what it does , how it performs and works explained in this PPT

1. RESTAURANT
INFORMATION SYSTEM

2. BY : LAMECH ADARSH FRANKLIN

4. What is a Restaurant? , and Restaurant
Information System
• Restaurant is a business which prepares and
serves food and drinks to customers in
exchange for money, either paid before the
meal, after the meal, or with an open account.
Meals are generally served and eaten on
premises, but many restaurants also
offer take-out and food delivery services.

7. What it is
• Whether you run a franchise, a full chain, a hotel, or
an independent restaurant, with Information
Restaurant Systems, you'll have all the tools you
need to manage your operations-from corporate
headquarters to the restaurant floor.
• Smart Series, the heart of Information Restaurant
Systems, is a fully integrated suite of restaurant
software products designed to meet the needs of all
areas of your business. With Smart Series, you get:

9. What it does
• Information Restaurant Systems provides a fully-integrated suite of
solutions for quick service, table service, and hospitality operators
that want innovative, easy to use point of sale (POS), and enterprise
solutions. You'll have advanced computerized systems to improve
customer service, automate production, control costs, and provide
movement of information
• In the modern, competitive, multi-unit restaurant industry, you need
technology solutions that give you an edge. The tools that help you
provide excellent customer service also need to help you more
effectively manage costs, production, and employees, all with the
reliability you demand from a mission critical system.hin your
restaurant, as well as to corporate headquarters and franchisee
offices.

12. • Business Performance Management—Manage your
entire enterprise easily and efficiently directly from
your corporate office. You'll know your net sales,
best performing restaurants, best-selling items, labor
costs, and more, so you can make informed decisions
quickly.
• Restaurant Management System—Powerful back-
of-house capabilities combine with front-of-house
POS tools to exceed the needs of the most
demanding table service or quick service restaurant.
You'll have everything you need to more effectively
manage your staff and better serve your customers.

13. Q: In the light of the system , describe the decisions
to be made in the area of strategic planning , managerial
control and operational control? What information would
you require to make such decisions?
• A: Various types of information required to
make such decisions are :
1. Customer details and frequency of customer.
2. Repeatdness of order of specific type of food by the customer.
3. Waiter/Waitress knowledge of the information system.
4. Chefs feedback.
5. Inventory control.
6. Price of commodity and accessibility in the market.
7. Implementation of information system software which is easy to learn
and use

14. • Strategic planning :
Depending on the previous day or previous reports of the sales in the
restaurant the management will have a clear picture on the decisions to
take it procurement of raw materials ( different items to prepare food )
cost cutting , timely availability of materials , less labor costs , time
saving , minimum wastage
• Managerial control :
Since the management has reports and knowledge of the demand in the
restaurant it can access and control the flow of goods , money , time ,
wastage , quantity and quality and other factors. Which will benefit the
chef to prepare the dishes ( food ) on preference of the customer and
their choice. This will keep the customer happy and wanting to come back
for the same restaurant again and again

15. • Operational control :
When the management is in control and a specific process
and standard has been set by the management for the sub
level to follow ; the process and control in the operational
level becomes easy as to from the time of procurement to
delivery to the restaurant , preparation , service and received
by the customer hot and fresh ( generally ). This makes the
operational staff to have better control , coordination and
result oriented at the ground level.

16. Q: what would make the system a more
complete MIS rather than just doing
transaction processing?
• A: If the system had to be oriented only with transactions then
only an accounting officer would be sufficient for the works , but
the MIS gives more potential and benefit to the organization , in
particular to the restaurant organization as it will help in
knowing the taste and preference of the customer , the
efficiency of the waiter , the inventory , the chefs advice ,
availability of raw materials and more such essential
information will be available to the management to make
accurate and useful timely decisions ; not just an accounting or
transaction processing system!

17. Q: Explain the probable effects that
making
the system more formal would have on
the customers and the management?
• FORMAL = ONE WAY OR RIGIDITY
Making the system more formal or rigid means making the
system more non user friendly and difficult to understand ,
which the management may find hard to impose on the
ground and middle level staff and where in the staff will find
it hard to learn the new software and ways that the
management has proposed or put forth for them to follow ; in
applying such formal methods may lead to clashes or conflicts
within the organization and in turn lead to poor performance
of the company as a whole!

18. BIBLIOGRAPHY
• WIKIPEDIA
• GOOGLE
• MIS ON RESTAURANT INFORMATION
PROCESSING E-BOOK
• CLASS NOTES
• 15 MIN VIDEO TUTORIAL ON MIS FOR HOTELS
ON YOUTUBE