Slide 1Slide 2Slide 3Slide 4Slide 5Slide 6Slide 7Slide 8Slide 9Slide 10Slide 11Slide 12Slide 13Slide 14Slide 15Slide 16Slide 17Slide 18Slide 19Spring 16 HB 337Hospitality Information SystemsInstructor: Lu Zhang (Ph.D.)Wed, 0330, 2016Today•Restaurant management systemsNext•Current topic IIPOSPOSPOS configurationPOS configurationPOS (cont.)POS (cont.)POS (cont.)POS (cont.)POS (cont.)POS (cont.)POS (cont.)POS (cont.)POS (cont.)POS (cont.)POS (cont.)POS (cont.)POS (cont.)POS (cont.)POS (cont.)POS (cont.)POS (cont.)POS (cont.)Table management systemsTable management systemsInventory Control SystemInventory Control SystemInventory Control SystemInventory Control SystemStep 1. Create vendor and product fileStep 2. Design inventory worksheetStep 3. Take inventoryStep 4. Print reportsMenu Management SystemMenu Management SystemStep 1. Create ingredient fileStep 2. Create recipe fileStep 3. Create menu item fileStep 4. Post quantities and generate menu analysis reportsPOS (cont.)POS (cont.)Q &