Catering- Recorded Keeping

Catering- Recorded Keeping

1. Why is recorded keeping important?

   • Helps to know what needs doing and when
   • Helps to check stock levels- nothing runs low
   • Recordeds invoices/orders and bills
   • Helps to keep important information save; bookings
   • Helps toplan in advance- how many staff needed for a booking
   • Poor recorded keeping = loosing money

2. Types of Record Keeping

   • Stock control sheets
   • Accident books
   • Food and drink orders
   • Invoices
   • Staff rotas
   • Restaurant bookings

3. ICT iuses

   • EPOS- Electronic Point Of Sale
   • Stock control system
   • Events managment
   • Dietary analysis
   • Food management System
   • Menu Engineering

4. Types of record keeping..

   • Stock Control
     • Lists of stock organisation by item
     • It tells you how much of each item is in
     • Tells you when next delivery is
   • Accident book
     • Details any accidents kept in the book
   • Food and drink orders
     • Slips of paper to record orders
     • usually one slip per table
   • Invoices
     • Shows what was bought
     • How much it costs
   • Staff rotas
     • Timetable to show the shifts of each staff members
   • Restaurant bookings
     • A diary with time slots for each booking