Food-Service-Manual-for-Health-Care-Institutions

Food Service Manual for Health Care Institutions
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Information Concepts
Information is one of a health care food service operation’s most valuable resources. Current
environmental pressures such as cost-containment mandates, changing patient demographics,
and workforce diversity require that the department’s MIS produce accurate information in a
timely manner. Developing, implementing, and operating an MIS are probably among the most
time-consuming tasks faced by a food service manager. Although the terms information and
data frequently are used interchangeably, they are not to be confused with one another in discussing
an MIS.
Distinguishing Data from Information
Data consist of raw facts about the transactions that occur during the course of providing
goods and services to customers. The check total for a single cafeteria customer is an example
of one unit of data (or datum). If a health care food service manager were to sort through all
single or unit transactions (that is, all data) generated by the cafeteria, he or she would be
unable to carry out other managerial responsibilities. Therefore, data must be transformed into
a more accessible form; that form is information. Data are held in a database, a computerbased
set of information. Information is the product that results from sorting, processing, and
combining data to produce a collection of facts that has value beyond the value of the individual,
separate facts. Thus, a manager would find the total weekly cafeteria sales to be more valuable
than individual check totals. Information technology is the use of computer technology in
managing, processing, and accessing information.
Measuring the Value of Information
The value of information is directly linked to how it helps a food service manager achieve the
operation’s goals and objectives. That value typically is measured in money or time. In monetary
terms, value equals either increased revenues or decreased expenses. In terms of time, the
value of information might be measured by how much less time is spent on making a decision.
In his book Principles of Information Systems: A Managerial Approach, R. M. Stair says that
information should have certain characteristics before it can be deemed valuable to managers.
In most cases, it must be accurate, complete, economical, flexible, reliable, simple, timely, and
verifiable to qualify as valuable.
Characterizing an Effective MIS
Information, as indicated above, can only result from carefully designed systems. Although
MIS design varies from operation to operation, certain characteristics are common among
effective systems. In the book Computer Systems for Foodservice Operations, Kasavana lists
these five features:
• The MIS provides a means by which to achieve organizational goals and objectives.
• The MIS treats information as an important resource and is responsible for its proper
handling, flow, and distribution.
• The MIS enables improved integration of operations, communications, and coordination.
• The MIS interconnects people and equipment in relationships designed to free personnel
to fulfill jobs requiring human capabilities.
• The MIS stores large volumes of transactional data to support planning, decision making,
and analytical activities.