Booking to cash process

  Booking to cash process This process begins when the system gets a request from a consumer. Customers can place orders online directly on your website or by email from your sales staff. Either way, automating your order management can help you move orders quickly from order entry to cash receipt. Order fulfillment and delivery follow next in the cycle (Ahmed et al ., 2017). This stage of the cycle mostly pertains to firms that deal with physical items, where inventory staff should be informed with the correct information of the order to proceed with fulfillment and delivery. When it comes to digital services or Software as a Service (SaaS), this might entail allowing access to the ordered product or service. In this case, study how the booking to cash process is occurring in the photography company Fotof Fotof's booking to cash or Order to cash provides services in the areas of family photography, personal event photography (such as weddings and parties), and commercial pho

Recipe: French lamb stew



A traditional French stew, normally a slow-cooked dish, is made easy by using today's quick-cook cuts of lamb and tender young vegetables.




A traditional slow cooked dish: French lamb stew

ProPoints® value: 8
servings: 4
Preparation time: 20mins
Cooking time: 20mins
Level of difficulty: Medium


INGREDIENTS

500g Lamb, leg, lean, raw (23% bone), trimmed of all fat and cubed
1 tablespoons oil, sunflower
2 small onion, all types, quartered
2 stick(s) celery, cooked, sliced thickly
4 small carrots, old, raw, trimmed and quartered
2 portion(s) (medium) turnip, peeled and halved
2 tablespoons (level) Flour, Wheat, White, Plain
450ml stock, fresh
1 leaf/leaves bay leaf, dried
1/4 teaspoons (level) thyme, dried
2 tablespoons (level) tomato purèe
1 teaspoons sugar, white
125g beans, broad, frozen
1 pinch salt
1/4 teaspoons (ground) Pepper, Black (whole, cracked or ground)


METHOD


Heat a large, heavy-based non-stick saucepan and when hot, stir-fry the lamb with half the oil until just browned. Remove with a slotted spoon.

Add the remaining oil to the pan and saute all the vegetables gently for 5 minutes. Sprinkle over the flour, stir in and cook for 1 minute.


Pour in the stock, stirring, and bring to the boil. Then mix in the bay leaf, thyme, tomato purée, sugar, broad beans and seasoning.
Return the meat to the pan and simmer gently, uncovered, for about 20 minutes or until the meat is tender.

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