notes for second year bsc hotel management

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HOSPITALHOSPITAL
CATERINGCATERING

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INTRODUCTION
 There are no more possession than good health.
We must all eat. There is no other department in
the hospital which is called to provide at such a
short and regular intervals to both patients and
staff through out the day and night.
 This very fact brings the caterer into contact with
a far greater number of people than any other
service operation.
 This helps the caterer to power, to guide and to
educate the patients in their feeding habits, to
give to the ward sister a feeding of confidence
and security as far as the food service is
concerned.

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 Hospital catering is classified as welfare catering
the object being to assist the nursing staff to get
the patent well as soon as possible. To do this it
is necessary to provide good quality food which
has been carefully prepared and cooked to retain
the maximum nutritional value and presented to
the patient in an appetizing manner.
 It is necessary that the provision of an adequate
diet is just as much a part of the patients
treatment as careful nursing and skilled medical
attention.
 In many hospitals patients are provided with a
menu choice .

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Staff Organization in hospital
catering… Catering manager
ᗊ
 Asst.. Catering manager Dinning roomᐉ
supervisor
ᗊ
 Catering supervisor
ᗊ
 Kitchen superintendents
ᗊ
 Cooks-----ᐉ Head cook
asst.. Head cook
asst.. Cook

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Responsibilities of a catering
manager…
 Plans menu.
 Obtain supplies.
 Supervise the preparation and cooking.
 Responsible of service of meals.
 Responsible for training and safety.
 Also makes the visit to the wards to advice on the
service of food to the patients.
 Control the provisions of the catering facilities
for the doctors, nurses and other hospital
employees.

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Assistant catering manager
 Assist and deputize for the catering
managers with all or part of their duties.
 They are originally responsible for
physical supervision of the operation and is
responsible to control the pilferage and
wastage inside the operational area.

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Kitchen superintendents
 They are responsible to the catering
manager or the assistant catering manager
for running of one or more hospital
kitchens.

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 Head cook
He is responsible for the kitchen under the
control of the kitchen superintendent or
catering manager.
 Dinning room supervisor
They are in charge of the staffs during the
meal service and they reports to the
catering manager.

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DIETITIANS
 In many hospitals a qualified dietitians is
responsible for …
 Collaborating with catering manager in the
planning of meals.
 Drawing up and supervising special diets.
 Instructing diet cooks on the preparation of
special diets.
 Advising catering manager and assisting on the
training of cooks with regards to nutritional
aspects.
 Advising patents.

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DIET
 Information about the type of meal or diets
to be given to each patent is supplied daily
by the ward sisters to the kitchen.
 The information will give the number of
full, light, fluid and special diets and with
each special diet will be given the name of
the patients and the type of diet required.

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‘When a person is admitted to hospital as an in-patient, the
following are identified and recorded within 1 day as part of
the medical and/nursing assessment’:
 Eating and drinking likes and dislikes
 Food allergies and need for therapeutic diet
 Cultural/ethnic/religious requirements
 Social/environmental mealtime requirements
 Physical difficulties with eating and drinking
 The need for equipment to help with eating and
drinking.

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Hospital routine
 Hospital catering has its own problems
which often makes it very difficult to
provide correctly served meals.
 Wards are some time spread over wide
area and in large hospital where there are
long distance for the food to travel,
provision of effective, silent trolley is
essential to keep the food hot.

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 The routine of the hospital is strictly timed and
meals have to fit in with the duties of the nursing
staff.
 The amount of money the catering manager has
to spend on the food and drink is stated so much
per head, good wholesome varied meals can be
provided by careful buying and elimination of
wastage.

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THE PLANNING SHOULD
BE….
 Efficiency.
 Hygiene.
 Modern flow production.
 The number people to be catered for.
 What type of service to be provided for the staff
and patients.
 Extent of choice.
 The type and size of equipment to be installed.

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HYGIENE
 The importance of hygiene in a hospital kitchen
cannot be over emphasized. We are all
susceptible to bacterial infection, but a sick
person with lowered resistance is doubly so.
 All walls and ceilings should be painted every 2
years and washed down every 6 months. Floor
cleaning in the kitchen must be a routine job.
 Equipment and personnel hygiene should be
stressed.

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Hospital catering services are an essential part of
patient care. Good-quality, nutritious meals play
a vital part in patients’ rehabilitation and
recovery, and limit the unnecessary use of
nutritional supplements.
Hospital catering services should be cost effective
and flexible enough to provide a good choice of
nutritious meals that can accommodate patients’
specific dietary requirements and preferences.

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Effective hospital catering services rely on sound
planning and co-ordination of a range of
processes involving menu planning, procurement,
food production and distribution of meals to
wards and patients.
Many staff groups are involved in meeting the
nutritional needs of patients.
In addition to the catering service staff who procure
and prepare the food, nursing and medical staff
play vital roles in assessing and monitoring the
nutritional status of patients.

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Dieticians need to be involved in menu planning
and in providing expert guidance and treatment
for patients with dietary and nutritional problems.
Speech and language therapists also have an
important role in assessing and monitoring
patients with swallowing difficulties and other
associated complications.
Effective co-ordination and communication they
need in hospital.

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