tailieunhanh - Lecture The restaurant: From concept to operation (7th edition): Chapter 13 - Walker

Chapter 13 - Technology in the restaurant industry. After reading and studying this chapter, you should be able to: Identify the main types of restaurant industry technologies, list and describe the main types of software programs, identify factors to consider when choosing technology for a restaurant. | Chapter 13 Technology in the Restaurant Industry The Restaurant: From Concept to Operation, 7th edition Courtesy of MICROS Objectives After reading and studying this chapter, you should be able to: Identify the main types of restaurant industry technologies List and describe the main types of software programs Identify factors to consider when choosing technology for a restaurant Technology in the Restaurant Industry Technology Has come a long way from mom-and-pop operators and their cigar box Independent operators may not require (or be able to afford) technology that chain operators are using It is hard to overlook the progress in making technology available and affordable for independent restaurants Back-of-the-House Technology Consists of product management systems for: Purchasing and managing inventories Menu management, Financial reporting Controlling labor and other costs Tip reporting Food and beverage cost percentages Human resources Purchasing and Inventory | Chapter 13 Technology in the Restaurant Industry The Restaurant: From Concept to Operation, 7th edition Courtesy of MICROS Objectives After reading and studying this chapter, you should be able to: Identify the main types of restaurant industry technologies List and describe the main types of software programs Identify factors to consider when choosing technology for a restaurant Technology in the Restaurant Industry Technology Has come a long way from mom-and-pop operators and their cigar box Independent operators may not require (or be able to afford) technology that chain operators are using It is hard to overlook the progress in making technology available and affordable for independent restaurants Back-of-the-House Technology Consists of product management systems for: Purchasing and managing inventories Menu management, Financial reporting Controlling labor and other costs Tip reporting Food and beverage cost percentages Human resources Purchasing and Inventory Control Purchasing: Product management Tracks products through each inventory cycle Automatically reorders when the item falls below par stock Ingredients for the cost of recipes are calculated for total cost and selling prices Inventory control: Systems quickly record inventory Easily allowing new stock to be added Kitchen Display Systems Manage and control kitchen efficiency Provide highly visible, real-time information Installed in more upscale restaurants Than in fast-food and casual restaurants Mounted in kitchen or food prep area Visible to the entire kitchen staff Display food orders for preparation Monitor timing of orders Provide feedback about table status Food Costing Personal digital assistant (PDA) Used to enter inventory amounts into the system Bar code scanning Speeds up inventory-taking process Makes it more accurate Data is entered into the system, variance report is generated, and any significant variances are investigated Food Costing (cont’d.) Recipe