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? |