POS resto – Fiche technique


The trainees will be able to add a 'fiche technique' to each menu, link the menu to its respective stock item so as to manage the cost in a most effective way.

Key topics

Parameters and configuration, fiche technique creation, stock items, quantity computation, wastage calculation, menu item category link, POS menu article link, cost items creation

Target audience : F&B managers, restaurant and hotel managers, administrative employees

Duration: 1 half day

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