Student Meal Balance Inquiry
The Student Meal/Balance Inquiry Menu permits clerks at the Point of Sale to view and or print the history of a student’s or staff’s POS transaction history. The history of all items sold at the Point of Sale is available in the Meal Inquiry program and the history of cash transactions is available in the cash history program.
Clerks can view or print the meal and or cash history for the current period (the current month) or for the entire school year. The reports that may be generated will be useful in providing information for corrections that many need to be made and for providing information to parents and guardians that may have questions about meal consumption or cash transactions.
The cash transaction history indicates the accounts current balance, the receipts of cash and checks (with check number) and expenditures for items sold. The meal transactions show the items consumed, the serving school, the clerk who served the items and the time items were sold. This lesson will be in two parts and indicate the routine for meal inquiry and for cash inquiry.
Clerks should reference the meal history and or cash history of an account prior to making corrections. This is a general rule and is helpful in defining the corrections to be made.
Clerks can view or print the meal and or cash history for the current period (the current month) or for the entire school year. The reports that may be generated will be useful in providing information for corrections that many need to be made and for providing information to parents and guardians that may have questions about meal consumption or cash transactions.
The cash transaction history indicates the accounts current balance, the receipts of cash and checks (with check number) and expenditures for items sold. The meal transactions show the items consumed, the serving school, the clerk who served the items and the time items were sold. This lesson will be in two parts and indicate the routine for meal inquiry and for cash inquiry.
Clerks should reference the meal history and or cash history of an account prior to making corrections. This is a general rule and is helpful in defining the corrections to be made.