The software enables students to post point of sale transactions and produce cashier reports; generate banquet sales documentation; perform market analysis and menu planning functions; post accounts payable; and produce food and beverage reports.
The Point of Sale module is used to post food and beverage purchases from the dining room, lounge, and room service department; produce guest checks and receipts; and generate Cashier Reports.
The Banquet Sales module is used to create Banquet reservations, produce Banquet Sales Agreements, and generate Banquet Orders for the Catering Staff.
The Cost Control module is used to enter market data and analyze trends; enter yield analysis and portion control data; create and modify Standard Recipes; set menu prices; and analyze profitability of menu items.
The Business Office module is used to post invoices to vendor accounts; enter vendor profiles; post accounts payable; display account balances; and produce food and beverage reports.
The included working data provides complete point of sale data for the dining room, lounge, and room service menu; guest accounts; banquet documentation; market data; ingredient list; standard recipes; menu prices; and vendor accounts. The Student Guide includes detailed software documentation, entry guidelines, tutorials, and interactive exercises. The guide is provided in portable document file (PDF) format, and can be displayed or printed.