Our Culinary Systems are designed specifically for the cruise ship industry and were developed in consultation with experienced F&B professionals. Culinary Systems are compatible with our other systems, ICS (Inventory Control System) and FBS (Food and Beverage System)

The system consists of three modules:

Product - This module is used fore:

• Creating Product Files (link to ICS inventory codes).
• Identifying Product names, Vendor product ID, Average cost of product, Ability to update price file automatically as products updated (both on ICS and Culinary system) , Can define each product with multiple category and sub category codes, Gives entire product list of data base.
• Vendor bid Analyses & Management, supports unlimited number of products

Recipe - This module is used for:

• Recipe Costing Module-by company, market or location.
• Recipe Scaling, Creating new recipe files with current product codes, recipe usage
• Unit level reporting, presentation photos
• Ability to update new recipes from Corporate office to Shipboard Meal Count Systems, from disk, e-mail, web interface or electronic file

Menu - This module is used for:

• Menu and Recipe Analysis, Production Management
• Forecasting capabilities - purchasing and production
• Nutritional analysis, scaling prep sheets

Minimum system requirements

1. 300 MHZ CPU
2. 4 GB Hard drive (additional disk spaces will be needed for large databases)
3. 128 MB RAM memory (additional 128MB if MS SQL Server is installed in the same computer).
4. CD-ROM Drive
5. Windows 9x, NT, 2000, XP