Control
of Cook Chill/ Cook Freeze Production
Menumark incorporates fully functional routines
for the Cook Chill/Cook Freeze CPU. These specialist routines and
procedures integrate fully with Menumark, using the system's recipe
and commodity files to cost dishes and to estimate provision requirements.
Orders from customers are entered for each day's
production and are aggregated by Menumark to produce a consolidated
production plan for which recipes, an ingredient list and HACCP
documentation may be printed. The system is adjustable in respect
of container sizes. Use-by and eat-on dates may be set individually
for each menu item.
Cook Chill Production Plan Maintenance
Reports are available for each day
of production showing orders entered for each customer by menu item
and by container. HACCP documentation is configured to the hospital's
requirements and is produced for each batch cooked.
Cook Chill Reports Options
Labels can be printed for each container
ordered. Label design is very flexible and will be set up for the
CPU by the Menumark supplier. Labels may be of any size and will
typically contain the customer name, dish name, number of portions
and use-by date. Regeneration instructions may be printed on the
labels if required.
Delivery documentation is available
in the form of delivery notes and invoices showing date of supply
and quantities of each item by container. These documents are of
flexible design and will be set up for the CPU by the Menumark supplier.
Invoice prices may be set globally or may differentiate between
customers. Prices may alternatively be calculated automatically
using portion cost and a given oncost level for each customer. VAT
is provided for if required.
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