Blank Food Service Forms
Dietary Department Schedule
This template can be used in a long-term care setting or skilled nursing facility to increase patient satisfaction through meal selection. These can be printed on 3-section perforated paper and placed in a stack with tray cards during the tray line. They can be collected...
Managing inventory for a foodservice operation is essential to reduce waste, eliminate over purchasing, ensure freshness and food safety, and reduce overall costs. Here are some inventory basics.
Date: _________________ Meal: _________________ Meal Component/ Food Item Recipe # or Ingredients Used in Preparation Total Prepared (pounds, cans, pieces, etc) Substitution Used for Food Shortage (if applicable)
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Week of ______________ Task Date/ Initials Date/ Initials Date/ Initials Date/ Initials Date/ Initials