TOSHIBA TEC AMERICA FS-3700 Series cash register Owners Manual
Below you will find brief information for Electronic Cash Register FS-3700 Series. The FS-3700 is a touch screen POS system for use in the hospitality industry. The FS-3700 can be used in a system of up to twelve workstations operating off a network. A Backoffice PC running the Windows XP Professional operating system can be integrated in a system to run software for additional maintenance and reporting. The FS-3700 system can be easily tailored for individual restaurant menus, personnel and operating procedures. Menus and prices can be changed to accommodate daily changes in meal period prices.
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Key Features
- Touch screen POS system
- Network operation up to 12 workstations
- Backoffice PC integration
- Customizable for restaurant menus
- Changeable menu prices
- Timekeeping function
- Extensive security system
- Manager overrides
- Reports
- Order Entry
Frequently Answers and Questions
What is the FS-3700?
How many workstations can be used with the FS-3700?
Can a Backoffice PC be integrated with the FS-3700?
Related manuals
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Table of contents
- 1 FS-3700 Owner's Manual
- 6 One Year Limited Warranty
- 9 Table of Contents
- 13 Overview
- 15 1.1 Introduction
- 16 1.2 Order Entry Screen
- 18 1.3 Sample FS-3700 Screens
- 25 1.4 POS Key Functions - Summary
- 37 Access the System
- 39 2.1 Manager Overrides
- 40 2.2 Clocking In/Out
- 40 2.2.1 Clock In
- 41 2.2.2 Clock Out
- 42 2.3 Login/Logout
- 43 2.3.1 Login
- 43 2.3.2 Logout
- 44 2.3.3 One-Touch Login
- 45 Guest Check Functions
- 46 3.1 New Guest Checks
- 48 3.2 New Check Prompts
- 48 3.2.1 Table Number
- 48 Table Select Preset Key
- 49 3.2.2 Guest Count
- 50 3.2.3 Order Type
- 51 3.2.4 Order Number
- 52 3.2.5 Override Meal Period
- 53 3.2.6 Add Guest Information
- 54 3.3 Entering Menu Items
- 54 3.3.1 Preset Menu Item
- 54 3.3.2 More than One Preset Item
- 54 3.3.3 Menu by PLU #
- 55 3.3.4 Open Priced Menu Item
- 55 3.3.5 Scalable Menu Item
- 56 3.3.6 Enter Modifiers With Forced Display
- 57 3.3.7 Enter Modifiers With Special Instructions
- 58 3.3.8 Enter Modifiers With Spell-It Instructions
- 59 3.3.9 Enter Items by Seat Numbers
- 59 With +SEAT and –SEAT
- 60 With Seat Select
- 60 Change Seat Number
- 61 3.3.10 Enter by Menu Item Size
- 62 3.4 Check Corrections Before Sending
- 62 3.4.1 Remove Items from Checks
- 62 Remove One Item
- 63 Remove All Items Before Sending
- 64 3.4.2 Add a Modifier
- 64 3.4.3 Delete a Modifier
- 65 3.4.4 Replace a Modifier
- 66 3.5 Send Items to Remote Printers
- 66 3.5.1 Printer Mode Options
- 67 3.5.2 Send One Remote Slip from Multi Checks
- 69 3.5.3 Send Multi Remote Slips from One Check
- 70 3.6 End Service Round
- 71 3.7 Recall a Check
- 71 3.7.1 By Check Number
- 72 3.7.2 By Table Number
- 72 3.7.3 Recall by Order Type
- 73 3.7.4 Recall Table with Separate Checks
- 73 3.7.5 Recall With a Bar Code Scanner
- 73 3.7.6 Recall with Dual Drive Thru
- 74 3.8 Split a Check
- 74 3.8.1 Split By Item
- 75 3.8.2 Split by Seat Number
- 76 3.8.3 Split By Amount
- 77 3.9 Transfer a Guest Check
- 77 3.9.1 Transfer to a Server
- 78 3.9.2 Transfer from a Server
- 79 3.9.3 Transfer all Checks
- 80 3.10 Combine Checks
- 80 3.10.1 Combine Stored Checks
- 81 3.10.2 Add New Check to Stored Check
- 81 3.10.3 Add to Stored Check by Order Type
- 82 3.10.4 Add New Check to Stored Check with Table #
- 83 3.10.5 Combine Stored Checks to One Table
- 84 3.11 Check Adjustments
- 84 3.11.1 Void Items on Stored Checks
- 85 3.11.2 Add a Discount or Surcharge
- 87 Item Discount
- 87 Subtotal Discount
- 88 Discount for Recipient
- 89 3.11.3 Exempt Tax from a Check
- 90 3.11.4 Add a Tip
- 90 Auto Gratuity
- 91 Add Charge Tip
- 91 Change Default Charge Tip Amount
- 91 Remove Default Charge Tip Amount
- 92 3.12 Tender the Check
- 93 3.12.1 Tender a Check with Preset Key
- 93 3.12.2 Tender With Tip Entry
- 93 3.12.3 Overtender to Tip
- 94 3.12.4 Split Tender
- 95 3.12.5 Partial Tender
- 96 3.12.6 Tender to Charge Account
- 97 3.12.7 Tender with {MEDIA~NLU}
- 97 Overtender to Tip with {MEDIA~NLU}
- 98 Split Tender With {MEDIA~NLU}
- 99 3.13 Corrections to Closed Checks
- 99 3.13.1 Refund a Menu Item
- 100 3.13.2 Change a Discount
- 101 3.13.3 Change Media Type
- 101 3.13.4 Change a Credit Card Tip
- 102 3.14 Enter a Refund Check
- 103 3.15 Review a Closed Check
- 105 Functions Outside of a Sale
- 106 4.1 Finished Product Waste
- 108 4.2 Loan/Pickup
- 108 4.2.1 Loan
- 109 4.2.2 Pickup
- 110 4.3 Transfer Media
- 111 4.4 Price Changes
- 112 4.5 Tip Payout
- 113 4.6 Cash Out/In of Drawer
- 113 4.6.1 Paid Out
- 114 4.6.2 Paid In
- 115 Reports
- 116 5.1 Reports Overview
- 118 5.1.1 Print or View Reports
- 119 5.1.2 Report Balancing Notes
- 120 5.1.3 Report Sample Formats
- 121 5.1.4 List of Reports
- 122 5.2 Open Check Report
- 123 5.3 Hourly Productivity Report
- 125 5.4 Sales Mix Report
- 125 Report Items
- 126 5.4.1 Detail Report – Menu Item Sales
- 127 5.4.2 Departments – Menu Item Sales
- 128 5.4.3 Categories – Menu Item Sales
- 129 5.5 Manager Voids Report
- 130 5.6 Refund Report
- 131 5.7 Financial Report
- 137 5.8 Customer Summary Report
- 138 5.9 Media Report
- 139 5.10 Loan/Pickup Report
- 140 5.11 Sales Tax Report
- 141 5.12 Charge Account Report
- 142 5.13 Discount Recipient Report
- 143 5.14 Deposit Entry
- 144 5.15 X Report
- 145 5.16 Z Report
- 146 5.16.1 Programming Options for Z Reports
- 147 5.16.2 Reports Included in X and Z Reports