Plan campus meal capacity around meal orders and receiving windows, not an average day.
A schedule by meal period
Group order and portion counts by canteen, meal and date. For each vehicle, record load and lot, departure, arrival, receiving queue, unloading start and finish, and recipient. Compare planned slots with actual times.
Keep calendar notes for holidays, exams or events that change demand in the same schedule. Add waits and extra stops to route records; assess peak-period capacity using completed deliveries and staff records.
Verify measurement, food-sample and storage requirements against the campus’s current food-safety plan and product instructions. For delay, package damage or missing records, segregate the product and notify the responsible food-safety contact.