This document discusses point-of-sale (POS) systems for restaurants and bars. It explains that a POS system allows businesses to record and track customer orders, process payments, manage inventory, and connect to other systems. POS terminals generally include a personal computer and application-specific programs for the particular environment. The document also outlines important features for food and beverage systems like sales/marketing, table management, menu engineering, and customer loyalty programs. It provides examples of different types of food and beverage outlets like cafes, cafeterias, food courts, and casual/fine dining restaurants.

1. FOOD & BEVERAGE
SOLUTION
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2. RESTAURANT POS SOFTWARE AND BAR
BILLING SYSTEM
 A point-of-sale (POS) terminal is a computerized replacement for a cash register.
 Much more complex than the cash registers of even just a few years ago, the
POS system can include the ability to record and track customer orders, process
credit and debit cards, connect to other systems in a network, and manage
inventory.
 Generally, a POS terminal has as its core a personal computer, which is provided
with application-specific programs and I/O devices for the particular
environment in which it will serve.
 A POS system for a restaurant, for example, is likely to have all menu items
stored in a database that can be queried for information in a number of ways.
 POS terminals are used in most industries that have a point of sale such as a
service desk, including restaurants, lodging, entertainment, and museums.
 Increasingly, POS terminals are alsoWeb-enabled, which makes remote training
and operation possible, as well as inventory tracking across geographically-
dispersed locations.
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3. MOST IMPORTANT FEATURES IN F&B
SYSTEMS
Sales & Marketing
Table Management & Reservation.
Menu Engineering.
Guest CheckTransactions.
Productivity Analyses
CRM / Customer Loyalty
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4. TYPES OF FOOD & BEVERAGE OUTLETS
 Cafe offer teas, coffees, soft drinks, snacks and often light meals usually from breakfast to
early suppers.They require fast service to ensure a fast turnover of customers.
 Cafeterias are often attached to institutions such as museum or educational
establishments or maybe recreational facilities such as golf.They offer light refreshments,
teas, coffees, and soft drinks, and snacks.
 Food halls/Food courts are becoming popular especially in shopping centres. Food
outlets serving a wide variety different types of fast food surround a common central
dining area.
 Public houses are food outlet that offer meals range from simple bar snacks to informal
restaurant-style service. Fast Foods
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5. TYPES OF FOOD AND BEVERAGE OUTLETS
 Casual dining restaurants (bistros) offer casual appearance and atmosphere.There are
service staff dealing with customer in professional way.
 Ethnic restaurants offer service may be as much a part of the cultural experience to the
customer.
 Functions (receptions/banquets/conventions).The number of guests and the style of function can
vary based on the customer.
 Fine dining restaurants usually have a suitably comfortable impressive ambience for the fine
cuisine on offer.
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6. TYPES OF SERVICE
 TakeAway /Take Out /To Go
 Delivery / Catering
 Counter Service
 Self Service
 Fast Foods
 Casual Dining
 Fine Dining
 Executive Lounges
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7. DAY BY DAY PROCESS
 Market Inquiry &Vendor Options Comparison.
 Costing & Menu Engineering.
 Purchasing.
 Goods Receiving.
 Storing
 Issuing
 Production
 Preparing / Cooking
 Serving / Presenting
 Service
 EOD Process
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8. PURCHASING
 Develop purchase specification
 Supplier selection
 Purchasing correct quantities
 No collusion between property and supplier
 Evaluation of purchasing process
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9. RECEIVING
 Development of receiving procedures
 Completion of necessary receiving reports (e.g., addressing financial and security
concerns)
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10. RECEIVING
 Development of receiving procedures
 Completion of necessary receiving reports (e.g., addressing financial and security
concerns)
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11. STORING
 Effective use of perpetual & physical inventory systems
 Control of product quality
 Securing products from theft
 Location of products within storage areas
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12. ISSUING /TRANSFER
 Product rotation concerns
 Matching issues (issue & usage)
 Purchasing as inventory is Consumed
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13. PRODUCTION
 Mise-en-place
 Minimizing food waste / maximizing nutrient retention
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14. PREPARING / COOKING
 Use of standardized recipes
 Use of portion control
 Requirements for food and employee safety
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15. SERVING
 Timing of incoming F&B orders
 Portion control
 Revenue management concerns
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16. SERVICE
 Reservation
 Seating
 Revenue control concerns
 F&B server productivity
 Waiting Duration
 TakingOrder / PlacingOrder
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17. EOD/EOD/EOY PROCESS
Productivity Analyses
Consumption Analyses
Payment Processing
Profit & Loss
Guest Comments
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