Measures to Control Food & Beverage Revenue

1. Revenue Control Food & Beverage Management III Year Prepared By: Bhavin Parekh

9. Guest A $ 25.00 Guest B $ 30.00 Guest C $ 100.00 Guest D $ 75.00 All Guest Checks are collected at end of Meal Period & Summed Standard Revenue Non – Automated System Server POS End of Meal Period Sales Summary Manual Data Entry Automated System

12. Check List for Check Writing No Over Writing Any Correction To be Authorized by Supervisor No Erasing Only Strike Through Legibly Writing Use Pens Only Guest Check

14. Dealing with Corrections on Guest Checks If mistake of the Server YES NO Debit the Server Tips / Salary Evaluate the Situation Write Off the Cost Check whether Item has been Prepared by the Bar / Kitchen Seek a Logical Explanation Item Deletion / Void Write Off the Cost Inform Kitchen Not To Process Order If Guest Cancelled The Item

18. Guest Check Control Procedures Issued to Server At Beginning of Shit Serial No. Control Hard to Duplicate (LOGO) Must be Accounted For at Shift End Store Securely Guest Check

19. The Revenue Control Flow Chart – Manual System Checks Issued to Servers at the Beginning Of Shift Guest Orders Entered onto KOTs & BOTs (Triplicate) KOT -Kitchen Guest Orders Are Processed Orders are Served To Respective Guests Guest Check is made As per KOT / BOT Check Presented to Guest & Revenue Collected Check and Revenue Deposited BOT - Bar All Checks Compared Against KOTs & BOTs All Checks & Revenue Collected with KOTs & BOTs Guest was Billed Correctly? Standard Revenue Established Tallied with Physical Cash Count What was Produced & What was Served?

23. The Revenue Control Flow Chart – Automated System Checks Issued to Servers Guest Places An Order POS Guest Check Opened in POS by Server ID Guest Order Entered into POS Printed with Item & Selling Prices On Server Check Relayed to Remote Printer in Production Areas Presented to Guest For Payment & Revenue Collected Sum Total of Revenue Collected for a Meal Period Adding Individual Guest Checks Total Revenue Collected (Actual) Revenue Report is Generated By Multiplying Menu Item Analysis with Item S.P. (Standard Revenue) Revenue Must Tally

24. Guest Check Control Systems – Automated System Total Amount Taxes Total Bill Amount Prices Of Items Items Ordered Time of Origin Guest Check Serial no. Server ID No. Terminal of Origin Guest Check

28. Server Fraud – Manual System Server A Takes a Guest Order Makes KOT & BOT KOT BOT Chef Processes Order as per KOT Barman Processes Order as per KOT Order is Collected & Served to Guest Server Prepares Bill For Guest Server does not charge The Guest for a Menu Item and Beverage on the Main Bill Gives the Guest a Rough Bill For the other two dishes not charged On the Main Bill Full Revenue is Collected Check Amount is Dropped in the Cash Box Balance is Pocketed and Distributed Server Raises a Void BOT/ KOT and Drops it in Box

29. Server Fraud Prevention – Automated Systems Server A Takes a Guest Order Opens Guest Check in POS Kitchen Bar Chef Prepares Orders As per Remote Printed Order Barman prepares Order As per Remote Printed Order Order is Collected & Served to Guest Bill is Automatically Generated Server does not charge The Guest for a Menu Item and Beverage on the Main Bill Gives the Guest a Rough Bill For the other two dishes not charged On the Main Bill Full Revenue is Collected Check Amount is Dropped in the Cash Box Balance is Pocketed and Distributed Server Raises a Void BOT/ KOT and Drops it in Box x x x x

37. Server Sales Report

38. Server Banking System Server A Begins Shift with Float of $ 500 Check Settled by Cash $ 75 Check Settled by Cash $ 50 + Cash Tip $ 5 Check Settled by CC $ 100 Check Settled by Room Account $ 150 At End of Shift All Checks are Totaled Transaction Analysis After 1 Settlement Server Bank Balance $ 575 After 2 Settlement Server Bank Balance $ 630 Total Revenue $375 After 3 Settlement Server Bank Balance $ 630 After 4 Settlement Server Bank Balance $ 630 Revenue in Cash $125 $ 630 - $ 125 = $ 505 – Cash Tip = $ 500 Server Transactions During Shift

42. Beverage Revenue – Non Automated Properties Guest Orders Beverage Bartender Prepares A Manual Check Check is Placed in A Slot Corresponding To Guest Table No. Guest Repeats Order Bartender Processes The Order & Serves Guest is Ready to Pay Check is Rung into the Register and Funds Deposited Check is Deposited in a Box All Checks are Totaled at Shift End Standard Revenue Actual Revenue is Compared

45. Establishing Standard Revenue