Managing Dining Halls and Food Consumption
Overview: Sparsh Communications implemented a meal booking system with NFC-tagged ID cards and flap barriers to address food quantity management issues in the university’s dining halls.
Challenge: The university faced issues with food quantity management, leading to either shortages or wastage during meals.
Solution: Sparsh introduced a meal booking system that utilized NFC-tagged ID cards and flap barriers to streamline food consumption tracking and ensure better management of food supplies.
Benefits:
- Better Food Management: Improved food quantity management, reducing waste and shortages.
- Efficient Tracking: Real-time tracking of meal bookings and consumption.
- Cost Reduction: Minimized wastage, leading to cost savings.