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  • Title: Computer technology in institutional foodservice.
    Author: McCool AC, Garand MM.
    Journal: J Am Diet Assoc; 1986 Jan; 86(1):48-56. PubMed ID: 3941228.
    Abstract:
    A survey research study profiled foodservices and foodservice managers in health care and educational institutions that applied computer technology to their operations. The survey also examined the extent to which computers were applied to management and client service functions. Both the size and the type of institution were found to be significantly related to computer usage. The larger the institution, the greater the extent of indicated usage. Educational institutions used computers more than all types of health care institutions. Mainframe systems (time shared internally or externally) were the predominant computers used. Internal mainframe systems and minicomputers were used significantly more by educational institutions than by health care institutions. The manager most likely to use computers was a man of any age with at least a bachelor's degree who was employed full-time within the institution. He had taken at least six business management courses and had at least some understanding of and ability to apply systems management concepts to his daily management practices. Applications were categorized into five functional areas: menu, purchasing/storage, production, client service, and managerial information. Managerial information applications were most frequently reported by all respondents, with large institutions and elementary/secondary schools reporting the greatest usage for those applications. Several purchase/storage and production applications were significantly related to type or to size or to both, with large institutions and college/university foodservices reporting the greatest usage. Menu precosting was the only significant menu function, and that was significant only relative to institutional type. No client service functions were significantly related to either type or size.
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