Answer grounded in published legislation
Your question
What is a good dinner I could make at home
The supplied sources do not provide home-dinner recipes or meal suggestions. They only refer generally to dinner quality, preparation, variety, presentation, and hygienic food preparation. 125
Verified sources
Where this answer comes from
Aged Persons Act 81 of 1967-Regulations 1969-3759 (Whites)
Republic of Namibia 5 Annotated Statutes REGULATIONS Aged Persons Act 81 of 1967 Regulations governing the Registration of Homes for the Aged [in respect of “White persons”] [paragraph (b) corrected by RSA GN R.1235/ 1970] (c) take proper measures to ensure the safety of residents at all times; (d) subject to such restriction as may be necessary for their safety, the preservation of their health or the maintenance of the good order of such home, allow residents complete freedom of movement; (e) allow residents to keep in touch with and to receive their relatives and friends in such home; (f) encourage residents to keep themselves usefully occupied and shall provide the necessary amenities fo...
Namibia Tourism Board Act 21 of 2000 - Regulations 2012-204
Breakfast Quality The quality of ingredients used and range of menu choices available Dinner and Room Service The quality of food presentation of both individual dishes and Presentation any buffet. Includes consideration of the appropriate use of display facilities, maintenance of buffets or chilled displays, use of appropriate crockery of the correct temperature, garnishes and presentation of plated dishes. Dinner and Room Service Quality The quality of ingredients used and range of menu choices available Service and Hospitality Reservation The quality, efficiency and professionalism of all aspects of the booking process as appropriate for the booking method used (e.g. telephone, email, on-...
Namibia Tourism Board Act 21 of 2000-Regulations 2012-204
Breakfast Quality The quality of ingredients used and range of menu choices available Dinner and Room Service The quality of food presentation of both individual dishes and Presentation any buffet. Includes consideration of the appropriate use of display facilities, maintenance of buffets or chilled displays, use of appropriate crockery of the correct temperature, garnishes and presentation of plated dishes. Dinner and Room Service Quality The quality of ingredients used and range of menu choices available Service and Hospitality Reservation The quality, efficiency and professionalism of all aspects of the booking process as appropriate for the booking method used (e.g. telephone, email, on-...
Aged Persons Act 81 of 1967-Regulations 1971-1699 (Coloureds)
(a) allow the residents complete freedom of religion; (b) allow every resident to conduct his personal affairs in the manner he deems fit, in so far as his mental faculties permit; (c) take proper measures to ensure the safety of residents at all times; (d) subject to such restrictions as may be necessary for their safety, the preservation of their health or the maintenance of the good order of such home, allow residents complete freedom of movement; (e) allow residents to keep in touch with and to receive their relatives and friends in such home; (f) encourage residents to keep themselves usefully occupied and provide the necessary amenities for that purpose; (g) make suitable provision for...
Accommodation Establishments and Tourism Ordinance 20 of 1973-Regulations 1974-0075
10 8 6 4 3 1 (b) Breakfast - Quality and preparation* .......................................... 16 13 10 7 4 1 Variety (per menu and day-to-day) .......................... 4 3 2 1 - - (c) Lunch - Quality and preparation* .......................................... 22 18 14 10 6 2 Variety (per menu and day-to-day) .......................... 10 8 6 4 3 1 (d) Dinner - Quality and preparation* .......................................... 28 23 18 13 8 3 Variety (per menu and day-to-day) .......................... 12 10 8 6 4 2 (e) Cutlery and table appointments (quality, effectiveness and cleanliness). 18 15 12 9 6 3 (f) Crockery, glassware and table linen (quality, effectiveness and cleanliness)...
Accommodation Establishments and Tourism Ordinance 20 of 1973-Regulations 1974-0075
(a) Number of ordinary diningrooms /Restaurants ................................................... (b) Whether á la carte meals are served. (If so, attach a specimen of menu) (c) Hours during which a la carte meals are served: (i) luncheons ..................................................................................................... (ii) dinners .........................................................................................................