| Food Production Monitoring System
| A high standard catering service provider has to manage massive amount of food orders, from raw material to dishes everyday. If supervisor doesn't manage workflow appropriately, this will lead to problems such as wastage of food and excessive order of materials. "Food Production Monitoring System" incorporates barcode with mobile handhelds and also servers to trace all steps on the production line. Each part in the production line will be tracked with the production quantity, and to handle any accidental problems during production.
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Food Production Monitoring System can:
- track status of food and progress to which step
- cater different food consumption during production
- high flexible to handle different unit of measure from new dishes
- provide consumption analysis to point out the wastage of food
- provide reports for effective planning
Case Study:
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Hot Kitchen and Assembly Area are main areas which wastage occurs. Hot Kitchen prepares food from raw material and Assembly Area mix different food into a dish. First, cook will record down the raw material which he/she prepare and print the barcode representing that food. Then he/she will storage the food to a temporary location and scan the barcode on the location and food by handheld terminal. And the scanned data will update to the centralized database server.
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To find the cooked food, staff can search all existing items in temporary location on handheld terminal interface. He/She pick up necessary items and mark them by handheld, to indicate who check out.
After consumption those items, staff need to key in consume quantity for reference through handheld no matter how many food is left. All steps are recorded in the database, and so who usually cause wastage and which food is wasted.
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