【正文】 ..............................43 廚打做法類型 ..................................................................................................44 廚打做法設(shè)置 ..................................................................................................45 廚打基本方案設(shè)置 . ..........................................................................................46 區(qū)域廚打方案設(shè)置 . ..........................................................................................47 菜品廚打設(shè)置 ..................................................................................................47 廚打參數(shù)設(shè)置 . .................................................................................................48 第五章 前臺(tái)管理 .........................................................................................................49 餐桌類型設(shè)置 ..................................................................................................50 餐桌資料信息 ..................................................................................................51 收款方式設(shè)置 ..................................................................................................52 當(dāng)前臺(tái)況情況統(tǒng)計(jì) ...........................................................................................53 收銀流水查詢 ..................................................................................................54 消費(fèi)流水查詢 ..................................................................................................54 營業(yè)單據(jù)查詢 ..................................................................................................54 交班對(duì)帳查詢 ..................................................................................................55 第六章 數(shù)據(jù)查詢 .........................................................................................................55 消費(fèi)情況查詢 ..................................................................................................56 退菜情況查詢 ..................................................................................................59 贈(zèng)菜情況查詢 ..................................................................................................59 折扣情況查詢 ..................................................................................................59 諾亞 餐飲管理系統(tǒng) 使用手冊(cè) Email: 2397134 推銷員提成表 ................................................................................................. 60 服務(wù)員提成表 ................................................................................................. 60 收銀情況查詢 ................................................................................................. 60 免單情況查詢 ................................................................................................. 60 面額明細(xì)查詢 ................................................................................................. 60 外賣情況查詢 ................................................................................................. 60 開臺(tái)情況查詢 ................................................................................................. 60 服務(wù)費(fèi)與低消 ................................................................................................. 60 第七章 報(bào)表分析 ........................................................................................................ 60 第八章 系統(tǒng)設(shè)置 ........................................................................................................ 63 公司信息設(shè)置 ................................................................................................. 64 部門資料設(shè)置 ................................................................................................. 64 員工資料 ........................................................................................................ 65 操作員資料 .................................................................................................... 66 操作權(quán)限設(shè)置 ................................................................................................. 67 修改操作密碼 ................................................................................................. 68 系統(tǒng)參數(shù)設(shè)置 ................................................................................................. 68 數(shù)據(jù)備 份 ........................................................................................................ 68 業(yè)務(wù)數(shù)據(jù)清除 ................................................................................................. 69 基礎(chǔ)數(shù)據(jù)導(dǎo)入、導(dǎo)出 ...................................................................................... 69 第 二 部分 前臺(tái)管理系統(tǒng) ............................................................................................... 69 第九章 使用前準(zhǔn)備 .................................................................................................... 69 第十章 進(jìn)入和退出 .................................................................................................... 70 進(jìn)入系統(tǒng) ........................................................................................................ 70 退出系統(tǒng) ........................................................................................................ 71 第十一章 桌臺(tái)操作 .................................................................................................... 72 樓面導(dǎo)航 ........................................................................................................ 72 開臺(tái) ............................................................................................................... 73 消臺(tái) ............................................................................................................... 74 并臺(tái) ............................................................................................................... 74 轉(zhuǎn)臺(tái) ............................................................................................................... 75 諾亞 餐飲管理系統(tǒng) 使用手冊(cè) Email: 2397134 拆臺(tái) .............................................................................................................