Title: Describe point-of-sale procedures.
Course: Restaurant Operation Specialization (16052-VI) > Section: Applying Restaurant-Operation Techniques

Description should include

- defining point-of-sale
- explaining marketing strategies, upselling, and highlighting.

Process/Skill Questions:

Thinking

- What selling techniques influence the average check amount?
- How do the marketing skills of service staff affect average check amount?

Communication

- Why is a positive attitude and good behavior by staff critical to sales?
- How do active listening skills contribute to sales?

Leadership

- How do point-of-sale procedures contribute to overall profit?
- How does point-of-sale expertise benefit a server's career and lead to monetary gain?

Management

- What are some examples of point-of-sale incentives that will increase the average check?
- How does a manager evaluate incentives that will motivate employees?