The choice; computers in foodservice
1981
Schuster, Karolyn
Computer applications in the foodservice industry have been limited because of many managers' reluctance to change systems, their lack of understanding of cost-cutting possibilities, and their bewilderment with too much information, or with information that is not easily readable. Several factors may contribute to increased use of computers in managing foodservice operations: the declining cost of computers and the rising cost of labor; the increasing complexity of reimbursement regulations; and the enthusiasm of the 5% of the industry that already has computerized. An example is the foodservice computerization of 5 residential institutions administered by the N.J. Dept. of Human Services; the functions of food ordering, menu generating, and inventory control have cut costs 13% and given the dietitian more time to counsel patients. A university saved approximately $92,000 annually while increasing food acceptability. Problems encountered are often due to unrealistic expectations, lack of employee acceptance, time requirements for building the system, and poor choice of hardware and software, all problems which can be avoided with proper planning. (cj)
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