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

located in a relatively clean environment, free from temperature extremes. Additional furniture
may be needed to promote efficiency and ensure the comfort of users.
All data that previously have been maintained manually must be converted and saved in a
format that the MIS can access. This conversion-and-save process is a time-consuming task,
and the food service director may elect to hire temporary part-time data-entry clerks.
Installation, Testing, and Start-Up
The hardware and software must be installed on-site so that the system can be tested. Each system
application program must be tested with data so that potential problems can be identified
and circumvented before system start-up. Several approaches to start-up can be used, but when
several applications are to be computerized, the preferred method is to keep things simple by
starting up one application at a time. Once the new application is performing as expected,
another application can be implemented.
Step 5: Maintain the System
The purpose of system maintenance is to keep the computerized MIS operating as efficiently,
effectively, and error free as possible. This step involves monitoring and modifying the MIS to
make it more useful and valuable to users. Maintenance may be required to resolve major problems
or to make minor modifications. Given that most computerized MISs require substantial
maintenance, the quantity and availability of maintenance support is an important factor to
consider when comparing vendors of full-featured programs.
Step 6: Review the System
The final step of systems development is the process of evaluating all systems components to
make sure that they are operating as intended. All six components are subject to review. This
means that applications software, hardware, telecommunications systems, databases (containing
all facts used by the system), personnel (either full-time or part-time) who work with the
system, and the procedures that provide guidelines for system operations must be evaluated,
troubleshot, and adjusted as necessary. System review should take place on a regularly scheduled
basis, with backup provisions made to guard against loss of data.
Computers in Food Service Operations
Every health care institution in the nation makes use of computers in some phases of its operation.
Although the computers cannot do any original thinking, they are excellent tools for
keeping records, doing computations, and producing reports. The most common use of computer
time is to absorb a variety of boring and repetitive tasks, thereby releasing the user for
the more important tasks of deciding, planning, and managing.
In food service operations, there are many applications for computers and computer programmers.
They help to assure quality and variety in food service, to reduce costs of operation,
to reduce the hours spent doing paperwork, and to produce required documents (such as recommended
daily allowance computations, menu plans, food inventories, and purchase orders).
Many people take to using computers so naturally that it seems they have been around
them all their life. Others are more hesitant and worry (incorrectly) that computers may be too
complex to use or that some embarrassing or costly mistake is sure to occur. Whether one is
experienced with or new to computers, virtually all users have two things in common. First,
almost every food service operator is interested in building computer skills for application on
the job. Second, everyone is pleased to discover that commercial packaged programs are available
that are simple to operate and do not require technical skills to use.
Management Information Systems
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