There must be efficient control of all food and beverage items issued from the various departments. 2. The system should reduce any pilfering and wastage to a minimum. 3. Management should be provided with any information they require for the costing purposes. 4. The cashier should be able to make out the customer’s bill correctly. 5. The system should show a breakdown of sales and income received in order that adjustment and improvement may be made. The main control taking methods 1. Order taking methods. 2. Billing methods 3. Sales summary sheets. . Operational statistics. Triplicate checking system This is an order taking method used in the majority of medium and large first class establishments. The food check consists of three copies. On taking the food order it is written from top to bottom of the food check. When only a table d’hote menu is in operation the customers would initially only order their first and main courses. The operation for an a la carte menu is similar, although customers may order by course according to their requirements. 1. The top copy of the food order goes to the kitchen and is handed to the aboyeur at the hotplate. . The duplicate goes to the cashier who makes out the customer bill. 3. The Flimsy or third copy is retained by the waiter at his/her sideboard as a means of reference. Any checks or bills that have to be cancelled should have the signature of either the headwaiter or supervisor on them, as should checks and bills which have alternation made on them. FLOW CHART OF FOOD AND BEVERAGE CHECK Control box Kitchen Food and beverage Service area Top copy—– Top copy after service— Food copy—- Top copy (BOT)Top copy Dispense Bar 1. 2. 3. 4.
BeveragesTop copy after service Control Marry all duplicates with originals- bills and summary sheet Cashier 1. 2nd copy food or drink 2. Bill 3. Bill and payment. 4. Receipted bill. Manual systems Using hand written duplicate or triplicate checks for ordering from kitchen and bar and for informing the cashier. Often used with a cash till or cash register. This system is found on many high- level restaurants and in popular catering Duplicate checking system. This is a control system that is more likely to be found in the smaller hotel, popular price restaurants and cafes.
It is generally used where table d’hote menu is in operation and sometimes a very limited a la carte menu. There are two copies of each of these food checks, each set being serial numbered. The top copy of the food check is usually carbon – backed but, if not a sheet of carbon must be placed between the top and duplicate copy every time a fresh order is taken. The top copy of the set of food and drink checks is made up of a number of perforated slips, usually 4-5 in number. There is section at the bottom of the food and drink check for the table for the table number to be entered.
When writing out a customer’s order a different perforated slip should be used for each course. The server must remember to write out the number of covers and the price of the meal or the dish concerned on each slip. Before sending each slip to the hotplate see that the details ate entered correctly on the duplicate copy together with the price. Since the duplicate copy acts as the customer’s bill, the waiter must ensure that everything served is charged. Duplicate order pad with perforated sections 672464| | | | | | 672464| | | No of person waiter no table no price| | | QUICK SERVICE:
Name of the establishment Table no 4No of covers 2 Retour 1 Roast chicken En place 1 poached chicken Date 2/2/12Sign DS Accident: It occasionally happens that the waiter may have an accident in the room and perhaps some vegetables are dropped. These must be replaced without any extra charge to the customer. Here a check must be headed accident. It will show the number of portion of vegetables required and should be signed by the headwaiter. No charge (N/C) is stated on the check to ensure that no charge is made to the customer. Name of the establishment Table no 4No of covers 2
Accident 1 Vegetables N/C Date 2/2/12Sign DS CASH HANDLING EQUIPMENT E. P. O. S (Electronic point of sale) It is a sophisticated system of point of sale to provide the quality of information to the management for control function. Advantages 1. Fewer error is there as the information entered will be more accurate because mistake in the sequence of entries required for a particular transaction are not permitted. 2. Transaction can be done more quickly and this may be achieved by single key entry of prices, elimination of manual calculation and automatic calculation of price tags. . Training time may be reduced from days on the conventional cash register to hours with the electronic systems. 4. Instant credit checking is possible by having terminals compare the account number with a central computer file or through on-line a connection. 5. Electronic system provides more direct and detailed information in a computer readable form. 6. Additional security system features such as locks which permits the ECR (Electronic cash register) to be operated only by authorized personnel.