Kitchen M.I.S.

1. Kitchen M.I.S. MGMT 393 27 November, 2010 Grant Hatten Heather Hengsteler Anh Linh Scott Randall Eulanda Shingleton

2. Contents • Introduction • Statement of problem • Alternatives Considered • Goals of the New System • Implementation • Cost Benefits Analysis • Conclusion

3. Introduction • Prep cooks spend too much time doing data management • Prep cook • one of the higher paying jobs • using them for inventory is inappropriate • Director of the Dietary Department requests a MIS for the kitchen

4. Statement of Problem • 1. How the patients order their food • Order forms often lost • No ability to track nutrition • 2. How cafeteria plans their menu • No electronic tracking of the inventory • Increased spoilage • 3. Paper system • Currently system uses paper slips • Often gets misplaced

5. Alternatives Considered • 1. Stay with the current system • Advantages • already in place • requires no additional training costs • proven to work • Disadvantages • difficult to track customer preferences • extensive inventory • higher labor costs • increased error rate • no customer nutrition tracking

6. Alternatives Considered • 2. Modify the current system • Advantages • minimal cost • little risk • Disadvantages • band-aid: short-term solution • can create as many problems as it solves

7. Alternatives Considered • 3. Contract the service out • Advantages • possible cost savings • Disadvantages • loss of control • possible privacy violations

8. Solution Selected • Install a new expert system that will integrate inventory, ordering and track nutritional needs.

9. Goals of the New System • Sales promotion • Monitoring of the increase and decrease of sales • Identify problem areas • Track incoming and outgoing inventory • Provide nutritional information for each food item on the daily menu

10. Goals of the New System • Create catering menu • Maintain customer-purchasing records • Maintain records of cooking and kitchen appliance maintenance • Track patient satisfaction

11. Implementation • The MIS System • parallel implementation system • 1-tier infrastructure • electronic data interchange, EDI, model with secure sockets layers • biometric processing • Cave Automatic Virtual Environment

12. Implementation • Personnel • Director of the Dietary Department will head quality control • Head nurse will train nursing staff • Administrative Assistant control orders and paperwork • Training sessions for all personnel

13. Cost Benefits Analysis • Cost

14. Cost Benefits Analysis • Benefits

15. Cost Benefits Analysis • Investment

16. Conclusion • Concerns about data management • Various options considered • Best solution is installation of Kitchen Management Information System

17. Questions

18. Bibliography: Anatomy of Common EDI Transactions. (2007). Retrieved Nov 29, 2010, from EDI Services: http://www.edi-services.com/850-purchase-order-elements.htm McIntire, D. (2010, Dec 7). Laser Scanning Mushpot Cave . Retrieved Dec 7, 2010, from The American Surveyor:http://www.amerisurv.com/content/view/8121/ Stephen Haag, M. C. (2010). Management Information Systems for the Information Age . 8th Ed. New York: The McGraw-Hill Companies, Inc.