When catering for people in an environment where they have no other catering option such as a care home, aged care, institution etc. It's very important that a range of options exist to cater for customers diverse needs 1. Create a questionnaire that will identify the customer type and their specific dietary needs: This should be an official document from your organization that is given to all guests that indicates their background , age, religion, and health issues as well as their general dietary preferences. Include an area for your resident Dietitians comments indicating the requirements for their health diet paying attention to the prohibited foods and textural requirements 2. Fill in three of these questionnaires, one for a religious diet, one for a allergic diet and one for a health related diet 3. Clearly outline the health and other implications of these diets not being followed 4. Address dietary concerns to ensure guests have good nutritionally balanced meal plans. Outline nutrition requirements following Australian dietary guidelines in terms of the 5 food groups, number of recommended serves https://www.eatforhealth.gov.au/sites/default/files/content/The%20Guidelines/n55a australian dietary g uidelines summary 131014 1.pdf 5. Outline 6 types of bad foods and why they are a health problem