Electronic Food Service Management System

The Vendor is required to provide a comprehensive and integrated solution that enhances patient safety, supports clinical nutrition needs, improves operational efficiency, reduces food waste, and aligns international practices and Commission accreditation standards.
- Business Objective:
•    Improve Patient Safety – Reduce diet errors, food and drug interactions, and allergy-related risks.
•    Enhance Patient Experience – Improve patient satisfaction index and provide personalized meal services.
•    Reduce Costs & Waste – Strengthen inventory management and reduce food overproduction.
•    Align with Best Practices – Meet Commission accreditation standards and international hospital food service benchmarks.
•    Modernize Operations – Leverage technology for forecasting, reporting, and service automation.
•    Support Growth – Provide scalable systems to meet the needs of a growing population.
- System Supply and Implementation
•    Supply and configure an Electronic Food Service Management System (EFSMS).
•    Integrate the system with agency Hospital Information System (HIS) and existing IT infrastructure.
•    Provide all necessary hardware, software, licenses, and modules.
- Core Modules (Mandatory)
•    Electronic Diet & Allergy Management
•    Tray Ticket & Label Printing
•    Nutritional Screening & Assessment
•    Nutritional Accounting & Intake Analysis
•    Enteral Nutrition Orders
•    Menu Planning & Forecasting
•    Purchase & Inventory Management
•    Food Preparation & Distribution Tracking
•    Analytical & Reporting Tools
- Optional Features (Value-Add)
•    Mobile App for bedside meal ordering
•    Tray Management Module
•    Integration with Point-of-Sale systems
- Training & Change Management
•    Provide user and administrator training.
•    Deliver “Train-the-Trainer” workshops for agency staff.
•    Develop training manuals and user guides.