It became our main goal to develop a system that can be used by both large corporations as well as small businesses. This process takes up a lot of time and human effort and is also inclined to human error. To keep track of their inventory levels, staff had to calculate a list of groceries utilized during a course of time, calculate, and analyze the requirements for the upcoming weeks, and place their next order to multiple vendors if needed. After meeting with a cook for The Classic Cafeteria, an on-site commercial cafeteria management company, we were easily able to identify issues in the maintenance of resource prerequisite lists. The system keeps track of current inventory levels for recipes at the ingredient level, predicts how much inventory is needed for the upcoming week, and generates order forms that can be automatically sent to vendors. But also automate many of the tedious tasks associated with it. The Cafeteria Inventory Management System is designed to not only assist in this problem. Inventory Management System Project for Final Year ProjectĪt the end of their day, cooks and managers in the cafeteria industry spend a couple of hours counting inventory and placing orders for the following week.
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