2nd year practical notes (Food & Beverage Service-302)

KITCHEN ORDER TICKET (KOT)

KOT is a written document which is given to the kitchen in exchange of any dish or any item picked up from the kitchen. KOT is prepared by food service personnel to intimate the food order of the guest to the kitchen staff. It helps in serving the right order to the right person. The KOT consists of details such as table number, covers, name of the waiter, date, time, items ordered, and its quantity. Usually, all the KOTs are serially numbered for control purpose. The food check may be duplicate or triplicate depending on the size and style of the organization.

A KOT is written as follows:

·                     The order is written along the lines and not up or down.

·                     Indication is given between the courses.

·                     If a few lines are left in KOT, that space is struck off.

·                     Quantity of each dish is written in words rather than the numbers….

Importance:

·                     Establishes appropriate co-ordination between the kitchen &service personnel.

·                     Helps to avoid chaos or confusion at the food pick up counter.

·                     It establishes accountability.

·                     Facilitates proper control system.

·                     Helps to raise a bill for settlement

·                     A post analyses will give an exact idea about the high selling and non-selling dishes on a menu card.

Types of KOT (Bill Control System)

1) TRIPLICATE CHECKING METHOD:

This system is traditional and time tested and very efficient and still is vogue. As the name implies, the food check has 3 copies. Each copy has same serial number on them, and be off different color for easy identification and demarcation. Once the order is recorded on the KOT, the first copy goes to the kitchen or the dispense bar on the basis of which the order is prepared. Once the waiter picks up the order, the KOT copy is dropped in to the control box, which is always kept locked. Control box is maintained by the food and beverage control department to prevent any kind of fraud and malpractice.

The second copy is given to the cashier, and based on that the bill is prepared, which has 2 copies. The first copy of the bill goes to guest and another copy is retained by the cashier the cashier attached the 2^nd copy of KOT to the 2^nd copy of the bill and submits it along with sales summary to the food and beverage controls at the end of the day.

The 3^rd copy of KOT remains with the waiter in the KOT book for reference and checking up the order during service. It may be called for auditing at any time by the control department.

2) DUPLICATE CHECKING METHOD:

This kind of checking method is used in small hotels, Cafés, and popular restaurants. As the name implies the KOT book has 2 copies. The first copy is sent to the kitchen on the basis of which the order is prepared. When the waiter picks up the order, the first copy is dropped in to the control box for auditing by the control department.

The waiter retains the second copy as a means of reference during the service. When guest requests for the billing, the waiter or cashier sum up all the rates on the 2^nd copy of KOT and presents the same to the guest as the bill.

In a few organizations, the copy has four to five perforated slips. The waiter writes down the food order course wise on different perforated slips. As and when each course is required that particular slip is torn off and given at the hot plate. Every slip has a waiter number, table number, serial number and date. When the food is ready, the Aboyer keeps the particular slip along with the food to avoid confusion.

3) SINGLE ORDER SHEET:

This system is used in cafés, quick turn over restaurants, departmental stores, and taken away establishments; usually the menu is very limited with little or no choice. Many organizations following this system may have order sheet printed with the menu, after taking the order from the guests, the waiter writes it on KOT and calls for the order verbally over the hot plate. When the guest requests for the bill the waiter prices the order sheet and hand over to them as a bill. While leaving the restaurants, the guest submits the bill to the cashier and pays the amount. The cashier retains the bill for control purpose.

4) SERVICE WITH ORDER:

This system of ordering is used in fast food joints, taken away, cafeterias, etc. Here the menu offered in the establishment is displayed in wall mounted boards. The guests choose what they want to eat and then order that. The person at the cash counter make the bill collects the cash, stamp the “bill received” and hand it over to the guest. The guest goes to respective food counter and collects the dishes against the bill. After delivering the order the person at the food counter stamps the bill “delivered” and hand it over to the guest.

2. KITCHEN ORDER TICKET (KOT)

KOT is a written document which is given to the kitchen in exchange of any dish or any item picked up from the kitchen.
BOT is a written document similar to the KOT which is given to the bar in exchange of any beverages from the bar.

Importance:
1. Establishes appropriate co-ordination between the kitchen & service personnel.
2. Helps to avoid chaos or confusion at the food pick up counter.
3. It establishes accountability.
4. Facilitates proper control system.
5. Helps to raise a bill for settlement
6. A post analyses will give an exact idea about the high selling and non-selling dishes on a menu card.
Format of a KOT

Example Hotel 



Table No : ___________ Sr.No:__________________
Pax : ___________ Waiter’s name:___________
Date :____________ Time: __________________


QUANTITY PARTICULARS


Signature:

KOT and BOT for hotels and restaurants:

• In a Hotel/Bar, KOT/BOT helps people like steward for order taking from the customer, generate printout for the cook to understand the order placed by the customer, and billing station for receiving and sending the information.
• Steward select the table number, chair number and other number and generate the KOT/BOT against the order placed by the customer from Amphibia. The same will be printed in the kitchen from iPrintMarvel. Also the Data will be received to the software in the Server /PC. The data will be sent in wireless mode.
• This procedure will continue till the customer complete the various orders. After the completion the bill can be raised from the Amphibia or from the Server /PC.

The Applications in Detail:

• The steward / waiter download Master data by connecting Palmtec Amphibia to USB port of PC and store the data on the same.
• Details like cover no., steward no., table no., chair no., ordered item with qty and rate can be entered.
• There is option to enter the remark such as “with less pepper” or “tea with less sugar”, “Curry with less salt, more ghee, provide extra gravy” etc.
• After an order of a table is completed, the KOT is sent through wireless mode to IPrintMarvel on the Kitchen for the cook to understand the order placed by the customer.
• Once all the order of the table is completed, the final bill is generated either from Palmtec  Amphibia or from PC.
• The bill can be handed over to the customer and money can be collected.
  

The Various facilities available in the machine are:

1.    Order taking

2.    Bill generation

3.    Parcel billing

4.    Duplicate/cancelled bill generation

5.    Items and category management

6.    Sales/purchase report generation

7.    Optional multi language enabling

8.    Discount entry

9.    Stock display

10.  More than 4000 billing

11.  Item manager

12.  Master password

13.  Multi user password

14.  Capability of storing

o    64 stewards details

o    128 waiters detils

o    256 table details

o    1024 chair details

o    8000 covers details

15.  Edit/ modify KOT

Advantages of the system:

• Easy order taking process.
• Accuracy and time conservation.
• As updation is Real-Time, higher efficiency of account control can be achieved.
• Brand image enhancements is possible.
• Increase of customer Satisfaction through enhanced TRUST WORTHINESS.

Beer & Spirits Labels

Accucon is a labeling company who is dedicated to your project as much as you are and will work to help you with any of your wine, beer or spirit labeling needs. We know that the label on a bottle of wine, beer or spirits is almost as important as the quality of the drink itself, as it is often what prompts and encourages new customers to give your product a try. At Accucon, we will discuss the different possibilities that exist with your project, allowing you to take advantage of our many years of experience in the labeling industry.

We also offer several different processes for designing and printing your wine, beer or spirits label exactly to your specifications. Accucon has on-press registration, which allows a magnified view of each label as it is printed, allowing us to register each printing cylinder down to the dot. This ensures each label will be very sharp and crisp as it will be printed on a 200-line screen, just the way it was designed.

There are also numerous printing presses in-house to allow labels to not only be printed quickly and efficiently to meet a last-second deadline, but also with the care of our attentive employees who will monitor each wine, beer and spirits label printing process from beginning to completion. With more than a thousand rotary dies in our inventory and a wide variety of different printing machines at our disposal, Accucon can print one piece beer bottle labels or three piece designs meant for high-end liquor and wine bottles.

Lewis Label’s team of label production experts ensures that the labels are not only visually intriguing, but also comply with all guidelines prescribed by both TTB and the Treasury Department.

How We Ensure Compliance

In order to ensure compliance, we pay special attention to clearly incorporate the following information on all labels we create for wines and spirits:

·         Government warning

·         Brand name

·         Alcohol content

·         Presence of coloring materials

·         Name and addresses of bottler/packer/manufacturer/producer

·         Net content

·         Other additives/agents (like sulfites)

Service of canned beer, Draught beer and bottle beer

Draught Beer

Also known as tap, Draught beer comes from kegs and is typically served in bars. The kegs are stored underneath the bar and connected to piping, which carbonates and delivers beer to your glass. Draughts have great protection against light as they are stored by metal casing, which gives no worry for spoiled beer. A draught’s flavor concentration can often have better results than a bottle or a can due to the fact that you must drink draught beer from a glass. This allows the beer to breath and releases some of its aroma. However, cleanliness and carbonation can become an issue, as they’re both at the mercy of the bar. The piping used to deliver draught beer to your glass must be cleaned regularly. If a rather lax bar doesn’t clean the lines properly, bacteria and mold can develop within the piping and drastically affect the taste of your beer. Carbonation is very similar, though brewers can recommend a level of carbonation for their beer, a bar might not follow the suggestion. Even the slightest change in carbonation can make a good beer go bad. Last, the portability of a keg isn’t the easiest. A full keg can weigh up to 160 pounds. Forget taking that to a picnic with you!

Bottled Beer

Typically the second option when drinking beer, just like draught, bottles have their advantages and disadvantages, the first advantage being portability. They’re obviously much easier to carry around with you then a keg. Even if you’re drinking at a bar, the glass you’ll have your draught beer in can easily spill over the sides while a beer bottle keeps every last drop of your brew inside the glass. Secondly, breweries are very conscious of their cleanliness and keep all bottles sanitized before processing which keeps the beer fresh with its original flavor. Speaking of flavor, the concentration of flavor can vary, but for the most part, a bottle is very good at keeping the aromas and flavors snug tight in the bottle. One great thing about bottled beer is that, if you want your brew to breath, you can always pour it into a glass. The carbonation of a bottled beer is controlled by the brewery, which helps keep the intended taste of the beer in check. Unfortunately, the bottle’s biggest downfall is its vulnerability to light. “Light struck” is a term used when a beer is exposed to UV rays. Bottles are very vulnerable to this, as they provide almost no protection from the sun. The best advice for a bottle drinker is to keep you beer in the shade.

Canned Beer

Aluminum cans are kind of the wild card in beer. Some breweries use them, others don’t. It’s often thought as a cheaper option, and not for the good. However, in reality, cans offer just as good of beer than a bottle or draught with some more positive results. Similar to bottles, cans are very portable (more portable than a bottle actually), easy to open, and the brewer determines carbonation and cleanliness. However, unlike bottles, they can protect the beer from UV rays and prevent the beer from being “light struck”. Many people complain about the metallic taste that cans give off, however, that statement isn’t actually true. Since 1935, most beer manufactures add a thin plastic lining to their aluminum cans to deter that taste. Their one drawback is canned beer tends to lose its cold the quickest. Which means you’ll just have to drink your beer faster.