Hierarchy
⤷ LO (Application Component) Logistics - General
⤷ DIMP_STD (Package) Standard Objects of DIMP Industries
Basic Data
Data Element | FSUBCON |
Short Description | Automotive Print with Smart Form: Print Subcontr. Components |
Data Type
Category of Dictionary Type | D | Domain |
Type of Object Referenced | No Information | |
Domain / Name of Reference Type | XFELD | |
Data Type | CHAR | Character String |
Length | 1 | |
Decimal Places | 0 | |
Output Length | 1 | |
Value Table |
Further Characteristics
Search Help: Name | ||
Search Help: Parameters | ||
Parameter ID | ||
Default Component name | ||
Change document | ||
No Input History | ||
Basic direction is set to LTR | ||
No BIDI Filtering |
Field Label
Length | Field Label | |
Short | 10 | Subct.Comp |
Medium | 15 | Subcon.Comp. |
Long | 26 | Print Subcon. Components |
Heading | 12 | Subcon.Comp. |
Documentation
Definition
Causes the subcontracting components to be shown in an output scheduling agreement release (i.e. an SA release in the form in which it is printed out or transmitted, e.g. via EDI).
Use
If you select the indicator and are using the subcontracting functionality, the subcontracting components are shown in the SA release after the delivery schedule lines.
In this case, there is no limit on the number of pages (in contrast to the schedule lines themselves).
Prerequisites
Subcontracting components are only included in the output if no aggregation of schedule lines has been specified in the release creation profile and the Print More Than 1 Page indicator has been set.
Dependencies
This indicator is only effective in conjunction with the print form ISAUTO_ESCR_FRC_JIT (which is based on "smart form" technology) and the print program SAPFM06P.
For JIT delivery schedules, you must use the FORM routine ENTRY_LPJE_AUTO; for FRC schedules, use the FORM routine ENTRY_LPHE_AUTO.
For more information, refer to the SAP Library under mySAP Automotive -> MM Scheduling Agreement Enhancements.
History
Last changed by/on | SAP | 20041209 |
SAP Release Created in | 46C |