MealsRECEIVING SUPPLIES

• From the Main Menu click on GROCERY SUPPORT under Orders / Receipts then GROCERY RECEIPT.

• Execute a search for the grocery order. If you select ALL under status, all grocery orders will be displayed. You have the option to set filters to focus your search on.

• Select the Grocery Order you need to process by click on the pencil at the far left of the request which will display the Grocery Order Detail screen.



• ITEM DATA TAB• Update the correct cost and quantity

of grocery items received. A warning triangle will be displayed if the cost of the product differs much from the cost on file.

• Adjustments are discounts that affect ( either positive or negative) the total cost. Remarks are required for any adjustments entered.

• Enter the amount on the vendor’s register receipt intothe RECEIPT TOTAL field. The Total cost must equal the Receipt Total.

• Additional items may be added to the request by click on the search icon at the bottom of the screen. Items added will be located at the bottom of request.

These must equal each other



CARDHOLDER TAB• Verify the GPC holder who made the

GPC purchase .• Enter the unit’s authorization number

which is a control number or document number.

HEADCOUNT TAB• The headcount displays the approved

and actual headcount for each meal. This is informational only.

SUPPLIER TAB• The supplier TAB displays the approved vendor.

REMARKS TAB• Enter any remarks pertaining to this grocery receipt, if you do not make any entries on this tab an automated

remark will be generated when the receipt has been executed indicating the receipt is “Closed”.

• Close the Receipt by clicking on the EXECUTE button located at the top left of the page. Executing the receipt places the items into the inventory so they can be drawn by the Kitchen Requisitions.


PREPARED MEALSPrepared MealsPRODUCTION SCHEDULES

• Before Production Schedules can be ran the order MUST be RECEIVED, and the receipt executed. If the grocery order is scaled, the projected Headcount and Portions on the production schedules will need to be adjusted.

• Select the unit from the dropdown menu

• Enter the Start and enddates to search andclick SEARCH. The right side of the pagewill populate requestduring that period.

• Click on the edit icon to the left of the meal to create the production schedules .



• Enter the time the meals areto be served under the Serving Period

• The projected headcount willbe populated from the mealrequest. If the grocery order has been scaled you will need to adjust the PROJECTED HEADCOUNT.

• Enter the individuals that will be preparing the recipes and the start times.

• Portions sizes will need to beadjusted if the headcountwas scaled.



• The warning trianglesto the right of the Recipesindicates there are criticalpoints to watch out for onthat recipe.

• Information that is enteredincorrectly will display anerror icon hovering themouse over the icon willprovide you what the erroris.

• Additional instructions canbe added by clicking on theSpecial Instructions icon to the right of the recipe.

• Additional Recipes may be added by adding the receipt number at the bottom of the page and clicking on the ADD button or by searching for the Recipe.



• Print the Production Schedule by clicking on the PRINT button located at the top.

• Any special instruction that were added to areceipt will be printed below the receipt.

• Clicking on the PRINT OUTSIDE MENU willgenerate the outside menu to be posted atthe headcount station.

• Generate the Kitchen Requisition by clicking onthe GENERATE KITCHEN REQUISITION buttonlocated at the top left of the page. The system willlet you know if the requisition was generate correctly. The Kitchen Requisition breaks out thegrocery items required for each menu.

• Click on SAVE or SAVE & RETURN


PREPARED MEALSPrepared MealsKITCHEN REQUISITIONS & RETURNS

• Click on KITCHEN REQUISITIONS & RETURNS link on the Main Page under Meal Productionon the left

• Enter the Start and End meal dates to search for the Kitchen Requisition that wasgenerated early, then Click on the SEARCHbutton.

• The Kitchen requisitions for each meal will be populated to the right of the search criteria.

• Requisitions that have a checkmark under the Finalized column have been closed.

• The requisition can be deleted by clicking the box to the left of the requisition and clicking on the DELETE button.

• Click on the edit icon to open the Kitchen Requisition and Returned to begin working on that meal.



• On the top of the Kitchen Requisitions page there are several buttons. The Print buttonwill print your working Issue andReturn worksheet. This will bethe document you will use to populate this screen with.

• The PRINT ADD-ONS button willprint a blank Issue and Returnworksheet to capture any additional items you might require to enhance this meal.

• The FINALIZE button will close outthe meal and move all the items drawn and used in this meal from the inventory and add any unused or returned items back into the inventory.



• Click on the PRINT button to print the worksheet.

• Record the items drawn from the grocerystock and items returned back to the grocery inventory.

EXAMPLEYou draw two cans of coffee use only onecan so you return one can. You would entera two under the ACT QTY ISSUED then whenyou return the unused can you would entera one under the ACT QTY RETURNED column.



• Following the meal, the Kitchen Requisition needs to be completed.

• Enter the quantities from the Issue &Returns worksheet .

• If you enter an amount that is greater then what is available in the inventory a RED arrow will be displayed.

• If you enter a amount under the returns that is greater the what wasissued an error icon will be displayed

• Click on the UPDATE button on the right side of the page to update the kitchen requisition price. The Estimated price and Actual price should match. They will not if any items were not used or returned.

• Finalizing the Kitchen Requisition should not be accomplished until all items are posted to the Issued and Returned. Click on the FINALIZE button at the top of the page. Finalizing will update your grocery inventory.


PREPARED MEALSPrepared MealsHEADCOUNT / CASH COLLECTED

• The Headcount/Cash Collected Detail page displays the meal information at the top . There are two TABs for SIK and Buffet Cash/PD that also show the total counts under each TAB.

• Enter the actual unit headcount in the “Army National Guard” data field.

• If consolidating the meal enter the actual headcounts from the other unitsin the “Other” data field.

• Using the SCAN & GO procedures willautomatically populate these fields.

• When the page is saved the Total Cash On Hand will be updated. Cash will be turned in to the State Dispersing Officer once every six months if the unit collects less than $50.00 per quarter or whenever the amount of cash on hand exceeds $500.00

Enter feeding unit’s headcount under ARNG

Consolidated MealEnter the total number of HCs from the other units. In OTHER


PREPARED MEALSPrepared MealsEND OF MONTH INVENTORY

• Units that have a Consolidated shelf stock willbe required to maintain a manual inventory ofthe shelf stock.

• Request CANNOT be submitted on the same date an Inventory is conducted.

• Click on the PHSYCIAL INVENTORY link under Inventory Management.

• Select “Monthly” for inventorytype.

• Select the current month and then click on the NEXT button. This will open a Physical Inventory Warnings/Alerts page



• Click on the PRINT COUNT SHEETS button. This will set the inventory date and activate the ENTER COUNTS button. The count sheets will provide you a list of grocery items that were drawn from since the previous inventory.

• Click on the ENTER COUNTS to open the inventory page



• Using the count sheets, update the inventory on hand.• Perishable• Semi-perishable

• Additional items can be addedto the inventory if this are notlisted.

• Units that have a consolidatedshelf stock need to zero outall items and record shelf stockmanually

• Print the Recount Sheets toensure counts have been entered for each item.



• If there are any items that do not have a count, a report will be displayed, otherwise you should receive an Error Encounter.

• Print the Variance Report



• Print the Variance Report. The variance report will show the differences betweenthe physical count and the balance on hand (BOH).

• Physical count column should reflect theactual items on hand.

• Once the variance report is run the FINALIZE INVENTORY button will becomeactive

• Click on the FINALIZEINVENTORY button tocomplete the inventory.The “AccountableInventory Report” will be displayed.


PREPARED MEALSPrepared MealsACCOUNTING WINDOS

• Unit’s that do not close out subsistence request within the accounting window may be required to consume operational rations for the next battle assembly.

• Battalion Commanders that have units that do not close out their subsistencerequest within the accounting windowwill be required to submit to the G4-FPM a memorandum explaining why the unit failed to close out theirsubsistence request and measures toprevent future occurrences.

Accounting PeriodClosed out Date

Accounts Locked

January 15 March

February 15 April

March 15 May

April 15 June

May 15 July

June 15 August

July 15 September

August 15 October

September 15 November

October 15 December

November 15 January

December 15 February


QUESTIONS?

Point of Contacts:MSG Paul Erickson SFC Garth Ristau320-616-2683 [email protected] [email protected]

mailto:[email protected]

mailto:[email protected]

afmis training is located at: . afmis live is located

Documents

initial setup inventory

gpc unit reports headcount

initial setup vendors

initial setup setup

initial inventory

unit personnel input

units information slide

screen vendors setup