From WMS Help

This form is used to manually create Receival Orders. The information is entered in three stages. First the Order Header information is entered, followed by the Order Lines and then any Supplementary data required.

Please note that fields are either Mandatory (M) or Optional (O).

Header information

Header Details

How to enter the Header Information.

  • Client Code (M)
Press the F9 key to list the clients.
  • Order Type (M)
Press the F9 key to list the order types.
  • Manifest No / Delivery No (M)
  • PO/Sales Number (O)
  • Customer (O)
Press the F9 key to list the customers.
  • Attention (O)

For printing on Receival Documentation.

  • Order Date (M)
Format as follows: 'DD-MON-YYYY HH:MI:SS'.
Default to today's date.
  • Date Due (M)
Format as follows: 'DD-MON-YYYY HH:MI:SS'.
Default to today's date.
Note: This date cannot be earlier than today's date.
  • Receiving Store (M)
Press the F9 key to list the stores.
  • TMS Booking (O)
  • Carrier Name (M)
  • Regn Number (O)
  • Drivers Name (O)
  • Container Number (O)
  • Seal Number (O)
  • M.T.C Number (O)
  • F.T.C, D.T.C. # (O)
  • Process Food Export (M)
Valid values are 'Y'es or 'N'o.
Note: If you selected 'N'o then you are not required to fill in the supplementary form Process Food Export Control Form (fs619). If you selected 'Y'es please refer to the Supplementary Info section below.

Once you have entered all the required Header Information press the [Continue] button to begin entering the Order Line details.

Order Lines information

Order Lines

How to enter the Order Lines information.

Page 1 details

  • Product (M)
Press the F9 key to list the product codes.
Note : Once entered, the Description field will automatically be populated.
  • Establishment (O)
Press the F9 key to list the establishments for the current product.
  • In Tmp (M)
Receipt Temperature.

Valid values are 'C'hilled, 'F'rozen or 'A'mbient.

  • Req Tmp (M)
Required Storage Temperature.

Valid values are 'C'hilled, 'F'rozen or 'A'mbient.

  • Market (M)
Automatically populated from the product table for the current product.
  • Quantity (M)
Note: Depending upon what product you selected the quantity is converted to the lowest common denominator quantity.
  • Packtype (O)
Description of the current packtype.
  • Stock Status (O)
Stock dispostion required on receipt.

Page 2 details

Order Lines
  • Markets (R)
Press the F9 key to list the market types.
  • RotaDate (O)
  • Batch No (O)
  • Weight (O)
  • PackId/SSCC (O)
  • Estab Reference (O)
  • Packsize (O)

There are three buttons on the screen.

  • The Commit button is used to commit the data entered on the Header and the Lines Order screens.
  • The Cancel button to used to cancel the current operation and go back to the Header page.
  • The Notes button is used for the entry of additional notes.

Supplementary forms

Once the Order Lines are entered in the previous screen you may be required to complete one or more of the Supplementary forms.

Receipt Instructions

Receipt Instructions (fs612)

  • Received From (M)
  • Press the Commit button to save your changes.
  • Press the Exit button to close the form.
Note: Once you have pressed the [Commit] button it will take you back to the main Header screen and display the new Oxford's Receipt Number in red. You will also see a note at the bottom suggesting that no more supplementary data is needed to release this order and all the fields are disabled.

Process Food Export Control (fs619)

Process Food Export Control

This form is required if you have selected 'Y'es in the Process Food Export field in the Receival Order form.

  • Food Type (M)
Select from list box - 'F'ish or 'M'ilk.
  • Customer Estab (M)
Press the F9 key to list establishments.
  • Avg Product Temp (M)
Average Product Temperature on receipt.

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