home Folk remedies Tz on 1c medicine dietary nutrition. User manual “1C: Medicine. Diet food. Additional functionality

Tz on 1c medicine dietary nutrition. User manual “1C: Medicine. Diet food. Additional functionality

The program is addressed to:

Dietitian - development of diets...

or place an order

Description

The software product is designed to automate nutritional, technological and accounting products and nutrition management in medical and health institutions, adults and children. The program supports multi-user work in local network or via the Internet, including through web browsers.

The program is addressed to:

Diet nurse - menu preparation and related calculations, number of people eating according to diets (portion plan).
Dietitian - development of diets and control of actual diet.
Technologist and cook - development of technological dish cards (layout cards), calculations of nutritional value, rejection of dishes and raw materials.
For the storekeeper - accounting of products at storage locations, ordering products.
Accountant – accounting of food costs, accounting of products by sources of financing.

Basic functionality programs:

Maintaining a list of diets and standard cyclic menus;
Maintaining a card file of dishes with food storage standards, a description of the cooking technology, and information on nutritional value. The description of the composition of the food products includes the following information: net, gross, cold processing waste, losses during cooking, weight of products after cooking, structure technological processes;
Maintaining product range. For each product, the following are maintained: waste standards for cold processing, information on nutritional value, technical specifications;
Maintaining a set of nutritional value characteristics of variable composition;
Development of dish recipes and standard menus;
Calculation of the order of products to the supplier, including electronic submission of an application through an uploaded file;
Accounting for products in warehouses: receipts, consumption, movements of goods and materials, balances, inventory;
Separation of accounting by type of movement of funds (sources of financing);
For batches of products, information is maintained on shelf life, sanitary certificates, specific units of measurement (cans, loaves, etc.);
Costing: compilation and calculation of the “Menu-layout” and “Menu-requirements”, the main one and for addition/return, taking into account the norms for cold processing waste, substitutions of products and dishes, samples. Automated write-off of products and calculation of food costs. Additional order of products;
Braquerage ready meals with registration of grades and printing of loose-leaf pages of the rejection journal;
Control of actual diet by cost and nutritional value.

The configuration is completely open, does not contain protected code sections and does not use hardware protection.

The program comes with pre-populated food and nutritional guides.

To configuration " Diet food"Included means of downloading data for the "Accounting" configurations budgetary institution", "Accounting of an autonomous institution", in subsequent editions, uploading tools will be included in other standard configurations for accounting.

Functional

Meal planning:

Development of food cards
Development and design of standard menus
Calculation of product orders to the supplier
Preliminary calculation of the cost of dishes in the accounting prices of products

Daily work with the menu:

Maintaining the Portion Monitor
Drawing up and design of the "Layout Menu" with calculation of cost and nutritional value, replacement of products
Keeping a reject log

Product accounting:

Ordering products to a supplier and entering receipts from the supplier
Automatic write-off of products based on costing or manual write-off
Automatic balance management
Inventory
Accounting for warehouse units of measurement, shelf life and sanitary certificates

Final documents for the period (month) by printing:

"Meal Cost Analysis Sheets"
"Cumulative statement of food consumption"
"Diet Nutrition Summary"

The information base contains the following information:

Nomenclature of diets
A card file of dishes with food storage standards, a description of the cooking technology, and nutritional information; description of the composition of the food products includes information on net, gross, cold processing waste, losses during culinary processing, product yield, structure of technological processes;
Nomenclature of products with waste standards for cold processing, nutritional value
Types of culinary processing with percentages of loss of nutritional value
Divisions of people who eat and categories of people who eat, for which cost and nutritional value are recorded
List of nutritional value characteristics of the replenishable composition
Cyclic typical menus
Product groups to control natural consumption rates, indicating the composition of products
All previously compiled "Menu"
Receipt and expense documents for products
Product orders to suppliers
Inventory
Entries from the "Rejection Journal of Finished Products"
Directories: warehouses (places for storing products), suppliers, rules for replacing products, meals, types of dishes, types of movement of funds, types of calculations, types of operations for moving goods, types of prices, ages, seasons, positions, units of measurement, sources of recipes, price groups

Output forms

Specialized for healthcare:

Menu layout (form 44-МЗ)
Dish layout card (form 1-85 МЗ)
Portion holder (form 1-85 MZ)
Distribution sheet (form 23-МЗ)
Requirement of form 45-МЗ

Forms “Instructions for Budget Accounting”:

Menu-requirement OKUD 0504202
Inventory list (OKUD 0504087)
Wealth accounting card (OKUD 0504206)
Requirement-invoice M11

Other forms:

Statement of analysis of the used set of products
Diet Control Sheet
Cost Analysis Sheet
Development report, traditional form and in the form of Appendix "A" to GOST R 53106-2008
Journal of rejection of finished culinary products (SanPiN 2409-08)
Inventory list INV3 (OKUD 0317004)
Calculation card (OP1)
Card of quantitative and total accounting (Torg-28)
Menu (for consumers), in accordance with the "Rules for the provision of catering services", Decree of the Government of the Russian Federation No. 276 05/10/2007
Invoice OP-4
Invoice for internal movement Bargain13
Invoice Torg-12
Cumulative statement of food consumption (dietology)
Balance sheet for material assets
Price list of dishes
Sample menu and nutritional value of prepared dishes (Appendix 2 to SanPiN 2.4.5.2409-08)
Nutritional information (foods and dishes)
Routing
Consignment note (1-T)
Pantry requirement OP-3

Module name	Watch as a gift	price, rub.

		RUB 33,600

MINISTRY OF HEALTH OF THE IRKUTSK REGION OGBUZ “Medical Information and Analytical Center” User manual “1C: Medicine. Dietary nutrition" Part I. Directories of the program Irkutsk, 2014 Contents 1. Setting up the system................................... ........................................................ ........................... 2 2. Directory “Products” .................. ........................................................ .................................. 4 3. Directory “Parties” ......... ........................................................ ...........................................12 4. Directory " Dishes" .................................................... ........................................................ .........13 4.1. Creating a new Dish................................................... ........................................................ .......15 4.2. Simplified form of the dish......................................................... ........................................................ .20 5. Directory “Diets (rations)” .................................................... ...................................................23 6 Reference book “Typical menus” .................................................... ...................................................26 7. Directory “Categories of Eating People” .................................................... ...............................27 8. Directory “Divisions of Eating” ........... ........................................................ ......28 9. Directory “Recipients” ..................................... ........................................................ .......29 10. Directory “Agreements” .................................... ........................................................ ..................31 11. Directory “Types of dishes” ............................. ........................................................ ...........................34 12. Directory “Types of movement of funds” .................. ........................................................ .......34 13. Directory “Types of culinary processing” .................................... ...................................35 14. Reference book “Property values”...... ........................................................ ...........................36 15. Directory “Meals” ............ ........................................................ ...............................36 16. Directory “Calendars” ............ ........................................................ ....................................37 17. Directory “Norms for the cost of meals” .................................................... ..............38 18. Directory “Classification characteristics of accounts (CPS)”................................ ...............38 19. Directory “Types of costs” ............................... ........................................................ .................39 20. Directory “Types of incoming documents” .............................. ...............................................40 21. Directory “Types calculations"................................................ ....................................41 22. Directory “Types of operations for receipt and expense documents » ........................42 23. Directory “Types of prices” .................. ........................................................ ...................................42 24. Directory “Ages” ........ ........................................................ ...........................................43 25. Directory “Units of Measurement » ..................................................... ...................................43 26. Directory “Sources of recipes” ........ ........................................................ .......................44 27. Directory “Seasons”................................. ........................................................ ...................................44 28. Directory “Price groups” ....... ........................................................ ..................................45 29. Directory “Nutrition Characteristics”........ ........................................45 1 1. Settings systems The system is configured by an administrator (a user with the Full rights role). To open the settings, in the “Setup and Administration” section, in the “Tools” group of the action panel, execute the “System Setup” command. The “Organization” tab is used to enter basic data for the organization. Form details:        Name of the organization - full name of the organization Short name of the organization OKPO code OKDP code INN, KPP - these codes are filled in if necessary Legal address of the organization Actual address of the organization 2 The “Accounting” tab contains details for setting:                   Use balances in calculations Use rounding with memory Use markups in calculations Carry out movement of products according to “Calculation” Check minus balances Method for calculating the cost of food Calculate the cost of goods for the organization - conduct cost calculations products throughout the organization as a whole, and not for its individual warehouses Use a moving average price Type of movement of funds from customer-supplied raw materials Allow excess markups Maximum percentage of deviation in the “Workout Report” Recalculate output when rounding in the calculation Keep personal records Enter prices for meals in the ration document Keep records by bush An exchange is being carried out with the BSU Initial rounding data in calculation according to the standard menu 3 The “Interface” tab contains details for setting:         Unit of measurement of the calculation card (for those products for which the same-name details are not filled in) Display diets – if the attribute is set, the “Diets” table is displayed when creating a new “Dish”; if unset, it is not displayed. Simplified dish form – sign of using a simplified dish form. Cause nutritional value recalculation when opening the dish form. Use organizations – access to the information base is divided according to subordinates. organizations Change the output in the calculation when a dish changes Automatically fill out batch certificates in the receipt Use additional reports and processing 2. Directory "Products" Directory "Products" contains a list of products used in dishes. The names of other material assets associated with product accounting (returnable packaging, reference lines) are also stored here. Call method  Costing - Products  Product accounting - Products  Planning - Products  Food preparation technology - Products 4 The hierarchical structure tree of the directory group is displayed on the left side of the form, and the contents of the current group are displayed in the middle of the form. List columns:         Code - unique serial number in the directory Name - working name shown on the screen. It must be unique in the directory, short and precise, harmonious and without abbreviations. Examples: "Bow" for onions, "Beef" for beef meat of the first category, "Vegetable oil" for vegetable oil from sunflower or olive Type of nomenclature - selected from a fixed list: raw materials, containers, reference Unit of measurement - a single unit of measurement for the product for use in dish layouts Dietary code of the product according to the "Unified Nomenclature of Products" Accounting code - 5-digit code for uploading to the accounting department Markup - markup percentage for a product VAT - VAT rate (typical for a product) To work with the directory, use the buttons located at the top of the form:  Create a new list item.  Create a new group.  Create a new element by copying the current one.  Change (or open) the current item.  Mark the current item for deletion / unmark deletion.    Set the selection of elements according to one or more criteria. Cancel search in the list / deselect. Additional actions for processing the list. 5   Formation of output forms. Enables/disables display of the product list as a hierarchical list. The directory element form contains bookmarks: General information , Waste standards, Prices, Nutritional value, Food groups, Substitutions, Other properties. “General Information” tab           Code - a unique serial number in the directory (set automatically). Title - the working title shown on the screen. It must be unique in the directory, short and precise, harmonious and without abbreviations. Examples: “Onion” for onions, “Beef” for beef meat of the first category, “Vegetable oil” for vegetable oil from sunflower or olive. Full name - a technically accurate full name, which may not be short. Example: for the product “Salt” - “Iodized salt with low sodium content”, for the product “Milk” - “Pasteurized milk with a mass fraction of fat 3.2%”. Type of nomenclature - selected from a fixed list: raw materials, goods, containers, reference, purchased ready-made dishes and dishes. Comment is a free text note. Product group – folder of the hierarchical directory for products. Basic unit of measurement - a unit of measurement common to a product for use in calculations. Standard warehouse unit of measurement - a standard warehouse unit for a product, can change in each batch of the product. Unit of measurement for dishes - the unit of measurement used in the layout card and when preparing the recipe for the dish. The unit of measurement for gross in the routing is (by default, kg.) 6      Rounding in dishes - the rounding rule used for the product in dish layouts. Rounding when issuing - a rounding rule used for a product when issuing consumable documents. Do not use in dishes - prohibition of using the product in dish layouts. By weight - a sign of using fractional values of the quantity of a product. No cold processing waste - prohibition of using cold processing percentage (net is always equal to gross). Tab “Waste Norms” The table “Waste Norms of Cold Processing” contains the values of product waste norms according to chronology. If the value of the norm is established by the document “Report of Development”, a link to this document is shown in the column “Registrar Document”. To calculate the values of future periods for a product with cyclical seasonal repetition of norms, you must click All actions - Calculation of waste norms with seasonal cyclicality. 7  Rate Cycle - Instructs to use a seasonal rate cycle for cold processed waste. “Prices” tab The “Prices” table contains product price values according to chronology, separately by price type.    Price group (markup category) - link to a directory of price groups with rules for calculating cost and selling price. Markup - markup percentage for the product. VAT rate - VAT rate (typical for the product). “Nutrition Value” tab 8 The “Nutrition Value” table contains a line for each nutritional value characteristic. The quantity is indicated per 100 grams of product. The program automatically fills in the composition of the lines from the “Nutritional Value Characteristics” directory. To copy information from a similar product, use the “Copy from another” button. “Product groups” tab The “Product groups” table contains information about the inclusion of a product in groups for diet control. The program automatically fills in the composition of lines from the “Product Group Scales” directory. The operator can select which group the product belongs to and indicate the inclusion coefficient in the “Value” column (default = 1). Complex products can simultaneously be included in several product groups. 9 For example, condensed milk with sugar is included in the “milk” group with a coefficient of 2.44 and in the “sugar” group with a coefficient of 0.44. To get multiple group rows for one product group scale, use the Copy icon above the table. The “Replacements” tab contains in each line: o o o o Product for which replacement is possible Conversion factor for replacement Coefficient type - link to the list "Types of replacement factors", indicates the replacement method: net, gross, by unit of measure Add reverse replacement - a sign indicating the existence reciprocal replacement method Tab “Other properties” 10                Technical specifications - line indicating regulatory documents containing product requirements (GOST, TU). Multiple documents may be specified. Best before date - a note about the typical shelf life of a product. Main supplier - used when calculating product orders. Supplier order unit - used when calculating product orders. Manually specifying the name in the order - for this product, it is possible to explicitly specify the name of the product brand when ordering to the supplier. Nomenclature - a link to an element in the directory of the main accounting system, available for entry (selection from the directory) when the program is installed in addition mode to a standard accounting program. Accounting code - 5-digit code for uploading to the accounting department. Dietetic product code according to the "Unified Product Nomenclature" External code - code for uploading to an external system. The “Synonyms” table contains in each row a Name - an alternative name for the product, used for advanced matching when downloading from external sources. OKP code - multi-line text, contains a list of codes of the "All-Russian Classification of Products (OKP)" Toll raw materials - a sign used in conjunction with the type of movement of funds for toll raw materials - to determine the cost of dishes only as the cost of a catering service Manually specifying the name in the order - for this product, it is possible to explicitly indicate the name of the product brand when ordering to a supplier Supported by the “Unified Nomenclature” - completeness of the details means “The element is supported by the Unified Nomenclature” 11 3. Directory “Batch” The directory “Batch” is subordinated to the directory “Products”, for each product there may be several batches. For each batch, the details of this batch are stored separately. Entries are added to the directory automatically when entering and posting incoming documents. The user should not directly change the data in the "Batch" directory. Balances by batches are maintained by warehouse, with the “Keep records by batch” attribute enabled for the warehouse. Method of calling  Product accounting - Products - Go... – Lots Details:  Code - serial number, unique in a set of lots for each individual product    Name of the lot Unit of measurement of the lot % VAT for this lot 12    Production date - when a batch of the product is produced, includes the date and time Shelf life - the maximum period until which the product can be used, includes the date and time Certificate - a multi-line field where the names of documents about the origin of the product are stored (hygienic certificates, declarations of conformity, etc. ) 4. Directory “Dishes” Methods of calling  Costing - Dishes; Planning - Dishes; Cooking technology - Dishes. The “Dishes” directory contains recipes for dishes. For each dish, the name, number, yield, information about the source and preparation technology, nutritional value, as well as food standards, the structure of the technological processes of the dish and other information are indicated. The main part of the form is a list of directory elements. At the top of the form there are icons:  Create a new list item.  Create a new group.  Create a new element by copying the current one.  Change (or open) the current item.  Mark the current item for deletion / unmark deletion.  Set the selection of elements according to one or more criteria. 13  Cancel search in the list / deselect.  Additional actions for processing the list.  Formation of output forms.  Enables the “ Additional Information dishes." 14 4.1. When you click the Create a new Dish button. , a new form for creating a Dish appears. The “General” tab contains the following details:              The name of the dish is a line of up to 90 characters, it is recommended to use short names, but avoid abbreviations. These names will be printed on the menu. The uniqueness of the names of dishes in the directory should be ensured. Parent - a link to the parent row in the dish card index tree. Type of dish – link to the “Types of Dish” directory. When filling in this field, a Recipe Number is automatically created. Recipe numbers must be unique in the information base. Nomenclature of the finished dish Workshop - in which the dish is prepared. Ready-made food warehouse – a warehouse used for storing ready-made dishes. Yield of a dish as one number – an instruction when automatically generating the output line not to separate it with a fraction sign into its component parts. Automatic calculation of nutritional value - an instruction to recalculate the nutritional value automatically when changing the food stack. Do not use on the menu – prohibits the use of the dish on the menu. Piece accounting is an indication that a dish contains only one product (and not several). Do not use in reject journal - a sign indicating not to print in a reject log. Dish component - permission to use the dish in the recipes of other dishes. Note – a short working text note. 15 In the “Composition” tab you need to fill in:  Output of the dish - a line containing the weight of the finished dish, possibly separated by a fraction by components dishes. When specifying the waste coefficient, the program itself fills in this line. To manually specify an output, click the Select button in the Output field. Then the question will appear: Are you sure you want to specify the exit manually?      Then you need to enter the output specified in your recipe book. % b.o. – percentage of losses during cooking, for the entire dish (indicated manually or calculated by the program). Recalculation of output – entering the output of a dish with subsequent proportional recalculation of products. The weight of the finished dish in grams is calculated automatically based on the composition of the dish. Scale – the conditional number of servings, based on which the product layout is shown. You can select from the list normal values: for 1, for 100 dishes. The composition of products and the structure of technological processes are shown in a table with columns. To add a new product, you must click the button. o Sign “X” (“not used”) – set for products that are not included in the current product tab, but can be used as a replacement. To explicitly indicate which product the replacements belong to, the structure of subordination of one product to another is used (for this, use the Add replacement button). o Product – a reference to a product or dish, or to the name of a technological process – part of a dish. 16 o Units – unit of measurement, shown for reference. o Net – consumption rate of the product after cooking. The Gross and Net values can be entered as a fraction, for example 1/8. o % x.o. - percentage of losses during cold working. Difference between Gross and Net. o Gross – product consumption rate o Note – a short text note for the layout line. o Waste c/o (%) – The percentage of waste during cooking for each product, used to calculate net yield, is set manually. o Removed - an indication that the product is not included in the finished dish (for example, meat after cooking broth). o Rounding – the rounding rule for a product; if not specified, the rule is taken from the RoundingInDishes attribute of the “Products” directory. o Type of cooking – link to the Types of Cooking directory, used to obtain percentages of nutritional value loss. o Weight of finished product – enter the weight finished product taking into account the value of waste c/o. o Condition – a line-note to the product nomenclature about the condition of raw materials. o Do not change during recalculations - an instruction not to recalculate row data during proportional recalculation after changing the total output. o Do not use in “distillation” when rounding - a sign that this line is not used in the following operation: when rounding products according to calculation, the difference between the accurately calculated gross and the new (rounded) gross is distributed proportionally between the lines of the dish composition. o Output comment is a note for printing a dish flow chart, the text of which accompanies the value of the printed output. o Print Note - A note that replaces the product nomenclature when printing a routing. o Ship on menu day - a sign that the product indicated in the composition line will be shipped according to the menu date, and not according to the menu shipment date. To work with the “Dish Composition” table, the following actions are available:      Add a new row. Add a new technological process (set of rows). Copy current line. Start changing the current line. Delete the current line. 17   Add a product replacement. Move the product line higher or lower. The “Nutrition Value” tab is a tabular part with information about the nutritional value of a dish. Contains a set of rows for nutritional characteristics. Line details:    Characteristics - link to the directory of nutritional value characteristics. Quantity - quantity per dish Entered manually - sign of manual entry (not automatically calculated data). To fill out the table, use the buttons located on the right side of the form. 18 The Calculation by product button will allow you to quickly fill in the nutritional value of a dish from the consumption of the nutritional value of the products included in the dish. When you use this button, a new Nutrition Calculation form appears. To save the results, click OK. The “Diets” tab is used to indicate whether a dish belongs to certain diets. Details:  Use - sign “used in diet”.  Diet - link to diet (diet) 19 To work with the “Diets” table, the following actions are available:  Add a new row.  Create a new element by copying the current one.  Delete the current item.  Move a line higher or lower. 4.2. Simplified form of a dish In addition to the standard form of an element, the “Dishes” reference book provides a simplified form of a dish that does not contain a description of technological processes, product yield, losses during cooking and exact (unrounded) gross-net values. This form may be more suitable for users who do not develop dishes. Details:    Name of the dish, a line of up to 90 characters, it is recommended to use short names, but avoid abbreviations. These names will be printed on the menu. The uniqueness of the names of dishes in the directory should be ensured. Type of dish – link to the “Types of Dish” directory. When filling in this field, a Recipe Number is automatically created. Recipe numbers must be unique in the information base. Output of a dish - a line containing the weight of the finished dish, possibly with division through a fraction according to the component parts of the dish. When specifying the waste coefficient, the program itself fills in this line. To manually specify an output, click the Select button in the Output field. Then the question will appear: Are you sure you want to specify the exit manually? 20   Then you need to enter the output specified in your recipe book. The composition of products and the structure of technological processes are shown in a table with columns. To add a new product, you must click the button. o Sign “X” (“not used”) – set for products that are not included in the current product tab, but can be used as a replacement. To explicitly indicate which product the replacements belong to, the structure of subordination of one product to another is used (for this, use the Add replacement button). o Product – a reference to a product or dish, or to the name of a technological process – part of a dish. o Unit of measure – unit of measurement, shown for reference. o Net – consumption rate of the product after cooking. The Gross and Net values can be entered as a fraction, for example 1/8. o % x.o. - percentage of losses during cold working. Difference between Gross and Net. o Gross – product consumption rate o Note – a short text note for the layout line. o Waste c/o (%) – The percentage of waste during cooking for each product, used to calculate net yield, is set manually. The “Description” tab is used to enter the technology for preparing a dish, select the recipe source and enter the recipe number from the selected source. In this tab you can also enter: a comment for the report and a brief description. 21  The “Nutrition Value” tab is a tabular part with information about the nutritional value of a dish. Contains a set of rows for nutritional characteristics.  The “Diets” tab is used to indicate whether a dish belongs to certain diets (rations).  The “Other” tab is used to enter additional details. 22 o Parent - link to the parent line in the food card file tree. o Note – a short working text note. o The nomenclature of the finished dish is a link to the dishes in the “Products” directory. Used for imported, ready-made dishes. o Workshop – in which the dish is prepared. o Ready-to-eat food warehouse – a warehouse used for storing ready-made meals. o Do not use on the menu – prohibits the use of the dish on the menu. o Piece accounting - an indication that a dish contains only one product (and not several). o Do not use in reject journal - a sign indicating not to print in a reject log. o The “Price Calculation” button is used to call up a form in which you can calculate the cost of the price of a dish by product, or indicate the selling price of the dish. 5. Directory "Diets (rations)" Directory "Diets" contains a list of diets used. 23 A diet is a set of dishes, arranged according to meals and days, intended for a specific category of eaters. The supplement to the diet is a set of standard menus for every day of 2-4 weeks. They are contained in the subordinate reference book "Typical Menus". Call method Planning - Rations The program also opens this form for selecting a value from the list. Order of use At the top of the form there are icons for adding, changing and deleting elements: Add a new directory element Change the current element Add a new element by copying Mark the current element for deletion (and, conversely, unmark deletion) Go Go to one of the sections related to the diet information base:  Standard menus  Calendar of days of a standard menu  Starting day of a cycle of standard menus Details:       Code - unique serial number in the directory Name - name of the diet Full name - full name of the diet Weeks - number of weeks in the cycle of standard menus Days - the number of days of the week in the cycle of standard menus Season - a link to the "Seasons" directory, an indication that the diet belongs to a specific season 24    In the "Ages" table, you can enter ages to indicate a specific age for the diet. The “Nutritional Value Standards” table contains nutritional value standards for each diet. The table “Norms by food groups” contains food norms for each diet. 25 6. Directory “Standard Menus” The directory “Standard Menus” is subordinate to the directory “Rations” and contains a set of standard menus for every day. Method of calling   Main menu - Planning - Standard menus Main menu - Costing - Standard menus Order of use On the left side of the form there is a list of standard menus by day, on the right - the contents of the current standard menu. Under the form header there are icons for adding, changing and deleting elements:  Change the current element  Mark the current element for deletion (and, conversely, unmark deletion) Details:       Owner - link to the diet-owner Code - unique in the directory the serial number Week - the number of the week in the cycle of standard menus Day - the number of the day of the week in the cycle of standard menus Type of prices - in what prices the cost of dishes is calculated Date of calculation - used in current calculations for the standard menu 26 To create a Menu, you must click the “Create” button on the Typical menu form. Next, the “Typical menu (creation)” form will appear. The procedure for using the “Standard menu (creation)” form:   Fill out the composition of the standard menu: o Select the Diet for which you are creating a standard menu, o Specify the day of the week of the Standard menu, o Add the necessary dishes, o Indicate the yields of the dishes (if they differ from the standard ), o Click OK to write to the database and close the window. If you do not need to write changes to the database, click Close. To enter rows in the tabular part, there are icons next to the table:      Add a row to the tabular part, Copy a row to a new one (for subsequent changes), Delete the current row from the tabular part, Move the current line higher/lower, Automatically sort the list of dishes by meal and type of dish. 7. Directory “Categories of Eating People” The directory “Categories of Eating People” contains a list of all categories of people eating, for which compliance with cost and nutritional value standards is monitored. 27 Call method Main menu - Directories - Categories of eaters The program also opens this form for selecting a value from the list. Form details:               Code - unique serial number in the directory Name - short working name Full name Totals for the day - attribute "sum up the results for all meals for the day" Totals for meals - sign “obtain totals for meals” Averaging subgroups - sign “average results for subgroups of the category of food” Staff - sign “this category of eaters is staff” (not satisfied) Sample included in the price - indication of the inclusion of the sample in the cost of food Permissible percentage of deviation - percentage, a deviation from the norm within which is not considered a violation in the diet; the “Cost norm” table contains a chronology of the food cost norm; the “Meals” table contains the composition of meals for the category of eaters, indicating the percentage of caloric content of the diet in relation to the total daily diet on the tab “Composition” contains tables describing the composition of the category of food drinkers by division, type of movement of funds and meals; For each subcategory, you can specify a text note. The “Nutrition Value” table contains consumption standards for each nutritional value characteristic. To fill out the table, click "Fill from the directory". on the “Natural Norms” tab there is a Scale of Food Groups - a link to the reference book “Scales of Food Groups”; for the selected scale, the food groups included in it are entered into the table “Food Groups”, which indicates consumption norms for each group. To initially fill out the composition of groups, click "Update group composition" 8. Directory "Divisions of Eating" The directory "Divisions" contains a list of divisions of feeding, i.e. all departments of the hospital. Necessary for creating a Consolidated Portion Book and a Food Request. Calling method Planning - Feeding Units 28 At the top of the form there are icons for adding, changing and deleting elements. List columns:     Code - unique serial number in the directory Name - short working title Full name - full name of the position Planned quantity - maximum number of patients per department 9. Directory "Recipients" Directory "Recipients" contains a list of all recipients of goods: warehouses /CMO, workshops, suppliers/contractors. The directory is downloaded from 1C:BSU. Method of calling Product accounting - Recipients At the top of the form there are icons for adding, changing and deleting elements: 29 List columns:      Code - unique serial number in the directory Name - short working name Full name - full name of the recipient Material accounting - a sign of maintaining material accounting of products by recipient (set for CMO) Total accounting - a sign of maintaining total accounting of products by recipient The “Recipient” form opens from the directory list form when you click the “Change” and “Add” buttons. Details:     Code - unique serial number in the directory Name - short working name (for example, "warehouse", "base") Full name - full name of the recipient (for example, "Vegetable warehouse", "Krasnopresnenskaya base No. 10") tab “General Information” contains the basic details for generating documents: 30 Directory group – selection of a hierarchical directory group for more convenient storage of information. o Recipient type – the program implements three types of recipient (Counterparty, Warehouse, Individual). Depending on the selected type, the form and details of the form change. o Recipient type – selected from the “Recipient Types” directory and used to group recipients. o Maintain material accounting - an instruction to maintain product balances for this recipient o Type of warehouse accounting prices - you can choose from two possible options: at cost, at sales prices. o Keep records by batches - an instruction to maintain balances by batches of products, used for the “Warehouse” recipient type. o Forwarder serving this recipient. o Recipient type - used to group recipients according to certain characteristics. o INN, KPP - these codes are filled in if necessary; the tabular part “Parameters” contains a set of parameters used when preparing paper documents. Each line contains: o Name o Value The “Data Exchange” tab contains parameters used for data exchange with 1C:BGU. o Account - line, account code for this recipient o Accountable person - a sign that this element is used for an accountable person (not an organization); the “Addresses, telephone numbers” tab contains contact information for communicating with counterparties. The tabular part of the "Main Accounting Accounts" contains sets of parameters for generating accounting entries in the main accounting system for each type of movement of funds. Each line contains details: o Type of movement of funds - for which a set of parameters is applied o KVD - type of activity code o AccountKr - credit account o KBKSCreditAccount - budget classification code for the credit account o KOSGUSCreditAccount - KOSGU (classification of operations of the general government sector) to the credit account o AccountDt - debit account o KBKSDebit account - budget classification code for the debit account o KOSGUSDebit account - KOSGU with debit account o     The “Go” field on the “Recipient” form allows you to go to the attached data for this recipient, such as: Agreements, Position holders (contains the positions and surnames of persons signing documents drawn up in the program (chronology of these values), Contract Parameters, Attached files and Application Template for the recipient. 10. Directory "Contracts" Directory "Contracts" contains a list of agreements (contracts, government contracts), according to 31 Elements of the directory are used when entering receipt documents, and its details when transferring data to external systems. Method of calling Product accounting - Contracts Product accounting - Recipients - Recipient for whom you need to enter/change the contract - Field "Go" - Contracts At the top of the form there are icons for adding, changing and deleting elements: Details of the "Contract" form:           Code - unique serial number in the directory Name - short working name Number - official number of the contract Date of signing the contract Type of contract - link to the reference book "Types of contracts", containing standard parameters for this type Organization - accounting separator indicating to which subordinate organization the contract belongs Date From - the starting date of the contract Date To - the ending date of the contract Type of movement of funds for which the contract is executed. For example, in budget accounting - source of financing KPS credit account (KBK) - budget classification code 32 The “Go” field on the “Agreement” form allows you to go to the attached data to this agreement, such as: Agreement parameters, Attached files and Agreement terms. The “Contract Conditions” form allows you to specify the conditions established by the parties to the contract. Details of the “Contract Condition” form:  When creating a condition, the details specified in the contract are automatically transmitted: Counterparty, Contract, Contract validity period, Date (date of change in the contract terms).  Amount – the total amount specified in the contract.  “General” tab - allows you to control the receipt of products under the contract. o Control quantity – instructions to control the quantity of incoming products. o Control price – an instruction to control the price of incoming products. o Control the amount – an instruction to control the amount of incoming products according to the nomenclature. o Control the total amount – an instruction to control the total amount of incoming products under the contract.  The tabular part “Nomenclature” is intended to indicate o Number – serial number of the nomenclature o Incoming name – name of the product under the contract. o Incoming code – product code specified in the contract. o Nomenclature – value selected from the “Products” directory. o Unit of measurement o Quantity – the quantity of delivery of the product specified in the contract. 33  o Price – the price of the product specified in the contract. o Amount – for a specific product, calculated automatically. Comment is a working text note. 11. Directory “Types of Dishes” Directory “Types of Dishes” contains a list of types (categories) of dishes, which are the initial classifying feature for a set of dishes. Method of calling Calculation - Types of dishes Details  Code - unique serial number in the directory  Name - short working name  Full name - full name  Min. recipe, Max. recipe range of recipe numbers for dishes of this type  Do not use in the menu - a sign for new dishes of this type 12. Directory “Types of movement of funds” Values from the directory “Types of movement of funds” are used in documents for the movement of products to separate them by sources of financing and types of sales. Call method Main menu - Directories - Classifiers - Types of movement of funds The program also opens this form for selecting the value of the type of dish from the list. The directory element form "Types of movement of funds" is used for data entry and viewing. 34 The form opens from the list form of the directory “Types of movement of funds” by clicking the “Change” and “Create” buttons. Form details:       Code - unique serial number in the directory Name - short working name Full name Full name Reduced meals - Table "Parameters" The "Data exchange" tab contains details for uploading to the BSU: o KPS - link to the directory with a 17-bit KPS code o KFO – code for the type of financial support, drop-down list o IFO code in accounting – loaded from BSU o Type of costs – link to the type of costs. 13. Directory “Types of culinary processing” The directory “Types of culinary processing” is used to store types of culinary processing and their inherent losses in terms of nutritional value characteristics. Call method Calculation - Types of culinary processing The program also opens this form for selecting the value of the type of processing from the list. To the right of the list of types of culinary processing, the composition of characteristics for the current line is shown. Details:  Code – serial number specified by the program.  Name – name of the culinary treatment  Characteristic – nutritional value characteristic selected from the reference book. 35  Quantity - % change in nutritional value characteristics. 14. Directory “Property values” The directory “Property values” is used to fill in the properties of dishes. Call method Main menu - Directories - Classifiers - Property values The form for the list of property values can also be opened from the form for the list of characteristics types "Properties of dishes" with the "Go..." button. At the top of the form there are icons for adding, changing and deleting elements: Add new directory element Change the current element Add a new element by copying Mark the current element for deletion (and, conversely, unmark deletion) 15. Directory “Meals” The list form of the directory “Meals” contains a list of meals. Unused meals are marked with a cross (X) on the list. 36 Call method Main menu - Directories - Classifiers - Meals The program also opens this form for selecting a value from the list. Details:           Code - unique serial number in the directory Name - short working name Full name Meal time - line like hh:mm - when food intake starts Rejection time - line like hh:mm - when a sample is taken Ready time - a line of the form hh:mm - when the dishes should be ready Do not use - the sign “Do not use in current accounting” Do not use in rejection - a sign that food intake is excluded from rejection Sorting - used for sorting Prepare on the spot - when maintaining records there is no need to bring food to the workshop for this meal. 16. Directory "Calendars" Directory "Calendars" contains a list of calendars used for cyclic standard menus. Call method Planning - Calendars Details: 37     Code - a unique serial number in the directory Name Weeks - the number of weeks in the cycle of standard menus Days of the week - the number of days in the cycle of standard menus 17. Directory "Norms for the cost of meals" The directory "Norms for the cost of meals" contains standards for the cost of food for meals. Call method Calculation - Cost standards for meals Details:      Code - unique serial number in the directory Name of the set of cost standards (category of eaters for which the standard is set) Calendar - link to the "Calendar", which describes the cyclicity of a typical menu Method control - a value selected from a fixed list: separately by day; average for the period, the tabular part "Composition" contains rows with details o Week - week number o Day of the week - day number o Meal - for which the standard is set o Norm - the value of the standard 18. Directory "Classification characteristics of accounts (CPS)" Directory "Classification characteristics of accounts (KPS)" is intended for storing 17-bit codes of budget classification of income, departmental, functional classification of budget expenditures, classification of sources of financing budget deficits or an arbitrary classifier (can be used by budgetary and autonomous institutions), according to which all institutions, accounting and accounting should reflect operations which are maintained in the information base. The directory is used to form categories 1-17 of the account number of the institution’s working chart of accounts. The codes specified in the KPS directory are included in the accounting account number as a prefix (digits 1-17) and are reflected in primary documents and accounting registers. 38 The type of classifier that will be used when generating accounts for the working chart of accounts - “Budget” or “Custom” - is determined by the structure of the working chart of accounts selected in the Accounting Policy of the institution. The KPS directory is multi-level, KPS can be combined into groups. It should be noted that the KPS directory has a hierarchy of elements. All elements of the directory are equivalent (both parents and subordinates) and can be used to create working accounts and indicate in accounting entries. Attention! If a group has been created with a prefix, for example, 07400000000000000000 (chapter code without specifying sections, target articles, etc.), and accounting for income-generating activities must be kept in terms of only the chapter code, there is no need to also create a directory element with the prefix 074000000000000000000, for accounting, you can use the group. The list reflects the 17-bit KPS code and its conventional name. The start and end dates of the CPS are also given. Note. The list of budget classification codes used in accounting by a specific institution is determined by the current law on budget classification for certain period, list of analytical codes by classification criterion receipts and disposals are determined by the accounting policy of the institution also for a certain period. In this regard, the elements of the directory “Classification characteristics of accounts (CPS)” have a validity period, which is determined by the date of entry into force of the current order on budget classification, the FCD plan. Details:   Code – 17-bit KPS code, which will be included in the working account number; Name – conventional name 19. Directory “Types of Costs” Contains a list of cost types for detailing, collected in expense accounting. It is used as analytics on expense accounts in both accounting (106.00, 109.00) and tax accounting (N20, N25, N26). Accounting details KEK - economic classification code (KEK directory"). Allows you to identify the type of costs in the budget classification. Details tax accounting Tax accounting details classify the type of costs within the framework of income-generating activities (taxable activities). Taxable activity 39 includes activities, accounting for which is carried out according to KFO 2. Accounting within the framework of other KFOs does not apply to taxable activities. When filling out tax accounting details, you should proceed from the positioning of the cost type within the framework of income-generating activities. Recommendation. You should not create cost elements separately for accounting and tax accounting. It is necessary, if possible, to use one type of cost in both accounting and tax accounting. When filling tax details when creating a new type of cost, one should proceed from the behavior of this cost in tax accounting when reflecting transactions within the framework of income-generating activities (KFO 2). If the institution does not carry out income-generating activities, then the default values of tax details can be left unchanged, because the value of these details does not affect accounting. Type of taxable activity in tax accounting to which the type of cost belongs: - to which taxation system the type of cost belongs within the framework of income-generating activities. Three options are available:    For activities with the main taxation system (general or simplified) For certain types of activities with a special taxation procedure (UTII, etc.) - classifies the type of cost as a special taxation regime. For example, UTII, Unified Agricultural Tax, etc. different types activities (distributed in proportion to income according to Article 272 of the Tax Code of the Russian Federation) - when choosing this position, the amount of costs collected for the current type of costs will be attributed to expenses that reduce profit only in the part related to the main taxation system. The distribution is made in proportion to the income received within the framework of activities under the general taxation system to the total amount of income from taxable activities. Type of expense NU - determines the type of expense from the position of tax accounting. The values are selected from the corresponding enumeration, which contains a list of types of expenses that, from the point of view of tax accounting, have certain specifics. 20. Directory “Types of incoming documents” Directory “Types of incoming documents” contains a list of types of documents received from suppliers. Used when entering incoming documents. Method of calling Product accounting - Types of incoming documents 40 21. Directory “Types of calculations” Values from the directory “Types of calculations” are used to separate “Calculation” documents by type and indicate standard parameters of these documents. Call method Main menu - Directories - Classifiers - Types of calculations The program also opens this form to select the value of the type of calculation from the list. The "Calculation Types" directory element form is used for data entry and viewing. The form opens from the list form of the "Types of calculations" reference book when you click the "Change" and "Create" buttons. Form details:          Code - unique serial number in the directory Name - short working name Typical name of calculation - name line for initial filling of the document "Calculation" Prepare dishes - if the checkbox is checked - dispensing consumers, otherwise raw materials. Use expedition - send dishes to the warehouse finished products after preparation Type of prices - link to the directory "Types of prices" indicates the type of price used in the calculation Markup on products - whether there is a markup on products Calculation of the sales price - whether calculation of the sales price is required (or predetermined sales prices are used) tabular part "Markup Rules" " contains lines for each price group: o Price group - link to the directory "Price groups" o Formula - line with the calculation formula 41   tabular part "Categories of food" contains a list of categories of food for the document "Calculation" tabular part "Warehouses" contains a warehouse, the balances of products for which will be used in the calculation 22. Directory “Types of transactions for incoming and outgoing documents” Directory “Types of incoming and outgoing documents” contains types of operations for the movement of material assets (receipt, expense and others). Used in “Transfer of Inventory and Inventory” documents. Call method Main menu - Product accounting - Types of receipts and expenditure documents The program also opens this form for selecting the value of the type of dish from the list. Form details:             Code - unique serial number in the directory Name - short working name Full name Prefix - 2-character, used for separate numbering of documents of different types Document format - selected from a fixed list: receipt, expense Recipient group for "From" - link to the "Recipients" directory group from which values are selected Recipient group for "To" - link to the "Recipients" directory group from which default values for new documents are selected: o Funds movement type o Price type o Default value for "From" o Default value for "To" Default printing form - default invoice printing form Fix cost - when posting, do not update cost Rounding sales prices for picking actions Do not use picking from leftovers 23. Directory “Types of Prices” Values from the directory “Types of Prices” are used to divide prices for products and dishes by type. The directory contains one predefined value - the accounting price. 42 Call method Main menu - Directories - Classifiers - Types of prices The program also opens this form for selecting a value from the list. 24. Directory “Ages” The Directory “Ages” contains a list of ages of eaters. Call method Main menu - Directories - Classifiers Ages The program also opens this form for selecting a value from the list. Form details:     Code - unique serial number in the directory Name - short working name Full name Comment - free text note 25. Directory “Units of Measurement” The list of the directory “Units of Measurement” contains units of measurement of products with weight indication. Call method Main menu - Directories - Classifiers - Units of measurement The program also opens this form for selecting a value from the list. Form details:   Code - unique serial number in the directory Designation - short working name of the type "ban420" - for a can of 420 grams 43     Full name - full name of the unit of measurement Weight in grams OKEI - code according to the classifier of units of measurement ( different units may have the same OKEI code) Link to the Unit of Measurement of the main accounting system - a link to the directory of units of measurement of the main accounting program, selected from the directory when the program is installed as an addition to another standard configuration 26. Directory “Recipe Sources” Values from the directory “Sources” recipes" are used to indicate from which source the recipe for the dish was taken. Call method Main menu Directories Classifiers Sources of recipes The program also opens this form for selecting a value from the list. 27. Directory "Seasons" The list of the directory "Seasons" contains calendar seasons. Call method Main menu - Directories Classifiers - Seasons The program also opens this form for selecting a value from the list. Form details:       Code - unique serial number in the directory Name - short working name Full name - full name of the unit of measurement Full name - full name of the season Beginning - line of type DD.MM - day of the beginning of the season End - line of type DD .MM - day of the end of the season 44 28. Directory “Price groups” The directory “Price groups” contains a list of price groups (markup categories) used in calculating prices, for each of them price calculation formulas are determined. Call method Main menu - Directories - Classifiers - Price groups The program also opens this form for selecting a value from the list. Form details:     Code - unique serial number in the directory. Name - working name shown on the screen when entering data. Formula for calculating the cost for a given group Formula for calculating the price (sales price) for products of a given price group 29. Directory "Characteristics of nutritional value" Directory "Characteristics of nutritional value" contains a list of characteristics used for products, dishes, diets, consumption standards. The directory has predefined elements with names: Calories, Proteins, Fats, Carbohydrates, they are marked in the list with a picture, such elements cannot be deleted, but you can change their details. Call method    Diet control - Nutritional value characteristics Main menu - Directories - Classifiers - Nutritional value characteristics This form also opens the program to select a value from the list. Form 45 details     Code - unique serial number in the directory Name - working name shown on the screen when entering data. Name full extended detailed name Name short abbreviated name, used when printing tables with columns for nutritional value characteristics Example of entering names:  Name=Calorie content,  Name Full=Energy value,  Name Short=KCal     Unit of measurement – unit of measurement of this variable , printed forms are used Round to - rounding the value of a variable when printing (Example: Round to 2 - rounding to two decimal places) Do not use - prohibits the use of a characteristic in current accounting, allows you to remove an unnecessary characteristic from reporting forms without removing it from the database Data Description - detailed description characteristics 46

Diet nurse - to draw up a food menu and related calculations, the number of people eating according to diets.
Dietitian - to create diets and control the actual diet.
For the cook and technologist – for the creation and development of technological maps for dishes (layout cards), calculation of nutritional value, as well as rejection of dishes and raw materials.
Storekeeper - to keep records of products at storage points and order products.
Accountant - to account for the cost of food and carry out accounting of food products by sources of financing.

Main functionality:

Meal planning:

Design and development of standard menus.
Map development.
Calculation of orders for products.
Calculation of the cost of dishes taking into account the cost of products.

Daily work with the menu:

Maintaining the Portion Monitor.
Design and compilation of “Layout Menu” with calculation of prices, as well as nutritional value and replacement of products.
In addition, maintenance of a defect log is supported.

Product accounting:

Ordering products and entering receipts from the supplier.
Automatic balance management.
Automatic write-off of products based on costing, or manual write-off.

Inventory:

Accounting for shelf life, storage units of measurement and sanitary certificates.

Final documents for a certain period (month) by printing them:

"Value Analysis Sheets".
"Nutrition Facts"

The database contains the following information:

Nomenclature of diets.
A map of dishes with the food intake norm, a detailed description of the technology for their preparation, information about the dietary value of the products; description of the composition of the products includes information on gross, net, cold processing waste, possible losses during culinary processing of products, product yield, internal structure of technological processes;
Information about the range of products with waste standards, their nutritional value.
Data on the types of culinary processing with the percentage of loss of nutritional value.
Categories of eaters and divisions of eaters, for which cost accounting and nutritional value accounting are carried out.
List of nutritional characteristics of the newly replenished composition.
Product groups for more effective control behind natural standards consumption, indicating the composition of products.
Cyclic standard menus.
Previously compiled "Menu".
Incoming and outgoing documents for products.
Inventory
Ordering products to suppliers.

Directories: suppliers, warehouses, product replacement regulations, food intake regulations, types of dishes, types of movement Money, costing types, types of goods movement operations, ages, price types, seasons, units of measurement, positions, recipe sources and price groups.

Differences from other 1C programs:

The software module comes with a set of products, dishes and information about their nutritional value.
It is possible to download standard data (dishes, menus, etc.) from various external sources.

Implementation plan:

Consultation on choosing a program and options for its support.
Sales of software products.
Delivery of software products to the office.
Installation of system software on computers.
Gathering customer requirements for the system.
Planning of work and drawing up a calendar plan for work carried out.
Creation of sets and interfaces of user rights.
Integration with other systems based on "1C: Enterprise".
Initial solution settings.

Most frequently asked questions:

What reports and forms can be seen in the application?

The program has forms primary documents, forms, accounting registers from regulatory documents. A list of these forms can be found in the "Functionality" section.

What are the differences between “1C: Dietary Nutrition” and the software module “1C: School Nutrition”?

These similar programs are part of the "1C: Planned Nutrition" line and differ in the organizations for which they are intended, the features of document forms and interface. The basic techniques for working with the systems are similar.

To separate the number of total values and those eating, the program has a special reference book.

1) employees and employees;
2) division by diet;

3) adults and children, etc.

The composition of the categories is determined by the user of the module in accordance with the order that was established in this medical institution. In addition, the composition of the categories is used to fill out requests for food, as well as to summarize consumption by cost and nutritional standards.

Equipment:

Installation disk with distribution kits:

Platforms "1C: Enterprise 8.2" configuration "Diet food";
Coupon for ITS MEDICINE subscription for six months;
Disk ITS MEDICINE;
Hardware protection key;
Registration form for the software module, license agreement for the use of the industry configuration.

5 reasons to buy "1C: Dietary Nutrition"

The best medical information system based on the results of 2012.
A unified system where all employees involved in catering can work: dietitian, nutritionist, technologist, storekeeper, cook and accountant.
Product accounting. With 1C: Dietary Nutrition, all ingredients are always in stock.
Working with the menu includes maintaining a reject journal, a “layout menu” with calculation of the cost of products and their nutritional value.
Affordable price 1C: Diet food, thanks to which you can buy 1C: Diet food chooses everything large quantity clients.

Main characteristics. Software product “1C:Enterprise 8. Medicine. Dietary food" is intended to automate accounting, tax and operational accounting at enterprises that have a division (food department) that prepares dietary food in accordance with the plan.

Main characteristics. Maintaining lists of recipes various types(cooking, cutting, assembly) used for various layouts. Support for using the “dish within a dish” scheme with an unlimited number of nesting levels. Automatic formation technological maps and layout cards (form) based on the entered recipes. Diet planning. Drawing up a menu plan for individual meals (breakfast, lunch, dinner, etc.) based on one-day, weekly, ten or twenty-day standard menus and information on the number of people on various diets from the consolidated portion plan. The menu plan is drawn up taking into account the indications of food products for diets.

Main characteristics. Automated calculation of portion sizes according to the layout for different age groups contented. Writing off ingredients for preparing dishes according to given recipes using flexible schemes. Using lists of interchangeable products (analogs) when writing off ingredients for cooking. Calculation of the cost of food in the context of meals and categories of satisfied people. Convenient tool to analyze stock availability necessary ingredients and registration of operations for moving products to the kitchen warehouse.

Automated areas of activity. Distribution of finished products (meals) among divisions (departments). Formation of distribution sheet. Accounting for spices. Registration of production operations for cutting/assembling. Inventory accounting in various units of measurement, flexible configuration of conversion rules between units of measurement. Calorie tracking and energy value products.

Main functionality: Maintaining a list of diets and standard cyclic menus; Maintaining a card file of dishes with food storage standards, a description of the cooking technology, and information on nutritional value. Description of the ingredients of the dish; Maintaining product range. For each product, the following are maintained: waste standards for cold processing, information on nutritional value, technical specifications; Maintaining a set of nutritional value characteristics of variable composition; Development of dish recipes and standard menus; Calculation of the order of products to the supplier, including electronic submission of an application through an uploaded file;

Main functionality: Accounting for products in warehouses: receipts, consumption, movements of goods and materials, balances, inventory; Separation of accounting by type of movement of funds (sources of financing); For batches of products, information is maintained on shelf life, sanitary certificates, specific units of measurement (cans, loaves, etc.); Costing: compilation and calculation of the “Menu-layout” and “Menu-requirements”, the main one and for addition/return, taking into account the waste standards for cold processing, substitutions of products and dishes, samples. Automated write-off of products and calculation of food costs. Re-ordering products; Rejection of ready-made dishes with registration of ratings and printing of loose-leaf pages of the rejection journal; Control of actual diet by cost and nutritional value.

Functionality Document flow to account for planning the preparation of dishes. Information on the number of people who are satisfied Document summary portion plan Drawing up a plan for preparing dishes Document “Plan-Menu” Document “Menu-Requirement” Write-off of products into production Transfer of products from storage to the kitchen Document “Movement of goods and materials”

Planning dietary meals Consolidated portion plan: Information about the number of people who are satisfied, for whom it is necessary to plan dietary meals, is entered in the document “Consolidated portion list”. Information is entered in the context of categories of people who are satisfied, the departments in which they are registered, diets and recipe layouts

Write-off of ingredients for preparing dishes Menu-requirement The document “Menu-requirement” is intended for recording the write-off of ingredients used in the process of preparing dishes. When posting a document, all ingredients are written off, taking into account the included recipes and the replacement of ingredients with analogues.

Writing off ingredients for preparing dishes The printed form “Menu” displays information about the quantity and cost of prepared dishes, as well as average amount material costs per person. The cost is calculated based on the sum of material costs broken down by categories of food and meals.

Recipe form The form is divided into three parts: a list of nomenclature is displayed on the left; The list of recipes for the item selected on the left is displayed at the top right; Below the list of recipes, the composition of the selected recipe is displayed. The configuration distinguishes three types of production operations of the “Diet” subsystem: Cooking. Cutting food into parts. Disassembly of dishes according to ingredients. For each operation there is a separate species recipes:

28 Technological advantages: Uploading documents on the movement of products into the accounting system using a data conversion mechanism); uploading “Menu-requirements” data to an external file for submission to centralized accounting; Calculation of cold processing waste standards with the preparation of a “Processing Certificate”; Ability to download recipes, standard menus, products and nutritional information from external sources (from an XML file in the “Recipe” format); Maintaining a standard menu calendar; Upload/download data in XML format; Calculation of nutritional value characteristics of dishes by product; Dynamic connection of external reports and processing.

Additional features programs Auditing changes in almost all types of data. Implemented role-based access to data. The additional properties mechanism expands the registered parameters. Maximum flexibility and customizability. Color painting is actively used.