Common Food Management System CFMS

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Common Food Management System(CFMS)
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Agenda

• Military food management systems
• Additional needs
• Meeting the needs
• Process changes
• Ordering demo
• Update

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Military Food Mgmt Systems

• Different service systems
• Many common functionalities
• Menu planning
• Recipe maintenance
• Nutritional analysis
• Inventory management
• Meal production support
• Point of service
• Product ordering and receiving

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Additional Needs

• Standardized systems
• Commercial off the shelf Clinger Cohen
• Data visibility at multiple levels
• Standardized transactions and business rules
• Financial management
• Information assurance

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CFMS Meeting the Needs

• Standardized system for all services
• Supporting retail food management operations for
• Peacetime and at war
• Garrison, field, and afloat operations
• Retiring service systems
• CM and Enterprise
• Seamless interface
• FFMIA - Links to service systems
• IA certifications

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CFMS Meeting the Needs

• Menu planning
• Recipe maintenance
• Nutritional analysis
• Local inventory management
• Meal production support
• Point of service (both traditional and
  a-la-carte)
• Product ordering and receiving (interface with
  STORES)

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Reengineered Business Processes

• Catalog
• Ordering
• Receipting
• Recipes
• Enterprise functionality

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Catalog

• Seamless direct interface with STORES
• Weight and cube
• Stock numbers package size specific to
  facilitate ordering and inventory
• New stock numbers
• Service specific items

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Ordering

• Direct STORES feed
• Vendor (case) quantities
• Menu plan ordering
• New orders for add-ons and substitutions
• Financial system links

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Receipting

• Direct STORES feed
• Vendor (case) quantities
• No substitutions or add-ons
• Adjustments in quantity only

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Enterprise Functionality

• Disconnected operations
• Enterprise reporting
• Access to operations from any level
• Contingency processing

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Recipes and Item Linking

• Item linking
• Stock items linked to nutritional elements
• Each site will select preferred items
• Recipes
• Nutritional elements used in lieu of stock
  numbers
• Controlled at Enterprise/Service levels
• Service approval level for local recipes
• No recipe changes when stock item changes

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Menus and Recipes
Menu Lunch

• Recipes created using nutritional items
• No need to recreate recipe if stock number changes

Recipe
Nutritional Item
Nutritional Item
Nutritional Item
Recipe (1/4 LB Cheeseburger)
Beef Grd 4OZ Patty 85/15 23567-5002
Cheese, American Sliced
Roll, Hamburger
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Preferred Item Example

• 23567-5002 85/15 Ground beef, 4 oz patty
• Customer chooses 890501E193662 as preferred item
  because price is cheaper per pound
• This item will be ordered whenever menu plan
  ordering is run and a recipe contains this
  nutritional element
• Item will be used in production based on FIFO

Preferred item 23567-5002 890501E193440 (12 LB
Case) 23567-5002 890501E193662 (10 LB Case)
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Menu Plan Ordering Requirements

• Recipes created using nutritional elements
• Stock items linked to nutritional elements
• Base menus created
• Feeding figures input for site
• Preferred items selected by site
• Delivery schedules created for vendors
• Menu plan scheduled

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Menu Plan Ordering Demo

• Schedule menu plan (or cycle)
• Create menu plan forecast
• Process menu plan forecast and create shopping
  list
• Review and complete order

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Menu Plan Ordering Demo

• Calculation
• Projected order amount
• Amount needed for scheduled menus
• On hand inventory
• Due in amounts

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Update

• User acceptance test
• Jul and Aug 2008
• Known defects
• Working to correct defects and resolve issues
• Pilots
• Scheduled for Nov-Feb delayed
• Determining new schedule

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Site Implementation

• Overview and navigation training prior to
  implementation
• Install hardware system set-up
• Finish processing in legacy system
• Inventory product load into CFMS
• Instructor-led training
• Start ordering and receipting in CFMS
• Over-the-shoulder training

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Questions?