à la carte An item listed separately on a menu and priced individually.
Accounting Code A code designated to items when using the MAS90 accounting interface.
Appointment Manager This utility will give you an overview of all your appointments within a searchable date range, and allows you to edit, delete, or add, as needed
Areas/Rooms On the Venue, this allows you to have separate billable areas or rooms, each with its own prices and fees
Associations Throughout the program, associations are used to show you what items might be linked, or associated, to other items or packages
BEO # A contractual agreement, which expresses the objectives and details of a function between the guest(s) and the club or the Catering facility
Bulk Receive Payments Here, you can search for events to apply payments to at one time, instead of individually
Change Log The Change Log will give you some general information about what was changed, when, and it some cases, by which user. This can be found throughout the program.
Contact A client, someone who has booked an event with you
Contact Notes Whenever you see this field, enter notes you wish to display on reports for the client, (e.g. Proposal)
Contact Rate This rate is what you are charging the contact, could differ from the standard rate
Credit A credit back to the client on the total amount due, money is not returned to the client, but the amount due is decreased
Deposit A payment received at a predetermined date before the event happens, to secure catering services
Event BEO The BEO (Banquet Event Order) is a contractual agreement, which expresses the objectives and details of a function between the caterer and the client
Event Booking The date an event was created in TPP or “booked”
Event Changes A list of items that have been changed/edited, with the date and user who made the changes.
Event Type Designates the overall event type, completely customizable
Event Worksheet Similar to the BEO, mainly used for back of the house reference
Events Pending Final Review A list of upcoming events that have not yet been marked as having Final Review Approved.
Events Pending Staff Confirmation A list of upcoming events that have staff scheduled that are not yet marked as Confirmed.
G & A Fee (General and Administrative) Fee which is never charged to the client, but is needed for accurate financial reporting
Gratuity The standard you charge the client for your staff Gratuity paid to the Employee. If a “Gratuity” payment is accepted, the amount can be divvied amongst staff members in this field.
Gross Profit The event revenue minus the cost of goods sold. Gross profit is calculated prior to any service charges, tax, gratuity, other fees, or discounts.
Internal Notes These notes only show on reports meant for internal use (e.g Event Worksheet)
Invoice # This number is assigned to each event in the system, each one must be unique, but can be edited or added to (e.g. 1234 VIP)
Invoice Messages Will appear at the bottom of the Invoice Report
Item Status (Active/Inactive) Setting the status will either show it when searching (active) or hide it when searching (inactive)
Itemized An itemized menu consists of items being sold a la carte
Lead A potential client, someone who has not yet booked an event with you
Linked Area Area or Room associated with a larger “Venue”
Mass Email Used to send up to 500 emails daily for marketing or advertising purposes to Contacts and/or Leads
Miscellaneous Miscellaneous items are items sold on an event separate from menu items, beverages, rentals, and other inventory. Some examples include photography, ice sculptures, floral arrangements, DJ services, delivery service, room decorating, cleaning fees.
Net Profit Breaks down the total revenue and cost of the event
Occasion A customizable field often used to designate what the event is celebrating
Opportunity A tentative event, often used for simple date inquires.
Other Fee Used for miscellaneous charges on all or some parts of an event, allows flexibility in your charges.
Other Inventory Event inventory outside of food, beverage, and rental equipment. Some examples include disposable items, lighting equipment, paper products.
Packages Used to group menu items, beverages, or rentals together that are commonly sold together.
Packlist Used to manage a list of items needing to be transported to the event location
Pay Rate Hourly amount paid to a staff member from the company, not the client
Payment Standard payment from a client for an event
Payment Terms How the client plans to pay for their event
Per Serving Menu being charged as per serving, instead of a la carte
PO # Purchase order number
Portion Segment Used to define the menu item portions that you offer for sale.
Portion Size Used to designate how you sell that menu item (e.g. 2 Pounds)
Portions Per Yield How many total portions are available in the recipe yield amount
Post Event Comments Section used for comments concerning the event, only shows on the Post Event Comments Report
Quick Cost A quick estimation of how much it costs to prepare a menu item
Rebuild Packlist Packlist will re-generate from previously defined associations and any manual entries (ie, non associative equipment items) will be deleted and all amounts will be reset to their default values
Refund A payment type which will add to the Balance Due and subtract from the Total Paid, typically only used if the client overpays, and the Balance Due shows as a negative
Rentals Inventory items which are rented to the client for a predetermined amount of time
Room Manager Used to manage bookings of rooms (which are associated to Venues) to prevent over-booking
Salesperson Term used to designate the person initially in charge of “selling” the event to a client
Service Charge A fee charged to the client on the event, generally for operations and administrative tasks.
Service Style How food for the event is being served, customization field (e.g. Buffet or Plated)
Setup Notes Used for setup details related to the event, shows on the Event Worksheet
Staff Hiring Manager Used to manage staff, and confirm staff, for one event, or events within a date range
Station Typically used to designate areas within the kitchen that menu items belong to for easier prep, customization field
Status Designates what stage the event is in, customization field
Storage Location Assign to inventory items for easier pulling for events or for taking a regular inventory, customization field
Sub Area Area within a larger area or room within a Venue. For example, a large banquet room may also be split into two smaller rooms.
Tax Location A city, county, or locality with specific taxing rules
Unpack All Items Doesn’t delete items from the packlist, but will take them off the Pack List for the various reports which display the Pack List
Unrecoverable A payment that is incapable of being recovered from the client.
Vendor A business from which goods and services are bought to possibly resell
Venue The overall location for which an event takes place, could have areas or subareas, which are managed separately