Sales Control
SALES CONTROL SYSTEM
Purpose of a sales control system
1. 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.
4. 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’hôte 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.
2. 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 head\waiter 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. Beverages Top copy after service
Control Marry all duplicates with originals- bills and summary sheet
Cashier
1. 2nd copy food
Purpose of a sales control system
1. 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.
4. 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’hôte 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.
2. 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 head\waiter 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. Beverages Top copy after service
Control Marry all duplicates with originals- bills and summary sheet
Cashier
1. 2nd copy food