I work in a hospital program where we purchase, cook and serve food. We have about 20 residents in the program with turnover monthly.
I need a program (web or desktop based). The staff will need to create daily menus (we use a 28-day cycle of menus) that residents (patients) can log into the system and access to choose their foods up to a week in advance. Menus are changed infrequently.
The program should have a separate staff interface for inputing new menu items, checking through and locking the menus to prevent further changes, and to print daily reports including which foods to purchase and prepare.
DESKTOP vs WEB BASED: I would be very happy to discuss pros and cons of these platforms given that I am part of a hospital and may find internet-based programs to be easier to access versus our server. I hadn't thought to do a web-based program when I initiated the project outline, so I stayed with my desktop based outline. INSTALLATION: I may be able to install the files on my own. Based on our hospitals security -- I might need to install on my own or present to our IS department. OTHER NOTES: I have current examples of what our menus look like and the production sheets we use and need. I have not uploaded these here but would be happy forward them. This is what I originally wrote to outline the problem. I need a program where I can have patients choose items from a restaurant style menu to satisfy their meal plans. Definitions: A meal plan is a way of laying out a meal. Generally follows the diabetic exchange system. A meal will be something like 1 starch, 1 fruit, 1 protein, 1 milk. The meal plans increase to produce weight gain. There are currently 5 meal plans. When someone is admitted ??" we figure out which meal plan to start them on. The nutrition assistant puts that into the “meal plan book?? a place where you can find a person’s name and what their plan should look like for each meal and snack. We have 3 meals and 2 snacks. The current menus account for meals only. We do snacks separately, but would maybe want to include them in the same system. On Sunday (Day 1), we hand out menus for the following week starting on Tuesday (Day 10). They have until Wednesday (Day 4) to fill them out and return them. Between Wednesday (Day 4) and the following Monday (Day 9) the nutrition assistants tally up each food item requested on the “production sheets.?? Currently these are partitioned into foods used for breakfast, lunch, dinner and all day (fruits, juices, milk so we have a full day tally vs just something for one meal.) During the course of the week, the girls’ meal plans change for a variety of reasons. Right now, the big issue is that when girls’ meal plan changes occur the production sheets start to get messy and sometimes are not updated with the changes. We need things to be detailed by patient because during the day the patients are granted passes and so the cook needs to be able to easily subtract them from the production sheet or not make their portion of the meal. The same for lunch. Some of the girls have the opportunity to go to the cafeteria for lunch, they must order a sandwich just in case, but we need to know last minute, who to cross off the list and not make food for. So in summary…. Optimally, we’d have a computer progam where A) user-friendly interface for both changing the food items (By the staff, i.e. changing banana to apple) on the menu AND for the girls to select their food items (with a space to mark either 0.5, x1, x2) B) A function where staff can lock specific patient menus after they have been looked over to prevent girls from going back into the menus and making changes on a regular basis (eating disorder patients will agonize over menus and constantly change foods to make the “right?? decision. C) A data-base that can calculate our production needs a. Single items- banana b. More complex items/recipes ??" chili i. We could input a recipe or major players in the production and have the production sheet reflect what the girls have selected so if the chili recipe calls for 1/2c. beans and 1/2c rice per person then the production sheets reflect that Person A & Person B have ordered chili and that we need a total of 1 cup of beans and 1 cup of rice. c. A print out that details (see production sheet for now) i. The items for each person ii. Totals items for the day iii. Time/date of printing iv. Has a space for staff to initial that they’ve checked the stock.