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FOOD & BEVERAGESOLUTION

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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 also Web-enabled, which makes remote training and operation possible, as well as inventory tracking across geographically-dispersed locations.

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MOST IMPORTANT FEATURES IN F&B SYSTEMS

Sales & MarketingTable Management & Reservation.Menu Engineering.Guest Check Transactions.Productivity AnalysesCRM / Customer Loyalty

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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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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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TYPES OF SERVICE Take Away / Take Out / To Go Delivery / Catering Counter Service Self Service Fast Foods Casual Dining Fine Dining Executive Lounges

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DAY BY DAY PROCESSMarket Inquiry & Vendor Options Comparison.Costing & Menu Engineering.Purchasing.Goods Receiving.Storing IssuingProductionPreparing / CookingServing / PresentingServiceEOD Process

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PURCHASING Develop purchase specification Supplier selection Purchasing correct quantities No collusion between property and supplier Evaluation of purchasing process

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RECEIVING Development of receiving procedures Completion of necessary receiving reports (e.g., addressing financial and

security concerns)

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RECEIVING Development of receiving procedures Completion of necessary receiving reports (e.g., addressing financial and

security concerns)

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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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ISSUING / TRANSFER Product rotation concerns Matching issues (issue & usage) Purchasing as inventory is Consumed

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PRODUCTION Mise-en-place Minimizing food waste / maximizing nutrient retention

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PREPARING / COOKING Use of standardized recipes Use of portion control Requirements for food and employee safety

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SERVING Timing of incoming F&B orders Portion control Revenue management concerns

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SERVICE Reservation Seating Revenue control concerns F&B server productivity Waiting Duration Taking Order / Placing Order

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EOD/EOD/EOY PROCESSProductivity AnalysesConsumption AnalysesPayment ProcessingProfit & LossGuest Comments

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