The delegate run… The big question at the beginning of this year was, How and if it should take place under the COVID-19 circumstances? After all events had to be cancelled in order to comply with social distancing rules, there were two possibilities: 1) The run will not take place in 2020!2) another solution has to be found. The solution It was agreed that the first point was out of question, so we started looking for possibilities. Thanks to technology, we quickly found what we were looking for and we had a solution! A virtual run! With the help of the “Racemap”-App, a run was organized, which would take place all over the world. The result The motivation that not only our superheroes, but...
New Warning Message When Patients needed to be transferred to another ward/station, their assigned diet option sometimes had to be adapted as well. However, when a Meal Order had been placed and printed with POS Print Service for the transfer day, it would already be available in the Delivery Logistics Module. The Order would be delivered corresponding to the original Diet. Due to the real-time nature of HL7 messaging and POS Print Service, it is not possible to change Room Service Orders after ticket printing. The meal is already in the delivery process to the Patient (e.g. they tray has been loaded on a cart). The employee in charge of the process must be warned in such cases. Therefore, we now introduced a...
New in Version 14.20 When a patient rejects and does not consume a meal component, their dietitians need to learn the reason for this rejection. This is especially important in case when a patient is on certain diets that require prescribed nutrient intake or patient weight / intake / nourishment is monitoreddue to other medical reasons. The reason for non-consumption might be that e.g. patient did not like the ordered component or it was delivered cold instead of hot, or consistency / flavour / seasoning was not as desired. Clinic staff need to document this in detail to enable dietitians to analyse the situation. We now offer a Module to record the reason for non-consumption of meal components. Users can document...
Dynamic Changes It is often the case that multiple Menu Plans exist for a hospital with different service units assigned to different Menu Plans. For example, service units with diabetic patients might have restricted menu plan offerings compared to other service units with patients with less restrictive diets. Another example is that patients of different guest types (staff, companions) or care classes (standard, VIP) might be offered different meals or can even choose from completely different Menu Plans. In case of patient transfer from one to another service unit that would include a different target Menu Plan, it is now ensured that the patients' existing meal orders are checked and adapted to be...
Reduction of the value added tax for the gastronomy industry The Hospitality Package approved on the 27th of May 2020 brings tax relief as well as further support and incentives for the gastronomy industry affected by the Corona crisis. The temporary reduction in value-added tax on non-alcoholic beverages from 20 to 10 percent, which comes into force on 1st of July, will bring a relief of approximately 200 million euros by the end of December. The planned elimination of the sparkling wine tax in 2022 will now be implemented more quickly. Other measures, such as raising tax-exempt fees for employees' meal vouchers or increasing the deductible amount for business meals from 50% to 75% are intended to boost sales in...
