Hotel Management Information

System

Group A - 8
Agenda

 Introduction – Hotel Ramee GuestLine

 Questions on Hotel MIS system
 Organization Hierarchy
 Flow of MIS
 Work Flow
 MIS Project Details
 POS system
 Screens Layout
 MIS Reports
 Conclusion
 Introduction on Ramee Guestline Hotel

 Ramee Guestline Hotel - Juhu is a delightful boutique

hotel conveniently located in the heart of Mumbai's
famous Juhu beach area, a short drive from both the
airports and the railway station. Just 100 meters from
Juhu beach and within easy reach of Mumbai's new
commercial and entertainment centre.

 Ramee Guestline Hotel - Juhu Maintains the traditions

of hospitality and service for which Ramee Hotels are
renowned the world over. The commercial and financial
hub of India and a shopper's paradise, Mumbai is home
to a fascinating mix of traditions with an endless range
of attractions from the ancient and modern world.
 The person which we interact was Mr. Milind (EDP
Manager for Juhu).
 The following were the questions consider while getting
information

 What is the hierarchy system of your company and the flow of

information?
 what is the medium of coordination between inter department?
 What are the software used in the process?
 How does the MIS help the system ?
 How are able to calculate growth and profits in a certain period?
 Is there any updates done in the recent period to enhance the
MIS system? has it affected the organization?
 Is there any checks on the MIS system?
 Which are the levels of decisions taken at?
 Are there any back up plans? BCP ? securities?
Organization Hierarchy
Hierarchy

Restaurant Manager

Main Chef Stores Manager Accounts

Bar Manager Disc Manager Restaurant Manager EDP Manager

Bar Team Disc Team Restaurant Team EDP Team

Flow of M.I.S Flow

Stores
Dept

Kitchen Finance
Dept Dept

IT
Dept
 Restaurant Basic Work Flow Flow

Customer

Restaurant
Staff

KOT

Bill

Order Interface

Kitchen
Restaurant Staff
Staff

Store Interface Kitchen Interface

Order against KOT

Inventory Requirement

Kitchen
Staff

Requirement Send
Stores
Staff
 MIS Project
The MIS-Project plays a major role
 Maintenance of a master file (Details of Inventory)
 Maintenance of databases
 Maintenance of the Inventory records
 Co-ordination between Staff to improvements in the work Cycle
 Co-ordination with the Finance to purchase or cash transaction
 Sending periodic process based reports (Daily/ Weekly/Monthly )
 Showing Graphical trends of Growth, Volume( KOT wise/Inventory
wise/Hotel wise)
 Shows the revenue generated per day/week/month by Hotel
 Shows difference between the potential revenue and the actual
revenue generated by the process
MIS Project (Technology & software used)

 POS system from Fiesta Corp.

 Microsoft Windows operating system
 Basic System which Can be used as Centralized Server
 LAN Network
 Client Server Application
 Routes/Switches
 Reports send to Head office as Excel file (System generated
reports on Crystal reports, which can be transfer in Excel file)
EDP Department
I.T. Dept

•Roles :
I.T. Manager
•Maintenance
•Upgrades
•I.T. Administration

I.T. Executive 1 I.T. Executive 2 I.T. Executive 3 I.T. Executive 4 •Decisions

•Installations
•Securities
Software
• Windows 2000 server •Permissions
• Microsoft Outlook •I.T. Managers
• Cisco Routing •Program managers
• Microsoft Office •Team managers
•M.I.S. Team
KOT – Kitchen Order Taken Layout
 Point of Sales

 Define Menu, Outlets where they are sold, Selling Price at different
times.
 Define Happy Hours.
 Define Waiters, Order Cancellation Reasons, Cooking Instructions,
Selling Price Types, KOT Printing Locations, Types of Discounts,
Check cancellation Reasons.
 It allows the user to create and print KOTs at remote locations.
Integration with core modules enables two-way communication
giving access to billing instructions and online posting of checks to
Guest Ledger. Integration with Inventory, Recipe Costing & F & B
Control modules provides management information for reordering,
costing and variance monitoring.
Define Time Limit For Hours (KOT)
Generate Bill (KOT)
KOT – Recipe Details
Item Master (Inventory)
Stock transfer (Inventory)
Stock Details on Outlets (Inventory)
 Account Balances (Accounts)
Accounting MIS - I
Ledger Details (Accounts)
Purchase Voucher (Accounts)
 MIS Report

 Consumption by product and by category

 Inventory value by product and by category
 Consumption compared to sales – by category
 Combined inventory value of locations and stockroom
 Product list by sequence
 Purchase orders by Supplier
 Stock Receipt reports for each Purchase Order
 Request and Issues reports for activity between Storerooms and Sales
Centers.
 Product list by cost price
 Product list by sales price
 Full/empty bottle weight list
 Discontinued product list
 Value on hand for combined product locations
 Consumption compared to sales by category
 Products below PAR by supplier
Revenue summary (MIS)
Audit Trail Report (MIS)
Conclusion…

 Flow of MIS/Data is a continuous chain

 Flow of information varies at various levels
 Prime decisions are done at top level management
 Smaller level decisions are done at every supervisory level
 There are several rooms for improvements for co
ordination to minimize the turn around time for tasks
 More innovations/ideas will certainly improve standards
 Suggested Report (MIS)

D a ily C o lle c tio n re p o rt

Date

M ode KOT BAR G u e s t S y s t eL iq

m u o r D is c
D e b it 1452 87546 2555 54866 4445

M a s te r C a r d 215668 2121 21216 45424 474

V is a C a r d 1212157 3256 242 44 545

C ash 45656 445 548254 242 5454

C r e d it 240 0 0 0 0

T o ta l 1475173 93368 572267 100576 10918

S u s p e n d e d A m o u n t 5000 484 700 0 0

S t a ff u s e d 250 100 0 400 0

T o t a l r e v e n u e fo r D a1 4y6 9 9 2 3 92784 571567 100176 10918
Thank you……