The solution for gastronomy includes the tools of a working agenda for food facilities and their management in terms of the expert operation and economic operation. It covers management of recipes and menus, keeping the reference database of nutritive indices and specification of the food nutritive value. It is a matter of course that food is prescribed to the patients, individual menus are kept, orders and operating supporting documents for food preparation are processed including the subsequent logistics. The application is intended for keeping the agenda connected with the patient, the employee as well as public boarding whereas it allows keeping records of individual boarder accounts, a food stock market at the time of the food release, specification and administration price limits and discounts. From an economic point of view, this solution among others allows keeping the agenda of received invoices and monitoring the expected deviations, stocks records of foodstuff, stocktaking and creation of inventory lists, monitoring VAT on the input as well as output by the areas of activities.
Users are provided with support in routine activities and hence the skilled personnel may engage in activities connected with nutrition therapy and in consultations directly by the patient’s bed.
An integral part is the solution for operations with a larger organization structure and fixed rules of obligations and powers. Each user gets his/her individual access rights to complex function blocks or their parts. The function blocks and their parts may be operated individually and in such combinations that maximum coverage of user requirements is reached. The solution, among others, offers the tools of monitoring, assessment and management the costs and revenues. With emphasis on maximum comfort, one accesses the function blocks to work with boarder accounts, the cash and documents necessary for correct compilation of financial statements and showing the VAT.
We recommend using the supporting technology for the operation of modern gastronomic workplaces that will further enhance the work automation. This technology includes for example:
- Radio Frequency Identification (RFID) media
- touch-screen monitors for ordering kiosks
- digital scales to be connected to the cash register and to weigh the goods, for example salads
- bar code technology for storing and sale of foodstuff and goods
- mobile bar code processing for receipt, release and stocktaking of the goods in the warehouse and in the shop
