Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Catering
Hospitality
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Were employees observed acknowledging (hello, welcome, how can I help, etc.) customers when contacted by staff? <br>
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Were employees observed assisting each other (building orders, assisting with set up, running for each other, etc.) during set up and or service?<br>
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Did all employees thank each guest after service was provided?<br>
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Did all foodservice staff demonstrate: Hospital ID, slip resistant shoes, company-supplied uniform top, company-supplied uniform in kitchen (People Playbook, pg. 9)?<br>
Cleanliness / Organization
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Were there any noticeable safety, equipment, or floor hazards (standing water, obstructions or grease spills) evident and not addressed by staff?<br>
Marketing / Communication
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Could customers register and order online from a standardized menu?<br>
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Could customers provide a method of payment, credit card, PO # before order can be finalized?<br>
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Could customized events be generated?<br>
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Did the booking system generate daily production and delivery tickets for the kitchen and staff?<br>
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Did the booking system not allow events to be deleted without Management approval?<br>
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Was there evidence the current catering menu updated or supplemented by seasonal items as least once per year?<br>
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Was there evidence that pre-service meetings were held daily?<br>
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Was there a customer feedback program in place in view of the customer?<br>
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Was the Healthy You criteria being used to identify healthy eating options?<br>
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Did Morrison ensure that a full nutritional analysis was available for all menu items served? <br>
Food Presentation / Quality
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Was event set up based on event sheet and/or catering standards sheet?<br>
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Was item #1 presented in accordance with the playbook or catering specification (see manager)?<br>
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Did the taste of item #1 match menu board description and taste flavor profile? <br>
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Was item #2 presented in accordance with the playbook or catering specification (see manager)?<br>
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Did the taste of item #2 match menu board description and taste flavor profile? <br>
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Was item #3 presented in accordance with the playbook or catering specification (see manager)?<br>
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Did the taste of item #3 match menu board description and taste flavor profile? <br>
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Was all food covered during transport?<br>
Merchandising
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Were the catering carts clean and in good condition?<br>
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Were serving utensils available for all items?<br>
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Were the employees knowledgeable about the products and ingredients they were serving?<br>
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Were all menu items labeled for food on the buffet/at the event?<br>
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Did the packaging meet the catering standard defined at the location for items such as box lunches?<br>
Administrative / Procedures
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Was customer service training completed and documented within the past 12 months?<br>
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Were managers/supervisors available to assist staff or customers upon request?<br>
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Was standard catering process in place and being used (i.e. use of event sheets)?<br>
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Was event set up at the requested time?<br>
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Was the delivered quantity and menu items accurate to the order?<br>
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Was conference catering order cleared and bussed per the event sheet or local policy (see manager)?<br>
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Were food safety standards practiced / followed when transporting catering products?<br>
Safety / Food Safety
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Were staff members wearing required hair restraints?<br>
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Were cold items 41 degrees or below and hot items 135 degrees or above?<br>
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Were cold items 41 degrees or below and hot items 135 degrees or above?<br>
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Were food temperature logs for high risk items (proteins, in-house prepared items) completed each day (fully and consistently) for catering?<br>
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Were temperature logs for front of house cold storage units completed each day (fully and consistently) for catering department?<br>
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Were there any noticeable safety, equipment or floor hazards (standing water, obstructions or grease spills) evident and not addressed by staff?<br>
