Actions (Yes/No)

Does the dietetic professional accurately forecast the quantities of food needed based on the menu and the number of patrons?

Does the dietetic professional standardize the recipes?

Does the dietetic professional take into account the yield of vegetables?

Does the dietetic professional take into account the yield of fruits?

Does the dietetic professional take into account the yield of meats?

Does the dietetic professional take into account the yield of cereals?

Does the dietetic professional take into account food seasonality?

Does the dietetic professional take into account the regional climate?

Are the meals planned to show pleasing food color combinations?

Are the meals planned to include pleasing food taste combinations?

Are the meals planned to include pleasing food texture combinations?

Are the resources sufficient for a varied menu?

Does the dietetic professional set meat cutting specifications?

Does the dietetic professional set vegetable cutting specifications?

Does the dietetic professional set fruit cutting specifications?

Does the dietetic professional specify the cooking techniques?