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Kitchen M.I.S.Kitchen M.I.S.MGMT 393
27 November, 2010
Grant HattenHeather Hengsteler
Anh LinhScott Randall
Eulanda Shingleton
ContentsContents Introduction
Statement of problem
Alternatives Considered
Goals of the New System
Implementation
Cost Benefits Analysis
Conclusion
Introduction 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
Statement of ProblemStatement of Problem1. 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
Alternatives ConsideredAlternatives Considered1. 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
Alternatives ConsideredAlternatives Considered2. Modify the current system
◦Advantages minimal cost little risk
◦Disadvantages band-aid: short-term solution can create as many problems as it solves
Alternatives ConsideredAlternatives Considered3. Contract the service out
◦Advantages possible cost savings
◦Disadvantages loss of control possible privacy violations
Goals of the New SystemGoals of the New SystemSales promotionMonitoring of the increase and
decrease of sales Identify problem areasTrack incoming and outgoing
inventoryProvide nutritional information for
each food item on the daily menu
Goals of the New SystemGoals of the New SystemCreate catering menu Maintain customer-purchasing
records Maintain records of cooking and
kitchen appliance maintenance Track patient satisfaction
ImplementationImplementationThe MIS System
◦parallel implementation system◦1-tier infrastructure ◦electronic data interchange, EDI,
model with secure sockets layers◦biometric processing◦Cave Automatic Virtual Environment
ImplementationImplementationPersonnel
◦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
Cost Benefits AnalysisCost Benefits AnalysisCost
Initial purchase and setup $200,000
Initial training & problem solving $100,000
Annual training and maintenance $20,000
Initial cost $300,000
Annual cost $20,000
Cost Benefits AnalysisCost Benefits AnalysisBenefits
Increased profit from food sales $4,000
Reduced inventory space $75,000
Reduced food spoilage and waste $18,000
Reduced labor costs $50,000
Annual benefit $147,000
Cost Benefits AnalysisCost Benefits AnalysisInvestment
Payback ratio 2.4 years
Internal Rate of Return (5 year period) 31.6%
ConclusionConclusionConcerns about data
management
Various options considered
Best solution is installation of Kitchen Management Information System
QuestionsQuestions