Smart hotel Diets

The module «Diets» continues the software package «Smart hotel». This program automates the basic processes, which are connected with the catering in the hotel: it provides the working-out and design of the menu, takes int account the number of guests who keep a certain diet, does the calculation of the quantity of products, nutritional value calculations, monitors the compliance of the natural norms of consumption. The program provides the ability of pre-seating and the actual seating of vacationers, taking into account the diet, age or gender, viewing the schedule of all waiters. All data about vacationers comes from the registry to the post of nutritionist (dining room administrator), so a specialist doesn't need to make notes about the customer's personal data or the data on the voucher, thereby it saves time.

The basic functions of the software «Smart hotel: Diets» are the following:

• drawing up a sample menu, which is introduced in the context of days of the week and meals. A typical menu can be made up for a day or a week. Also it is possible to make up the menu for a specific week of the month, as well as for certain categories of contentment;

• the program counts the number of required dishes per day, based on the holiday-makers' choice in the menu ordering form;
• keeping the diets nomenclature ;
• providing the accounting costs of the dishes;
• inclusion in the additional printed forms accounting gain and loss of products;
• keeping the characteristics of the nutritional value of foods and dishes (calories, proteins, fats, carbohydrates). The program already contains the characteristics of the nutritional value of foods;
• creation and correction of the «layout menus» by the same name of the electronic document;
• the ability to extract «corrective invoice» for the layout-menu;
• the information into the program was added from the updated «Collection of technological cards on culinary products for catering establishments». The database of dishes with recipes, variants of preparation and technologies;

• it may be used for creating the recipe, the scheme «Dish-to-plate»;
• the ability to make the replacement of products in recipes based on a special «replacement table»;
• the possibility of preliminary or actual seating of holidaymakers in the dining room, taking into account various parameters (diet, age, sex);

• sharing the duties between the waiters;
• planning the consumption of products, dealing with third-party applications and modules of the system, and much more.

To date, the program can be used by nutritionist who is a key user of the system, the administrator of the dining room and accountant.