Welcome to the HART Training Academy F&B Manger Super Guide! This guide aims to give you an overview of HART if you have never used it and walk you through the steps and processes you need to know to begin working in the Front Desk area of HART.
The guide is structured to link back to our training guides and includes worksheets for you to complete, helping you consolidate your knowledge as you progress. At the end, you’ll find a checklist to ensure you feel confident in each area and links to additional resources for further learning and skill development.
Let's get started!
TABLE OF CONTENTS
- Logging into the HART Training System
- Useful tips to get you started
- Setting up a New Outlet
- Creating a new Item
- Adding the item to the till system
Logging into the HART Training System
Please ensure that you log into your hotel's training system when working on learning the system. No bookings, payments or changes action in the training database will affect your live system.
- Double-click on the HART Icon on your desktop and input your login credentials.
- Tick the 'I want to have a training session' box and press Logon to proceed.
You will now log into a training session which should be on yesterday's date. You will see at the top of the screen that it will confirm you are in a training session.
You can now begin working through the guides below.
- Creating a new Item
- Adding an Item to the POS
- Copying Sales Groups from one Outlet to another
- Setting up Preparation Checks for Menus
- Configuration Stages within POS
- Setting up the Facility forecast report
- Configuring a Restaurant Facility
- Setting up an Outlet
Useful Tips
Below is a selection of training guides that explain some of the core actions and functionalities that you will use day-to-day in HART.
The worksheets at the bottom of this document are there to help you practice and take notes as you go along. You might find it more useful, once you log into the Training system and set up a brand new outlet or facility from scratch. It might not be needed.
Chapter 1: Creating a new Item
This section covers all areas of adding a new menu item, including:
Creating an item in the system
Assigning item categories
Adding the button to an outlet
Configuring pricing and VAT settings
Read this manual and then add a new menu item using your Worksheet to complete Chapter 1 before moving on to the next section.
Chapter 2: Adding a new Item to the POS
This section focuses on all areas adding to new Button/ Item to an Outlet
Read this manual and then add a new menu item using your Worksheet to complete Chapter 2 before moving on to the next section.
Chapter 3: Copying Sales Groups from One Outlet to Another
This section focuses on the process of copying sales groups from one outlet to another, ensuring that data entry does not need to be repeated manually.
Follow the steps outlined in this manual to complete this process and the refer to your worksheet.
Chapter 4: Configuring an Outlet in the POS
This section focuses on all areas for configuring an outlet, including:
Reopening an outlet that was accidentally closed
Copying an entire outlet or just partial
Including an outlet in the manager’s report
Configuring the entire POS outlet
Setting up POS operators
Managing service tax and gratuities
Setting up menu cards
Setting up the POS receipt text
Configuring outlet transfers and inclusive settings
Setting up service periods
Setting up overwrite passwords for managers
Managing the font and layout of preparation checks
Creating pre-set discounts
Creating reporting reasons for voiding and discounting
Read this manual and then configure an outlet using your Worksheet to complete Chapter 4 before moving on to the next section.
Chapter 5: Configuring Stages within the POS
This section focuses on all areas for adding a new menu item including:
- Create stages for tables in the POS from the PMS
- Identify tables which are beyond the time limits set for specific stages
- Change stages of a table within the POS
Read this manual and then add then configure new stages using your Worksheet to complete Chapter 5 before moving on to the next section.
Chapter 6: Setting up the Forecast Report
- Configure a Restaurant Forecast
- Run the Restaurant Forecast Report
- Run some useful Restaurant reports
Follow the steps outlined in this manual to complete this process and the refer to your worksheet.
Chapter 7: Configuring a new Restaurant facility
- Configure a restaurant facility
- Understand services
- Set up table plans
- Manage blocks
Follow the steps outlined in this manual to complete this process and the refer to your worksheet.
Chapter 8: Setting up a new Outlet/ Till
- Configure the entire POS outlet
- Set up POS operators
- Manage service tax and Gratuities
- Set up menu cards
- Set up the POS receipt text
- Configure outlet transfers and inclusive settings
- Set up service periods
- Set up overwrite passwords for mangers
- Manage the font and layout of preparation checks
- Create pre-set discounts
- Create reporting reasons for voiding and discounting
Follow the steps outlined in this manual to complete this process and the refer to your worksheet to practice this.
Was this article helpful?
That’s Great!
Thank you for your feedback
Sorry! We couldn't be helpful
Thank you for your feedback
Feedback sent
We appreciate your effort and will try to fix the article