Actions (Yes/No)

Does the dietetic professional supervise the work of the staff during food operation?

Is the dining area kept clean and well-arranged during meal time?

Is the dietetic professional able to control overproduction?

Is the dietetic professional able to control plate waste?

Are there surveys addressing the level of patron satisfaction with the menus?

Are the menus changed according to the wishes of patrons?

Is there a campaign to increase patrons awareness of plate waste?

Is there a preventive equipment maintenance plan?