Commercial electronic cash register is the product of the development of microelectronic technology and the combination of modern commodity circulation management concepts and technological development, while commercial electronic cash register is one of the basic electronic devices essential for modern and automated business management. The earliest cash register in the world was made in 1879 by the American brothers Janmins Liddy and John Liddy. Its function is only to achieve business record memorization and supervise the employer's misconduct. In the late 1960s, with the rapid development of electronic technology, Japan took the lead in the development of an electronic cash register (ECR). The invention of the electronic cash register has an epoch-making significance, and its technical performance and commercial functions far exceed the prototype of institutional cash. The cash register has the characteristics of intelligent and networked multi-function, and has become an effective tool and means for labor management, accounting management and commodity management in commercial sales. By the mid-eighties, a powerful commercial-specific terminal system (POS) was produced and became the third-generation cash register. The biggest difference between POS and ECR is that it has the characteristics of direct and immediate accounting, and has strong online real-time processing capabilities. POS integrates computer hardware and software to form an intelligent, commercial workstation that can work independently or in a networked environment.
We know that the business process is usually: purchase-inbound-selling, and the general cash register is designed for business management. Only strict inventory management can save liquidity and basically meet the requirements of store purchase and sales management. The management mode of the restaurant and catering industry is much more complicated than the commercial sales process. The overall layout of the general restaurant is divided into three parts: the front hall (the restaurant includes the private room), the bar (also used as the checkout counter), and the kitchen. (The operation room includes red and white cases), Chaoyue Restaurant also has a clear department in the front hall to do cooking, halogen, and waxed cooked food. Purchased materials must be reprocessed and then supplied to consumers. Therefore, the catering industry must unify the three departments of the kitchen, bar and Ming file to manage the supermarket cash register, in order to avoid material waste and loss.
In addition, the catering industry adopts the service mode of customers' first consumption and post-payment. The process of single consumption is long, and there may be operations such as retreat, change, increase, decrease, etc., and multiple consumptions need to be managed at the same time, and the ordinary cash register " The one-handed payment, one-handed delivery, the pay-as-you-go collection method cannot meet the needs of the catering industry. Therefore, the special catering cash register must have the functions of opening management, accounting management, etc., and provide a special collection system for restaurants and restaurants to solve the problems in the business process and improve the management level and efficiency of the restaurant.
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