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User-Assigned Importance
Ratings of Inventory Control and Food Procurement Management Features
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User-Assigned Importance Ratings
of Inventory Control and Food Procurement Management Features
In the sixth section of the questionnaire,
respondents were asked to rate the level of importance they would assign
to a number of features relating to the functional area of inventory control
and food procurement management. The number of respondents who gave
ratings of "Important" or "Extremely Important" are summarized in the table
below. To view complete statistics of all ratings assigned by respondents
to these questions, click here
(a separate browser window will open).
| Feature & Original
Survey Question |
Rated
"Important" |
Rated
"Extremely Important" |
| 6.01
Able to have purchasing needs automatically forecasted based on on-hand
inventory levels, forecast menu item requirements and special event production
requirements. |
16/50
(32.0%) |
15/50
(30.0%) |
| 6.02
Able to have perpetual inventory functionality updated by periodic physical
inventory data input. |
19/49
(38.8%) |
11/49
(22.4%) |
| 6.03
Able to perform on-line ordering with multiple suppliers, using either
direct modem connection with suppliers, or via the Internet. |
24/49
(49.0%) |
10/49
(20.4%) |
| 6.04
Able to have multiple suppliers for inventory items (i.e. back-up suppliers). |
20/49
(40.8%) |
7/49
(14.3%) |
| 6.05
Able to charge out ward supplies/special events to various responsibility
(costing) centres within the organization. |
19/49
(38.8%) |
4/49
(8.2%) |
To
read more about how respondents rated the importance of various other features
which apply to all or specified functional areas of nutrition and foodservice
management, click on the links below.
Rating
of Features Which Apply to
All Major Functional Areas of
Nutrition and
Foodservice Management
Rating
of Features Which Apply to
Specified Functional Areas of
Nutrition and Foodservice Management
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