Determining Actual Meals Served:
Consider: What food cost data will be used to determine actual patient/client meals served (meal equivalents)?
✓ Patient/client trays
✓ Meals on Wheels
Consider: What food cost data will be used to determine a meal equivalent for non-patient/client meals?
✓ Floor stock
✓ Catering from outside groups
✓ Staff meals
✓ Tube feedings
✓ Guest trays
✓ Use an average price for a typical cafeteria meal (market basket) for café/catering/guest meals/staff meals. Market basket example: 4 oz. protein, 1 vegetable, 1 grain, 1 beverage = $3.20
✓ Cost out floor stock, tube feedings, catering, and cafeteria costs and divide by the market basket price to determine meal equivalents.
✓ Use a standard for nourishments/supplements and/or tube feedings, such as three nourishments/supplements are equivalent to one meal
✓ Meal Equivalents (ME) can vary greatly, as it depends on what each CDM, CFPP counts as a meal. The key is to develop a system that you use consistently and not to compare your department to other facilities, rather use your monthly meal equivalents to track changes and trends throughout the months.
Example: LTC Facility - January