Monitoring

For continuous improvement and monitoring of processes, constant control, analysis and evaluation of the service are carried out against the established objectives.

Analysis is performed on actual consumption data compared with consumption previsions, menus and the agreed planning with respect to quality and nutritional objectives as well as to economic purposes.

For an effective economic assessment we provide the average monthly cost of a day of feeding on the blended diet, based on the final consumption and the total number of days of feeding on the blended diet.

The following are also constantly monitored in view of improvement:

• operational and logistic results
• the degree of organoleptic appreciation from the guests, family members and kitchen staff
• the overall rheological assessment as well as the assessment of individual products done by speech therapists
• the assessment of nutritional outcomes done by nutritionists against the objectives

On the basis of evaluations, improvements and corrections to the format of equipment, menus and services are put in place in agreement with all the stakeholders.

Finally the level of competences and skills of the operators is constantly monitored and further training, either generic or specific, may be proposed.