> ## Documentation Index
> Fetch the complete documentation index at: https://help.mesobordering.com/llms.txt
> Use this file to discover all available pages before exploring further.

# Stock Transfers & Kitchen Prep Batches

> Inter-department stock transfers and kitchen preparation batch execution with cost allocation.

Hospitality operations rely on moving stock between locations and converting raw items into prepared kitchen ingredients.

## 1. Stock Transfers Between Locations

Move inventory safely from Central Store to operational outlets (Main Kitchen, Bar, Cellar).

### Transfer Lifecycle:

```
[Requested] ──(Approve)──> [Approved] ──(Dispatch)──> [Released] ──(Acknowledge)──> [Received]
```

1. **Request Transfer**: Operational staff (Head Chef or Bartender) request items from Central Store (`Status: REQUESTED`).
2. **Approve Transfer**: Storekeeper approves item quantities (`Status: APPROVED`).
3. **Release Stock (Dispatch)**: Storekeeper dispatches items. System allocates stock from active FIFO lots at source (`Status: RELEASED`).
4. **Receive Stock (Acknowledge)**: Recipient counts delivered goods and confirms receipt (`Status: RECEIVED`). System logs `TRANSFER_OUT` at source and `TRANSFER_IN` at destination.

***

## 2. Kitchen Production & Prep Batches

Kitchens process raw ingredients into intermediate items (e.g. raw beef into Kitfo meat cuts, teff flour into baked Injera, raw butter into clarified Niter Kibbeh).

### Prep Batch Types (`PrepType`):

* **`INJERA_BAKING`**: Teff Flour + Water + Ersho → Baked Injera (Count).
* **`BUTCHERY_SPLIT`**: Whole Beef Carcass → Tibs Cuts + Kitfo Meat + Bones/Fat.
* **`KIBBEH_CLARIFICATION`**: Raw Butter + Spices → Clarified Niter Kibbeh.
* **`CUSTOM_PREP`**: General kitchen preparation recipes.

### Cost Allocation Methods (`CostAllocationMethod`):

When a single input yields multiple output items (e.g. butchery yielding premium cuts, minced meat, and bones):

| Method               | Description                                                                     |
| -------------------- | ------------------------------------------------------------------------------- |
| **`MARKET_VALUE`**   | Costs allocated proportionally based on estimated market value per unit.        |
| **`WEIGHT`**         | Costs allocated proportionally based on weight output ratios.                   |
| **`MANUAL_PERCENT`** | Head Chef sets exact percentage breakdown (e.g. Tibs 60%, Kitfo 30%, Bone 10%). |

### Executing a Prep Batch:

1. Open **Inventory** → **Prep Batches** → `+ New Prep Batch`.
2. Select **Prep Type**, Location (`Main Kitchen`), and input raw items. System calculates input cost via FIFO.
3. Select output prepared items and cost allocation method.
4. Click **Execute Batch**.

<Note>
  Batch execution appends a `PREP_CONSUMPTION` movement for raw inputs and creates a new `InventoryLot` with `PREP_OUTPUT` movement for output items.
</Note>