control system.ppt

1. TRIPLICATE CHECKING SYSTEM

2. DUPLICATE CHECKING SYSTEM

•This type of system is more effective way of keeping a check on food & beverage that is given to restaurant from kitchen

3 copies of KOT are made:• 1st copy- Kitchen• 2nd copy- Cashier• 3rd copy- Book Copy

1st copy is handed over to aboyeur in the kitchen then he gives the order further to different sections in the kitchen.

The cashier makes use of 2nd copy to make bills for the table by using all the KOT & BOT given to him.He checks all the KOT & prepare the final bill.The cashier prepares the bill in duplicate:1st copy to the guest 2nd copy goes to A/C dept. 3rd copy remains in the book for reference.

With the help of 2nd copies of the bill,cashier prepares the sales summary sheet.

TRIPLICATE CHECKING SYSTEM

ADVANTAGES OF TRIPLICATE CHECKING SYSTEM

• Helps in proper co-ordination between kitchen & restaurant during peak hours.

• Food is given strictly against the KOT so there is no FRAUD no WASTAGE.

• Keeps the cross checks over both the departments.• The A/C dept.can find out daily sales with reference to summary sales

sheet.• F&B dept. can find out the dishes in demand & change in pattern of sales

according to the required changes in the menu card.• Special information regarding any guest request is noted as there is less

chances of confusion.• Used in 5star hotels & 1st class restaurant.• Easy to handle all records regarding sales.

This type of system is found in smaller hotel, restaurants, fastfood , café,etc.It generally used in restaurant which used TDH menu is in operation.As the name suggests there are 2 copies of each food checks which are serially numbered & carbon paper is placed in between the two copies.The 1st copy goes to the kitchen The 2nd copy is given as bill to the guest.

It is used in small restaurants. No separate cashier is needed therefore KOT itself serves as bill. It involves less amount of paper work & less records to maintain.

It is prepared by the cashier at the end of evry shift. It is prepares in duplicate,1st copy goes to A/C & 2nd

copy remains in the book. It gives the total sales of any outlet at a glance &

also it is an important record as all necessary information is recorded in that book. E.g.-Guest complaint/suggestion, staff present/absent, restaurant timings, etc.

For Specialty restaurant there should be two summary sheets i.e. One for lunch & other for dinner.

For coffee shop there must be three summary sheets i.e. morning shift, afternoon shift, night shift.

Suivant KOT Supplement KOT Return KOT Accident KOT No-Charge KOT

•This is also known as following KOT.•This shows 1 Kot of the table has been already written.•Used for longer orders.•For e.g.- Horsd’oeuvre,soup,main course can be written on main KOT & Cheese, Dessert on suivant KOT.

When an extra portion of same food is requires which was previously ordered then supplement KOT is written.

Supplement KOT is charged.

This is made when there is any accident in the restaurant like spillage.

The item must be replaced without charging the guest.

The sign of supervisor is taken & reason of accident is required.

If the guest drops the food or beverage then it depends on hotel policy whether to charge or not.

When wrong dish has been brought from kitchen then it has to be sent back in kitchen and replaced.

KOT that is needed to be raised is known as Return KOT.

The new food that is served in place of the earlier one should be clearly mentioned.

NC KOT is basically used for people who are entitled for free food in the restaurant.

They could be senior managers,executives,etc.

Some guest are also given complimentary meals.

Separate file of NC KOT is made to keep the records of all the NC KOT in a particular outlet.