Matakuliah
Tahun
: V0246 - Operasional Tata Hidang 1
: 2009-2010
Technology in The Restaurant Industry
Pertemuan: 10
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Technology in The Restaurant Industry
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Back-of-the-House Technology
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Product management systems for purchasing
• Purchasing: Product management tracks products
through each inventory cycle & automatically reorders
when the item falls below par stock.
Product
specification
Par stock and
reorder points
Issuing
The Purchasing
Cycle
Receiving &
storage
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Order
placement
Selection of
supplier
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Managing inventories
• Inventory Control: Systems aid inventory control by
quickly recording inventory & easily allowing new stock
to be added.
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Menu management
• Evaluates managers’ produce purchasing, compares
actual to expected food usage, tests proposed recipes &
pricing changes.
• Determine what offers work best
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Labor Management
• Interfaces back & front-of-the-house working hours &
human resources information.
• Handles human resources information.
• Pay scale and calculation paychecks
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Food & beverage cost percentages
• Food Costing
When calculating the food & beverage cost
percentage, a hand-held device (PDA) can
enter the inventory amounts into the system.
Laser bar code scanning is speeding up the
inventory-taking process & making it more
accurate.
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Financial reporting
• Front-of-the-house & back-of- the-house systems may
interface by transferring data to & from the central
server.
• Profit and Lost Statement (P&L)
• Budget and Variance
• Daily report
• Balance sheet
• Guest Counts
This makes it easier for management to
monitor service times, POS food costs, labor
costs & guest counts.
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E-Learning
• Computer-based Training
Expanding knowledge in the workplace
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Front-of-the-House Technology
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• Aloha: Full range of restaurant
products including Table Service &
Virtual Order Processing.
• ASI: Popular Restaurant Manager
POS & Write-On Handheld.
• IBM: Linux servers & Sure POS 700
series.
• Sharp: UP-5900 system combined
with Maitre’D
• NCR: 7454 POS Workstation- MS
DOS & Windows certified
• Micros: Eclipse PC Workstation.
Point of Sales (POS)
system
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POS system is a standard
component of
operational cost. the main
functions are to
use for order entry and
guest check. It is now
work in tandem with
application and tools
that enable enhanced
management of the
total guest experience,
table and kitchen
operations, back office
systems, business
intelligence, and gift and
royalty programs
Point of Sales
(POS) system
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Human Factors Engineering (HFE)
• Store performance
Allow restaurant operator to identify areas
which to increase revenues and improve
operational efficiency and guest service then
compares that to other best-in class
restaurant practices.
measures key store level metric to asses
productivity at the point of sale, as well as
ergonomic and technology.
• User interface design
It assist restaurateurs in deciding work flow
design or ergonomic assessments
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Guest Services & Websites
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Have a nice day…
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