KITCHEN ORDER TICKET & BEVERAGE ORDER TICKET

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.

TYPES OF KOT
There are essentially four methods of taking food and beverage orders from the guest. Even the most sophisticated electronic system is based upon either the duplicate or triplicate methods even though the actual checks may not be written but communicated electronically to VDUs (Visual Display Units) or print out units. Triplicate Method: Order is taken; top copy goes to the supply point, second copy is sent to the cashier for billing and third copy is retained by the waiter as a means of reference during service. Duplicate Method: Order is taken; top copy goes to the supply point; second copy is retained for service and billing purposes. Service with order: Order is taken; customer is served and payment received according to the order. E .g. bar service or take-away methods. Pre-ordered: i) individually, e.g. room service or breakfast and ii) Function catering

Triplicate System
It is a control system used in a majority of high class establishments. As the name implies it consists of three copies. To ensure efficient control the waiter or waitress must fill in the information required in the four corners of the check. This being: Table number No. of covers Date Signature of the waiter 1.The top copy goes to the kitchen and is handed to the abouyeur at the hotplate.2. The duplicate goes to the cashier who makes out the guests bill.3. The flimsy or the third copy is retained by the waiter at his/her sideboard as a means of reference. There will be certain occasions where special food checks need to be made. Any checks that may have to be cancelled or need to be altercated should be endorsed by the head waiter or supervisor.

A TRIPLICATE KOT

 Duplicate System This is a system found in smaller hotels or popular price restaurants, cafes and department stores. It is generally used where a table d hte menu is in operation. As the name implies, there are two copies of each of these food checks, each set being serial numbered. A check pad or bill pad as it is sometimes termed usually contains a set of 50 -100 food checks. The top copy of the food check is usually carbon backed. For control purposes the top copy may have printed on it a waiters number or a letter. This should be the number or letter given to the waiter. The control and accounts department should be notified about the waiters identification number. The food check top copy is made up of a number of perforated slips usually 4 or 5 in number. When writing a guests order a different perforated slip is used for each course. The waiter must remember to write the number of covers and price of each meal on each slip. Since the duplicate copy acts as the guest bill, the waiter must ensure that everything charged is paid for .

FLOW CHART OF KOT

Guest Check Control Systems Non Automated Operations / Manual System

The Workflow in a Manual System Before F&B Items are produced, Servers must provide the appropriate Production Staff with the Requisition Slip K.O.T. / B.O.T. The Server will list all items he requires for a Table on a K.O.T. / B.O.T. along with his ID, Table No., No. of Pax & Time. Operations with Manual Guest Check Systems will use a Duplicate guest Check System. The Server will turn in the Duplicate Copy to the Kitchen and the first copy will be presented to the Guest after Tallying.

Guest Check Control Systems Automated System

Some automated systems use Pre-Printed, Serially Numbered checks similar to those used by Operations with Manual Check Systems. Before entering the Order, the Server must open a Guest Check within the System. This is usually accomplished by inputting the Servers ID No. and the Guest Check Serial No.

Once the System has recognized the Server and opened the Guest Check, the Items are entered and then relayed to more remote printers located at appropriate Production Areas. Pre-Check Terminals are also equipped with Guest Check Printers. As Orders are relayed to Production Areas, the same items with their Selling Prices are printed on the Servers Guest Check

FLOWCHART

POS SYSTEMS