食品安全处理单元管理业务流程概览.pptx

SAPAGG67HandlingUnitManagementforFoodSafetyOverview

OverviewScenario–HandlingUnitManagement(HUM)forFoodSafetyThescenariodescribesabusinessprocess,typicalforcompanieswithprocess-oriented(regulated)production,forexamplewithinfoodindustryandproductionbylotsize.Automaticbatchdeterminationbasedonexpirationdateisperformedduringproductionorderprocessing.AdditionallythescenariooffersgoodsissueforthefinishproductCookiewithHUMpostedasHandlingUnitwithSSCCNumbertostock.Furthermoreitdescribestheentireprocesschainforastandardsalesprocesswithacustomer.Sothebusinessprocesspassesallstepsfromcreatinganorder,goodsissueswithSSCCNumberandbatchnumbertothebillingprocedure.Toillustratethescenariopresentedinthisoverviewdocument,abusinessviewforthescenarioisprovidedwithinthisdocumentation.BusinessViewThebusinessviewshowsthebusinesspartnersparticipatingintheSalesOrderInboundviaEDIscenario,theentirescopeofthebusinessprocesses,andthebenefitsforthepartiesinvolved.

HUMforFoodSafetyBusinessBenefitsCostingBusinessBenefitsCostingRun:Thepurposeistocalculatepricesfortheselectedmaterialswhicharethenupdatedinthematerialmasterrecordsasthestandardprice.Thestandardpriceisusedtovaluategoodsmovementswithinthecompany.Thepriceupdateinvolvestwosteps:markingthecalculatedprice(thatis,settingthisasthefuturepriceofthematerial)andthenreleasingit(makingitthecurrentstandardprice).Beforeyoucanmarktheprices,youhavetoallowitforthecompany.ProductionExecution:Thisscenariodescribesatypicalprocessstartingplannedordersforthematerialtobeproduced.Ifinsufficientwarehousestockisavailable,purchaserequisitionsfortherawmaterialsrequiredarecreated.Whenaplannedorderisconvertedtoaprocessorder,theproduct,theorderquantityandthebasicorderdatearea