Design form for restaurant

[chanlongs]

Can you analyst my form for me,I have table like this:
tblcategory (categoryid,name)
tblbeer (beerid,name,qtyonhand,price,categoryid)
tblfood (foodid,name,price)
tblinvoice (invoiceno,date,tableno or {chair (counter)})
tblinvoicedetail (invoiceno,foodid and beerid,qty,price)


tblpurchasedetail (beerid,purchaseno,qty,price)
tblpurchase (purcahseno,date,invoiceno,supplierid)
tblsupplier (supplierid,name,phone,address)
tblreceivedetail (beerid,receiveno,qty,price)
tblreceive (receiveno,purchaseno,date)
In tblbeer i need to update stock when receive and sell, or i should to design table again.tblbeer and tblfood are divide each other but but i want to join it when i select(combobox) in subform (tblinvoicedetail) and non duplicate data.what do you think?

[dcrake]

This is a duplicate post continuing on from your previous thread. Do not split up into sections it only frustrates the people who are trying to help you.

Think of each item what ever category that can be purchased by the patron. You will need to be able to identify it by a stock code so when they purchase something your program can go to the item in the stock table and reduce it by the quantity purchased. If each unit has a selling price then the quantity times the unit price wil give you the value of the sale.

This is not going to be an overnight job plenty of thought needs to be put into this and plenty of time. You may consider how the time and effort converts into monetory value and see if it exceeds the value of actually purchaing an EPOS system tailored to restaurants.

David