Happy Thanksgiving! The COMPASS project team hopes you have delightful holiday.
Human Capital Planning – A Closer Look
The September issue of COMPASS Roadmap Monthly provided you with an in-depth profile of Hyperion-Long Range Planning (LRP). This issue we would like to provide you an in-depth profile of the third component of Hyperion: Hyperion-Human Capital Planning (HCP).
HCP is an integrated budgeting and planning application for employee compensation. It contains details of salaries and benefits as well as information by employee and by position. Some of the key features of HCP include:
- Updating seeded data for employee and position.
- Changing chartfield allocation/distribution of planned salary and wages.
- Integrating position budget with overall financial planning.
The rollout for HCP to end users is occurring similar to the rollout of Hyperion-LRP. HCP will roll out to a pilot group for the FY14 budget development season. The pilot group contains a variety of departments across all of the campuses and will be participating in training beginning in February. HCP will be rolled out in its entirety for FY15 budget development.
Implementing HCP is an exciting milestone in the COMPASS project! It is another step towards seeing the use of Hyperion in its entirety.
For a more general overview of COMPASS, visit COMPASS 101 on the COMPASS website.
What’s a Turducken?
A turducken is a dish consisting of a de-boned chicken stuffed into a de-boned duck, which is then stuffed into a de-boned turkey. The result is a delectable entrée to serve at Thanksgiving. So what does this have to do with COMPASS? Just like a turducken, the COMPASS project has a lot of layers to it. They may not all be stuffed inside one another, but they do complement one another and work together to result in a delicious end product or application for your use.
Now it’s your turn. Enjoy your Thanksgiving break and give cooking a turducken a shot!
Turducken Recipe (Courtesy of Food.com)
- 3 lbs. whole chicken, deboned
- Salt and pepper
- 8 cups prepared stuffing
- 1 (4 lb.) duck, deboned
- 16 lbs. whole turkey, deboned
- Preheat oven to 375°F (190°C). Lay the deboned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the deboned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
- Lay the deboned turkey skin-side down on a flat surface. Cover with a layer of cold stuffing and push the stuffing into the leg and wing cavities so they will look as if they still have bones in them.
- Lay the duck on top of the turkey skin-side down and cover it with a layer of cold stuffing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold stuffing.
- With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
- Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees Fahrenheit and a thermometer inserted through the stuffing registers 165 degrees Fahrenheit. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.
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