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I. OBJECTIVE
1. To provide guidelines on different procedures of using the POS (Vantage)
II. DEFINITION OF TERMS
1. POS – Point-of-Sale terminal; used in cashiering
2. Vantage – POS service provider
III. GENERAL POLICIES
Vantage POS Procedures
1. Adding new user name and password:
a. Go to ‘Wmanagement”
b. Enter password
c. Go to “Employees”
d. Click “+” to add new user name or click “Add”
e. Tick “Active”
f. Tick “Level of user rights” (from 1-10)
g. Write employee number, last name and first name
h. Double click the user name
i. Create password
j. Click “OK”
2. User rights designation:
a. Level 10 – Administrator’s rights
b. Level 9 – Supervisor’s rights
c. Level 7 – Management Trainee’s rights
d. Level 5 – Cashier’s rights
e. Level 1 – Non-cashiering staff
Note: The list can be edited according to the Operation’s preference.
3. How to start a program?
a. Click “Wstart” or click “wireless link, wdesktop and wprint”
4. Cashiering Procedure:
a. Enter password. Click “Clock In/Out”. (This shall mean that the cashier of the day has already “IN” or is on-duty in the store.)
b. Re-enter password
c. Click “OK” to log-in for cashiering
d. Click “To Go” for take-out; “Dine In” for customers eating inside the store
e. Enter customer count
f. Click menu category of the ordered product in the pad
g. If the item is under a promo, cashier may choose the promotional price
h. For BBT: Ask the customer for sweetness level; suggest add-on toppings
i. Ask for payment. Enter the amount received
j. Click “Pay”
k. Click “Cash”
l. Print receipt
5. Adding VIP:
a. Click “VIP”
b. Click “List” to check the last customer code number
c. Enter customer number
d. Click “Add”
e. Enter customer’s details
f. Click “Save”
g. Click “OK”
6. Searching and Editing VIP:
a. Tick “Cust#” or “Tel#” or “Name” as your search category for VIP
b. Click “List” to search for existing VIP customer
c. Click “Edit” if there are changes in the customer’s details
d. Click “Save”
e. Click “OK”
7. Cashiering Procedure (Senior Citizen):
a. Follow basic cashiering procedure
b. After taking the customer’s order, enter Senior ID details in Remarks
c. Highlight the ordered item
d. Click “Senior” button for discount
e. Continue with the cashiering procedure
8. Cashiering Procedure (Discount and/or Special promo/price):
a. Follow basic cashiering procedure
b. After taking the customer’s order, click “Disc”
c. Highlight the item
d. If it is a per item discount, click “Item Discount”
e. Choose the discount
f. If it is a general discount, no need to highlight the ordered product
g. Click “OK”
h. Continue with the cashiering procedure
9. Cashier’s Fund:
a. Enter Cashier’s Fund in “Cash In” for opening shift
b. Re-enter Cashier’s Fund in “Cash Out” for closing shift
10. Voiding Transaction:
a. Go to “List”
b. Highlight transaction to void
c. Click “Void Check”
d. Choose reason for voiding the transaction
e. Click “Yes”
f. If there are other reasons not found in the list, click “Other”
g. Write the reason
h. Click “OK”
i. Print receipt (Void)
11. End Session:
a. Click “Exit” in cashiering
b. Enter password, click “Quit”
c. Click “Inventory”. Uncheck edit stock.
d. Enter ending inventory
e. Click “Print” then “Exit”
f. Click “Report”
g. Click “Cash Out Report”
h. Click “By Category”
i. Click “Item Sales Report”
j. Click “Exit”
k. Go to Desktop, click z-reading icon
l. Click “Cash Out”
12. Extracting Reports of POS transactions and data (Supervisor):
a. Click “wreport”
b. Enter password
c. Choose report such as standard report, general reports, VIP, employee and summary reports
d. Click “OK”
Note: Reports can be extracted to excel file.
13. Extracting POS reports (cashier):
a. Go to “wsreport”
b. Click needed closing reports such as cash out report, sales by category and hourly sales
c. Click “Exit program”
14. Printer settings:
a. Go to “wprint”
b. Click “Setup”
c. Enter password
Note: Printer settings are already set-up by POS Tech.
15. Module settings for discount and pay type:
a. Go to “wconfig”
b. Enter password
c. Go to Accounting
d. Go to General Discount and/or Item Discount payment type
e. Click “+” to add discount description
f. Tick “Active”
g. Write the corresponding rate/percentage
h. Click “Exit”
16. How to create a product in POS?
a. Create a mother product
b. List all raw materials and consumables. (All raw materials and consumables are already inputted to food item menu category as raw materials)
Example:
CDH Siomai
RM Siomai
RM siomai tray
RM siomai stick
| Group | Modifier | Food Item | |||
| Group Set | Modifier Group | Modifier Item | Menu Category | Menu Item | Item Modifier |
| Cantonese | Siomai | RM siomai (S) | CDH Dumplings | CDH Siomai | Find “Siomai” (*) |
| RM siomai tray(S) | |||||
| RM siomai stick (S) | |||||
| If suggestive: | |||||
| Sauce (E) | Toyomansi | Find “Sauce” | |||
| Sweet and sour | |||||
| Chili | |||||
| Cooking (E) | Steam | Find “Cooking” | |||
| Fried | |||||
17. Adding new product:
a. Go to “Wmanagement”
b. Enter password
c. Go to Group Set
d. Click “+” to add primary group set
e. Go to Food item
f. Click “+” to create menu category such as raw materials and kinds of menu
g. Highlight Menu Category
h. Click “+” in menu item to add product
i. Tick “Active”
j. Write product name
k. Choose a group
l. Tick “Disc”
m. Choose print number (1: for kitchen; 2: is for bar)
n. Add price
o. Double click to add additional settings
p. For main product, tick “Sub Combo”
q. For raw materials, tick “Apply Inventory”, enter safety stock and tick “Don’t print on invoice”
r. Click “Item Modifier” to select the created modifier of the selected menu item and/or,
s. Click “Category Modifier” if applicable (This is used for suggestive selling)
t. Highlight the modifier group for the selected product
u. Double click to mark with *. (This means that it will not be shown in cashiering.)
v. Press “OK”
18. Creating modifier:
a. Click “+” to create modifier group (This is to make a mother product for inventory and/or used to make suggestive modifier like add-ons, kinds of sauce.)
b. If it is a suggestive modifier, tick “Exclusive”
c. In modifier item, write the name used to suggest
d. If it is mother product for inventory, click “+” to add modifier group
e. Highlight created modifier
f. In modifier item, search for raw materials in linked item
g. Tick “S” or selected. This means that these items are automatically deducted if the item is ordered
h. Once done, go back to Food Item
19. Changing price and/or adding a lesser price:
a. Go to Food item
b. Highlight product in menu item
c. Press “+” to add another line for price
d. Write discounted price to price 1 column
20. Pad Builder:
a. Go to Pad builder
b. Unclick “menu2padlink”
c. Click a pad in category description
d. Click right button to add all items
Note: You can change color of pad, right click and choose color.
21. Audit Trail:
a. Go to Log.
22. Clock In/Clock Out of Staff and Crew:
a. Go to Clock In/Out
23. Creating reasons:
a. Go to Reason
b. Add reason for void transaction, cash in/out and VIP
24. Use to compact data:
a. Click “Paradox Tool”
b. Click “Start”
|
Username |
Password |
| Admin | 999 |
| Shalley | Peacock001 |
| Wprint | wprint |
IV. PROCEDURE FLOWCHART
Flowchart Title
(Not Applicable)
V. REFERENCE/INTERFACE PROCESS
Document Title
(Not Applicable)
VI. FORMS AND RECORDS
Form Title
(Not Applicable)
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