If inventory goes below the minimum reorder point, a requisition is automatically created. Ingredients required for upcoming set banquet menus are added to the requisition figures. These go into a queue to be viewed by the manager daily. Purchase order is sent by fax or using e-mail, items are received and entered into the system by scanning bar codes. At receipt of goods, billing is automatically updated and added to an electronic queue to be authorized by the accountant and transferred electronically to the vendor's bank.
Inventory is updated concurrently.
As-Is document 5.1, 5.2, 5.3, 5.6, 5.7, and 5.9. Description of Kitchen Queuing System Fully automated system will allow for an expert system to queue food orders. Various restaurants have tried to implement such a system using monitors at each kitchen station, but they have not been successful due to monitor failure in the harsh kitchen environment. We propose instead a printer-based system. Orders sent to the main kitchen printer would be captured and broken down into components based on preparation location.