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CAFETERIA SERVICES—PLANNING &MANAGEMENT

CAFETERIA SERVICES—PLANNING &MANAGEMENT. DR. D. ACHARYA M.S.(DELHI) P.G.D.H.H.M.(PUNE). PATIENT CAFETERIA. CARE OF PROPER NUTRITIONAL REQUIREMENTS OF THE PT. SAFE & CLEAN FOOD. TASTE & SMELL OF FOOD SHOULD BE GOOD. THE FOOD SHOULD HAVE VARIETY, SHOULD BE WELL PREPARED & ATTRACTIVELY SERVED

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CAFETERIA SERVICES—PLANNING &MANAGEMENT

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  1. CAFETERIA SERVICES—PLANNING &MANAGEMENT DR. D. ACHARYA M.S.(DELHI) P.G.D.H.H.M.(PUNE)

  2. PATIENT CAFETERIA CARE OF PROPER NUTRITIONAL REQUIREMENTS OF THE PT. SAFE & CLEAN FOOD. TASTE & SMELL OF FOOD SHOULD BE GOOD. THE FOOD SHOULD HAVE VARIETY, SHOULD BE WELL PREPARED & ATTRACTIVELY SERVED THE FACILITIES & ACCOMODATION TO BE PROVIDED IN INDIAN HOSPITALS ARE RECOMMENDED BY THE PLANNING COMMISSION.

  3. MANAGEMENT POLICIES & PROCEDURE • THE NUMBER & KINDS OF GROUPS TO BE SERVED– DAY STAFF, MEDICAL RESIDENTS /NURSING STAFF. • FOOD FOR VISITORS, PT. ATTENDENTS & BY STANDARDS. • WHETHER THERE SHOULD BE SEPARATE DINING/ SERVING ROOMS FOR VIP’S. • KIND OF SERVICE—SELF SERVICE/ CONTER/TABLE SERVICE. • METHOD OF CLEARING THE TABLE.

  4. LOCATION • PREFERABLY AWAY FROM THE MAIN KITCHEN TO CATER TO IN BETWEEN MEALS, COFFEE, TEA & SNACKS. • SHOULD BE DESIGNED LIKE A FAST FOOD RESTAURANT. • FOR INFORMAL CHAT. • 24 HRS. OPTION IS A VIABILITY BUT IS VERY EXPENSIVE. • SHOULD BE ACCESSIBLE TO ONE & ALL. • MUST BE NEAR TO THE ENTRANCE.

  5. PHYSICAL FACILITIES • FOOD SERVICE MANAGER’S OFFICE. • SECRETARIAL, CLERICAL OFFICE WITH SPACE FOR EQUIPMENTS, SEATING FOR VISITORS, VENDORS. • OFFICE SPACE FOR DIETICIANS. • RECEIVING AREA. • STORAGE & REFRIGERATION AREA. • PRE PRODUCTION PREPARATION AREA. • COOKING AREA. • GARBAGE DISPOSAL FACILITIES.

  6. ROLE, SCOPE & IMPORTANCE OF PT. CAFETERIA • SNACK/ IN BETWEEN MEALS AVAILABLE. • VENT FOR COMPLAINTS. • MENUS TO BE JUDICIOUSLY DISCUSSED. • PETTY THEFT & PILFERAGE ARE COMMON. • BIG FRAUDS TAKE PLACE AT THE MATERIALS MANAGEMENT LEVEL. • SOME HOSPITALS PROVIDE FREE FOOD TO EMPLOYEES OF THE FOOD SERVICE DEPTT. WHILE ON DUTY.

  7. HYGIENE & SANITATION • JANITOR’S CLOSET. • WASTE DISPOSAL FACILITIES. • DEEP SINKS & HAND WASHING FACILITIES. • POT WASHING AREA. • DISH WASHING AREA. • SEPARATE AREAS FOR PREPARATION OF VEG. & NON-VEG. FOOD. • SEPARATE AREAS FOR RACKS, CABINETS FOR CLEAN TRAYS, DISHES, CUTLERY etc.

  8. STAFF CAFETERIA • SHOULD BE SEPARATE. • CUSTOMIZED & FIXED MENU AS PER LOCAL TASTES. • USUALLY IT IS SELF SERVICE. • COUPON /TOKEN SYSTEM. • PTS. ,ATTENDENTS ARE USUALLY NOT PERMITTED.

  9. KEY PLANNING & DESIGN PARAMETERS • ADMINISTRATION OF THE DEPTT. & FOOD PRODUCTION. • THERAPEUTIC FOOD SERVICE. • INSTRUCTIONS TO PTS. & THEIR COUNSELLING. AS A MATTER OF POLICY WHETHER HOSPITAL FOOD IS COMPULSARY OR THEY CAN BRING FOOD FROM HOME. • THE SIZE OF THE DEPTT. WILL DEPEND UPON THIS DECISION. • MEAL PLANNING IS NECESSARY.

  10. STAFFING—ACC. TO CAPACITIES CHIEF DIETICIAN /STAFF DIETICIAN. SUPERVISION OF A PHYSICIAN. REPORTS TO H.A. COOKING STAFF. PREPARATION STAFF. CLEANING STAFF. STAFF MAINTAINING ACCOUNTS. SUBMIT TO MAIN OFFICE/ ADMIN. FOR SANCTION /AUTHORIZATION.

  11. THANK YOU

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