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Related Experiment Videos

Evaluating foodservice software: a suggested approach.

K D Fowler

    Journal of the American Dietetic Association
    |September 1, 1986
    PubMed
    Summary
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    Selecting appropriate foodservice management software can be challenging. This guide offers a structured approach for dietitians and managers to evaluate options, ensuring better system selection and satisfaction.

    Area of Science:

    • Health Informatics
    • Foodservice Management
    • Information Systems

    Background:

    • The integration of computer technology in healthcare management is rapidly increasing.
    • Foodservice departments, significant cost centers, are adopting technology to improve efficiency.
    • A proliferation of software options presents challenges for foodservice managers and dietitians in selecting appropriate systems.

    Purpose of the Study:

    • To provide a systematic approach for evaluating foodservice management software.
    • To reduce confusion and enhance post-purchase satisfaction with selected software systems.

    Main Methods:

    • Delineation of goals and assessment of needs.
    • Assignment of value weight factors and development of a vendor checklist.

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  • Vendor surveying, RFP development, analysis of proposals, and system selection.

    • Main Results:

    • A comprehensive, step-by-step methodology for software evaluation.
    • Criteria for assessing system features and cost factors.

    Conclusions:

    • A structured evaluation process can significantly aid dietitians and managers in selecting optimal foodservice software.
    • Implementing a well-chosen system can lead to improved operational efficiency and user satisfaction.