Standing Operating Procedure #314

Title: Meal Tickets (Purchase Process)

Summary of Policy
All eligible employees and approved guests are required to purchase meal tickets prior to dining
in Center dining rooms. See SOP #109 for additional policies and procedures regarding
eligibility of individuals to purchase meal tickets. Meal tickets shall be purchased in the business
office during regular business hours. Employees who do not have a meal ticket on nights,
weekends or holidays will not be served. Employees may purchase a punch from another
employees meal ticket.
It is the responsibility of each employee to safeguard his or her meal ticket. No refund or
replacement will be made for any lost or mutilated meal tickets.
If an employee is terminated, resigns, or retires, a refund for the unused portion may be obtained
by presenting the ticket to the business office for a petty cash check to be issued from the petty
cash fund.
Procedure:
1. Meal Ticket Costs:
Qualifying State and Federal Employees, Spouses of Residents, Contractual Consultants:
White meal tickets cost $2.00 for an individual meal. Only visiting ODVA employees and
spouses of residents are eligible to purchase a $2.00 meal ticket. New employees may purchase
individual meal tickets prior to their first paycheck. Other employees may purchase individual
meal tickets only with administrator approval.
Red meal tickets cost $20.00, which is good for ten meals. Only employees and spouses are
eligible to purchase a $20.00 meal ticket.
An entry shall be made in the Billing and Banking system detailing the ticket number(s) and the
type of ticket sold. Cash or approved checks are accepted.
Guests:
Blue meal tickets cost $4.00 for an individual guest meal ticket. Only approved guests are
eligible to purchase a $4.00 daily or a $40.00 monthly meal ticket.
An entry shall be made by name in the Billing and Banking system detailing the ticket number(s)
and the type of ticket sold. Cash or approved checks are accepted.

Action Date: January 1989

Revision Date November 2010

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2. Nights, Holidays, and Weekends:

Spouses ($2) and Guests ($4)
Standing Operating Procedure #109 states that the Administrator or designee must approve all
guests for meal ticket purchase.
Collection for meals provided to the residents spouse and/or guests who have not pre-purchased
a meal ticket shall be conducted in a manner to be determined by each Center administrator
provided:

Funds shall not be handled by food service personnel.

There shall be an audit trail of all meals served.
The Center procedure shall be submitted to Central Office and approved prior to
implementation.

3. Collection/Cancellation of Meal Tickets:

The first food service employee on the serving line shall take the meal tickets. Individual meal
tickets shall be voided (punched) and returned to the business office. Multiple use tickets shall
be punched and returned to the employee.
4. Issuance of Meal Tickets to Centers:
When the Center business office is down to a 30-day supply of single use meal tickets or
multiple use meal tickets, the Business Manager will make an e-mail request for replenishment
to the Central Office Accountant. The request will specify the type of meal ticket and the
estimated quantity needed for a 90-day supply. The Central Office Accountant will give e-mail
notification to the requesting Business Manager of the number range of the tickets being sent and
record the number of tickets, type and ticket number range sent to each Center on a log. The
Central Office Accountant shall maintain an e-mail folder for all requests.
Upon receipt of the meal tickets, the receiving Center business office shall count and verify that
the number of meal tickets received and number range is correct within two (2) business days.
Discrepancies shall be documented and reported to Central Office who shall then record those
discrepancies on the log.
5. Meal Tickets Inventory:
Each Center business office shall produce a monthly report showing the inventory of tickets sold.
Monthly, an individual, independent of the posting function, shall reconcile the report to the
accounting system and verify that the ending balance of meal tickets on hand is correct. Any
discrepancies shall immediately be reported to the Business Manager.

Action Date: January 1989

Revision Date: November 2010