Explanation

(a) General Procedures for Taking Cash Payment in a Catering Establishment:

(i) Enter the price of each item in an invoice/billing machine.

(il) Confirm/crosscheck the entered bill.

(iii) Total the items and inform customer.

(iv) Enter the value of the money given by customer/check the cash received in front of the customer to avoid counterfeit.

(v) Count the change and hand it over to customer.

(vi) Receipt should always accompany the change.

(b) Qualities of a Supervisor in a Catering Establishment. Ability to:

(i) Positively motivate subordinates.

(ii) Make informed decisions.

(ili) Coordinate activities

(iv) Organize/ plan activities.

(v) Communicate effectively.

(vi) Mediate among staff.

(vii) Inspire other staff

(viii) Initiate good ideas.

(ix) Have good organizational skills.

(×) Have good physical stamina.

(xi) Delegate authority.

(xil) Manage time.

(xiii) Identify potentials of subordinates. (

xiv) Be punctual.

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