Food and Beverage Control System

1. CHAPTER 5
FOOD AND BEVERAGE
MANAGEMENT
FOOD AND BEVERAGE
CONTROL SYSTEM
PREPARED BY:
NORHASIMAH BINTI HAMIM
SCHOOL OF HOTEL MANAGEMENT
FACULTY OF HOSPITALITY AND TOURISM
MANAGEMENT

2. Slide 2 of 20
LEARNING OUTCOMES
At the end of this chapter, students will be able to:
 Define the captain order and Point of Sales (POS/MICROS)
 Identify and explain the type of billing often used in food and beverage
management
 Understand the procedure in order taking
 Learn the importance of sales recording system

3. Slide 3 of 20
TOPIC OUTLINES
Introduction
5.1 Type of Control System
5.1.1 Captain order
5.1.2 POS/MICROS
5.2 Procedure of Order Taking
5.3 Type of Billing Systems
5.3.1 Duplicate billing
5.3.2 Triplicate billing
5.3.3 Electronic billing
5.3.4 Computerized billing
5.4 Importance of Control System in Food and Beverage Management

4. Slide 4 of 20
5.1 Type of Control System
 It is a tool to record guest’s order.
The order taken will act as a
communication between the
waiter and production unit (chef or
bar tender)
 Upon billing, it acts as a reference
for cashiering to be carried out.
 Upon sales recording error, it act
as a tracking tools
5.1.1 Captain Order
What is Captain Order ?
KLMUrestaurant
Captainorder
Date Server
No of Pax Table no
Items QTY
Potaged’oignon
Chickenfricasse
Tarteauxpommes
X 4
X 4
X 4

5. Slide 5 of 20
5.1 Type of Control System
Cycle of captain order
Table: 8 Taylor’sFine
Dining Check no: 05487
D
a
t
e
S
e
r
v
e
r
T
i
m
e
N
o
.
o
f
P
a
x
G
u
e
s
t
Items Qty
1
Coke
Onion soup
Grilled chicken
Pudding diplomat
X 1
X 1
X 1
X 1
2
Melon juice
Carrot soup
Roastedlamb
Mixed spicecake
X 1
X 1
X 1
X 1
3
Avian mineralwater
Pumpkin soup
Poachedcodfish
Crème caramel
X 1
X 1
X 1
X 1
Table: 8 Taylor’sFine
Dining Check no: 05487
D
a
t
e
S
e
r
v
e
r
T
i
m
e
N
o
.
o
f
P
a
x
G
u
e
s
t
Items Qty
1
Coke
Onion soup
Grilled chicken
Pudding diplomat
X 1
X 1
X 1
X 1
2
Melon juice
Carrot soup
Roastedlamb
Mixed spicecake
X 1
X 1
X 1
X 1
3
Avian mineralwater
Pumpkin soup
Poachedcodfish
Crème caramel
X 1
X 1
X 1
X 1
Table: 8 Taylor’sFine
Dining Check no: 05487
D
a
t
e
S
e
r
v
e
r
T
i
m
e
N
o
.
o
f
P
a
x
G
u
e
s
t
Items Qty
1
Coke
Onion soup
Grilled chicken
Pudding diplomat
X 1
X 1
X 1
X 1
2
Melon juice
Carrot soup
Roastedlamb
Mixed spicecake
X 1
X 1
X 1
X 1
3
Avian mineralwater
Pumpkin soup
Poachedcodfish
Crème caramel
X 1
X 1
X 1
X 1
Table: 8 Taylor’sFine
Dining Check no: 05487
D
a
t
e
S
e
r
v
e
r
T
i
m
e
N
o
.
o
f
P
a
x
G
u
e
s
t
Items Qty
1
Coke
Onion soup
Grilled chicken
Pudding diplomat
X 1
X 1
X 1
X 1
2
Melon juice
Carrot soup
Roastedlamb
Mixed spicecake
X 1
X 1
X 1
X 1
3
Avian mineralwater
Pumpkin soup
Poachedcodfish
Crème caramel
X 1
X 1
X 1
X 1
1st
copy
2nd
copy
3rd
copy
4th
copy

6. Slide 6 of 20
5.1 Type of Control System
5.1.2 Point of Sales (POS/MICROS)
Function of POS system
 Ordering
 Cashiering
 Reporting
 Analyzing

7. Slide 7 of 20
5.1 Type of Control System
How to access POS?
 Every restaurant personnel is given a card according to specific function.
 There is 3 main cards:
 Server card: enable keying of order
 Cashier card: enable ordering & billing
 Manager card: enable all the functions including void check, correction of
error, and printing or reports.

8. Slide 8 of 20
5.1 Type of Control System
Information generated by POS
 Daily sales report
 Period sales report
 Per item sales (amount and $)
 Average check
 Average dining time
 Individual staff performance

9. Slide 9 of 20
5.1 Type of Control System
Advantages of POS system
 Save steps in placing order
 Speed up service
 Increase server productivity
 Guaranteed accuracy
 Eliminate confusion
 Eliminate pricing error
 Produce itemized guest check

10. Slide 10 of 20
5.2 Procedure of Order Taking
Waiter
Captain
Busboys
Hostess
Restaurant Manager
Asst. RM
Supervisor
 Waiter
 Captain
 Hostess
 Restaurant Manager
Who takes order?

11. Slide 11 of 20
5.2 Procedure of Order Taking
Etiquettes of taking order
 Stand erect
 Eye contact
 Smile
 Listen attentively
 Record properly
 Appropriate adjectives during
menu presentation

12. Slide 12 of 20
5.2 Procedure of Order Taking
Encoding the guest
1
567
48
32

13. Slide 13 of 20
5.2 Procedure of Order Taking
Taking & writing order
KLMUc Dining Room Restaurant
Ref No: 0001
Date No of pax
Table no Server
Descriptions
1 x Caesar salad (1)
2 x Leek Tart (2,3)
*****************************
1 x Grilled chicken (2)
1 x Steamed Lobsters (1)
1 x Roasted Lamb Rack (3)
******************************
1 x Apple pie (1)
1 x Tiramisu (3)

14. Slide 14 of 20
5.3 Type of Billing System

15. Slide 15 of 20
5.3 Type of Billing System
5.3.1 Duplicate billing system
 Usually used in small restaurants and fast food restaurants
Table: 8 Taylor’s Fine Dining
Check no: 05487
D
a
t
e
S
e
r
v
e
r
T
i
m
e
N
o
.
o
f
P
a
x
G
u
e
s
t
Items Q
t
y
1
Coke
Onion soup
Grilled chicken
Pudding
diplomat
X
1
X
1
X
1
X
12
Melon juice
Carrot soup
Roasted lamb
Mixed spice
cake
X
1
X
1
X
1
X
13
Avian mineral
water
Pumpkin soup
Poached cod
fish
Crème caramel
X
1
X
1
X
1
X
1
Table: 8 Taylor’s Fine Dining
Check no: 05487
D
a
t
e
S
e
r
v
e
r
T
i
m
e
N
o
.
o
f
P
a
x
G
u
e
s
t
Items Q
t
y
1
Coke
Onion soup
Grilled chicken
Pudding
diplomat
X
1
X
1
X
1
X
12
Melon juice
Carrot soup
Roasted lamb
Mixed spice
cake
X
1
X
1
X
1
X
13
Avian mineral
water
Pumpkin soup
Poached cod
fish
Crème caramel
X
1
X
1
X
1
X
1
Guest
Table: 8 Taylor’s Fine Dining
Check no: 05487
D
a
t
e
S
e
r
v
e
r
T
i
m
e
N
o
.
o
f
P
a
x
G
u
e
s
t
Items Q
t
y
1
Coke
Onion soup
Grilled chicken
Pudding
diplomat
X
1
X
1
X
1
X
12
Melon juice
Carrot soup
Roasted lamb
Mixed spice
cake
X
1
X
1
X
1
X
13
Avian mineral
water
Pumpkin soup
Poached cod
fish
Crème caramel
X
1
X
1
X
1
X
1
Used as a bill
** normally
captain order
stated with
pricing and
items
Order
taking
2nd copy
Waiter’s
reference
1st copy
Food production
unit

16. Slide 16 of 20
5.3 Type of Billing System
5.3.2 Triplicate billing system
 A traditional system used in medium and large sized hotels and restaurant
Table: 8 Taylor’s Fine Dining
Check no: 05487
D
a
t
e
S
e
r
v
e
r
T
i
m
e
N
o
.
o
f
P
a
x
G
u
e
s
t
Items Q
t
y
1
Coke
Onion soup
Grilled chicken
Pudding
diplomat
X
1
X
1
X
1
X
12
Melon juice
Carrot soup
Roasted lamb
Mixed spice
cake
X
1
X
1
X
1
X
13
Avian mineral
water
Pumpkin soup
Poached cod
fish
Crème caramel
X
1
X
1
X
1
X
1
Table: 8 Taylor’s Fine Dining
Check no: 05487
D
a
t
e
S
e
r
v
e
r
T
i
m
e
N
o
.
o
f
P
a
x
G
u
e
s
t
Items Q
t
y
1
Coke
Onion soup
Grilled chicken
Pudding
diplomat
X
1
X
1
X
1
X
12
Melon juice
Carrot soup
Roasted lamb
Mixed spice
cake
X
1
X
1
X
1
X
13
Avian mineral
water
Pumpkin soup
Poached cod
fish
Crème caramel
X
1
X
1
X
1
X
1
Table: 8 Taylor’s Fine Dining
Check no: 05487
D
a
t
e
S
e
r
v
e
r
T
i
m
e
N
o
.
o
f
P
a
x
G
u
e
s
t
Items Q
t
y
1
Coke
Onion soup
Grilled chicken
Pudding
diplomat
X
1
X
1
X
1
X
12
Melon juice
Carrot soup
Roasted lamb
Mixed spice
cake
X
1
X
1
X
1
X
13
Avian mineral
water
Pumpkin soup
Poached cod
fish
Crème caramel
X
1
X
1
X
1
X
1
Bill
Guest
Order
taking
3rd copy
2nd copy
Waiter’s
reference
1st copy
Cashier
Food production
unit

17. Slide 17 of 20
5.3 Type of Billing System
5.3.3 Electronic billing system
 Used in some establishments where the waiter rather than the cashier
prepares the bill
Table: 8 Taylor’s Fine Dining
Check no: 05487
D
a
t
e
S
e
r
v
e
r
T
i
m
e
N
o
.
o
f
P
a
x
G
u
e
s
t
Items Q
t
y
1
Coke
Onion soup
Grilled chicken
Pudding
diplomat
X
1
X
1
X
1
X
12
Melon juice
Carrot soup
Roasted lamb
Mixed spice
cake
X
1
X
1
X
1
X
13
Avian mineral
water
Pumpkin soup
Poached cod
fish
Crème caramel
X
1
X
1
X
1
X
1
Table: 8 Taylor’s Fine Dining
Check no: 05487
D
a
t
e
S
e
r
v
e
r
T
i
m
e
N
o
.
o
f
P
a
x
G
u
e
s
t
Items Q
t
y
1
Coke
Onion soup
Grilled chicken
Pudding
diplomat
X
1
X
1
X
1
X
12
Melon juice
Carrot soup
Roasted lamb
Mixed spice
cake
X
1
X
1
X
1
X
13
Avian mineral
water
Pumpkin soup
Poached cod
fish
Crème caramel
X
1
X
1
X
1
X
1
Guest
Bill
Order
taking
2nd copy
Waiters
reference
1st copy
Food production
unit

18. Slide 18 of 20
5.3 Type of Billing System
5.3.4 Computerized billing system
 Used in large establishments and chain restaurant
Guest
Bill
Micro’s
system
printer
printer
printer
Order
taking
Food production
unit
Beverage
production unit

19. Slide 19 of 20
5.3 Type of Billing System
Computerized billing system (with handheld)
Guest
Bill
printer
printer
printerConnecting
through radio
transmission

20. Slide 20 of 20
5.4 Importance of Control System in Food and Beverage Management
1. Calculate turnover
2. Preparing check/bill
3. Analysis of sales performance, dishes popularity, staff performance and
service flow performance.
4. Segregation of means of payment