| FOODSERVICE
ADMINISTRATION Tool Kit:
FOOD PRODUCTION TOOLS
VST Production Tools offer two primary feature-sets: VST
Production Scheduling and VST Production Control. Together, these
tools automate all of the major production processing functions
in the department, significantly reducing food costs, improving
standardization, and increasing staff productivity.
VST Production Scheduling Tool
This application uses historical data on actual usage of items served
and projects future production needs. Production sheets are printed
based on the computer forecast. However, the manager or operator
has the prerogative of manually modifying the computer projections
on any item. Production sheets reflecting this change will be printed.
The system also has the ability to project usage for several locations
and consolidate this data into a single production sheet. If needed,
production sheets for unscheduled or special functions can be created
easily.
VST Production Control Tool
This application operates in conjunction with the Production Scheduling
information previously calculated to automatically expand the ingredients
in each recipe to the amount needed for production of the forecasted
number of portions. If desired, the system can round ingredient
amounts to preparation units (e.g., the number of portions in a
specific cooking pan, major ingredient pack size, or batch cooking
size). The system accounts for multiple portion sizes for a single
production item. Labels showing the recipe description and each
ingredient are also printed, and can be used if the ingredients
are pre-measured, as in an ingredient room.
Storeroom Requisitions (pick lists)
combine the ingredients needed for all recipes to be produced and
gives a cumulative listing of these ingredients sorted by storage
location. The system will list items in issue units and/or order
units, accounting in advance for ingredient waste factors. The Storeroom
Requisitions are used to retrieve items from the storage locations.
A Processing Sheet can be generated
detailing the amount of each ingredient that must be pre-processed
in any variation. For example, the listing will show the total amount
of onion that must be chopped for the day's production, the amount
which must be minced, sliced, and so forth.
A "thaw schedule" can be printed
showing all of the items and the required amounts of each that must
be transferred from a frozen location to a tempering location for
proper thawing prior to production. Freezer pull labels can also
be generated for identification of the items placed in the tempering
location.
Benefits
VST Production Scheduling and Control tools offer:
- Improved product standardization
and quality.
- Reduced food costs ranging from
3% to more than 7% of the annual food budget.
- Reduced over/under production
due to computer-generated production schedules and scaled recipes.
- Increased staff effectiveness
resulting from the use of precise work guides and accurate production
information.
- Improved management control
due to the availability of timely and factual information.
Print information from this page plus details on all of the tools
in the Foodservice AdministrationTool Kit:
For more information, please call 724.452.8794,
send e-mail to info@vstech.com,
or contact us online.
Vision Software Technologies, Inc.
|
