Dining Program Scorecard
(Menu Development) Do your menus offer a variety of appetizing selections?
Yes
No
(Menu Development) Are your menus diverse enough to meet the needs of your resident base?
Yes
No
(Menu Development) Are your menus changed seasonally?
Yes
No
(Menu Development) Is your menu content costed out accurately to meet budgeted targets?
Yes
No
(Menu Quality & Presentation) Do each of your menu items include recipes and product specifications that provide a consistent quality product?
Yes
No
(Menu Quality & Presentation) Do your recipes include accurate preparation, cooking times, holding temperatures and following HACCP guidelines?
Yes
No
(Menu Quality & Presentation) Does the staff pre-determine the most eye-appealing approach to plate positioning?
Yes
No
(Menu Quality & Presentation) Are your menu components color coordinated to enhance plate presentation?
Yes
No
(Menu Quality & Presentation) Are meal feedback tools used to measure resident satisfaction?
Yes
No
(Financial Accountability) Is there a budget for the dining department?
Yes
No
(Financial Accountability) If yes to the question above, does the budget reflect a pre-determined food expense for each meal period?
Yes
No
(Financial Accountability) Are specific product specifications defined and followed?
Yes
No
(Financial Accountability) Are staffing guidelines established to determine labor cost per meal served?
Yes
No
(Financial Accountability) Are disposable supply expenses included when determining total meal cost?
Yes
No
(Financial Accountability) Has a capital budget been created to most effectively and efficiently operate the department?
Yes
No
(Financial Accountability) Have snack periods been included in the food, labor and supply expense?
Yes
No
(Staffing/Training & Development) Have job descriptions and job routines been created and used for each department position?
Yes
No
(Staffing/Training & Development) Are inservices conducted throughout the year to educate, inform and reinforce department standards?
Yes
No
(Staffing/Training & Development) Are timely appraisals conducted for each associate to identify, acknowledge and address individual performance?
Yes
No
(Food Safety/Sanitation) At a minimum, is your food service director Servsafe certified?
Yes
No
(Food Safety/Sanitation) At a minimum, is your food service director certified in Allergan training?
Yes
No
(Food Safety/Sanitation) Does the director emphasize consistent food safety practices?
Yes
No
(Food Safety & Sanitation) Does the department have the equipment and utensils to maintain a clean and sanitary kitchen?
Yes
No
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