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User-Assigned Importance
Ratings of Food Production and Menu Management Features
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User-Assigned Importance Ratings
of Food Production and Menu Management Features
In the fifth 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 food production
and menu 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" |
| 5.01
Able to have varied lengths of menu cycles. |
11/54
(20.4%) |
15/54
(27.8%) |
5.02
Able to perform drag-and-drop copying of menu items, menu days, or menu
weeks
when creating cycle
menus. |
13/52
(25.0%) |
21/52
(40.4%) |
| 5.03
Able to edit/enter/delete an ingredient or other data item in all or only
selected recipes through a global database management tool. |
18/53
(34.0%) |
17/53
(32.1%) |
| 5.04
Able to maintain historical usage data for various eating locations, and
use this information to automatically generate menu item usage forecasts. |
16/53
(30.2%) |
14/53
(26.4%) |
| 5.05
Able to produce production schedules by meal day, week, menu cycle, calendar
day/month, based on menu item usage forecasts. |
19/54
(35.2%) |
16/54
(29.6%) |
| 5.06
Able to identify which menu items are cook-chill items, and which are non-cook-chill,
allowing production to be defined accordingly. |
18/53
(34.0%) |
6/53
(11.3%) |
5.07
Able to view/print menu items which need to be prepared in designated production
areas, for distribution
to designated destinations, from patient tallies, catering requirements,
and other special events. |
17/51
(33.3%) |
7/51
(13.7%) |
| 5.08
Able to produce reports listing full recipe production with related modifications
(e.g. total lasagna needed, with breakdown to go to minced/pureed amounts). |
21/54
(38.9%) |
12/54
(22.2%) |
| 5.09
Able to view/print yield adjusted recipes based on menu item requirement
forecasts. |
20/53
(37.7%) |
16/53
(30.2%) |
| 5.10
Able to generate ingredient control lists/labels. |
25/52*
(48.1%)
(* 1 person did not understand
the question) |
9/52*
(17.3%)
(* 1 person did not understand
the question) |
| 5.11
Able to have the application automatically cost recipes and nourishments
by total recipe production and portion. |
17/52
(32.7%) |
14/52
(26.9%) |
| 5.12
HACCP capabilities integrated within the food production and service aspects
of the application. |
9/46*
(19.6%)
(* 6 people did not understand
the question) |
21/46*
(45.6%)
(* 6 people did not understand
the question) |
-
The following features and attributes received
an "Extremely Important" rating from more than 40% of respondents:
-
An ability to perform drag-and-drop copying
of menu items, menu days, or menu weeks when creating cycle menus.
Clearly, this capability saves a great deal of time for users in the setup
of cycle menu templates.
-
An ability to integrate reminders to food
production and service staff, as well as record-keeping tools, for HACCP
(Hazard Analysis Critical Control Point).
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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