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