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Kitchen Management

Overview

Plan menus, track inventory, raise purchase orders, record food quality checks, and analyze waste and cost per person for school/hostel kitchens.

Who can use it

Role Access
Kitchen manager Menu, inventory, PO
Storekeeper Stock updates
Admin Reports and cost analysis

Before you start

  • [ ] Kitchen location and meal types (breakfast/lunch/snack) defined
  • [ ] Vendor and item masters for inventory
  • [ ] Expected headcount (day scholars + hostel) for planning
  1. Open Kitchen → Menu Planning.
  2. Select date range and meal type.
  3. Add dishes and linked recipes/ingredients if configured.
  4. Publish menu for kitchen staff display.

Inventory and purchase

  1. Update Inventory — record stock in/out.
  2. Purchase Order — create PO to vendor, receive goods, update stock.
  3. Monitor low-stock alerts on Kitchen Overview.

Quality and waste

  1. Food Quality — log inspection scores or checklist per meal.
  2. Waste Report — record wasted quantity and reason for cost control.

Reports

  • Cost per person by day/week
  • Vendor purchase summary
  • Waste trend
  • Asset register (kitchen equipment)

Tips

  • Tie menu headcount to hostel attendance and meal subscription where possible.
  • Review cost per person monthly against budget.
  • Hostel
  • Asset management (shared equipment register)