Simple control system used in restaurants and FNB outlets, kot, bot

Control systems used in FNB outlets

1. Simple Control System  Chapter: 2

2. Restaurant Reservation System TABLE RESERVATION IN A RESTAURANT:   The fine dining restaurants accept reservations on the phone and many guests like to reserve their tables before hand as they do not want to be disappointed or wait for long if the restaurant is busy.  So, the person handling reservations should be very good at communication skills and should handle guests efficiently.

3. TABLE RESERVATION IN A RESTAURANT: He / she should be prepared to answer the following queries.  Type of menu offered (T.D.H., ala carte, children’s menu) Type of service (buffet, table service etc ) Type of cuisine offered (Indian, Chinese, Italian etc ) Operation hours Air conditioned (dining area) or not Service of alcoholic drinks Availability of non smoking area

4. TABLE RESERVATION IN A RESTAURANT: Availability of car parking facility Price of a buffet Buffet spread / menu Facility for  organising  functions Acceptance of credit card or cheques Location

5. Restaurant Reservation Diary TABLE OF 2  :  1,2,3,4,5,6,24, 45 TABLE OF 4  :  4,12,14, 17,  TABLE OF 6  :  8, 9, 10, 11, 15 MEAL:                        DAY:                   DATE:                       TOTAL COVERS: Name of the Guest Contact No. No. Of Guests Time Table Requirement / Remarks Arvind Murthy Xxxxxxxxxx 2 7.20 2 Anniversary Govind Xxxxxxxxxx 4 830 12 Children Menu Ryan Xxxxxxxxxx 3 8.15 13   Priyanka P Xxxxxxxxxx 6 8.45 14  

6. Reservation Sheet

7. Restaurant Table layout

8. KOT Checking System K.O.T The kitchen Order Ticket more popularly known as K.O.T. is a small pad with serially numbered leaflets.  The guest food order is taken down on the KOT and passed to the kitchen.  The aboyeur announces the dishes to be prepared to the various sections of the kitchen.  Once the food is picked up is done the KOT is put into a locked KOT box.  At the end of the shift, the control department opens the KOT box and checks if all the items ordered from the kitchen are billed or accounted for.  This is known as KOT analysis.

9. KOT Things necessary to mention on KOT:  Date Table number Time of taking the order Name of the waiter Cover Number of portions Items ordered Signature of person taking order with code number.

10. KOT Format

11. KOT System

12. KOT System Single Kot: In this system there is only one KOT.  On receiving the guest order the waiter enters it on the KOT, places the order in the bar or kitchen.  When the order is done, the waiter picks up the order from the bar / kitchen and serves it to the guest.  The payment that the guest makes is collected by the waiter and pays it through the cashier or he may accept the payment himself.  This system is generally allowed in snack driven and operated places like Udipi hotels. 

13. KOT System Double Kot:  This system operates slightly from single KOT system.  Here the KOT prepared on that is offered as original and duplicate copy.  Hence this system is also called duplicate copy or duplicate KOT system.  When the guest order is written down, the top or the original part of KOT is placed in the kitchen and the second or duplicate copy is given to the cashier.  The cashier keeps this KOT in the proper slot in the pigeon box placed before him.  When the guest asks the cashier to prepare the bill, the waiter checks the bill and ensures the correctness of it before giving it to the guest for payment.  On receiving the payment the waiter pays it to the cashier who accepts it and returns the bill after stamping.  The waiter returns the bill to the guest with the change in case of cash payment.  At the end of the day the KOT of the kitchen, bar and those of the cashier are collected and tallied and ensure that all the orders placed have been served and paid for. 

14. KOT System Triple KOT (Triplicate)    This system is also called duplicate KOT system.  The difference in this system is that if the number of KOT prepared are 42, that is original and 2 copies.  The procedure followed is the same as that of duplicate system.  The only difference is that in added for effect in service.  The third KOT remains with the waiter as a book copy for him to follow.  At the end of the days service, the 3 Kots may be collected by the F&B control department to tally the KOT.    

15. Circumstantial KOT's OR Special KOT's   First / Original KOT: This KOT has details such as date, table number, number of passengers, time at which order is placed, name of the dishes and quantity ordered.  The KOT is signed by the waiter or order taker.    Suivant KOT: It is used where it is necessary to write out more than one food check / KOT for a meal.  At the top of this, the word suivant should be written. 

16. Circumstantial KOT's OR Special KOT's   Supplementary KOT: When an extra portion of food is required because sufficient quantity had not been sent from the kitchen, a special check must be returned.  This means to supplement what has been checked.    Accident KOT:   In case of accidents where some of the food has been fallen, the same must be replaced, without any extra charge to the guest.  Here the word accident must be mentioned on the KOT.  It should indicate the number of dishes replaced. 

17. Circumstantial KOT's OR Special KOT's Retour / Replace KOT: When a wrong dish has been brought, it has to be sent back to the kitchen and replaced with a new dish.     No charge KOT:   It does not have to be charged e.g. staff meal.    Complimentary KOT:   Here the food is complimentary for some valid reason by the management.  Example : entertainment, municipal, excise, police, sales tax etc. 

18. VARIOUS METHODS OF BILLING   Guests are charged for the food and beverages served to them and the bills are made referring to the food order.  Before presenting the bill to the guests it is the responsibility of the food service staff to ensure that :  All the dishes served to guests are billed The total is correct without any overwriting  Date and covers are properly entered. *Note: If it is computerized billing, mistakes in totaling will not occur, however it is recommended to check that all the dishes served have been included. 

19. VARIOUS METHODS OF BILLING   There are some basic billing methods used in food service operations. The type used depends on the style and volume of business.  They are the following:    Bill as a check – the second copy is used as a bill with charges  Separate bill  Bill with the order Prepaid Voucher No charge :  (he is required to sign with the authorization) Differed account:  This method of billing is often used for function or event catering.  In this method, bill for the services offered is sent to the company or firm after the event.  This bill will be paid by the organizing person.