The solution is used to record food in the form of mass catering. Individual code lists, functions and all processes are designed to cover the needs of facilities providing mass catering (on average about hundreds and thousands of diners). Typical work of a user in catering management is e.g. creation of recipes/diets, work with the menu and warehouse management. The solution is based on the Asseco BLUEGASTRO restaurant system, which is a leader in the field of gastronomic software in Slovakia. It can be used in all mass catering facilities, such as hospitals, prisons, schools, factories/plants or campuses. The solution can also be implemented abroad (e.g. CZ, PL, AT).
Key Features
The Mass catering module is an extension to the Asseco BLUEGASTRO system. It uses the basic functionalities of warehouse management, such as the creation of warehouse goods, recipes and records of warehouse movements. However, this module expands them. The basic element of the module is the menu, which contains meals divided by diet, event, offer number and item type. Under the event (daily meal) we understand e.g. breakfast, lunch and dinner and the item type represents e.g. soup, main course, side dish, etc. The menu can be created in advance and published for end consumers. The subsequent order of meals specifies the number of ordered meals and based on that a goods order is generated. The goods order is a list of goods that are needed in order to produce the ordered number of meals defined in the order. The goods order can also be used to manage goods for stock. The definition can be adjusted according to the current state of stocks and the whole process is completed by depreciation of raw materials. Of course, there are reports informing about the financial results of the facility. Another reporting tool are the forms themselves - ExpressQuantumGrid, used in the Mass catering module. These grids are a high-performance tool for data processing and in-depth analysis. They make it possible to intuitively use and process a large amount of information and present this information to users in a simple form.
Key Benefits
Information on the nutritional value of the meals in the menu
Monitoring and evaluation of purchases broken down by commodities - classification of goods into groups according to the breakdown of CPV - common procurement vocabulary
Monitoring of allergens in food and their publication in the menu
Possibility to run recipes in several modifications depending on the diet
Possibility of processing several daily meals in one menu, e.g. lunch and dinner
Breakdown and monitoring of diners' costs in groups - for example: employees, patients, etc.
Real-time cost tracking, comparison of plan and actual consumption over time
Number of users per facility is unlimited
In case of interest, it is possible to supply basic general recipes for cold and hot meals with the possibility of customization
References
25 facilities of the Corps of Prison and Court Guard
Hospital for the accused and sentenced people in Trenčín
