Meal order intake

Put the guest request, service place and promised serving time on an accountable order. Service Staff enters a dated meal order with a required organization, owner and service location. Its meal lines carry menu item text, requested portions, price and allergen declaration. Service Manager checks the current revision, active menu choices and the requested serving time before moving a feasible order from Draft to Accepted.

A service member opens a draft meal order for an evening service at an active outlet. They assign the owner, choose the service location, record the serving time and enter each menu item and portion. The manager checks the requested time and allergen declarations before accepting it. The accepted time belongs on the order, so a later change can be compared with the original commitment.

• Working scope. Service Staff places each requested menu item on a line under the same numbered meal order.
• Decision point. Service Manager checks the serving time, active location, portions and allergen declarations before acceptance.
• Evidence. meal orders retains owner, location, revision, status and accepted time; operation receipts records the guarded result.

The service manager should agree how far ahead an order can be accepted, who checks capacity for each outlet and what happens when a requested product is inactive. Confirm which team member owns changes after acceptance. A customer reference can help staff match an outside request, but the order remains the service record.

Write down the policy in the team’s operating procedure before the first service cycle. Give each role the access it needs for its step and rehearse denied access as well as the successful path. The organization and location on the order should match the staff and service work involved.

Check a draft with two meal lines, including an allergen declaration. Confirm the owner and outlet match the work. Accept it only after the manager has checked the serving time and portions. Then change a line and verify that the revision and related review evidence make the changed scope visible. A cancelled order should retain its record number and earlier decision history.

Have Kitchen Lead read the accepted order before making a ticket. The current meal lines, serving time and owner should match what Service Manager accepted. A stale operation receipt stays with its earlier revision.

• Open Meal Orders — Find draft and in-progress orders with their owner and serving time.
• Service Due By Today — Review orders whose serving time is due by today and check their current status.

See the connected process for the handoff and the data model for record links.