1. CONTROL
SYSTEM
* I S T H E T E R M U S E D TO D E S C R I B E
T H AT C O L L E C T I O N O F
I N T E R R E L AT E D A N D
I N T E R D E P E N D E N T C O N T R O L
T E C H N I Q U E S A N D P R O C E D U R E S I N
U S E . H I S TO R I C A L LY C O N T R O L
S Y S T E M I S F O O D S E RV I C E A N D
R E L AT E D E N T E R P R I S E S W E R E
H E AV I LY D E P E N D E N T O N PA P E R -
A N D - P E N C I L M E T H O D S .
2. Many system required difficult and time
consuming calculation.
One of the primary reason that the
Grandview Bistro has been able to
control its cost so well is that it has a
computer system with software designed
specially for restaurant operation. A file
server located in the manager’s office
function as the hub of the computer
networks.
3.
4. control feature to purchasing ,
receiving, issuing, producing, and
selling described in the following
chapters have been programmed
into the software. In addition, the
system provides manager with full
access to sales and cost
information at any time.
Guests enter dinning room, leaving
coats in the coatroom. They are
sealed by the supervisor, who
leaves menus at the table.
5. For all drinks. The system is programmed
to send the recorded drinks orders to the
bartender at the bar. Where they are
printed on a remote printer. The hard
copy , provided by the remote printer, is
an order for the bartender to prepare the
drinks.
All the appropriate time, the server follows
similar procedures for placing food
order. The computer is programmed to
send food orders only to the remote
printers at the cook’s station. All
ordered items are stored in memory.
6. At the conclusion of business, bill prints a
detailed breakdown of the day’s business.
The software has been programmed to
provide total money sales categorized into
cash sales and charge sales, with the charge
sales divided by type of credit card; total cost
sales separated into food sales and beverage
sales.
*with sales by menu category or by individual
menu items.
*average cash sale per costumer, per serve,
seat, table , hour, and any combination of
these.
* Days , meals, etc.
7. COST-BENEFIT RATIO
*IT IS THE IMPORTANT CONCEPT IN THE
CONTROL PROCESS. THE RELATIONSHIP
BETWEEN THE COST INCURRED IN INSTITUTING
AND MAINTAINING A SINGLE CONTROL OR
CONTROL SYSTEM, AND THE BENEFITS OR
SAVING DERIVED BY DOING SO.
8. CONTROL PROCESS
before instituting any control
procedure and incurring the
consequent money cost. One
should also look at the negative no
quantifiable effects. Control
systems and procedures generally
affect many aspects of an
operation, sometimes in the
negative ways not anticipated by
management.
