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OK, welcome back to our second video, 

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where we're going to look at 

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how the OPOS system 

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actually works in practice, 

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everything like we said 

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in the first video starts 

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in the back office. 

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This is where we set up the users. 

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We set up the menus 

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and it's all things once this is done.

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So we put in the new menus 

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start as the main and dessert 

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in the back office. 

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We then have to sync 

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the till and from the 

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till we sync the tablets 

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for the learners 

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actually taking the orders. 

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So when we're actually 

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set up the restaurant, 

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the first thing we have to do 

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is look at setting up our table plan. 

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Where we look at the bookings diary, 

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we enter the name of the customers 

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and the number of covers 

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onto the table plan. 

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And we also allocate learners 

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the individual tables. 

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So within the gallery restaurant, 

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we're not like traditional restaurants. 

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Our menus actually change 

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weekly for an evening 

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and fortnightly for lunch times. 

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This enables the learners on a lunch time 

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to actually have a practice 

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of cooking that dish and also serving it.

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And then the following week, 

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if they're competent, 

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they will do that practical assessment. 

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They're assessed in all areas. 

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We look at the front of house,

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taking payments, 

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setting tables and serving customers

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within the front of house point of view, 

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the level three supervisors do supervised

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payments, supervise the flow 

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and supervise the bar. 

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So they're really my backup staff. 

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The idea is when we get to 

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later on in the year, 

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I can just sit back, 

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write their assessments off 

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and let my level threes 

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actually run the restaurant for me. 

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OK, so at the start of service, 

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the first thing we have to do 

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is look at the menus 

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and look at our bookings diary 

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and set the table plan 

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for the amount of bookings 

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that we actually have in 

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when we go through the menus. 

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It's normally a Level 

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three supervisor now. 

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At this stage of the year, 

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we are videoing in January 

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who would be in charge of the floor. 

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So the plan is that they will go through 

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and liaise with me, 

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who is working on which section, 

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and they will produce this table plan 

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and transfer it onto the till.

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When the learners come in. 

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The first thing we need to do 

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is set up the floor plan. 

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We look at the bookings diary, 

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see how many we've got booked in 

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and then the learner would sign on 

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for the purpose of this video. 

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We're just going to sign 

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on as training mode.

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OK, so once we're in the floorplan, 

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we will click on the table, 

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set it up with the customer name 

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on the numbers covers. 

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That is now set up for Mr. 

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and Mrs. Apple. 

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So that was the table of two. 

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So the next one we're going to set up 

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is a table of four. 

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For brown. 

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OK, so the next table 

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going to set up would be a table of six 

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under the name of choc. 

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The covers get inputted 

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when the server actually 

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takes the order at the iPad. 

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OK, the reason for this 

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being sometimes numbers change 

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a six will become a five 

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and a two may bcome a three. 

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So once all the tables are set up, 

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if we need to change them or delete them, 

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you need to actually go 

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into the manager's function. 

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OK, that is only set up for myself 

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and the lecturers. 

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So this is our manager's 

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screen to edit things, 

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we need to go into manager's functions.

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In here, you can see we 

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can actually delete table, edit the table

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or print the floor plan. 

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So here we can delete, let's delete 

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table number one, 

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because they've cancelled on us today. 

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So you can see that table is now deleted, 

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so we only actually have the tables 

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booked in on the table plan. 

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OK, so once the floor plan is set up, 

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that's really it 

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from the front of House point of view 

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until it comes to payments. 

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one good thing with the 

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payments on the system 

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is you can actually split a bill. 

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This really helps 

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when you've got a big table of ten. 

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That all decide 

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they want to pay separately, 

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whereas with the old system, 

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we had to manually do it. 

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We can actually do it on the table here. 

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So when the customers arrive, 

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they're greeted at the reception desk 

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or at the front door. 

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We double check the name, 

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the number of covers we're expecting 

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and also double check 

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of any allergens 

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or special seating requirements. 

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Once the customer is seated, 

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the server will go and present the menu.

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The next stage would be 

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taking a drinks order for them. 

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Once a drink order is taken, 

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that will be sent through to the bar. 

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Once customers receive their drink 

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and have had time to look over the menu, 

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the server will go up 

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and actually take their 

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food order for them. 

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Once the order has been taken, 

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the server will remove the menu 

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from the customer 

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and send the check through, 

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that will go straight 

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through to the kitchen 

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and also straight onto the till.

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So after the customers have their meal,

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they'll be presented with the bill, 

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which is printed off 

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from the till 

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the customer will be asked to double 

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check this check, 

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we haven't added anything on 

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that we shouldn't have done and check 

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that it's all correct. 

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We take various methods of payment, 

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obviously contactless cash, 

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and we also have something 

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called cost center, 

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which is where it's actually charged 

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to somebody within the institute 

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when the customer comes to pay. 

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We sign it off of how 

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they've actually paid, 

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whether it's cash, 

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credit card or cost centre.

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That's just a quick 

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demonstration of the EPOS system 

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that we use here 

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at the gallery restaurant 

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and how it's impacted on the technology 

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that our student use 

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and how they've benefited 

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from it going into the workplace.