HOSP 180 Lecture Notes - Lecture 7: Operations Management, Ob River, Accounts Payable

• School: University of Delaware
• Department: Hotel, Restaurant and Institutional Management
• Course: HOSP 180
• Professor: Kline

Document Summary

Check to see that everything is to guests" liking within two bites of entrees. Front of the house restaurant systems: ability to track employee working time: point of sales systems - used by hotel properties that have food and beverage and retail outlets. Speeds up to processing of orders: kitchen display systems - further enhance the processing of orders to and in the kitchen. Orders change color or flash on if staff is taking too long. Guest accounts receivable to manage home accounts and gift certificates: guest services solutions - applications that are designed to help a restaurateur develop a dining relationship with guests. Back of the house restaurant systems: ability to manage all of a restaurants payroll and human resource information: wireless pos systems. Financial reporting - p&l reports, budget variances, end of day reports, and other financial reports are generated from the central database.