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. 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

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

10. 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

11. 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

12. Cost Benefits Analysis Cost 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

13. Cost Benefits Analysis Benefits 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

14. Cost Benefits Analysis Investment Payback ratio2.4 years Internal Rate of Return (5 year period)31.6%

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

16. Questions