In manual systems, food and beverage managers can identify differences between what food items were produced and what items were served during a specific meal period by matching orders turned in to the kitchen with:

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Corresponding guest checks are the most accurate way for food and beverage managers to identify differences between produced and served food items because they provide a record of what was actually ordered and served to guests. Sales forecasts and cashier totals are not as reliable because they do not account for items that may have been comped or voided, and storeroom issue reports do not provide information on what was actually served to guests.

In Manual Systems, Food and Beverage Managers Can Identify Differences