Automated Beverage System Service Manual
No notes for slide. Notes: Servers must always use Pens and not Pencils. The reason for this is that, Menu Items ordered by the Guest entered in Pencil on the Guest Check can be easily erased and same check can be re-used for another Guest. In such a case, a Server may Collect the money from the Guest after presenting him with the Check written in Pencil and pocket the same instead of depositing it into the Register / Cash Box. The Server will then erase all items from the check and re-use the check for some other Guest. This amounts to Fraud and Theft from the Property. The Operation suffers a Loss of Revenue in such cases with Food Costs remaining High and hence the Food Cost% will be dangerously high.
Items must be neatly and legibly written on Guest Checks so that it eases Guest effort to check his Bill and also it is easier for the Cost Controller to Cross Check. Mistakes must always be crossed and never erased as a loophole would then come into existence wherein money can be collected for an Expensive Wine as per the Guest Order and then the Item erased and replaced by a Low Cost Wine. In this case, the Server would only deposit a part of the amount collected into the Cash Box, corresponding with the new Check Total and Pocket the excess. There should also be no over – writing as this causes confusion with respect to the Guest and the Cost Controller cross – checking the Bills. All Corrections must be Initialed by the respective Supervisor or the Manager on Duty. This would help keep a check on any fraudulent activities by the Line Employees.
The Supervisor is authorized to ask the staff any questions related to the Correction. As far as possible, Staff must prepare Checks with concentration and mistakes are generally discouraged and must be kept to a minimum. Dealing With Void Items: It is very important for the Manager to deal with Void Items carefully.
Theft Intention: When the intentions of the Server are that of theft, the Server will serve the Guest his order, make a Regular Check and collect the Bill amount from the Guest. The Server will then simply Cancel / Strike off an expensive item from the bill and Pocket the amount corresponding to it depositing the rest in the Cash Box or Register. This amount to Fraud and will lead to a Spike in F&B Cost%. It is for this very reason that all Voids must be brought to the attention of the Manager on duty with the justification and then after his cross – checking the Check must be initialed by him / her. The Genuine Case: At times items have to be Voided due to genuine reasons. These could be as follows: The Server in a rush to meet Order Delivery on time, writes down the wrong order for the table.
The guest may fancy something other than his order and may decide to change it after a while. A sudden event which may require the Guest’s Immediate attention might force him to leave without having his meal. In this case, the Situation is first brought to the attention of the Manager who checks whether the Food is Ready or not and then evaluates the situation and makes a decision. Notes: In most cases, the Management charges the Employee if there has been undercharging. Also, some Operations do not tolerate Over – Charging the Guest (this is not fair practice on behalf of the Guest) and the responsible staff is made accountable for this. The excess amount is Debited to his Salary or Tips. Notes: Checks generally have a Serial No.
And they are controlled and identified by this means. They must not be kept lying around and made easily accessible as they can be misused. Example: Let us suppose there is no accountability for Checks. This could be a cause for concern as a Server with intentions of fraud could list make a manual check for the Guest and Collect Revenue for the same. Since, there are no records who this check is issued to, he does not deposit this check at the end of the Shift. He simply tears off the check and pockets the money. There is no way to catch the Server, if he is colluding with a Chef / Barman and splitting up the Revenue at the end of the day.
If the Checks were controlled Serial No. Wise and we have written records of what range of Check Nos. Is held by which Server, then Accountability comes into picture and there can be no scope for Foul Play; as at the end of the day the respective Sever would have to answer for Missing Checks.
Playing around with Checks – Like Rotation of Checks among Multiple Guests and Tearing Up Checks after Collecting Revenue are Serious Crimes and Punishable by immediate Dismissal of the Server in most cases. Note: Even in Automated Systems, using Pre-Printed Checks, the Checks are Serially Numbered and their issue is strictly controlled just as in the case of Manual Check Systems so as to prevent Abuse / Misuse. Note: Having a POS System established in your Food and Beverage Operation can help you have a better Control on your Operation.
Automatic Beverage System Service Manual
The Advantages of the POS System over the Manual System are: Paperless Environment. Checks are only Printed at the end of the Meal Period and System will Generate a Number for the Check. Hence, there is no need for keeping Pre-Printed Checks under Safety and Controlling their Issue. Chances of Server Fraud using Checks is greatly reduced. Now, checks cannot be Rotated and there can be no missing checks gone unnoticed as every check generated by the System will be Printed in the Reports generated at the end of the Meal Period along with the Terminal of Origin, Time, Server ID, Check No. And the Items Ordered on that Check along with the S.P. There is no need for the Time Consuming Auditing Process now as the POS System will relay Orders entered into it to the Remote Printers set up in the Respective Production Areas.
There is now no K.O.T. System or B.O.T. The System will automatically Pickup the Item Selling Prices and also carry out the Totaling and the Tax Applicable, which in turn reduces the Margin of Human Error. Also, there is now no need to tally all KOTs and BOTs with the Guest Checks to determine “What was Produced and What was Served?” as only those items entered into the POS will be Printed in the Production Areas and Chefs will prepare only those items that have been Printed.
There is no chance of Fraud. Note: In some Operations, it is the Server might collude with the Chef or Bartender. When there is any Guest Order for F&B, the Server might not raise the KOT / BOT. He simply Barks the Order to the Chef and the Bartender and when Processed, the Items are Picked up and Served to the Guest. The Guest might then be provided with a Bill (Rough Bill / Manually Written / Rotated / Duplicated / Fresh Bill which is then Torn), Revenue is Collected and is Distributed among the colluding parties. At times there is Server Fraud when a Void KOT / BOT is Dropped into the Kitchen / Bar Collection Box. In such cases, after the Order is Served to the Guest, the Server Voids the Items and does not charge the Guest for the same on the Real Bill.
He makes a Dummy Bill (Rough Bill) and charges the Guest separately. This amount is pocketed and distributed among those involved. This problem leads to Inventory Usage and Drop in Revenue which will hike your Food & Beverage Costs. Note: In some Operations, it is the Server might collude with the Chef or Bartender. When there is any Guest Order for F&B, the Server might not raise the KOT / BOT.
He simply Barks the Order to the Chef and the Bartender and when Processed, the Items are Picked up and Served to the Guest. The Guest might then be provided with a Bill (Rough Bill / Manually Written / Rotated / Duplicated / Fresh Bill which is then Torn), Revenue is Collected and is Distributed among the colluding parties. At times there is Server Fraud when a Void KOT / BOT is Dropped into the Kitchen / Bar Collection Box. In such cases, after the Order is Served to the Guest, the Server Voids the Items and does not charge the Guest for the same on the Real Bill. He makes a Dummy Bill (Rough Bill) and charges the Guest separately. This amount is pocketed and distributed among those involved. This problem leads to Inventory Usage and Drop in Revenue which will hike your Food & Beverage Costs.
Revenue control. 1. Revenue ControlMonday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering: Revenue Slide 1 / 53 Control. Recap of CVP Analysis What is Variable rate. What is contribution rate What is meant by contribution margin in relation to the food and beverage business. What is break even in # of Guests.
What is break even monetary value. Define the graph in BEP.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering: Revenue Slide 2 / 53 Control. Scope Standard Revenue and Guest Check Control Systems 1.
Manual guest Check System 2. Automated Guest Check System Collecting Revenue 1. Server Banking System 2. Cashier Banking System 3. Revenue ReportsMonday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering: Revenue Slide 3 / 53 Control.
Scope Assessing Standard Revenue – Beverage Operations 1. Automated Beverage SystemsMonday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering: Revenue Slide 4 / 53 Control. KCM of the session To understand Revenue Control Procedures typical of Food & Beverage Operations with Manual Guest Check Systems. To understand POS (Automated Guest Billing Systems) and how they simplify Guest Check Control Systems. To differentiate between Server Banking and Cashier Banking Systems.
Explain how Managers use Daily Cashier Reports as a Revenue Control Tool.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering: Revenue Slide 5 / 53 Control. KCM of the session To understand the Use of POS Reports as Revenue Control Tools. To comprehend how Managers in Non – Automated Operations Control Beverage Revenue and to Identify the Advantages and Disadvantages of Automated Beverage Control Systems.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering: Revenue Slide 6 / 53 Control. Introduction The Last phase of the Control Cycle is the collection of Revenue for Products and Services offered to the Guests of the Property.
Planning for and Controlling Revenue is just as important as properly managing Costs.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering: Revenue Slide 7 / 53 Control. Introduction (cont’d) The first step in designing a Control System is to develop a Standard. Development of a Revenue Standard will then help in comparing the Standard Revenue with the Actual Revenue. How should a F&B Operation define Revenue Standards?Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering: Revenue Slide 8 / 53 Control. Introduction (cont’d) Defining Revenue Standards 1. Method 1: Based Upon Guest Checks The Standard – Amount of Revenue an Operation expects to collect from it’s Operation – is the sum total of Guest Checks over a Meal Period.
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