BEST-5 power supply

The organization of healthy and healthy nutrition at schools – one of the major public problems concerning parents of children and teenagers and discussed at the state level. What the money given to the school student for lunches were spent for? When also what did the child eat? This food is how useful and safe? Prompt and exact responses on these and many other questions connected with a power supply of the school student the new version of industry solution "will give BEST-5. Power supply". Industry solution "BEST-5. A power supply", created by BEST Company, is complemented with the new functional mode addressed to plants of a school or social power supply. This mode provides inundated (individual) accounting of a paid power supply on each school student separately, including full control of calculations for the power supply received by it.

When choosing by the user of an individual method of accounting of a power supply a system allows to specify for school the list of classes, and for each class – the list of pupils with information necessary for accounting of calculations (the agreement, the personal account, etc.). Then, together with formation of the menu layout, in a system the sheet of a power supply is kept. In the sheet each visit by the school student of the dining room or buffet is fixed, and complete data about the power supply which is released to it – to within a specific dish are registered. Let's note that the industry solution supports modern technologies of introduction of payments at which payment of a power supply is performed via payment terminals using individual plastic cards of pupils. Thanks to use of such technologies, parents should not worry about what in reality that cash which they issued to children will be spent for. The solution allows to register cashless payments for a power supply, to control a balance in cash on the school student's card, to timely fill up this card and that is especially important, to analyze a power supply of school students in different cuts.

On the basis of data from the sheet of a power supply, a system will calculate the actual quantity of eating, will automatically write off products which were used for preparation of dishes and will create service provision acts for each of pupils. Under each act, according to in advance configured rules, a system will automatically prepare accounting entries and also if it is required, will print receipts on payment (for example, at payments with cash).

The program can become the good tool for the cost accountant, the technologist-food industry worker, the dietitian, facilitating laborious work on drawing up and calculation of the menu.

Main opportunities of BEST-5 of a POWER SUPPLY

In the software package "BEST-5 POWER SUPPLY" requirements and features of accounting of a power supply at the enterprises of a different profile are considered.

• For child care facilities (desky gardens, schools, orphanages and nursing homes) the menu is kept for every day and on meals, control of a food allowance on the power value and chemical structure, natural regulations is exercised.
• For the sanatorium and medical enterprises calculation of the menu can be conducted on diets. The program is delivered with the completed reference book of standard diets which can be independently added or changed. Maintaining a supply system on the buffet type is possible. Maintaining several types of the standard (approximate) menu for each category eating and if it is necessary, for each diet is supported.
• For cafe and public table menus it is conducted by orders, the mode of implementation of dishes with a margin, calculation of the menu of a mass action is provided (a banquet, a celebration, corporate evening, etc.). A design of arrival of finished goods in pieces or weight is possible.
• For the enterprises rendering of food service (plants of a school and social power supply) predusmotretn the special mode providing drawing up and calculation of the menu for acceptances and categories eating taking into account a margin and on each customer separately the act of the rendered services forms.
• For children's, sanatorium and medical pitanya verification regimes of food allowances on the power value, chemical composition, including vitamins and microelements, and costs are provided.

• Development and maintaining process charts. Process charts are kept on dishes and semi-finished products. For each recipe except raw set the technology of preparation, figures of merit, caloric content and chemical composition, including vitamins and microelements can be specified. For each component of raw set replacement by a similar product can be specified. Process charts on dishes can independently be formed or are loaded their prescription bases delivered with the program. Prescription bases are on the basis of the technology collections approved for use in a power supply of different organizations and categories.

Drawing up and maintaining planned (standard) menu. Several types of the planned menu are supported: daily, week, two-week, four-week. On the basis of the planned menu the working menu can be created.

Drawing up and calculation of the menu layout. The menu layout becomes for every day, for each meal and on each category eating or by orders and customers. The menu can be created "manually", or copying of earlier created menus, or on the basis of the planned menu. On the basis of the menu layout products are reserved, ordered and written off, missing products are checked, replacements of products are executed.

Accounting of products. The document register of arrival, movement and expense, inventory is maintained. Documents of movement and an expense form on the basis of the menu layouts. Products are considered on batches, the card file of a remaining balance is conducted. Delivery notes, sheets and reports on the movement and a remaining balance of products are printed. For each product are specified its chemical composition, including vitamins and microelements, an otkhodnost at cold processing taking into account a season. The program is delivered with the completed reference book of products containing the specified handbook data. The gross weight according to the menu layout is calculated taking into account otkhodnost regulations. Chemical composition of a product is used for assessment of a food allowance and calculation of chemical composition of a dish.

Control of a food allowance. Control of a food allowance is exercised on natural regulations of a power supply (an average daily set of products), on power and chemical composition of a power supply (regulations of physiological requirement), power supply cost. Mean values of the actual power supply are for the period compared to normative data. Control is exercised operational directly by drawing up the planned and working menu or in a report type in the approved forms.

A power supply in kindergartens, schools, nursing homes

• The food allowance of the child should satisfy requirements of the developing organism, to be qualitative and various, to contain all necessary feedstuffs. Food plays an important role in processes of growth and normal development of the growing organism.
• In the program all requirements acting Sanpin'ov on a power supply orgnization in children's collectives are considered. With the program prescription bases of baby food are delivered:
• For schools and other educational institutions. The base of recipes contains about 500 recipes. For creation of base the collections of compoundings approved by institute of a power supply are used:<Сборник технических нормативов. -Сборник рецептур блюд и кулинарных изделий для питания школьников.> Under the editorship of M.P. Mogilny - M.: Prod. Put a print, 2007 (about 300 recipes),<Сборник технических нормативов. -Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания при общеобразовательных школах.> / Under the editorship of V.T. Lapshina - M.: Prod. Hlebprodinform, 2004 (about 200 recipes)
• For preschool institutions (it is made on methodical materials of Moscow). The base of recipes contains about 150 recipes which is created on the basis of<Методических указаний города Москвы. Организация питания в дошкольных образовательных учреждениях.> M.: Moscow Department of Education, 2007.
• For schools, preschool and other educational and educational institutions (it is made on methodical materials of St. Petersburg). The base of recipes contains about 500 recipes which is created on the basis: <Методических рекомендаций по организации питания детей и подростков в учреждениях образования Санкт-Петербурга>approved 12/15/2008. Government of Saint Petersburg.
• For preschool educational and educational institutions. The base of recipes contains about 500 recipes. For creation of base are used: <Сборник технологических нормативов, рецептур блюд и кулинарных изделий для дошкольных образовательных учреждений>Perm 2004. Originators: Cow of Hp, etc. (It is approved: TsGSEN in the Perm Region, is recommended Department of Education and Science of Administration of the Perm Region and Institute of a power supply of the Russian Academy of Medical Science) - about 200 recipes on the recommended menu and<Сборник технологических карточек, рецептур блюд и кулинарных изделий для дошкольных образовательных и детских оздоровительных учреждений.> Ufa, IP Polyakovsky Yu.I. - about 150 recipes for two categories eating up to 3 years and from 3 to 7 years.

Utvezhdenny forms of primary documents and reports are published in the program: "The menu requirement on issue of food" (form 0504202), "Nakopitalnaya the sheet on arrival of products" (form 0504037), "Nakopitalnaya the sheet on an expense of products" (form 0504038), "The sheet of control of a food allowance" (in SanPiN form 2.4.5.2409-08), "The approximate menu and nutrition value of the prepared dishes" (in SanPiN forms 2.4.5.2409-08 and the SanPiN 2.4.4 2599-10), etc.

A power supply in sanatoria, boarding houses, health resorts, clinical nutrition

The organization of clinical nutrition in treatment and prevention facility is an integral part of medical process and is among the main treatment. Clinical nutrition (dietotherapy) is provided with the corresponding diet and a certain diet. The organization of clinical nutrition is determined "By the instruction by medical a power supply", approved as the order of the Ministry of Health of the Russian Federation No. 330 of 8/5/2003. In the program accounting treatment for a power supply according to this instruction is implemented, the approved forms are printed: "Card layout 1-85", "Menu layout 44-MZ", "Requirement 45-MZ", etc. With the program prescription bases of a clinical and dietary nutrition are delivered:

• For a clinical and sanatorium nutrition. The base of recipes for clinical nutrition contains about 500 recipes. For creation of base it is used: "A card file of dishes of a clinical and balanced diet" / Under the editorship of M.A. Samsonov - Yekaterinburg: Average and Ural book prod., 1995. This card file is developed by Institute of a Power supply of the Russian Academy of Medical Science and approved by the Ministry of Health of the Russian Federation.
• For clinical nutrition. The base of recipes for clinical nutrition contains about 400 recipes. For creation of base it is used: "Clinical nutrition. A practice guidance for hospital nutritionists (in tables and schemes)." Author-originator E.N. Preobrazhenskaya. - SPb.: Prof X, 2002.
• For baby clinical nutrition. The base of recipes contains about 150 recipes. For creation of base it is used: "Organization of clinical nutrition in hospitals". Under the editorship of Baranov of A.A. I Ladodo K.S., M., Prod. "EVITA-prof" of Hlebprodinform, 2001.

Public canteens and canteens of manufacturing enterprises. cafe

• For public catering with the program the base of recipes for public catering containing about 1000 recipes is delivered.

For creation of base it is used: "Collection of technology standards. The collection of compoundings of dishes and culinary products for catering establishments.". Under the editorship of Marchuk F.L., Prod. Hlebprodinform, 1996, 97, t.1.2. This collection of compoundings of dishes and culinary products is made of compoundings of the dishes applied at catering establishments from traditional raw materials with a vklyuchaniye of dishes of mass preparation of national cuisines of the people of Russia. The collection is the technology document for specialists and entrepreneurs of all types of the enterprises of the sphere of public catering.

The approved forms of primary documents are published in the program: "Calculation OP-1 card", "Requirement to the storeroom of OP-3", "Purchasing act of OP-5", "Day intaking sheet OP-6", "Act of implementation of finished products of kitchen of OP-12", "Sheet of accounting of the movement of products and container in kitchen of OP-14", etc.