This document discusses various methods for controlling food and drink sales in restaurants. It describes the key functions of sales control including tracking inventory, sales volumes, and costs. The main methods covered are manual kitchen order tickets (KOTs), automated pre-checking systems, electronic cash registers, and point-of-sale systems. Advantages and disadvantages of each approach are provided. Effective control systems are important to track performance, reduce errors and fraud, and support management decision making.
This document describes and categorizes various types of food and beverage outlets. It outlines general restaurants, specialty restaurants, coffee shops, grill rooms, bars, nightclubs, lounge bars, pubs, quick service restaurants, cafeterias, poolside barbecues, banquets, room service, internet cafes, coffee/espresso bars, food courts, and vending machines. For each type, it provides a brief description of their defining characteristics such as cuisine, atmosphere, pricing, hours of operation, and location.
1) Food and beverage functions are an important part of most meetings and generate significant revenue for hotels. Meeting planners consider food quality very important in choosing facilities.
2) Hotels are moving toward more customized and restaurant-quality dining experiences at banquets, including choice menus, action stations, and upscale presentation. There is also a trend toward healthier, locally-sourced options.
3) Food and beverage has high profit margins of 35-40% and often generates more revenue than hotel restaurants. However, it requires strict controls over guarantees, attendance numbers, and beverage inventory.
This document discusses different types of billing methods used in food and beverage outlets. It describes bill as a check, where the second copy of the food check is used as the bill. It also covers separate bills, bills with the order, prepaid bills using tickets, voucher bills where guests use credits, no charge bills sent to sponsoring companies, and deferred account bills sent after catering events. The key types of bills are those using duplicate food checks, separate itemized bills, and combining orders and bills onto a single sheet.
A kitchen order ticket (KOT) is a document that is given to the kitchen to exchange for dishes or items from the kitchen. It contains details like the table number, items ordered, and quantities. KOTs help ensure the right order goes to the right table and provide accountability. They can have multiple copies for control and coordination between the kitchen and front-of-house staff. Various types of KOTs are used for things like additional orders, returned/replaced dishes, or accidentally damaged food items.
1. Room service involves delivering food and drinks to guests in their hotel rooms. It requires coordination between the room service, kitchen, front office, and housekeeping departments.
2. Most hotels have a central room service pantry near the kitchen that is fully equipped to quickly and efficiently deliver orders to rooms. Menus list available items that can be delivered at different times of day.
3. Taking room service orders by phone involves greeting the guest, writing down the order accurately, confirming details, giving an estimated delivery time, and distributing the order to the appropriate staff.
https://www.udemy.com/hotel-management-food-beverage-and-general-cost-control/?couponCode=INTERNAL
In Hospitality management, F&B and other general Cost are second largest cost in hospitality apart from labour cost.
in this hotel management cost control course you will learn the fundamental processes by which these cost can be controlled.
we will learn various
- PAR Setting process for general inventory
- How to Calculate kitchen food orders
- Butcher Test / Yield Tests
- Bar Spot Checks
- Various other control aspects related to hotel cost controls
This Course is designed for hotel cost controllers, finance staff, department heads to be able to understand how cost for hotels are managed.
The document discusses various aspects of food and beverage service management including types of food and beverage operations, classifications of the industry, types of catering, organizational charts, duties of staff, layouts of service areas, types of services, menus, and menu planning considerations. It provides details on different sectors within the industry such as hotels, restaurants, banqueting, industrial catering, and more. The document serves as a comprehensive overview of the food and beverage service management field.
This document describes and categorizes various types of food and beverage outlets. It outlines general restaurants, specialty restaurants, coffee shops, grill rooms, bars, nightclubs, lounge bars, pubs, quick service restaurants, cafeterias, poolside barbecues, banquets, room service, internet cafes, coffee/espresso bars, food courts, and vending machines. For each type, it provides a brief description of their defining characteristics such as cuisine, atmosphere, pricing, hours of operation, and location.
1) Food and beverage functions are an important part of most meetings and generate significant revenue for hotels. Meeting planners consider food quality very important in choosing facilities.
2) Hotels are moving toward more customized and restaurant-quality dining experiences at banquets, including choice menus, action stations, and upscale presentation. There is also a trend toward healthier, locally-sourced options.
3) Food and beverage has high profit margins of 35-40% and often generates more revenue than hotel restaurants. However, it requires strict controls over guarantees, attendance numbers, and beverage inventory.
This document discusses different types of billing methods used in food and beverage outlets. It describes bill as a check, where the second copy of the food check is used as the bill. It also covers separate bills, bills with the order, prepaid bills using tickets, voucher bills where guests use credits, no charge bills sent to sponsoring companies, and deferred account bills sent after catering events. The key types of bills are those using duplicate food checks, separate itemized bills, and combining orders and bills onto a single sheet.
A kitchen order ticket (KOT) is a document that is given to the kitchen to exchange for dishes or items from the kitchen. It contains details like the table number, items ordered, and quantities. KOTs help ensure the right order goes to the right table and provide accountability. They can have multiple copies for control and coordination between the kitchen and front-of-house staff. Various types of KOTs are used for things like additional orders, returned/replaced dishes, or accidentally damaged food items.
1. Room service involves delivering food and drinks to guests in their hotel rooms. It requires coordination between the room service, kitchen, front office, and housekeeping departments.
2. Most hotels have a central room service pantry near the kitchen that is fully equipped to quickly and efficiently deliver orders to rooms. Menus list available items that can be delivered at different times of day.
3. Taking room service orders by phone involves greeting the guest, writing down the order accurately, confirming details, giving an estimated delivery time, and distributing the order to the appropriate staff.
https://www.udemy.com/hotel-management-food-beverage-and-general-cost-control/?couponCode=INTERNAL
In Hospitality management, F&B and other general Cost are second largest cost in hospitality apart from labour cost.
in this hotel management cost control course you will learn the fundamental processes by which these cost can be controlled.
we will learn various
- PAR Setting process for general inventory
- How to Calculate kitchen food orders
- Butcher Test / Yield Tests
- Bar Spot Checks
- Various other control aspects related to hotel cost controls
This Course is designed for hotel cost controllers, finance staff, department heads to be able to understand how cost for hotels are managed.
The document discusses various aspects of food and beverage service management including types of food and beverage operations, classifications of the industry, types of catering, organizational charts, duties of staff, layouts of service areas, types of services, menus, and menu planning considerations. It provides details on different sectors within the industry such as hotels, restaurants, banqueting, industrial catering, and more. The document serves as a comprehensive overview of the food and beverage service management field.
This document summarizes key aspects of menu planning and design for food and beverage operations. It discusses menu pricing styles (table d'hote, a la carte, combination), types of menus (breakfast, lunch, dinner, specialty), menu schedules (fixed, cycle), sources for recipes, menu balance, design considerations (layout, graphics, paper), legal requirements, software tools, and calculating contribution margin to evaluate profitability. The overall goal is to create menus that attract customers and maximize profits through strategic planning, pricing, and item selection.
This document discusses the role and responsibilities of a banquet manager. It defines what a banquet is and explains that banquets allow clients to host large groups without having to plan, prepare, or clean up from the event. The key responsibilities of a banquet manager are to take responsibility for planning every aspect of the event. Successful banquet management requires strong organizational, communication, and problem-solving skills to ensure events run smoothly. The document outlines the various staff roles needed to support banquets and the qualifications a good banquet manager should possess.
This document discusses different types of food and beverage service methods. It describes table service, assisted service, self-service, single point service, and specialized services. For table service, it outlines styles like English, French, silver, American, Russian, and gueridon. Assisted service includes buffet service. Self-service involves cafeteria-style service. Single point includes takeaway, vending, and food courts. Specialized services comprise services like room service, trolley service, and lounge service.
This document provides details about different types of kitchen order tickets (KOTs) used in restaurant operations. It describes 7 common types of KOTs including suivant KOTs used for additional orders, supplement KOTs for extra side items, and retour or en place KOTs used when food is returned. It also outlines the importance of KOTs for coordination between kitchen and front-of-house staff as well as billing procedures. Finally, it discusses different KOT checking systems used for control and accuracy in order processing.
This document discusses communication within and between departments in the food and beverage industry. It outlines that effective communication is needed both internally and externally. Internally, there are formal, informal, and consensus forms of communication. Formal communication flows vertically between managers and subordinates, and horizontally between coworkers. Informal communication spreads through personal networks. Consensus requires agreement among groups. Key internal communications are described between food and beverage and production, housekeeping, and front office departments to coordinate tasks like food preparation, cleanliness, staff uniforms, guest charges, and event details. External communication involves agencies, authorities, and other organizations.
This document discusses banquet catering and functions. It begins by defining banquets and their types (informal, semi-formal, formal). It then describes banquets as an important revenue-generating department for hotels. The document outlines various types of banquet functions and categories (state banquets, receptions, buffets, etc.). It also discusses banquet organization, staffing, facilities, menu planning, and sales. In conclusion, it emphasizes that banquets are an important source of profit and guaranteed business for hotels.
Organisation,duties and attributes of food and beverage staffakhil_menezes
Here are the wrong and right attributes for food and beverage staff based on the document:
Wrong:
- Arguing with customers
- Being servile towards customers
- Not having knowledge of food, drinks and menus
- Not being punctual
- Not having local knowledge to help customers
- Not having honesty and loyalty to the establishment
- Not ensuring customer satisfaction
- Not having sales ability to sell food and drinks
- Not having a sense of urgency to maximize business
- Not following conduct rules of the establishment
- Having bad personal hygiene or not following dress code
Right:
- Having sufficient knowledge of food, drinks and menus
- Being punctual
- Having local knowledge to
This document discusses different types of food service used in restaurants and other establishments. It identifies 14 main types of service including silver service, plated service, French service, Russian service, gueridon service, bar counter service, buffet service, banquet service, room service, free flow service, echelon service, foodcourt service, supermarket service, and lounge service. Each type is described in terms of how food is presented and served to guests. Room service and centralized vs decentralized room service models are also outlined.
This document discusses various methods for analyzing and engineering menus to improve profitability. It introduces four key categories for classifying menu items - stars, plowhorses, puzzles and dogs - based on their popularity and contribution margin. It also describes menu scoring and placement techniques to optimize a menu's performance. The goal of menu engineering is to identify opportunities to increase sales and profits through menu modifications.
This document defines and describes banquets. It begins by stating that a banquet is a large meal or feast that usually serves a purpose such as a celebration or event. It then lists different types of banqueting occasions such as weddings, conferences, and social functions. The document continues by explaining that banquets are usually part of hotels but some facilities are dedicated conference/banquet centers. It provides details on banquet facilities and operations, including the roles of banquet managers and staff. It concludes by outlining the banquet sales and booking procedures.
The document discusses different types of food and beverage services. It identifies 5 main customer processes: 1) table service, 2) assisted service, 3) self-service, 4) single point service, and 5) specialized service. Under each process, it provides details on specific types of services like table service can include English, French, or American service depending on how food is presented and served. Self-service includes buffets and cafeterias where customers serve themselves. Specialized services deliver food to customers in different settings like hospitals, hotels, or airplanes.
This document discusses beverage control in the hospitality industry. It defines beverage control as directing and regulating staff actions to achieve business goals. Key aspects of beverage control include establishing standards, training staff, monitoring performance, and taking corrective actions. The document outlines standards and procedures for purchasing, receiving, storing, issuing, and producing beverages. It discusses establishing quality, quantity, and price standards at each stage. The document also addresses fraud prevention for customers, staff, and in beverage production. Overall, it provides a comprehensive overview of implementing effective beverage control systems in the hospitality industry.
The document discusses principles for indenting quantities of food for volume production. It explains that recipes for volume must calculate ingredients in multiples of 50 for ease of scaling. Key factors in determining quantities include the yield of ingredients, type of event being catered for such as weddings or conferences, regional influences on food preferences, and the style of service like buffet vs a la carte. Portion size and control is more difficult for buffet service compared to controlled portions. Experience is important for accurately estimating quantities needed.
The document discusses 5 different customer processes for food service:
1. Service at a laid cover where customers are served at their table.
2. Assisted service where customers receive some food at their table and some through self-service.
3. Self-service where customers serve themselves from buffets or counters.
4. Service at a single point where customers order, pay, and receive their food at a counter.
5. Specialized service where food is delivered to customers in different locations like hospitals, hotels, or aircraft. Various types of specialized services are described like room service, trolley service, and home delivery.
The structure of the catering industry includes both commercial and non-commercial establishments. Commercial establishments include five-star hotels with restaurants and coffee shops, medium hotels similar to five-stars but less luxurious, and free-standing high-class restaurants. Non-commercial establishments include snacks bars, fast food centers, night clubs, industrial canteens operated in factories on tight budgets, institutional catering in hospitals and colleges, outdoor catering providing services off-site, and disaster catering providing food during emergencies. The catering industry caters to customers across different price points and service levels.
This presentation is all about the issuing control......for each department the schedule for issuing control is made.....All departments are required to come to stores for stores at the specific date and time. It can also be known as a Requisition.
Front office department of a hotel - It is the face of the hotel, the voice of a business.
It works 365 days, 24x7. The front office communicate and coordinate with all other departments of the hotel as well as external sources, running its operations day to operations smoothly to make the guest stay more comfortable through providing personalized, consistent standard services as per management policy
KOT automation increases productivity and reduces labor costs by eliminating revenue leakages, ensuring all orders are billed, and enabling centralized real-time monitoring across locations. The system installs on mobile devices to empower customers to place orders and showcase offerings, while creating a new communication channel. It works by providing devices to tables, captains, and rooms for live order updates routed to kitchens, with concurrent monitoring by managers for improved customer service and controls by linking all parties on a single platform.
This document discusses concepts related to food and beverage cost control. It begins by explaining that successful restaurant managers understand the importance of carefully monitoring costs like food, beverage, and labor costs, which typically represent 60-70% of total costs. The document then outlines learning objectives and defines various cost concepts like fixed, variable, and controllable costs. It also discusses sales concepts such as monetary terms like total sales and average check, and non-monetary terms like covers and seat turnover. Finally, the document introduces the cost control process and techniques like establishing standards and procedures.
This document summarizes key aspects of menu planning and design for food and beverage operations. It discusses menu pricing styles (table d'hote, a la carte, combination), types of menus (breakfast, lunch, dinner, specialty), menu schedules (fixed, cycle), sources for recipes, menu balance, design considerations (layout, graphics, paper), legal requirements, software tools, and calculating contribution margin to evaluate profitability. The overall goal is to create menus that attract customers and maximize profits through strategic planning, pricing, and item selection.
This document discusses the role and responsibilities of a banquet manager. It defines what a banquet is and explains that banquets allow clients to host large groups without having to plan, prepare, or clean up from the event. The key responsibilities of a banquet manager are to take responsibility for planning every aspect of the event. Successful banquet management requires strong organizational, communication, and problem-solving skills to ensure events run smoothly. The document outlines the various staff roles needed to support banquets and the qualifications a good banquet manager should possess.
This document discusses different types of food and beverage service methods. It describes table service, assisted service, self-service, single point service, and specialized services. For table service, it outlines styles like English, French, silver, American, Russian, and gueridon. Assisted service includes buffet service. Self-service involves cafeteria-style service. Single point includes takeaway, vending, and food courts. Specialized services comprise services like room service, trolley service, and lounge service.
This document provides details about different types of kitchen order tickets (KOTs) used in restaurant operations. It describes 7 common types of KOTs including suivant KOTs used for additional orders, supplement KOTs for extra side items, and retour or en place KOTs used when food is returned. It also outlines the importance of KOTs for coordination between kitchen and front-of-house staff as well as billing procedures. Finally, it discusses different KOT checking systems used for control and accuracy in order processing.
This document discusses communication within and between departments in the food and beverage industry. It outlines that effective communication is needed both internally and externally. Internally, there are formal, informal, and consensus forms of communication. Formal communication flows vertically between managers and subordinates, and horizontally between coworkers. Informal communication spreads through personal networks. Consensus requires agreement among groups. Key internal communications are described between food and beverage and production, housekeeping, and front office departments to coordinate tasks like food preparation, cleanliness, staff uniforms, guest charges, and event details. External communication involves agencies, authorities, and other organizations.
This document discusses banquet catering and functions. It begins by defining banquets and their types (informal, semi-formal, formal). It then describes banquets as an important revenue-generating department for hotels. The document outlines various types of banquet functions and categories (state banquets, receptions, buffets, etc.). It also discusses banquet organization, staffing, facilities, menu planning, and sales. In conclusion, it emphasizes that banquets are an important source of profit and guaranteed business for hotels.
Organisation,duties and attributes of food and beverage staffakhil_menezes
Here are the wrong and right attributes for food and beverage staff based on the document:
Wrong:
- Arguing with customers
- Being servile towards customers
- Not having knowledge of food, drinks and menus
- Not being punctual
- Not having local knowledge to help customers
- Not having honesty and loyalty to the establishment
- Not ensuring customer satisfaction
- Not having sales ability to sell food and drinks
- Not having a sense of urgency to maximize business
- Not following conduct rules of the establishment
- Having bad personal hygiene or not following dress code
Right:
- Having sufficient knowledge of food, drinks and menus
- Being punctual
- Having local knowledge to
This document discusses different types of food service used in restaurants and other establishments. It identifies 14 main types of service including silver service, plated service, French service, Russian service, gueridon service, bar counter service, buffet service, banquet service, room service, free flow service, echelon service, foodcourt service, supermarket service, and lounge service. Each type is described in terms of how food is presented and served to guests. Room service and centralized vs decentralized room service models are also outlined.
This document discusses various methods for analyzing and engineering menus to improve profitability. It introduces four key categories for classifying menu items - stars, plowhorses, puzzles and dogs - based on their popularity and contribution margin. It also describes menu scoring and placement techniques to optimize a menu's performance. The goal of menu engineering is to identify opportunities to increase sales and profits through menu modifications.
This document defines and describes banquets. It begins by stating that a banquet is a large meal or feast that usually serves a purpose such as a celebration or event. It then lists different types of banqueting occasions such as weddings, conferences, and social functions. The document continues by explaining that banquets are usually part of hotels but some facilities are dedicated conference/banquet centers. It provides details on banquet facilities and operations, including the roles of banquet managers and staff. It concludes by outlining the banquet sales and booking procedures.
The document discusses different types of food and beverage services. It identifies 5 main customer processes: 1) table service, 2) assisted service, 3) self-service, 4) single point service, and 5) specialized service. Under each process, it provides details on specific types of services like table service can include English, French, or American service depending on how food is presented and served. Self-service includes buffets and cafeterias where customers serve themselves. Specialized services deliver food to customers in different settings like hospitals, hotels, or airplanes.
This document discusses beverage control in the hospitality industry. It defines beverage control as directing and regulating staff actions to achieve business goals. Key aspects of beverage control include establishing standards, training staff, monitoring performance, and taking corrective actions. The document outlines standards and procedures for purchasing, receiving, storing, issuing, and producing beverages. It discusses establishing quality, quantity, and price standards at each stage. The document also addresses fraud prevention for customers, staff, and in beverage production. Overall, it provides a comprehensive overview of implementing effective beverage control systems in the hospitality industry.
The document discusses principles for indenting quantities of food for volume production. It explains that recipes for volume must calculate ingredients in multiples of 50 for ease of scaling. Key factors in determining quantities include the yield of ingredients, type of event being catered for such as weddings or conferences, regional influences on food preferences, and the style of service like buffet vs a la carte. Portion size and control is more difficult for buffet service compared to controlled portions. Experience is important for accurately estimating quantities needed.
The document discusses 5 different customer processes for food service:
1. Service at a laid cover where customers are served at their table.
2. Assisted service where customers receive some food at their table and some through self-service.
3. Self-service where customers serve themselves from buffets or counters.
4. Service at a single point where customers order, pay, and receive their food at a counter.
5. Specialized service where food is delivered to customers in different locations like hospitals, hotels, or aircraft. Various types of specialized services are described like room service, trolley service, and home delivery.
The structure of the catering industry includes both commercial and non-commercial establishments. Commercial establishments include five-star hotels with restaurants and coffee shops, medium hotels similar to five-stars but less luxurious, and free-standing high-class restaurants. Non-commercial establishments include snacks bars, fast food centers, night clubs, industrial canteens operated in factories on tight budgets, institutional catering in hospitals and colleges, outdoor catering providing services off-site, and disaster catering providing food during emergencies. The catering industry caters to customers across different price points and service levels.
This presentation is all about the issuing control......for each department the schedule for issuing control is made.....All departments are required to come to stores for stores at the specific date and time. It can also be known as a Requisition.
Front office department of a hotel - It is the face of the hotel, the voice of a business.
It works 365 days, 24x7. The front office communicate and coordinate with all other departments of the hotel as well as external sources, running its operations day to operations smoothly to make the guest stay more comfortable through providing personalized, consistent standard services as per management policy
KOT automation increases productivity and reduces labor costs by eliminating revenue leakages, ensuring all orders are billed, and enabling centralized real-time monitoring across locations. The system installs on mobile devices to empower customers to place orders and showcase offerings, while creating a new communication channel. It works by providing devices to tables, captains, and rooms for live order updates routed to kitchens, with concurrent monitoring by managers for improved customer service and controls by linking all parties on a single platform.
This document discusses concepts related to food and beverage cost control. It begins by explaining that successful restaurant managers understand the importance of carefully monitoring costs like food, beverage, and labor costs, which typically represent 60-70% of total costs. The document then outlines learning objectives and defines various cost concepts like fixed, variable, and controllable costs. It also discusses sales concepts such as monetary terms like total sales and average check, and non-monetary terms like covers and seat turnover. Finally, the document introduces the cost control process and techniques like establishing standards and procedures.
The document discusses profit and loss (P&L) analysis and cost control. It covers the three sections of a P&L statement - gross profit, operating expenses, and operating profit. It also discusses calculating various percentages like sales, costs of goods sold, and analyzing expenses, inventory, labor costs, other operating expenses, and net profit in order to understand operations and control costs. The goal is to use P&L analysis as a tool to understand operations and identify areas for cost control and improvement.
The document discusses best practices for guest check procedures in restaurants. It covers topics such as taking food and drink orders, obtaining payment, using manual vs electronic check systems, tracking sales data, handling voids, payment methods including cash, checks and credit cards, handling dine and dashes or robberies, tipping policies and procedures, and the importance of accurate financial record keeping. The overall message is that proper guest check procedures are important for providing good customer service, accounting accuracy, and financial responsibility.
The document discusses controlling food and beverage sales. It outlines the three principal goals of sales control as optimizing the number of customers, maximizing profits, and controlling revenue. It also discusses determining factors that influence customer selection, methods for establishing menu prices, and techniques for selling products effectively such as through the menu and staff sales approaches. Standard procedures are described for documenting, pricing, and recording sales to control revenue.
The document outlines a three phase methodology for effective food and beverage control in an establishment. Phase 1 involves basic policy decisions around financial and catering policies. Phase 2 involves operational control, including buying, receiving, storing, preparing and selling foods. Specific processes are defined for each stage of operational control. Phase 3 is after event control, which includes generating food and beverage reports, assessing results against expectations, and taking corrective action if needed.
The document outlines the goals of sales control in a restaurant which are to optimize the number of customers, maximize profit, and control revenue. It discusses factors that influence optimizing customer numbers such as location, menu items, price, decor, and service. Maximizing profit involves properly pricing products by matching competitors' prices, calculating costs, and adding contribution margins. Selling products effectively means having an effective menu layout and sales techniques. Controlling revenue involves documenting and verifying food sales through numbered checks and recording all revenue.
This document discusses revenue control procedures for food and beverage operations. It covers manual and automated guest check systems, server and cashier banking for collecting revenue, and assessing standard revenue levels for food, beverage, and automated beverage operations. The goal is to understand how managers use various systems and reports to establish revenue standards and ensure actual revenue collected matches expectations.
This document discusses various sales controls and pricing methods for a restaurant. It explains that pricing can impact sales volume and customer choice. Key factors to consider in pricing include costs, competition, demand, and desired profit. Pricing is determined by managers and is usually based on total costs, desired returns, and competition. Common pricing methods include reasonable prices, highest price customers can pay, aggressive pricing of some dishes, food cost percentages, competitive pricing, markups, and analyzing past price-to-cost ratios. Cashiers track daily sales using a summary sheet.
The document describes a restaurant billing application developed for Android phones. The application allows users to locate restaurants based on location and cuisine type, view restaurant details and ratings, get directions, call the restaurant, and view reviews. It was developed in Java using the Android SDK and is intended to help users accomplish dining-related daily tasks on their mobile devices.
This document provides an overview and copyright information for the textbook "Food and Beverage Cost Control" by Jack E. Miller, David K. Hayes, and Lea R. Dopson. It includes 12 chapters that cover topics such as managing food, beverage, and labor costs; analyzing financial statements; and using technology to enhance control systems. The textbook is designed to teach foodservice managers how to understand and manage their costs through clear explanations and examples. It utilizes spreadsheets and the internet to demonstrate cost control techniques using current technology. The second edition has been extensively revised to incorporate new material on topics like menu analysis and to fully integrate the use of computers and the internet into the teaching approach.
Beer is an alcoholic beverage made from grains like barley, wheat and rice that is flavored with hops. The document discusses the history of beer brewing from ancient Babylon to modern times. It details the key ingredients of beer - barley, hops, yeast, water and sugar - and explains the brewing process which involves steeping, malting, fermentation and other steps. The document also covers different beer styles like lager, pilsner and ale which are categorized based on the type of yeast and flavors used.
The document discusses the control process in food and beverage management. It defines control as a process used by managers to direct actions to achieve goals. Control techniques discussed include establishing standards, procedures, training, observation/correction, record keeping, disciplining employees, preparing budgets, and analyzing cost/benefit ratios of control measures. The document provides examples of various types of standards, budgets, and control measures that can be implemented.
This document outlines a training module on food and beverage operations. It includes a description of the module's aims to provide an understanding of operational and supervisory aspects of running food and beverage establishments. The learning outcomes cover key areas of food and beverage operations. The syllabus details the topics that will be covered in each of the 8 chapters, including food production, purchasing, menu planning, and banqueting. Learners will be assessed through a 2.5 hour exam covering short and long answer questions.
The document provides an introduction to the food and beverage sector, including its objectives, characteristics, and classifications. It discusses the various sectors of the foodservice industry and types of food and beverage services. It also outlines the foodservice operation cycle and performance measures used in foodservice operations.
This document discusses the five main customer processes for food service:
1. Table service where customers are served at their table. This includes types like English, French, and Russian service.
2. Assisted service where customers receive some food at their table and self-serve other items, like at a carvery.
3. Self-service where customers help themselves, like at a buffet or cafeteria.
4. Single point service where customers order, pay, and receive food at one location like a takeaway, drive-thru, or bar.
5. Specialized service where food is brought to customers, such as tray service in hospitals, trolley service on trains, or room
The document discusses various types of bars and alcoholic beverages. It covers topics like types of bars, alcoholic beverages (spirits, wines, beers), purchasing, receiving, storing, issuing, and controlling alcohol inventory. It provides details on bar operations like standard recipes, costing, perpetual inventory cards, purchase orders, requisitions, and sales documentation. The overall document appears to be training materials or reference guide for bar and beverage management.
This document discusses different types of tea, including white tea, green tea, black tea, and oolong tea. It provides details on their production processes and health benefits. White tea comes from a specific plant variety and has not undergone much oxidation. It may help with weight loss and managing diabetes. Green tea is made from unoxidized leaves and can prevent food poisoning and cancer. Black tea is more oxidized than other teas and provides energy as well as cardiovascular and bone health benefits. Oolong tea is popular in China and contains vitamins and minerals; it can help with bone, oral, and diabetes health.
Lecture 19 physical and manual system -revenue cycle - accounting informatio...Habib Ullah Qamar
Physical and Manual System, Reasons of Manual Systems, Tasks, activities, and procedure so of M annual Revenue system and Accounting information Systems
The document outlines objectives and procedures for beverage production control, including establishing standards for ingredient quantities and proportions to ensure consistency and control costs. Standards are set for drink recipes, portion sizes, and ingredient measurements. Quantity, quality, and portion cost standards are determined and documented. Standard sales prices are then set based on the standard costs. This allows drinks to be prepared correctly according to specifications and manages costs.
This document discusses various sales concepts and cash control procedures for restaurants. It covers monetary concepts like total sales, average per cover, and average check. Non-monetary concepts like total portions and covers are also discussed. Cash handling procedures include keeping cash locked, issuing receipts, depositing daily cash, and protecting funds. Electronic cash registers and pre-set machines can track sales. Reports like daily sales reports analyze sales, payments, and taxes. Major fraud types are also listed.
powerpoint report may annLiase Between kitchen and dining area - Copy.pptxMarcelGelacio
The document discusses restaurant technology and ordering systems. It describes the role of a food server in coordinating orders between the kitchen and dining area. Various manual and electronic ordering systems are outlined, including their components and functions. Key features of point-of-sale (POS) software systems are explained, such as accepting payments, tracking inventory, and printing receipts and bills. The document also provides examples of digital menu boards and inventory management systems that are commonly used restaurant technologies.
The document provides an analysis of the operational processes that make up the service model of Provino's Italian Restaurant using Arena simulation software. It first describes the key entities, resources, variables, and attributes that define the restaurant's system. It then outlines the main stages of the customer service process through a series of process flow diagrams. These include customer arrival and seating, appetizer/entree/dessert ordering and preparation, food delivery, bill payment, and customer departure. The document also discusses data collection efforts and presents results comparing the average time customers spend in the average weekday and weekend peak hour simulation models. Analysis of the results will help identify areas of the system that could be improved.
CASE STUDY - THE NEXTGEN POS SYSTEM (2).pptJayaprasanna4
The document discusses the NextGen point-of-sale (POS) system case study. It describes a POS system as a computerized application used in retail stores to record sales and handle payments. It includes hardware like computers, barcode scanners, and printers, as well as software. The case study will take an iterative development approach using use cases, object-oriented analysis and design, and implementation. A POS system must support various client terminals, be fault tolerant, and interface with other applications. The document outlines some requirements and design challenges for the NextGen POS system.
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Contains importance of book keeping, different types of accounts, cost control methods in food service establishments. Also about Profit loss statement, Balance Sheet and trial balance is discussed.
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• Hotels are the place where you stay, eat meals and utilize their other services.
• As computer has merged with man as single entity so a computerized application can be developed that can handle Hotel Management System (HMS).
• Various activities takes place in hotel like:-
• Hotel needs to maintain the record of guests and reserve rooms beforehand.
• Customers should be able to know the availability of the rooms on a particular date.
• They should be able to reserve the available rooms according to their need in advance.
• To make their stay comfortable, they are provided with food and other services.
• The record of the food taken by each customer and the services availed by the customer should be kept.
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2. Control of Sale of Food & Drinks
• Control:
Control is a process by which managers try to direct,
regulate & restrain the action of the employees & other
resources in order to achieve the desired goals of the
establishment, viz. financial gains, sound working
conditions, etc.
• The process adopted depends greatly on the nature of
operation.
• The process needs evaluation of its effectiveness from
time to time.
• The process adopted needs to be understood by the staff
who implements it and also its importance. Training needs.
3. Functions of Control
1. Aids in ascertaining the receipts items for sale- in units
and its price.
2. Reduces the chances to any pilferage and wastage.
3. Provides information to ascertain data for costing
purposes which in turn helps to take future actions – e.g.
cost estimation for forthcoming year.
4. Helps in ascertaining the volume of sales.
5. Shows a breakdown of sales and cost under various
heads which in turn helps in making adjustments in future.
4. Control in F&B Sales
• At any point of time knowing the performance of the outlet
in terms of sales is very important.
• A suitable control system is therefore essential.
• The type of control system to be adopted depends greatly
on the type of operation carried out by the outlet.
• A road-side kiosk shall not have the same control system
as that of a fast food outlet and again the control of fast
food operation outlet shall not have the same as that of a
restaurant.
• In general the control of sale of food and drinks in a
restaurant is done through a document called “Kitchen
Order ticket” (KOT) & “bar order ticket (BOT) respectively.
5. KOT: Kitchen Order Ticket
• Definition:
A KOT is a control document that serves as a
a) proof of sale of food & drinks
b) as a backup that justifies the consumption of
raw materials as per the Standard Recipe Card.
• Depending upon the type of menu and its operation the
type of KOT can vary
6. Types of KOT.
Triplicate Checking System Duplicate Checking System
Has 3 Copies Has 2 Copies
Suitable for a la carte menu Suitable for table d'hôte menu
Suitable for First Class Suitable for Popular Priced
Establishment Restaurants.
Bill made by cashier Bill is the duplicate copy
which is made by the waiter .
Guest pays the cashier As per rules guest pays
thorough waiter either cashier or waiter
directly .
8. How a Triplicate KOT works
• Consist of three copies.
• Depending upon the rule of the organisation
Either Or
Top copy goes to kitchen for Top copy goes Cashier
making the dishes Second copy to kitchen for
Second copy to cashier for bill making the dishes
Third (flimsy) copy retained Third (flimsy) copy retained
by waiter as a ready reckoner
by waiter as a ready reckoner
9. Forms of Triplicate Checks written on
Various Situations
• Suivant or Following Check
• Supplement Check
• Retour & Enplace Check
• Accident Check
• On the House (OTH) or Complimentary Check
16. Advantages in Manual System
Checking
• More personalised.
• Enables charging of dishes which are not on the
menu.
• Enables in easy discounting charges on certain
occasions like “supplement checks” for customer
satisfaction .
• Simple in operation.
• Does not require any external source of energy-
electricity, battery power etc. to run.
• Operation is not costly.
• Operation does not require much training & skill.
17. Disadvantages in Manual System
Checking
• High chance of errors.
• High chances of fraudulence.
• Time consuming.
• Labour oriented.
• Requires large inventory.
• Not suitable where the business volume is high
or transaction is fast
• The data produced may be late for
management to take any decision.
19. Types of Restaurant Check in
Automated System
Pre-Checking Electronic POS
system (NCR) Cash Control
register system
Pre-set
Hand-held
Checking
Order Pads
System
20. Pre-Checking System (NCR)
• A blank sales check
• Waiter’s machine
number.
• A machine that operates by
insertion of sales check into
the printing table to the side
of the machine and on use
of the individual machine
key number by the waiter
which is assigned to him.
21. Pre-Checking System (NCR)
• How it works:
1. The waiter keys in his per-assigned machine number
which enables the machine to open.
2. A check in duplicate is inserted into the printing table.
Price Menu Item
3. There are pre-assigned keys
Quantity
Waiter Log-in No.
4. The duplicate check is
produced for bar or kitchen
to obtain beverage or food
Table No.
5. The top copy is referred to
as the sales check
Print
22. Pre-Checking System (NCR)
• How it works: (cont’d….)
6. For each transaction the machine generates a reference
number (as bill no. in manual checking) on the sales check
and the duplicate
7. The sales proceeds are recorded on a continuous audit
tape that can be removed only by authorised persons at
the end of the meal period/day
8. Thereafter the machine is again cleared (set to zero). The
total sales on the audit tape is then compared with the
actual cash received.
23. Pre-Checking System (NCR)
• Advantages:
1. Both the sales checks and food checks are generated
simultaneously; lesser chances of frauds/omissions.
2. Analysis of total sales per waiter can be made on audit
tape.
3. Each waiter acts as a cashier for the tables he has served;
collecting cash and settling it with his total sales
performance at the end of the shift. Therefore, the need for
cashier is avoided.
4. The machine can only be operated once the waiter’s
machine number is keyed in. So no other person can
generate a food or beverage check and obtain the same
from the kitchen or bar.
24. Pre-Set Checking System
• A higher version of pre-check machine.
• The keyboard has
1. Coded keys corresponding to menu items.
2. Each menu having a price to it already pre-set in a control
panel.
3. A waiter has to type in the quantity and the item code
and the check in duplicate will be generated.
4. The control panel is kept locked and only authorised
persons can change the price or add or delete menu
items.
5. Possible to have a running count of each item recorded.
6. A sales analysis printout can be obtained on pressing a
certain key
25. Electronic Cash Register
• High speed machines
to record cash
transactions in fast
service and large
volume of catering
operations.
27. ECR- Advantages
1.Price customers’ checks through pre-sets or
price look-ups.
2.Print checks, including the printing of
previously entered items.
3.Have an additional special key so that the pre-
set price can be changed during promotional
period. E.g. “happy hour in a bar.”
4.Produce sales analysis by type of product at
any hour of transaction.
28. ECR- Advantages (cont’d….)
5. Enable analysis of sales per waiter per hour
or per shift period.
6. Analyse sales by method of payment- cash,
cheque, type of credit card, etc.
7. Automatic calculations – taxes, service
charge, cover charge, etc.
8. Provide limited stock control.
9. Provide waiter checking-in and checking out
facility
29. ECR- Advantages (cont’d….)
10.Operator training can be provided without
disrupting transaction operation or corruption
of information already in the ECR.
11.Restrict access to the ECR and the till drawer by
the key or code for each operator.
12.The customer can view the price charged
through “turret display”. This is advantageous in
self service counter and fast food outlet
operations.
13.Eliminates the need for cashier. Each waiter
becomes responsible for collecting the payment
and paying in the exact amount as recorded by
the ECR at end of each shift.
30. ECR- Disadvantages/Constraints/Considerations
1. Suitability – type of operation
2. Cost – in comparing with other products.
3. Model- up-to date or old.
4. Training to be provided to operate.
5. ECR be linked with other ECRs as a part of
network.
6. Maintenance – level/cost/frequency.
7. Safeguards – memory loss when power failure.
31. ECR- Disadvantages/Constraints/Considerations
8. Restriction of access to commands, re-setting,
disclosure of information to any other than
authorised persons.
9. Ability to function when near to any other
powerful electrical equipment.
10.Ability to restrain entry of
moisture/dust/foreign particles that can
interfere with the operation of the keys.
32. Electronic Hand held Order Pads
1. Each waiter has a check
pad in possession.
2. Thus individual check-pad
discloses the identity of the
waiter using it.
3. Order is taken on check pad
by pressing the keys
4. The check pads are wireless
networked with kitchen &
cashier
5. It has a send button which when pressed the order is
transmitted both to kitchen & cashier’s terminal.
33. POS Control System
• A software which
enables individual sales
at an outlet be recorded,
transmitted to various
sections, printed as
“check” and accounted
for and at the same time
be processed as a
performance data of the
outlet.
34. How POS Works
Processed data stored
for evaluation
Received at
processing unit
35. Necessity for Control
• The necessities for control are :
1. Analysis of the performance by the outlet.
2. Establishing & maintaining standards.
3. Pricing.
4. Minimising wastage.
5. Minimising pilferage & frauds.
6. Processing necessary information required for the management
• The system of Control exists in varied forms in every departments.
• All the sections under the Food & Beverage department are
interrelated.
• For the control to be effective all these sections must be covered
under control
36. THE CONTROL CYCLE
Decision making
Analysing & Reconciling Ordering & Purchasing
Serving, Selling &
Accounting Receiving
Preparing Storing
Issuing