A waiter takes an order at a table, and then enters it online via one of the six terminals located in the restaurant dining
room. The order is routed to a printer in the appropriate preparation area: the cold item printer if it is a salad, the hot
item printer if it is a hot sandwich or the bar printer if it is a drink. A customer’s mal check-listing (bill) the items ordered
and the respective price are automatically granted. This ordering system eliminates the old-three carbon-copy guest
check system as well as any problems caused by a waiter’s handwriting. When the kitchen runs out of a food item, the
cook sent out an “out of stock” message which will be displayed on the dining room terminals when waiters try to order
that item. This gives the waiters faster feedback, enabling them to give better service to the customers. Other system
features aid management in the planning and control of their restaurant business. The system provide up-to-the minute
information on the food items ordered and breaks out percentages showing sales of each item versus total sales. This
helps management plan menus according to customer tastes. The system also compares the weekly sales totals versus
food costs, allowing planning for tighter controls. In addition, whenever an order is voided, the reasons for the void are
keyed in. This may help later in management decisions, especially if the voids consistently related to food service or
service. Acceptance of the system by the user exceptionally high since the waiters and waitresses were involved in the
selection and design process. Allow potential users were asked to give their impressions and ideas about the various
systems available before one was chosen.
1. In the light of the systems, describe the decisions to be made in the area of strategic planning, managerial control
and operation control? What information would you require to make such decisions?
2. Explain the probable effects that making the system more formal would on the customers and the management.
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