This will helps learners in their studies

1. FBS: Liaise between
kitchen and dining area
Presented by: MARCEL D. GELACIO

2. Objective/s:
1.Check tables ware for chips, marks, cleanliness, spills, and
drips,
2. Carry out plates and trays safely,
3. Place and send orders to the kitchen promptly
4. Relay information about special requests of the guests;
and
5. Apply manual system in taking order.

3. Liaise is to establish relationship or connection of
work specially in ordering system to cooperate and
have mutual concern inside the establishment. In
food service industry, coordination between kitchen
and restaurant area is important especially on busy
days where the large demand for a certain menu that
cause longer time to prepare. It is the duty of waiter
or food server to advise the guest’s specific time that
the foods will be prepared.

4. • New and existing restaurant owners will always got to
continue so far on the newest restaurant technology.
Deciding what restaurant technology to use in your
restaurant and what technology to not use are often a
challenging task. This article will check out what the
essential and most vital restaurant technology is for
restaurants and then take a glance at what I call optional
technology. There are several categories of restaurants.
Each category of restaurant will need certain sort of
technologies while some technology is important for all
categories of restaurants.

5. Here are the technologies that each
restaurants must have
1.Operating ordering systems. All transactions should
be undertaken within establishment guidelines relating to:
a. Honesty and integrity. Guidelines cover policy like
not charging for items that weren’t delivered or not
charging person X for something that person Y received

6. b. Accuracy – checking all entries, extensions,
additions and other calculations to make sure that
the customer isn’t overcharged and that the venue
captures all the revenue to which it is legitimately
entitled .
c. Speed – ensuring that accounts are compiled and
presented in a timely manner according to honesty
and accuracy. Never sacrifice accuracy for speed.

7. 4. Explanation and outline of charges. This
should detail fully the nature of all charges so
that no confusion or suspicion about charges
exists 5. Customer service – treating customers
with the courtesy they merit in reference to the
taking of the order, processing of the order
and presentation of the account for payment.

8. Types of System Use:
1. The manual system Dining order systems can vary
greatly.
The type used largely depends on individual
establishment’s preferences supported on matters such as:
• Their previous experience with using an
ordering system – including evaluation of how
existing systems are performing

9. •The number of orders processed –
bigger numbers may encourage the
establishment to use an electronic
system
• Skills of staff and thus the supply of
skilled staff – most premises dislike
having to train staff.

10. Below is an example of an easy to read food docket: note
how each person has been numbered to identify their meal
selections.
• Figure: 1 Manual Ordering System

11. Types of manual docket system:
1.Triplicate docket system- traditional manual
system that is often used in medium and large sized
hotel and restaurants.
• Table number
• Number of cover
• Date
• Waiters signature *any cancellation should be
countersigned by the supervisor.

12. 2.Duplicate docket system- used in
small, informal type of restaurant.
Usually known as carbon copied
system.
*other copy is used for billing purposes
for the preparation of the billing.

13. 3. Software applications This computerized system
enables electronic management of food and beverage
orders.
• A main terminal enables data input to the system.
• This data comprises the menus for all the restaurants
attached up to the system, alongside prices of every
item.
• This information might be input by the F & B Manager
or receptionist.

14. Each outlet has its own terminal
that displays the menu. This is a
touch screen as there’s no keyboard
kind of traditional computer. Printers
are an integral part of a system and
that they are present in each of the
food outlets, as well as in the kitchen.

15. •As an order is taken by waiting staff, the
order is entered into the system, via the
POS terminal. A ‘table tracking’ facility is
activated in order that dishes are often
added to the initial order, and tracks are
often kept of the order for the nominated
table number.

16. •The system also features a facility for every table to
possess seat numbers assigned to their particular
order. The order is then sent to the specified
service point, which can normally be the kitchen
and should include the bar. The order is printed
call at restaurant area, detailing not only the things
required, but also the table number, time as well as
name and/or number of the waiter/s.

17. •Orders may be changed as guests change their
minds, or as other circumstances dictate. Food
and beverage orders are often entered at just one
occasion, or using the table tracking facility,
separately by different waiters. Items that have
been incorrectly entered can be deleted and items
can be voided. Both food and beverage are often
added to the account during the meal.

18. •Entering a dish or a beverage
automatically triggers the designated price.
When the guest requests their account, the
system enables printing of their bill.
Various adjustments are often made to the
account enabling discounts and vouchers
to be used.

20. POS capabilities:
Act as register as well as computer.
Calculate cash due.
Record payment method.
Keep track of the cash in cash drawers.
Create sales report.
Keep track of menu items sold.
Track inventory.

21. Types of Software System
a. Electronic Payment – This is the ability for a restaurant
to accept credit card, debit cards, gift cards and mobile
payment options. Restaurants that don’t have this technology
will miss out on 80% or more of potential sales. There are
exceptions to this rule. The main exception is food trucks
and smaller cash only businesses in busy areas and street
vendors. For the vast majority, a payment system is essential
for a business.

22. How to use electronic billing machine:
Enter waiter’s identity code.
Place the orders on the machine.
Press the food and beverage button and enter the
amount that was paid off.
Press enter.
The machine will print out the receipt

23. b. Network – This represents the technology
to enable computer devices to talk to each other
and the internet. This is probably the most
overlooked piece of technology in a store but
one of the most important. If the network goes
down or is not available, it can have negative
consequences to the store. This next set
includes technology that is highly recommended
to enable a more profitable store.

24. c. Inventory Management System – This is a system that will
track inventory levels, cost of inventory and help the store
keep the necessary inventory in stock without over stocking.
Many POS systems for restaurant will offer a basic inventory
solution but usually these solutions are very basic and lack
the key features.
One of the most important features of an restaurant
inventory management system is keeping track of the
inventory costs, looking at inventory levels to prevent out of
stock and enabling automated inventory orders. Inventory
management could also be done manually.

25. d. Digital Menu Boards – This technology enables the
menu in the stores to be displayed on screens instead of
the traditional printed material. This technology has
advantages in that it will reduce costs of the printed
menus and reduce the labor to change, manage and send
the printed menus.
This technology is most useful for fast casual and quick
serve restaurants where there is not wait staff. Digital
Menu Boards are good for restaurants that change the
menus often, but still most restaurants used menu cards or
books to be given on the guests upon arrival.