BEST - Catering for children's organized groups

Ready-made industry solution "BEST - Catering for children's organized collectives" (Developed in conjunction with the Research Institute of Nutrition RAMS) - a convenient tool for developing and monitoring the diet of children of different ages, provides an opportunity to maintain a register of technological maps, develop a planned (typical) menu and calculate the layout menu with the formation of related warehouse documents. Control of nutrition is carried out by calorie, chemical composition, natural norms and the cost of nutrition.
The solution includes a collection of ready-made recipes.

Main Functionality Ready solutions for kindergartens, schools, boarding schools and other children's institutions.

The program is easily implemented independently, as it comes with a learning example. To the decision it is possible to get additional collections of ready-made recipes supplied by the BEST Company.

Development and maintenance of technological maps. Technological maps are conducted on dishes and semi-finished products. For each recipe, in addition to the raw set, the preparation technology, quality indicators, caloric content and chemical composition, including vitamins and microelements, can be indicated. Technological maps are loaded as part of the various prescription formulations that are supplied in the program, approved for baby food, or are compiled independently.
Compilation and maintenance of the planned (typical) menu. Several types of planned menu are supported: daily, weekly, two-week, four-week for each category of food, seasonal maintenance is possible. The diet is monitored according to the planned menu. Based on the planned menu, a working menu can be created.
Compilation and calculation of the menu-layout. Menu-layout is done based on the planned menu or entered "manually", it is possible to copy from previously compiled. Based on the menu-layouts are reserved, on demand are moved to the kitchen and the products are written off into production. When calculating the menu-layout, the presence of a sufficient number of products in the warehouse is monitored, it is possible to replace products with similar ones.
Control of the diet. Control of the diet is carried out according to natural norms (norms of the average daily set of products), caloric content and chemical composition (proteins, fats, carbohydrates, vitamins and trace elements), food costs. Normative values ​​of natural norms (average daily set of products) in net and gross, the physiological requirements for each age group and the normative cost of nutrition are kept in the corresponding directories and compared with the actual data of the layout menu for an arbitrary time interval (10 days, ).
Product accounting. The register of documents of arrival, moving and writing off of products, inventory is kept. Documents for moving and writing off are formed based on the layout menu. Products are counted in batches, a file of balances is maintained. Printed invoices, statements and reports on the movement and remnants of products.
Maintaining the product directory. For each product, its chemical composition, including vitamins and trace elements, is indicated, and the yield for cold seasonal treatment. The program is delivered with a completed product catalog containing the reference data. The gross weight of the menu-layout is calculated taking into account seasonal norms of waste. The chemical composition of the product is used to evaluate the diet and calculate the chemical composition of the dish.
The prescriptive reference book for preschool institutions (Compiled according to the methodological materials of Moscow) The setup contains a completed product guide and a recipe database of about 150 recipes, which was created on the basis of the Moscow City Department of Education, 2007.