FoodPro® in…
Panel Discussion
Moderator
Fuller Ming,
University of Maryland
Panelist
Doug Vanderpoel,
Mount Holyoke College
Dave Meder,
Penn State University
Mary Hill,
Tufts University
Stuart Hammond,
University of Georgia
#1 FAVORITE FOODPRO TOOLS
1.
2.
3.
Realistically speaking (a) what are one or two major parts of FoodPro are
ACTUALLY embraced and used by FoodPro users at your institution that
they cannot live without? (b) what part do you WISH was embraced and
used? Of course, this depends on your role.
What reports in FoodPro do you find most valuable - why and how do
you use them on your campus?
Thinking about the FoodPro modules, or interfaces, that you have
implemented on your campus so far…
•
•
4.
5.
What have you found to be the most beneficial and why?
Conversely, what have you found to be the most challenging and why?
Thinking about customer facing modules – if you have any (Nutritive
Analysis, FP on the Go, home-grown mobile or web applications that use
FP data, etc), have you found to be most beneficial for them, the
customer - and in what why?
What about most beneficial for the management team - and in what
ways?
#2 STANDARD OPERATING PROCEDURE
6.
What methods or procedures do you have in place to assure that data that is
entered into FoodPro is accurate and that all steps in a process are completed
and on time?
• New or changed inventory items, recipes, etc.
7.
8.
How do you assure that your weekly FoodPro task are done on time? How are
you organized & staffed?
With the level of change we see at our operations there are always new
operations, menus, service stations, vendor products, methods of prep, that
impact the layout and details within Food Pro that staff rely on.
• What methods and or strategies do you employ on your campus to keep food pro
system cleaned up?
• What if you find that your FoodPro system has an overwhelming amount of bad
data, like we discovered on our campus at UCR, what advice would you have to help
clean it up?
9.
Have your food service operations prepared FoodPro for major problems such
power-outage or other disaster? How? Do you have a Business Continuity
Plan? How is FoodPro involved?
10. How do you build your menus?
• What do you find useful from FoodPro when you start to analyze menus and the need for
change?
#3 TRAINING PRACTICES
11.There are so many levels of staff that utilize
and/or perform tasks in Food Pro and training
seems to be a constant need, especially when
staff changes, new staff additions or even staff
duty changes. How do you address this on your
campus
• Starting with training new staff
• How about current staff learning how to do their job
better - on-going training, etc
• How about when staff move or change their
assignments
#4 ESTABLISHING BUY-IN
12. How do you get your upper and senior
management to support FoodPro?
13. How do you get buy-in from the FoodPro
users in each location?
• Is it easier for different types of locations, for
example commissary vs dining hall?
• Do you have suggestions to improve getting
buy-in?