The document discusses various restaurant management systems including point-of-sale systems, table management systems, home delivery software, inventory control systems, menu management systems, and recipe management systems. It provides details on point-of-sale systems, describing them as networks of input/output devices used by employees for tasks like orders, kitchen communication, payments, and billing. Benefits include reduced errors and labor costs. Hardware options and types are also outlined.

1. Restaurant Management Systems

2. Restaurant Management System Point-of-Sale Systems Table Management Systems Home Delivery Software Inventory Control System Menu Management System Recipe Management Nutritional Analysis

3. Point of Sale Systems Made up of a number of POS terminals that interface with a remote central processing unit.

4. Point of Sale System A point of sale system is either a stand-alone machine or a network of input and output devices used by restaurant employees to accomplish their daily activities including food and beverage orders, transmission of tasks to the kitchen and other remote areas, guest-check settlement, credit card transaction processing, and charge posting folios.

5. Point of Sale System A point of sale system is either a stand-alone machine or a network of input and output devices used by restaurant employees to accomplish their daily activities including food and beverage orders, transmission of tasks to the kitchen and other remote areas, guest-check settlement, credit card transaction processing, and charge posting folios.

6. Point of Sale System A point of sale system is either a stand-alone machine or a network of input and output devices used by restaurant employees to accomplish their daily activities including food and beverage orders, transmission of tasks to the kitchen and other remote areas, guest-check settlement, credit card transaction processing, and charge posting folios.

7. Point of Sale System A point of sale system is either a stand-alone machine or a network of input and output devices used by restaurant employees to accomplish their daily activities including food and beverage orders, transmission of tasks to the kitchen and other remote areas, guest-check settlement, credit card transactionprocessing, and charge posting folios.

9. Benefits of POS Elimination of arithmetic errors Improved guest check control Increased average guest check Faster reaction to trends Reduced labor cost Reduced credit card expense Reduced late charges

10. POS Hardware Terminal design 2 types of terminals: - server/precheck terminal used for entering orders only. - cashier terminal used for both entering and settling checks.

11. POS Hardware A terminal may consist of : Screen / touch screen Keyboard Printer Magnetic stripe reader

12. Micros 1700

13. Micros 2700

14. Micros 3700

15. Micros 8700

16. Micros 9700

18. Networking CPU Printer PMS Terminals Printer

19. POS Hardware

22. Benefit of handheld terminal In 1992, the first touch-screen handheld was introduced. Delivery of food is quicker, resulting in a higher average check and table turnover. Server has more time for servicing guests and suggestive selling. Employee morale increased because tipping increased 15 to 20 percent. Training time was significantly reduced.

23. Drawbacks of handheld terminal malfunction in hot weather interference with other FM transmitting signal expensive unit price high replacement cost (i.e. stealing) others

27. Self-Ordering Systems

29. Kitchen Display System Highlights alert orders in yellow or red to indicate an order has exceeded expected prep time Monitors time to prepare Allows user to define preparation times Intuitive icons display Rush Order, VIP and Void status View the status of each table in the restaurant at a glance Generates real-time reports on kitchen performance

31. Table Management Reservation processing Wait List Management Table Assignments & Server balancing Communication Network View the status of each table in the restaurant at a glance Table buttons change color to indicate Table Vacant Guest Seated Kitchen Working on Order Entree Served Order Late

33. Menu Management Chef Tech Software Recipe/Menu Costing Inventory Control Nutritional Analysis Create orders from pars POS & Purchasing Interface

35. food usage report

36. reorder quantity report

37. purchased order

39. Menu management system detailed item sales analysis insight into what inventory usage and cost sales Create ingredient files Create recipe file Create menu item file Post quantities sold and generate menu analysis reports - product cost or menu mix report - menu price analysis report - theoretical usage report -perpetual inventory report