Clubhouse
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IS 215 Fall 2006 Adam Bradford and Lance Beglin
'''The Club House'''
[edit] What is the “The Club House”?
The Club House is unlike anything the city of Detroit has ever experienced. The Metro area is host to many establishments; however, The Club House is the all inclusive home of the Detroit Tigers.
On the ground floor you will find two full service bars and a full menu offering premium hot dogs, hamburgers, sandwiches, and salads. The bars will provide patrons with 40 selections of bottled beer and 20 on tap in addition to a full spirits selection. While enjoying the food, drink, and atmosphere, guests can catch the Tiger’s on one of the 20 high-def big screen monitors. The Club House will also play home to all other great sports teams by taking advantage of downtown Detroit’s largest hi-definition projection screen of 15 feet.
The second floor will be all entertainment, including a Detroit Tiger’s hall of fame and memorabilia shopping available. Products sold will include replica jerseys of yesterday and today, tee shirts, hats, signed balls, and bats. The hall of fame will have memorabilia on lease from private collectors
[edit] Accounting services
When opening a restaurant, having a leading edge in today’s very competitive market is an important step in succeeding. Because of this, incorporating a digital network of computers and printers to input and print all information carried by servers is very important in enhancing communication and decreasing time between all parties within a restaurant. This new computer system and peripherals will use ergonomic touch screen computers and printers. The system and software will be very user friendly and operable by the entire staff. As the order is taken from the customer, the server will approach the computer and input all the information regarding the type of food, drinks etc. The order will then be printed in the kitchen, picked by the cook who in turn will confirm once for the order being received and again when the order is ready to be picked up. All the server has to do is check whether his order is ready to be picked or not. With this method the server doesn’t have to harass the cook continuously until his order is ready to be served saving the server’s time and energy but also decreasing the traffic in and out of the kitchen which is always a problem. Because each table in the floor will represent an account in the program the server will deal with the account by the table’s number. The server will enter the payment in this account and will also deal with adding or subtracting services according to the customer’s specifications. At the end of their shifts, each server will print out his or her report which will be showed and signed by the floor manager before the employee leaves the workplace. All the entries and transactions in the computer will be recorded by date and time. At the end of the month a certified accountant from a contracted firm will come and download the records from the computer to his laptop and use the data to compile his reports on the operations of the restaurant. Furthermore the printed daily reports will also be filed. This system of checks and balances is meant to eliminate and problems that might arise during operation.
