Dietitians use computer assistance to contain costs
Tuthill, B.H.
Journal of the American Dietetic Association 76(5): 479-482
1980
ISSN/ISBN: 0002-8223 PMID: 7391478 Document Number: 160931
To determine if a computer-assisted food management system is cost effective, the manager sould compare the cost of personnel to produce records manually with the cost of computer time and supporting personnel. Current reports, which the computer produces, enable managers to react to spiraling food cost immediately by changing recipes, menus, and making other pertinent decisions. This has proved to be cost effective. Another factor that makes computer application cost effective is the release time which results when cooks, clerks, and other personnel are relieved of repetitive routine tasks. Although it is possible to identify many specific savings, there is significant value in the quality of decision-making potential which cannot be quantified but is unquestionable.