mijava | Education Services Training Guide

Table of Contents

Signing in to the mitrition | Computrition as a Service System............................................... 3

Viewing the Items List.................................................................................................................... 5

Ø  Viewing an Item and Tabs................................................................................................ 6

Ø  Adding a Food Item........................................................................................................ 12

Ø  Adding a Purchasing Choice to an Item...................................................................... 14

Ø  Adding a Nutrient Link to an Ingredient........................................................................ 17

Viewing the Recipe List............................................................................................................... 18

Ø  Viewing a Recipe and Tabs............................................................................................ 19

Ø  Modify/Copy a Recipe................................................................................................... 24

Menus and Tabs........................................................................................................................... 28

Ø  Adding a New Menu....................................................................................................... 33

Ø  Copying/Changing/Deleting/Forecasting Menus...................................................... 35

Reporting....................................................................................................................................... 43

Process after a Menu is Merged................................................................................................ 52

Signing in to the mitrition| Computrition as a Service System

·        Launch your web browser of choice from your computer.

·        Type this address in the address bar of your browser: https://secure- saasmit2021.mitrition.com/Citrix/StoreWeb/

·        Type in your username and password that was provided to you and click Log On.

Click the HS button “mitrition SaaS Computrition as a Service HS1949 New Version” and wait for the next login page to load.

Note: You can add this to your Favorites on your mitrition | StoreFront Home

screen for easy access in the future.

Type in your username and password that was provided to in your Access Documents and click the Login button.

Note: Passwords are case sensitive

·        Once you login to the system, you are taken to the main blue screen. This is your home screen.

·        There are three main areas to the system.

Items (ingredients to build your recipes)

Recipes (required to build your menus)

Menus (required for printing most reports)

From the main blue screen click Items>Food Items>Edit/Review

You will noticethat all the items are categorized in groupings of the food item and what the item is i.e. Cereal, Oatmeal Dry; Cheese, Cheddar Old; Onion, Diced Frozen etc.

To keep order in the system, continue to follow the naming conventions if adding new items.

To search for an item, you can type the word “beef” and the beef category will show first. If you search “beef” and hit enter it will filter all items out that do not contain the word beef. This search option is useful if you are struggling to find an item.

Double click on the item you want to view or click once and click the Select button. Once in the item you will see tabs across the top.

General Tab:

This will show basic information about the item. Food Item Name, Primary Purchasing, Inventory Group, Master Reference, and This Item Is.

The general tab is also where you can Add New Item, Copy, and Delete Item.

Note: an item cannot be deleted if it is used throughout the system.

Ingredients Tab:

In the ingredients tab you will see the AP to EP %, Volume-Weight Conversions and 1 Each Weighs.

The AP to EP %:

This box holds the As Purchased to Edible Portion percent and will note the edible portion if there is any waste, shrinkage, peelings etc. to this item. Simply click into the box to change the number. If 100% that means there is no waste or shrinkage to this item when prepared.

Volume-Weight Conversions:

This box holds volume and weight information. By adding to this box, you can then build recipes with either a volume or a weight.

Note: this is not something you need to know off the top of your head. The information can be pulled from the USDA/CNF or the information can be sourced online.

1 Each Weighs:

This box holds the information on what 1 each of this item would weigh. For example, the weight of an onion can be placed in this box and then in the recipe you can say 3 each onion instead of 3 kg onion.

Note: this is not something you need to know off the top of your head. The information can be sourced online.

Purchasing Tab:

This tab holds all the purchasing information.

**Any vendor is supported in this system.

The information in the primary box is what is being pulled for the recipe costing. To change the vendor information, click the vendor you want primary and then click Make Primary button.

Note: any local vendorscan be added to your system.

*If you have access to the big vendors, they may provide you with an electronic price file that can then be loaded into the system. Contact your SYSCO/GFS sales rep for more information.

Nutrients Tab:

The nutrients tab holds the nutrient information for this item. To add a link, click Edit Link button at the bottom of the screen (another window will open) and search the USDA/CNF database for the right nutritional’s. Searching works the same way as searching the item list.

When linking nutritional’s it is best to give the system as much information as possible. Clicking on the heading of the item name will give a basic breakdown. If the tablespoon in this case is clicked, then the volume to weight conversion appears. If this link is chosen with the additional information, then the volume to weight conversion is auto populated in the ingredients tab.

Once chosen, another screenwill open to confirm the choice. Click OK.

At the Food Item List screen click the Add New button at the bottom of the screen. In this window, add the information in all the boxes.

Note: keep to the same naming conventions that are currently in the system to keep the data organized as previously mentioned.

Once that information has been entered click OK and link your nutritional’s in the Nutrients Tab.

Adding a Cost:

At time of entry, a cost can be added to the item. In the Purchasing Tab double click on the Purchasing Choices you want to add the cost to.

Click Edit Costs and then click the Add New button.

This window appears after clickingthe Add New 

Note: if a mistake is made entering the cost click Edit Past Costs to fix the cost.

From the home screen click Items>Food Items>Edit/Review.

Double-click on an ingredient.

Click on the

Purchasing tab.

Click on the Add button at the bottom of the window.

The Add Vendor Item dialog window appears.

Assign a vendor from the Vendor drop down list and enter the Product Code.

Note: enter the product code provided by the vendor.

Select the Package Size. Click OK.

Note: once the pack size measure family has been chosen (i.e. volume, weight or each)the measurement family cannot be changed if an additional purchasing choice is entered for this item.

The following window appears (Primary Purchasing Info*). Enter the Brand from the drop-

down list (if applicable). Click the Edit Costs button.

The Cost History dialog window appears. Click the Add New button.

Enter the Pack Cost or Unit Cost.

Note: If you enter the pack cost, the unit cost is automatically calculated and vice versa.

Click the OK button.

The Cost History dialog box appears showing the Pack Cost and Unit Cost.

If a mistake is made entering the cost information, click the Edit Past Costs box and select the Edit button to be able to correct the error.

Click the Close button when done. Click OK to return to the Purchasing Tab.

You will now see your purchasing choice has been added.

Note: If the new purchasing choice is meant to be a primary vendor, then click the

Make Primary button for the system to read the new purchasing information.

From the home screen click Items>Food Items>Edit/Review.

From the Food Item List, select an ingredient.

Select the Nutrients tab. Click the Add Link button.

The Nutrient Link dialog box appears.

Start typing your ingredient in the “Enter your selection” field and select the appropriate nutrient link.

Click the OK button.

The Density Conversion Information dialog box appears.

Keep the defaults ettings and click OK. The ingredient is now linked to a nutrient.

From the home screen click Recipes>Edit/Review

You will notice that all the recipes are categorized in groupings of the recipe category and what the recipe is i.e. Apple, Baked; Dry; Cabbage, Braised; Tart, Cherry etc.

To keep order in the system, continue to follow the naming conventions if adding new recipes.

To search for a recipe you can type the word ”beef” and the beef category will show first. If you search “beef” and hit enter it will filter all recipes out that do not contain the word beef. This search option is useful if you are struggling to find a recipe.

Double click on the recipe you want to view or click once and choose Select. Once in the recipe you will see tabs across the top.

General Tab:

This tab will show basic information about the recipe. Recipe Name, Category, Master Reference, Source, Yield, Portion Size and This Recipe Is.

The general tab is also where you can Add New Recipe, Copy, and Delete Recipe.

Note: A recipe cannot be deleted if it’s being used throughout the system.

Ingred / Method Tab:

This tab holds the ingredients and the method for the recipe. The method is a free text and can be cut and pasted from other recipes in the system or from internet sources. The HACCP information is always imbedded in the recipe method.

A print function is available on this tab as well to print this single recipe. Click on the Print button.

Production Tab:

This is the tab that assigns the production area for production sheets. The system comes with 3 production areas:

·        Hot

·        Cold

·        Desserts

These can beadded to and reassigned to the recipes if you want the production sheets in different areas i.e. Early Cook, Late Cook, Dietary Aide etc.

Costs/Prices Tab:

This tab has all of the pricing information broken down by Cost Per Portion and Cost Per Recipe which is based on

the recipe yield.

Note: the recipe yield is not the number of residents in the facility. Forecasting will be covered later.

If the facility has any kind of Tuck Shop or Grab and Go, the system will assign selling prices to your desired amount.

Contact support for more information.

Note: the costs are being populated from that primary box at the item level.

Nutrients Tab:

The nutrients tab shows the nutritional breakdown of the items used in the recipe.

The nutrients that are being looked at are across the top and can be customized to see a different listing.

The per portion breakdown is across the bottom.

Note: the nutrients are being pulled from the nutrient link at the item level.

If a nutritional label is needed for the Grab and Go or Tuck Shop click the Label View button and then click on Print.

Note: This can be printed on sticker paper.

Substitutions Tab:

This tab has the substitutions in it. Diets are set and the system needs to know what all the diets can have that are different from the regular.

This is used for spreading the menus to the other diets. See Spreading Menus.

Note: if a menu change is made then the recipe that is switched in needs to have the substitutions added to it and then re spread.

**Note: this is an add on module.

The menus will be merged with the spread already done.

If a new recipe is needed or a recipe change is required COPY THE RECIPE.

Go into the recipe you want to change or use as a new recipe and in the general tab click the Copy button.

Replace the recipe name with the new recipe name and fill in the other information.

Note: keeping to the naming conventions in the system will help keep the recipes organized.

Note: no two recipes in the system can have the same name so if a change is being made it is best to add the facility initials at the end of the recipe to know it is a changed recipe. We also recommend a new recipe source with the facility name as well so your recipe list can be filtered by the source.

To set up a new source, at the top of the menu bar, select System

Setup>Tables>Recipes>Sources…

The following window appears.

Click the Add New Entrybutton.

Add the facility name and click the Update Tree view button.

Once the recipe has been copied then it can be changed in anyway necessary.

Adding/Removing Ingredients in a Recipe:

Ingredients can be swapped in and out. Recipes can also be added to other recipes. For example, a shepherd’s pie recipe might use a mashed potato recipe for the topping. This saves having to explain how to make mashed potatoes again in the new recipe.

·        Select the recipe and click on the Ingred/Method tab.

·        In the left column the ingredients are listed. Click once on the ingredient. Right click and you will be given options to choose from.

Once a recipe has been changed with either a new portion, yield or different ingredients, then the nutritional’s must be reanalyzed.

In the recipe go to the Nutrients tab and the changes will be seen. They will be blank potentially.

To get values click the Start Over and then the Accept button.

Minced and Pureed Recipe:

The minced and pureed recipes are built with the assumption that the regular portion is being minced or pureed.

If that is not the case, the minced and pureed recipes need to be built without the regular portion used and the item that is ordered for those diets instead.

Note: noticethe regular bakedappl e recipe is an ingredient in the pureed version.

·    

Click the Insert Ingredient button.

·     Click the Recipes option and the recipe list is available to add to the recipe.

·     Select Insert once you have selected your recipe.

Note: the mashed potatoes mentioned before are done this way.

Menus will come fully loaded into the system and will sit in the calendar on a certain date.

To view the menus, from the home screen click Menus>Edit/Review

The menus aredisplayed in a calendar view. The month and the menu being viewed is at the top left. To move to a different month, click Prev Month or Next Month on the right. The date is a drop down can be used to move to different dates as well.

Double click into a meal to see what is on that meal.

To view a different menu, click on the menu drop down and choose a different menu.

Note: menus are split between1st and 2nd choice i.e. Regular 1 and Regular 2

General Tab:

The general tab has the basic menu information under it. Name, Category, Portion Size,

%, Servings and Main Item.

The total count of the menu will be forested to facility population.

The general tab is where individual menu changes can be made. There are buttons to Delete Meal, At a Glance, Delete, Insert, Replace and Spread (this is an add-on module).

Click the Insert or Replace button to make a menu change.

A window will open with the entire recipe list to make the change.

Search and then selectthe recipe you want to insert into the menu and click the

Replace button. Make sure all other diets needed are changed as well.

A menu change will then occur which updates the costs, nutritional’s, recipes, therapeutics, and production sheets.

Costs/Prices Tab:

This tab will show Cost Per Serving(CPS) and Extended costs based on the menus forecasted counts. The bottom number is what the meal costs for that day.

If you are doing a Tuck Shop or a Grab and Go you can also show the selling prices on this tab. Contact support for more information.

Production Tab:

The production tab shows what recipe is sitting in what production area. This can be changed here but does not change the original recipe.

Nutrients Tab:

The nutrientstab will give a breakdown of all the recipes on that meal for that day with the selected nutrients.

The blank boxes are blank because no information was provided for that nutrient.

The + sign means there is a minute amount of information attached to that value, but it is too small to calculate.

To view the menus, from the home screen click Menus>Edit/Review

The Menu Calendar appears of the last menu selected and it also takes you into the current day and month.

To create a menu for a specific day, click the desired date within the calendar and then select the Add New Meal button at the bottom of the screen.

A blank menu appears at the General Tab and with the Meals pull-down list displayed.

Select the appropriate meal from the list.

To add recipes to the menu,select the Insert button.

The Menu Recipe Selection window appears.

Enter the recipe name in the Enter Your Selection field to search through the list of recipes.

Click the Insert button and repeat steps to continue adding recipes. Once all the recipes have been entered click Done.

Note: The system will default all recipes added as “Main Items”. To use the recipe as an alternate item, remove the check mark from the “Main Item” box.

There are some menu functions in the system that can be done on a global scale.

Copying:

The menus are merged into the database in a certain month. That is what we call the original menu. We please ask that no changes be made to this original menu and copy the menus forward. Make changes from the copied menu instead so the original menu is there for back up if needed.

From the main blue screen click Menus>Maintenance>Copy

Select Copy option and then click the Next button.

Create a selection set* of the menus needed at the facility. The first part is the date where the menus are currently sitting(the

original menu) and the second part is where the menus need to go. Click Start Copy.

Note: the number of days have to match, or an error will occur.

The system will go through a process to copy. If data already is sitting in the dates needed to copy to it will ask if a retain or replace is required. Hit retain makes no changes.

Hitting replace will replace the data.

Once complete the following window will appear.

If a mistake has been made, then clicking No does not commit the changes. Clicking Yes does. If Yes is chosen and the datesend up being wrong then itcan be recopied.

The number of menus copied will

be large because the system read seach meal as a menu.

*Creating a selection set

Click the List button next to These Menus

Click the New button and create a new Long Name and Short Name (we recommend the menu season/year and facility initials i.e.SF20DM)

Click the OK button.

The next window will ask what menus are to be included in the selection set. Pull over the facility diets needed. Not all diets need to be used.

Once the selections are made, click the single arrow pointing right and the diets will be pulled over. Click Save.

This selection set can now be used to print various reports.

A selection set from a list can be detected by the multiple boxes next to it as opposed to the single box next to the individual diets.

Changing:

From the home screen click Menus>Maintenance>Change

Click the Next button.

Changing will allow menu changes at a global level. Were commend changing like recipes for like recipes i.e. Roast Beef for Turkey, Peas for Brussels Sprouts, Tossed Salad for Spinach Salad etc.

We do not recommend changing a salad plate to a sandwich this way. We would advise to make that change manually.

Choose the right selection set and the proper dates. Click the Next button.

There are 3 optionshere:

·        Ad

·        Replace

·        Delete

Add option: will add to the selected menus, replace will replace one recipe for another and delete will delete from the selected menus.

Replace option: is the most common. Click the Insert button for “Replace These Menu Items”, which is what needs to be replaced on the menu.

Click the second Insert button for “With These Menu Items”, which is what it will be replaced with.

With the second insert make sure the Main Item option “Mark” is selected.

A menu can also be changed at the menu edit/review stage. Pull down the menu arrow and choose a different diet and make the change on that diet as well.

Note: only one texture at a time can be replaced. Regular, minced, and pureed recipes all need to be swapped separately. The system will replace the textures on what evermenus they are on. If the regular recipe is on three menus in the selection set, it will replace them all at the same time.

Deleting:

Deleting will allow menus to be removed from the system that are no longer in use.

A delete selection set can be created, and menus no longer needed can be added to that grouping.

We recommend setting a huge date range to capture any menus that might be indifferent months.

From the home screen click Menus>Maintenance>Delete

Click the Next button.

Select the menus and dates, then click the Start Delete button.

Note: once a menu is deleted there is no undo option in the system. IT IS GONE.

Forecasting/Total Counts:

This function allows the menus to be forecasted with the facility’s resident numbers. From the home screen click Menus>Maintenance>Total Counts

Click the Next button.

Choose the right selection set and the dates that need to be forecasted.

Click the Next button.

Enter the numbers needed for 1st and 2nd choice under the New Count column.

Once all boxes are filled with a numerical value, then click the Set Counts button.

Note: all fields in the “New Count” column must have a number or the Set Counts

button will remain greyed out.

Another window will pop up and thefFunction can be cancelled if needed. Click the

Yes button to set the counts. All counts can be redone at any time.

Note: main meals and snacks can be forecasted separately if those counts are different or if the snacks want to be done separately.

Once Yes is clicked then the system has now populated the menus with those numbers along with recipe and production sheets.

From the top menu bar, select Reports>Menus>Menu Cost and click the Select button.

Choose the right dates and the menu that needs the cost report and click the Preview

button.

Note: All reports can be printedto Word or Excel to format. Contact support for details.

On the very last page of the cost report, it will show you the average resident cost per day.

From the top menu bar, selectReports>Menus> Menu Nutrient Analysis and click the

Select button.

Choose the right dates and the menu that needs the nutrient analysis. Click the Preview button.

This report will show the nutrient breakdown of all the recipes on the menu chosen. It will give totals at the end of every meal and at the end of every day. Repeat for 2nd choice.

From the top menu bar, select Reports>Production>Menu Scaled Recipes, then click the

Select button.

Choose the right dates, meals and the facility selection set of menus.

Always make sure the first 3 check marks are checked under Options.

Click the Preview button.

Note: menu forecasting needs to be done before recipe printing.

From the top menu bar, select Reports >Production>Production Worksheets, then click the Select button.

Enter the right dates, the facility selection set of menus and make sure counts and recipes in recipes are checked under Options.

Click the Preview button.

The Production Sheet will give the forecasted numbers for the recipes that the cooks have to prepare.

Note: menu Forecasting needs to be done before production sheet printing.

From the top menu bar, select Reports>Menus>Menu Guide, then click the Select

button.

Enter the right dates, meals, facility selection of menus and standard menu.

Click the Preview button.

This report will give a breakdown of the therapeutics and what all the diets get based off the regular menu.

From the top menu bar, select Reports>Menus> Menu Calendar, then click the Select

button.

Enter the right dates, meals, create a selection set of 1st and 2nd choice Regular menus and set the Options.

Click the Preview button.

From the top menu bar, select Reports>Menus> Master Daily Menu, then click the Select

button.

Enter the right dates and meals.

Choose the 1st and 2nd choice selection set of the regular menu and set the Options.

Click the Preview button.

From the top menu bar, select Reports>Menus> Shopping List, then click the Select

button.

Enter the right dates for the shopping list (could be order dates), meals, selection set of the facility menu.

Create a selection set of the vendors used at the facility.

Click the Preview button.

This report scrubs through the recipes on the menus selected and creates a shopping list of the items that are used.

This is perfect to generate after a new menu has been added to the database.

Step 1

Ø  Locate the menu that was just merged to the database. Select

Menus>Edit>Review. Toggle between the months to get to the right date.

Ø Create a Selection Set of the diets needed and copy the menu. Do not make changes to the original merged menu. Save that as a backup in case it is needed. See Copying a Menu.

Step 2

Ø Make any necessary menu changes to the new copied menu. See Changing Menus.

Ø  If recipes are needed, see Copying a Recipe.

Ø If the Amps module has been purchased, make sure all the menu changes have substitutions attached to the regular recipes. See Substitutions.

Ø If spreading the menu with the changes, see Spreading Menus. If changing manually see Changing a Menu.

Step 3

Ø Forecast the menu based on the selection set of diets and enter the facility resident population for 1st and 2nd choice.

Step 4

Ø Print any reports that are needed for the facility under the Reports section of the system. See Reports.