kitchen management system - software

Thus, in order to manage all the above processes effectively, we are proposing a computerized solutions; Dietary Management System named DTraXs to meet the varying needs of these facilities. The catering service will adapt a fully centralized food service system. This system will assist the catering services in providing electronic menu management, food selection and preparation assistance, inventory kitchen utensil controls, electronic purchase orders , tracking patient specific information as well as monitor and analyse over fifty nutrients and caloric content in the foods served. It also caters for preparing meals menu, preparing patient diet label, receiving of Ready to Feed/Powdered Infant Formula and Enteral Nutrition Product Order, calculation of penalty and food taster information. Beside that , food purchases for an entire menu cycle can be precisely forecast. This all translates into effective management and increased customer satisfaction. Dietary/ Kitchen Management System can be adapted to the users work practice to help users doing their work easier and faster.

The kitchen operations are operated very similarly to a restaurant in that all meals are prepared from raw components. The process begins with a dietitian composing a standard or regular menu that most facility patients will consume, along with specialized, or modified, diets for patients with specific nutritional needs (diabetes, low fat, low sodium, etc). This menu is composed of six meals per day, seven days a week and is based on sound nutritional standards as well as facility guidelines. The dietitian will further tailor the meals to meet the nutritional requirements of each patient, their likes and dislikes of individual foods, as well as adhering to the prescriptive diets assigned by a doctor. Each menu item has a recipe that includes ingredients and the preparation instructions for that item.