A computer-based decision support system aids distribution in planning and control of foodservices

Three scenarios, developed from typical situations in the foodservice, were stimulated on the Sperry 1100/80 computer to illustrate how the decision support system assisted dietitians. The scenarios included an analysis of price changes and discounts from a potential vendor; menu planning and pricing for a holiday dinner for 800 to 900 employees; and a comparison of costs between 1 day of meals for a patient on a general and a diabetic diet. In the analysis of price discounts, 1.5 hours were required for finding an acceptable solution using the decision support system. Prices were changed on 349 ingredients; then matrix multiplication within the decision support system resulted in recosting all menu items with those ingredients and provided new prices for cost per meals. Eight new ingredients, 13 menu items, and 2 menu plans for two different holiday meals were entered into the computer; precise amounts and prices for menu items and meals were obtained in 1 hour. Twelve hours was the minimum time estimated for finding a solution by hand calculations. Time to calculate costs of 27 different menu items for one patient day was estimated to be 9 hours manually. With the decision support system, cost comparisons were available in 1 hour. Both the usefulness and the potential of the decision support system were demonstrated.