Point-of-Sale Systems in the Foodservice Industry

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  • Lesson Identification and TEKS Addressed

    Cluster : Hospitality and Tourism

    Course : Culinary Arts

  • TEKS Student Expectations

    Culinary Arts

    • (7) The student uses technology and computer applications to manage food service operations. The student is expected to:
      • (A) use technology tools appropriate for the industry
      • (B) operate technology applications to perform workplace tasks
      • (C) explain the use of point-of-sale systems
      • (D) demonstrate knowledge in computer programs used for food production
      • (E) evaluate information sources for culinary arts

    Restaurant Management

    • (4) The student uses information technology tools specific to restaurant management to access, manage, integrate and create information. The student is expected to:
      • (A) use information technology tools to manage and perform work responsibilities
      • (B) use technology applications to perform workplace tasks
      • (D) demonstrate knowledge and use of point-of-sale systems
      • (E) evaluate Internet resources for information

  • Basic Direct Teach Lesson

    Instructional Objectives

    Students will:

    • identify how technology has influenced the foodservice industry
    • demonstrate the point-of-sale system using a free iPad app
    • evaluate foodservice websites for current information
  • Rationale

    Script:

    The point-of-sale systems used in most restaurants has improved the communication with the kitchen and the management of the food products. It is able to do many tasks specific to the needs of the foodservice venue. Let’s find out how ths system will assist us in our careers.

  • Duration of Lesson

    Three 45 minute class periods

  • Word Wall

    Guest check: A form used in a food services establishment to record the customer orders and is presented afterwards for payment

    Inventory: A supply of goods that are stored in a place

    Payment: An amount of money that is paid for something

    Point-of-sales system (POS): A computerized system for recording an order at the place where the order is taken

    Technology: The application of scientific knowledge for practical purposes

  • Materials/Specialized Equipment Needed

    Equipment:

    • computer with projector for PowerPoint™ presentation
    • computers with Internet access (be sure to follow school district guidelines)

    • cash register (if available)
    • iPads/iPhones
    • point-of sale system

    Materials:

    • guest checks
    • menus (various)

    Supplies:

    • kitchen equipment with technology

    • copies of handouts (see All Lesson Attachments tab)

  • Anticipatory Set

    Before class begins:

    Note to teacher: Become familiar with the point of sales app:

    Download the app and open the settings to personalize with the name of a restaurant, sales tax (8.25%) and any other information that may be needed.

    Display as many items from the Materials or Specialized Equipment Needed tab as you have available on a table in front of the room so that students may view as they enter.

    Distribute the handout Anticipatory Guide: Point-of-Sale Systems (see All Lesson Attachments tab) to the students and instruct them to place a check mark by the statement they THINK is true.

    After the lesson, this handout will be revisited in the Lesson Closure section to check for knowledge of the lesson.

  • Direct Instruction with Special Education Modifications/Accommodations

    Introduce lesson objectives, terms and definitions.

    Select and distribute a handout or graphic organizer from the Instructional Strategies drop down menu in Classroom Essentials or instruct students to take notes in their journal books or on their own paper.
    http://cte.sfasu.edu/wp-content/uploads/2015/05/Guest-Check-Graphic-Organizer.pdf
    http://cte.sfasu.edu/wp-content/uploads/2015/05/Tablet-Graphic-Organizer.pdf

    Introduce the PowerPoint™ Point-of-Sale Systems in the Foodservice Industry (see All Lesson Attachments tab). Students will be expected to take notes while viewing the slide presentation. Allow time for classroom discussion.

    Distribute the graphic organizer Point-of-Sale Systems (see All Lesson Attachments tab) and instruct students to list the tasks a POS may be able to do.

    View YouTube™ video:

    • Lap up technology to stay relevant with customers
      Hudson Riehle, National Restaurant Association senior vice president of research and knowledge, explains why integration of restaurant technology can help brands stay relevant. https://youtu.be/GXsPaEVeo1w

    Individualized Education Plan (IEP) for all special education students must be followed. Examples of accommodations may include, but are not limited to:

    • check for understanding
    • provide a copy of slide presentation

  • Guided Practice with Special Education Modifications/Accommodations

    If you have a point-of-sale system available at your campus, review the components with your students and allow them to practice using the system by taking orders for items.

    If your school is a BYOD/BYOT allowing students to bring their own device/technology, assign the students to download the app:

    This app is a point-of sales application that will allow students to experience the touch screen program.

    If your school is not BYOD/BYOT, then connect your tablet to a light projector and allow students to take turns taking orders from guests.

    Note: If your school district uses other applications, search for a free point-of-sale application that students may practice with.

    Individualized Education Plan (IEP) for all special education students must be followed. Examples of accommodations may include, but are not limited to:

    • working with a peer tutor
    • peer to read materials

  • Independent Practice/Laboratory Experience with Special Education Modifications/Accommodations

    Divide the class into subgroups of two.

    Read the following scenario to the class.

    Technology in the foodservice industry has improved with the Internet. Customers for restaurants and other foodservice venues can now review the company websites on computers, tablets and mobile phones before purchasing items. You have been chosen to participate as a “secret shopper” to evaluate three company websites from venues in your city/town. What will you look for in a website?

    Distribute the handout Foodservice Resources Evaluation (see All Lesson Attachments tab).

    Instruct the students to evaluate three foodservice websites using computers, tablets or smartphones.

    Options:

    1. If computers, tablets or smartphones are not available for use in your classroom, this handout may be assigned to be completed at home.
    2. Connect the computer or tablet to a projector and complete the assignment as a class.

    Individualized Education Plan (IEP) for all special education students must be followed. Examples of accommodations may include, but are not limited to:

    • extra time for assignment
    • reduced assignment

  • Lesson Closure

    Review terms, definitions and objectives.

    Re-distribute the handout Anticipation Guide: Point-of-Sale Systems from the Anticipatory Set.

    Allow students to re-read each statement and place a check mark by the statements they KNOW are true. They should also provide information that PROVES other statements are not true.

  • Summative/End of Lesson Assessment with Special Education Modifications/Accommodations

    Distribute the handout Point-of-Sale Systems Reflection (see All Lesson Attachments tab) and encourage students to take another look at what they have learned and write about it.

    Individualized Education Plan (IEP) for all special education students must be followed. Examples of accommodations may include, but are not limited to:

    • opportunity to respond orally
    • emphasis on major points

  • References/Resources

    Article:

    Images:

    • Shutterstock™ images. Photos obtained with subscription.

    iPad App:

    Textbooks:

    • Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw-Hill.
    • Draz, J., & Koetke, C. (2014). The culinary professional. Tinley Park, IL: Goodheart-Willcox Company.
    • Foundations of restaurant management & culinary arts. (2011). Boston, MA: Prentice Hall.

    YouTube™:

    • Lap up technology to stay relevant with customers
      Hudson Riehle, National Restaurant Association senior vice president of research and knowledge, explains why integration of restaurant technology can help brands stay relevant.
      https://youtu.be/GXsPaEVeo1w
  • Additional Required Components

    English Language Proficiency Standards (ELPS) Strategies

    • word wall
    • draw visual representations of terms on word wall
    • add terms and definitions to personal dictionary
  • College and Career Readiness Connection

    AchieveTexas Career Cluster Crosswalks

    The Career Cluster Crosswalks housed on the AchieveTexas website http://www.achievetexas.org/index.html provide Texas teachers with a direct connection between their CTE course TEKS and the College and Career Readiness Standards (CCRS). Language Arts, Mathematics, Science, Social Studies, and Cross-Disciplinary integration are the focus of the CCRS. These college and career readiness standards are essential in the planning and delivery of CTE lessons. The extent to which the integration occurs is determined by the methods and strategies utilized by each teacher.

    Career Cluster Crosswalks for Education and Training, Hospitality and Tourism, and Human Services Career Clusters can be found at:
    http://www.achievetexas.org/Career%20Cluster%20Crosswalks.htm

  • Other Essential Lesson Components

    Enrichment activity

    Students may compare and contrast various point-of-sale systems available from different companies and evaluate their differences.

    Infographic:

    Infographics are graphic visual representations of information, data or knowledge intended to present complex information quickly and clearly.

    The infographic below is related to this lesson. Allow students to view the image on a projector and lead a discussion concerning the information provided.

    TED Talk:

    TED is a nonprofit organization devoted to spreading ideas, usually in the form of short, powerful talks (18 minutes or less).

    The video below is related to this lesson. Allow students to view the video and lead a discussion concerning the TED Talk.

  • Family/Community Connection

    Invite a restaurant manager to demonstrate how a point-of-sale system works in his/her establishment.

    Plan a field trip to the school district foodservice warehouse so that students may be able to see kitchen equipment with new technology integration and an inventory system to keep track of the food products.

  • CTSO connection

    Family, Career and Community Leaders of America

    http://www.fcclainc.org

    • Applied Math for Culinary Management
      An individual or team event, recognizes participants who use Family and Consumer Sciences skills to demonstrate the application of mathematical concepts in the culinary arts industry.

    SkillsUSA

    http://skillsusa.org/

    • Restaurant Service
      Contestants are tested on skills required in the “front of the house” of a fine restaurant. The focus is on guest service and guest relations in the dining room including: table set up; greeting guests; reservations procedures; presentation of menus; description of food, drinks, soups and specials of the day; taking orders; serving each course and clearing the table after each course; and preparation and presentation of the check and closing remarks. Contestants are judged on personal appearance, tableside manner, professionalism, ease with guests, courtesy, general knowledge and technical and verbal skills.
  • Service Learning Projects

    Successful service learning project ideas originate from student concerns and needs. Allow students to brainstorm about service projects pertaining to this lesson.
    www.ysa.org

    Possible ideas:
    Students may plan to volunteer to work at the local food bank or private charity where a point-of-sale system is used.

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