In today’s competitive era Hospital industry also mobilizes the talents and efforts of professionals and semi professionals for its operations for the maintenance and treatment of patients. Now there is a lot of demand of Hospitality Professionals in Hospitals in all four core departments such as Front Office, Housekeeping, Food and Beverage Services and Food Production which are the core departments in Hospitality and Hotel Management.

 

Food Production is one of the major departments of a Hospital which is headed by a Head Dietician which decides the food intake of the Patients. The role of dietician is to guide the nursing staff regarding the food of the patients so that they get better and good quality food and are better as soon as possible. It is necessary to provide them food which is important as per their disease and is cooked perfectly by the professionals. The food should contain all the nutrients in right quantity. If the food supplied to the patient is good then the it plays great role in the recovery of the patient.

Apart from a very intensive treatment by the nursing staff and doctors, diet also plays an important role in the treatment in effecting recovery from illness. It is concerned with the nutrition of all patients-those receiving normal diets as well as those for whom modified diets have been prescribed.

 

Kitchen

The hospital kitchen is planned with much consideration. The kitchen has a receiving area, proper storage facilities, a pre-preparation room, a preparation area or the main/hot kitchen. The hospital kitchen may also have a cold kitchen.

The kitchen may also be divided into various sections such as the pre-preparation area, preparation area, grain cleaning area, tea and coffee section, roti preparation, service and trolley loading area, washing area, stores. The pre-preparation and preparation area may be further divided into separate Indian and Continental areas. The location of the storeroom in relation to the kitchen is very important to avoid contamination of the food material and also to prevent pilferage. Separate storage areas for perishable and non-perishable items are desired. The workflow, sufficient spacing between work tables/platforms and the presence of various equipment must be considered when planning the kitchen.

Equipment commonly found in hospital, kitchens

  • Gas ranges
  • Steamer
  • Refrigerators
  • Chapatti tava and puffer
  • Deep Freezers
  • Deep fat fryer
  • Walk-in Cooler
  • Pressure Cooker
  • Grinding stone
  • Ovens
  • Masala grinder
  • Salamander
  • Brat Pan
  • Weighing scale
  • Dough mixer
  • Toaster
  • Food processor
  • Bain Marie
  • Rice boiler

Service

Foodservice for patients may be any one of the two general patterns –

  • In decentralised, serviceall food is prepared in a central kitchen and sent to the floors, where it is portioned out on trays and served to patients
  • In centralised service, food is prepared in a central kitchen, trays are set up and food is portioned out in a central serving unit and trays are sent to all patients’ floor.

Menus in Govt. Hospitals

In Govt. hospitals where only a small percentage of the patients can afford to pay for special service, it is unwise to burden either the individual patient or the hospital with unnecessary expenses. The general menu is:

  • Breakfast:
    • One cup of milk
    • Two slices of bread
  • Lunch & Dinner:
    • Rice
    • Chapatti
    • Dal
    • One vegetable.

Menu in a private hospital (First class):

  • Breakfast:
    • Two slices of bread
    • One bowl of cereal
    • Egg (any style)
    • Vegetarian snack
  • Mid-morning:
    • Fresh fruit juice
  • Lunch:
    • Soup
    • Chapatti
    • Rice
    • Vegetable (choice of two vegs)
    • Pulse
    • Curd
    • Fruits
  • Evening Tea:
    • Milk
    • Biscuits
  • Dinner:
    • Soup
    • Chapatti
    • Rice
    • Vegetable (choice of two vegs)
    • Pulse
    • Curd
    • Fruits

 

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