Sick Meal Policy for our resort property - what factors to be taken care of, right from the beginning of assessing?

Dear All, We are thinking to start a sick meal policy for our resort property. I would request you all to give me inputs as to what factors to be taken care of, right from the beginning of assessing the needs of Employees, their preference of veg/non-veg meal, etc. Any presentation or documents regarding the same would be a great help to me.
Thanks

Why don't you start with talking to the employees first and find out what their requirements are? They are best placed to give you the guidance you need. Appoint a small focus group of selected employees to represent the workforce to discuss the matter.

Otherwise you are just imposing other people's views on your employees, and they may not like what you come up with. And that my friend will create a whole new set of problems for you.