This document outlines the scope and operations of dietary services in a hospital setting. It discusses factors that determine planning like number of beds and specialties. It describes policies, procedures, layout, types of services, staffing, equipment and challenges. The key responsibilities are to prepare nutritious and specific meals for patients, staff and visitors consistently and at a cost aligned with hospital policies. Dietary services must also consider medical tourism and allow visitors options without needing to go to hotels.

1. DIETARY
SERVICES
- MADHUSHREE
- KRITIKA

2. CONTENTS
 Introduction
 Scope of services
 Scope of services as per NABH
 Factors determining planning
 Policies & procedure
 Layout : Distribution
 Layout: plan and workflow
 Types of dietary services
 Staffing
 Equipments
 Challenges of Dietary Services
Kritika
Madhushree

3. LETS BEGIN WITH A FUN VIDEO….

4. Dietary services is one of the functional unit of Department of Dietetics
in a hospital (Other 2 being: Dietary counselling & Dietary education/
training).
This department has the responsibility to prepare nutritionally adequate
(or specific) meals for patients, staff or visitors at a cost consistent with
hospital’s policy.
In view of growing medical tourism, the hospitals are supposed to
develop good dietary services, in a pattern of the hotel industry, as it is
medical care combined with tourism, so due care is to be given while
planning the dietary services of the hospitals, so that visitors do not
have to go to a hotel for food.

5. Dietary
services
should
Define Document Implement
through

6. SCOPE OF SERVICES
(NABH STANDARDS)
1. Administrative policies & procedures
2. Health check-up & immunization
3. Infection control & hygiene practices
4. Outsourced services
5. Patient care & dietary needs
6. Patient education & information
7. Inventory control
8. Training & awareness
9. Hazard & risk management
10. Feedback handling mechanism
11. Continuous quality improvement.

7. Factors determining
planning
No. of
beds
Type of
hosp. &
specialities
available
No. of
meals
served
Policy of
serving
food to: In-
house staff
& Patient
(and
visitors)
Type of
dietary
service

8. POLICY & PROCEDURE
Purchase
Type of
service
Type of food
Number of
meals
To whom the
meals are
served
No of meals
to be served
with timing
Menu
planning
Staffing &
duty roasters
Distribution
system
Receipt &
storage
Quality
assurance
Training &
development
Filch control
Record
maintenance
Occupational
safety
measures
Sanitation SOP
Maintenance
of equipment

9. Layout

10. LAYOUT: PLAN & WORKFLOW
 Receipt & Storage Area
 Food Preparation Area
 Special diet area
 Formula room
 Serving Area
 Dining hall/ cafeteria
 Washing Area
 Disposal Area
 Sanitation
 Ventilation
 Air Curtain
 Lighting
 Facility for Workers
 Engineering Services

11. TYPES OF DIETARY SERVICES
Dietary Services
Centralized
Dietary
Services
De-centralized
Dietary
Services

12. STAFFING Director
MS
Chief Dietician
Supervisor
Food
Service
Food Trolley
Boy
Counter
Clerk
Dish Washing Cook
Baker Man Helper
Veg. Kitchen
helper
Pantry Man
House-keeping
Sweeper Cleaner

13. LIST OF EQUIPMENT
Cutting
Equipments
Distribution
Trolley
Chapatti making
machine
Dish Cleaning
Weighing
Machine
Mixing Machine
Grinding
Machine
Cooking Ovens

14. CHALLENGES OF DIETARY SERVICES
 Pilferages
 Rodents and Pests
 Food distribution
 Food handler’s medical examination
 Fire Prevention
 Patient Satisfaction
 Equipment maintenance
 Costs