This article contains information about the management of hospitality orders and sales in Hospitality.
To benefit the most from this guide it is recommended that the user is familiar with the Hospitality system.
| To | See |
|---|---|
| Register the Hospitality Module to run the system. | Basic Setup |
| Split the bill between guests in different ways, cancel or change splitting. | Splitting the Bill |
| Transfer orders or part of orders to another dining table, another section in the restaurant or even another restaurant. | Transferring Orders and Items |
| Use menu types to mark an order line as starter, main course or dessert, to assign priority to the preparation of an order. Send the Order Lines by Menu Types to the Kitchen. | Using Restaurant Menu Types |
| See how you can easily reorder a set of items in an order. | Reordering Items |
| Set up charge such as service charge, tips, and delivery charge in your restaurant. | Retail Charge |
| Learn about how to set up and use item modifiers. | Item Modifiers |
| Find out about how to mark your orders with queue counters and/or a customer name. | Queue Counters
How to: Use Queue Counter and Customer Name to identify Orders |
| Set up kitchen printing in your store without having Hospitality set up. | Store with Retail POS and Kitchen Printing |
| See how you can use a sales type to request a description with every transaction and display it in the POS, then kitchen, and print on receipts. | Requesting Description for Transactions with Specific Sales Type |