Students are capable of explaining and demonstrating skills in key management functions such as delegation, negotiation, team leadership, communications, critical thinking and ethics.
Case Study on MIS: Information System in Restaurant Case Summary: A waiter takes an order at a table, and then enters it online via one of the six terminals located in the restaurant dining room. The order is routed to a printer in the appropriate preparation area: This gives the waiters faster feedback, enabling them to give better service to the customers.
Other system features aid management in the planning and control of their restaurant business. The system provides up-to-the-minute information on the food items ordered and breaks out percentages showing sales of each item versus total sales.
The system also compares the weekly sales totals versus food costs, allowing planning for tighter cost controls. In addition, whenever an order is voided, the reasons for the void are keyed in.
This may help later in management decisions, especially if the voids consistently related to food or service. Acceptance of the system by the users is exceptionally high since the waiters and waitresses were involved in the selection and design process. All potential users were asked to give their impressions and ideas about the various systems available before one was chosen.
In the light of the system, describe the decisions to be made in the area of strategic planningmanagerial control and operational control? What information would you require to make such decisions? What would make the system a more complete MIS rather than just doing transaction processing?
Explain the probable effects that making the system more formal would have on the customers and the management. A management information system MIS is an organized combination of people, hardware, communication networks and data sources that collects, transforms and distributes information in an organization.
An MIS helps decision making by providing timely, relevant and accurate information to managers. The physical components of an MIS include hardware, software, database, personnel and procedures. Management information is an important input for efficient performance of various managerial functions at different organization levels.
The information system facilitates decision making. Management functions include planning, controlling and decision making.
Decision making is the core of management and aims at selecting the best alternative to achieve an objective. The decisions may be strategic, tactical or technical. Strategic decisions are characterized by uncertainty. They are future oriented and relate directly to planning activity.
Tactical decisions cover both planning and controlling. Technical decisions pertain to implementation of specific tasks through appropriate technology.
Sales region analysis, cost analysis, annual budgeting, and relocation analysis are examples of decision-support systems and management information systems. There are 3 areas in the organization. They are strategic, managerial and operational control.
The decisions to be made in the area of strategic planning are future oriented and relate directly to planning activity. Here basically planning for future that is budgets, target markets, policies, objectives etc.
This is basically a top level where up-to-the minute information on the food items ordered and breaks out percentages showing sales of each item versus total sales is provided.
The top level where strategic planning is done compares the weekly sales totals versus food costs, allowing planning for tighter cost controls.
Executive support systems function at the strategic level, support unstructured decision making, and use advanced graphics and communications. Examples of executive support systems include sales trend forecasting, operating plan development, budget forecastingprofit planningand manpower planning.
The decisions to be made in the area of managerial control are largely dependent upon the information available to the decision makers. It is basically a middle level where planning of menus is done and whenever an order is voided, the reasons for the void are keyed in which later helps in management decisions, especially if the voids are related to food or service.
The managerial control that is middle level also gets customer feedback and is responsible for customer satisfaction.Toast is an all-in-one POS and restaurant management system.
Built specifically for foodservice, Toast is remarkably easy to use. Toast customers can easily fulfill orders, update online and in-house menus, and manage staff payroll.
Then we’ll teach you fundamental knowledge in hospitality operations, accounting, information systems, and leadership.
We’ll help you build management skills in areas like customer service and training alcohol servers, as well as human resource management and productivity. restaurant management experience, monitoring food safety and quality, diversity in an ever changing market, along with the ability to control cost, retain good employees and customer service.
Effective restaurant management involves several different challenges, such as public relations, inventory, dealing with staff, and customer service. Sometimes a restaurant owner doubles as the manager, but sometimes this is a separate position.
5 Restaurant Technology. Systems. Shutterstock, Inc. A. ccording to Brian Sill, principal of De-terministics, a food service management and consulting firm: “To compete ef-. Get started with OpenTable. Tell us a little about you and your restaurant, and we’ll contact you via phone or email to provide information about OpenTable’s products and services.