Abstract
The development of microcomputers with true commercial potential has radically altered the approach that is possible to the design of food control systems. However, the fact that lower costs of hardware are more easily cost-justified may tend to obscure the fact that the process of systems analysis surrounding the design of computer-based procedures is complex, especially in the case of food and beverage operations. In addition it must be recognised that computer-based procedures are unlikely to be cost effective if they are conceived of simply as ‘electronic manual systems’. A catering information system (CIS) requires the production of highly specialised software, calling for a clear understanding of the needs of the food and beverage manager coupled with an ability to exploit the functional capabilities of small computer systems to the full.
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