Duplicate Checking system This order taking tool suits places with a limited range of menu, a family restaurant

or a fast food establishment with a quick It is generally used when a table d hote menu is in operation and sometimes a very limited a la carte menu. As the name suggests there are two copies of each of this food checks, each set being serial numbered. A check pad or bill pad as it sometimes termed, usually contains a set of 5 !" food checks. The top copy of the food check is usually carbon backed, but if not then a sheet of carbon must be placed between the to#p and duplicate copy every time a fresh order is taken. The order from the guest is taken on this kot $food check which is in duplicate and distributed as follows ! Top copy $ original copy % kitchen ! "st copy $ bill book % cashier$ steward &or control purposes the top copy may have printed on it a waiters number or letter or initial. This would be the number or letter or initial given to a waiter on 'oining. The control and accounts department would be informed of the persons to whom the number applied, and he or she would retain it throughout employment. Also on each set of food checks would be printed a serial number. The top copy of the set of food checks is made up of a number of perforated slips usually (!5 in number. There is a section at the bottom of the checks for table number, date, total etc. the top copy sometimes has a cash column for entering the price of a meal or a dish ordered, but if this is not the case then the waiter must enter them independently on to the duplicate copy against the particular dish concerned. )hen writing out a guests order a different perforated slip would be used for each course. The waiter must remember to write out the number of covers and the price of the meal or dish concerned on each slip. *efore sending each slip to the hotplate see that the details are entered correctly on the duplicate copy together with the price. +ince the duplicate act,s as the guest bill the waiter has to ensure that everything served is charged and paid for. The guest after checking the bill pays the waiter or pays at entrance$ e-it while leaving the restaurant. A seperate receipt is given to the guest if asked for KITCHEN ORDER TICKET (KOT) ./T is a written document which is given to the kitchen in e-change of any dish or any item picked up from the kitchen. */T is a written document similar to the ./T which is given to the bar in e-change of any beverages from the bar. Importance% ". 0stablishes appropriate co!ordination between the kitchen 1 service personnel. 2. 3elps to avoid chaos or confusion at the food pick up counter. 4. It establishes accountability. (. &acilitates proper control system. 5. 3elps to raise a bill for settlement ,. A post analyses will give an e-act idea about the high selling and non!selling dishes on a menu card.

&ormat of a ./T 0-ample 3otel

Table 5o % 66666666666 +r.5o%666666666666666666 7a- % 66666666666 )aiters name%66666666666 8ate %666666666666 Time% 666666666666666666 9:A5TIT; 7A<TI=:>A<+

+ignature%

TYPES O KOT ". +:I?A5T ./T or 05 +:IT ./T This ./T also is made on the same ./T slip$ ./T pad however on top of the ./T one needs to mention the word @+:I?A5T ./TA or @05 +:IT ./TA which means the @followingA depicting that one ./T has already been issued for the same table number 1 the same guests. This ./T is made when an order is too long to accommodate on one ./T slip and another ./T has to be made. Also when the sweet or coffee is ordered after the main course and a 2nd ./T has to be raised for the same table. 2. +:77>IB05T ./T Incase when the accompaniment served with the main course or a side dish is not sufficient, and another portion is ordered by the guest for which the guest will not be charged, here a +:77>IB05T ./T is raised. This ./T also is made on the same ./T slip$ ./T pad however on top of the ./T one needs to mention the word @+:77>IB05T ./TA. It has to be counter signed by the manager in!charge and the <eference ./T Cprevious ./TD number has to be mentioned. 4. <0T/:<CreturnD or 05 7>A=0 ./T

In situations when a wrong dish has been already ordered and has to be returned from the table to the kitchen for replacement, this ./T is raised. Also this ./T is raised when a certain dish is returned by the guest because it is spoilt or its not up to the mark and the guest has ordered for a new dish or rectification of the same. This ./T also is made on the same ./T slip$ ./T pad however the names of two dishes and in between the word @<0T/:< CreturnD or 05 7>A=0 ./TA is mentioned. "st the name of the new dish is mentioned and then the name of the dish returned. In case of service being carried out from an a la carte menu the prices have to be mentioned, normally the dish which is priced lesser is charged. It has to be counter signed by the manager in!charge and the <eference ./T Cprevious ./TD number has to be mentioned. (. 5/ =3A<E0 ./T or 3/:+0 +>I7 In preparation of many dishes the kitchen makes use of alcoholic beverages like wine, rum, brandy etc. In situations when such dishes are ordered by the guest, the steward has to bring the required amount of alcohol from the bar where this ./T is raised for the *A< other than the normal ./T which is raised for the order given by the guest. This ./T also is made on the same ./T slip$ ./T pad however on top of the ./T one needs to mention the word @5/ =3A<E0 ./T or 3/:+0 +>I7A. It has to be counter signed by the manager in! charge and the <eference ./T Cprevious ./TD number has to be mentioned. 5. =/B7>IB05TA<; ./T This ./T is raised when a complimentary portion of food is to be served either to an upset guest to maintain the goodwill or for business promotion. This ./T also is made on the same ./T slip$ ./T pad however on top of the ./T one needs to mention the word @=/B7>IB05TA<; ./TA. It has to be counter signed by the manager in!charge and the reason has to be mentioned. ,. A8BI5I+T<ATI?0 1 E050<A> ./T This ./T is raised for the top e-ecutives of the hotel or the managers who are authoriFed or given allowance to dine in the restaurant or order from the restaurant. This ./T also is made on the same ./T slip$ ./T pad however across ./T one needs to mention the word @A8BI5I+T<ATI?0 1 E050<A> ./TA for identification. It has to be counter signed by the manager in!charge and also by the recipient of the order. G. A==I805T ./T In situations where there is an accident and the dish gets spoilt or partially damaged this ./T is raised for the same dish Cfreshly preparedD for the kitchen. This ./T also is made on the same ./T slip$ ./T pad however on top of the ./T one needs to mention the word @A==I805T ./TA. It has to be counter signed by the manager in!charge and the reason has to be mentioned. The analysis will be done and the concerned person will be penaliFed H. 8:7>I=AT0 ./T If all the copies of the ./T get misplaced, a duplicate ./T has to be raised with the same information or order . This ./T also is made on the same ./T slip$ ./T pad however on top of the ./T one needs to mention the word @8:7>I=AT0 ./TA. It has to be counter signed by the manager in!charge and the reference ./T number has to be written. ./T checking system $ =ontrol system

". Triplicate ./T system In a good class establishment there such a system followed for better coordination and control especially in large establishments. The order from the guest is taken on a ./T pad which is in triplicate copies. The distribution is as follows ! top copy$ original copy % .itchen ! middle copy$"st copy % =ashier ! last copy$ 2nd copy$ % +teward *ook copy$ reference copy After the order is taken by the captain, the top three copies are torn and given to the steward. The steward retains his book copy for reference which he punches it in an appropriate place on the side board and presents the other two copies to the cashier. The cashier matches the contents of both the copies and then puts a received stamp on top copy$original copy of ./T which he hands over to the steward for the kitchen and retains the middle copy$"st copy with himself which he puts in wooden cabinet which has a slot$ pigeon hole of that specific table number specially designed for the cashiers cabin. The steward then hands over the top copy $ original stamped copy to the kitchen$ chef. The order is placed and dispensed when food is ready. Till this time the top copy $ original stamped copy remains with the chef at the food dispensing counter and after the food is dispensed the ./T is torn half way through, rolled and put into a wooden bo- which is under a lock and key arrangement. The key here is with the &1* controls. 3ence once the ./T is put in the bo- it cannot be retrieved. The last copy$ 2nd copy$ *ook copy$ reference copy remains in the book itself which is counter checked when food is collected at the food pick up counter from the kitchen. /nce the guest is done with his meal he will ask the steward for the bill. The steward then approaches the cashier who will then retrieve the middle copy$"st copy kot from the wooden cabinet and prepares the bill in duplicate. The distribution is as follows ! guest copy ! accounts copy The guest copy is given to the steward for presentation and collection of payment. The accounts copy is then attached to the middle copy$"st copy$cashiers copy of kot and kept back in the wooden cabinet slot for the respective table until the steward returns with the payment. Euest settlement of the bill ". =ash ! the steward comes to the cashier for settlement with cash , the cashier then puts a paid stamp on the bill after counting the cash 1 returns the bill copy and change C if any D to the steward to be which is returned to the guest. ! The accounts copy which is attached to the middle copy$"st copy of kot is then stamped and goes into the control bo-. ! *oth the bo-es from the kitchen and the cashier are opened in the &1* controls department the following day. The contents on the top copy $ original kitchen ./T and the accounts copy of bill along with middle copy$"st copy$cashiers copy of kot are tallied. Any discrepancy arising after analysis will

be appropriately penalised to the respective staff member. 2. <oom ! If the guest who is staying in the hotel and is dining in one of its &1* outlet decides to settle his restaurant bill against his room Cwhich means he will pay the bill along with his room charges at check outD. In this case the guest copy of bill is signed by the guest and room number is mentioned .The bill is then sent to the front office cashier who adds the bill charges to the room bill and places the bill in the wooden cabinet specially designed with unique room numbers in the appropriate slot. ! The accounts copy which is attached to the middle copy$"st copy of kot is then stamped and goes into the control bo-. ! *oth the bo-es from the kitchen and the cashier are opened in the &1* controls department the following day. The contents on the top copy $ original kitchen ./T and the accounts copy of bill along with middle copy$"st copy$cashiers copy of kot are tallied. Any discrepancy arising after analysis will be appropriately penalised to the respective staff member. T!"acc! Tobacco is the name given to the plant and cured leaves of several species of 5icotiana which may be used , commonly after aging and processing in various ways for the purpose of smoking, chewing, snuffing and e-traction of nicotine. 5icotine and related alkaloids of tobacco furnish the habit forming and narcotic effects which account for general worldwide use. Hist!#y It is believed that the native American Indians were the first to discover tobacco. In "(I2 =hristopher =olumbus found that they smoked it in pipes for medicinal and ceremonial purposes. =olumbus brought the tobacco leaves and seeds to 0urope where farmers grew them for medicinal purposes to rela- the body. In a &rench diplomat Jean 5icot from whose name comes from the botanical name 5icotiana and then the term @nicotineA introduced its use in &rance. &rance and +pain started smoking rolled cigarettes in ", . Tobacco was introduced to &rance in"55,, 7ortugal in "55H, +pain "55I, and 0ngland in "5,5. John <olfe, an American colonist, commercialiFed it in ?irginia from where the famous ?irginia tobacco comes in ","2. ?irginia and southern states had the right climate for tobacco. America e-ported tobacco to 0ngland who made it popular in 0urope. It however, became popular in America by "H5 only. At first, tobacco was popular mainly for pipe smoking, chewing and snuff. =igar did not become popular until early "H s. =igarettes which has been around in crude form since the early "H s, did not become widely popular in :nited +tates until the early ", s, did not become widely popular in the :nited +tates until after the civil war, with the spread of K*right tobacco, a uniquely cured, yellow leaf grown in ?irginia and north =arolina. =igarette sales surged again with the introduction of the K)hite *urley tobacco leaf and the invention of the first practical cigarette!making machine, sponsored by tobacco baron James *uchanan K*uck 8uke in the late "HH s. +moking became popular throughout the world as it was introduced by the 0nglish in their colonies. *y "I, , researchers found that smoking was

in'urious to health causing lung cancer, heart disease and other illness. =igarette manufacturers responded by reducing the tar and nicotine content of cigarettes but not enough to make it safe. Today, the anti!smoking movement has risen worldwide. <estaurants are obliged to declare themselves non! smoking establishments. Those countries still tolerant permit restaurants to have separate smoking areas. 7rocessing for cigarettes, pipe tobacco 1 cigars =igarettes! types and brand names 7ipe tobacco L types and brand names =igars! shapes, siFes, colours and brand names =are and storage of cigarettes 1 cigars All tobacco should be kept in a dry place and at even temperature. It kept in a glass case in the restaurant. =igars are best preserved in their bo-es made of cedar wood. =igars should never be over handled for fear of breaking the outer leaf. The best temperature for storage is ,5!G degrees &ahrenheit. Boulds are set in temperature above G5 degrees. =igars are never refrigerated as refrigeration dries and ruins the tobacco Te#ms $ Aging% the fermentation process that gives the tobacco leaves a sweeter, milder flavour and aroma. Air!=uring% drying leaves using weather conditions =igar binder% the leaf that holds the cigar fillers together =igar filler% Bain body of the cigar =igar wrapper% the outer leaf that wraps the cigar =uring% removing sap from newly cut tobacco leaves &ire!curing% drying leaves by low fires &lue!curing% drying leaves through heat conveyed by ducts 7riming% picking tobacco leaves by hand +talk =utting% cutting tobacco plants from the roots +traddling% suspending bundles of tobacco leaves on poles