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FOOD SERVICE DEPARTMENT

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INTRODUCTION
Good food is important in the
treatment of the patient and is part of
his total care . The food service
department in today’s modern
hospitals ranks as one of the major
departments. It is headed by a
specialist who is either a professional
(food service) manager or a chief
dietitian.

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CONTD……..
Most of the people readily accept the
professional service of their doctors
with minimum criticism. They, do
however, tend to pass judgments on
the cleanliness of the hospital, the
personnel care and attention given to
them as patients and visitors and on
the quality of food.

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CONTD………
The coffee shop is one of the place
where a visitors often stops by on
entering the hospital, and it sets the
overall impression of the hospital for
the first time visitors . Hospital have
long recognized the public relations
value of the food service department.
Unfortunately criticism of food is one of
the most frequently heard complaints in
any hospital.

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FUNCTIONS
1. Provide the best possible food at a cost consistent with
the policy of the hospital.
2. Receives supplies, check their quality, quantity and
store, produce, portion, assembled and distributed
food.
3. Establish standards for planning menus, preparing and
serving food, and controlling rooms
4. Establish policies, plan layout and equipment
requirement

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5.Plan and implement patient therapy, education and
counseling, advise patients and their families on special
dietetic problems prior to their discharge from the hospital
6.Provide training program for dietician intern.
7.Impart introductions to nurses, medical and dental students,
interns and residents about principles of nutrition and diet
therapy.
8. Cooperate with medical staff in planning preparing and
serving experimental metabolic research diets.

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PLANNING CONSIDERATIONS:-
LOCATION:-
The department should be close to the
material management department. The
storage area should be close to the unloading
dock. Easy access to vertical transportation
system serving patient care units is important
to facilitate delivery of patient meals and
return of used trays and utensils. The
cafeteria and dining room should be close to
the preparation and production area, and
within convenient to the hospital staff.

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DESIGN:-
The design and physical facilities of the
food service department have an
important bearing on the standard of the
food service, labour cost and the morale
of employees.
The storage area should be nearby to
the work area , proper arrangement of the
preparation and production area for
efficient workflow.

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Adequate space and facilities to
perform the work of functional areas

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FUNCTIONAL AREAS:-
Receiving Area and Control
Station:-
The receiving area should be large
enough for handling bulk supplies.
The receiving clerk inspects and
checks all the supplies both for
quantity and quality.

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Storage and Refrigeration Room:-
This area comprises dry and
refrigerated storage should be
adjacent or close to the receiving
area.

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Preparation and Production area:-
 Good physical layout that ensures
easy flow of work.
 Use of standard recipes.
 Correct techniques of preparing each
kind of food that preserve natural
flavour and nutritional value.
 Good management and supervision.

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 Progressive cooking and preparation
in the shortest possible time.

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Serving Room:-
It receives prepared food in bulk from
the kitchen and refrigerators .After the
trays are assembled, they are loaded
on to tray carts or food trolleys and
sent to the patient floors. It is
imperative that that serving should be
close to the elevators.

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Food Delivery:-
• Food trolleys
plugged into
an electrical
outlet
Airline truck
Thermal
containers
Individual hot
food
container
Ordinary Tiffin

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Special Diet Kitchen:-

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Dishwashing area:-
Dishwashing , is made easy with large
modern machines . A continuous
stream of soiled dishes are loaded at
one end and clean dishes are loaded
at the other . Wire basket may be
used to place glasses and cups.

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Dish washer

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Pot Washing area:-

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CAFETERIA
While accepting the proper nutritional
care of patients as primary
responsibility of the food service
department, most hospital also
provide food to non-patients and non-
patient areas, such as the hospital
staff, visitors and patient bystanders.

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Planning the cafeteria , following factors
should be considered:-
Separate dining room
Types and extent of food selection
Kind of service
Size of dining room
Method of clearing table

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Coffee Shop and Snack Bar:-

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Receiving area : 80 sq. ft.
Storage & refrigeration :100 sq. ft.
Preparation & Production Are :140 sq. ft.
Food Serving Area :200 sq. ft.
Food Delivery Area: 80 sq. ft.
Special Diet Kitchen :100 sq. ft.
Dish Washing Area:100 sq. ft.
Hot Washing Area : 60 sq. ft.
Cafeteria(for OPD patients & relatives):300 sq. ft.
Coffee Shop & Snax Bar :200 sq. ft.
Dietician’s Cubicle : 120 sq. ft.
Asst. Dieticians’ Office : 144 sq. ft.
_____________________
TOTAL : 1624 sq. ft.

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Garbage Disposal:-
Wheel barrow may be used for
collection and disposal of garbage
from each floor.
Garbage cans and wheel barrows
should be washed with hot water, after
each emptying.
The amount should not exceed 10-12
ounce per capita per day

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Role of Dietitian:-
a) Administrative Dietitian
b) Consultant Dietitian

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Administrative Dietician:-
Plan , develops and control food service
deptt.
Utilizes human effort.
Co-ordinates and integrates clinical and
administrative aspects.
Establishes and maintain standards for
food production.
Plan , conduct and evaluates orientation
and in service educational programs

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Staffing Pattern:-
One(1) Administrative Dietitian
One(1) consultant Dietitian
One(1) dietary staff member(excluding supervisory
staff) is required for approximately 15-20 patient

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Conflicts:-

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Theft:-

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CONCLUSION:-
 The dietary services are an integral part of
hospital and plays vital role in public relations
when a person is hospitalized and is away from
the comforting surrounding s of home.
 A well prepared , tasty and attractively served
food contributes enormously to adjust to the
otherwise strange hospital environment.
 A nutritious diet contributes substantially
towards the rapid recovery of the patient

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LAUNDRY AND LINEN
SERVICES

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INTRODUCTION:-
A reliable laundry service is one of the
utmost importance to hospital. In
today’s medical care facilities, patients
expect daily linen changes. In some
areas , linen has to be changed even
more frequently. This rigorous schedule
can be very exacting on both the
laundry and the capacity of linen to
withstand repeated cycles of use and
wash.

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To enable the laundry to meet the such a
demand, the hospital should have a
sufficient quantity of linen for circulation and
to provide a rest period in storage.
An adequate supply of clean linen sufficient
for the comfort and safety of patient thus
imperative.
Besides helping in maintaining a clean
environment which is aesthetically
significant to patient , clean linen is a vital
element in providing high quality medical
care

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Types of Linen:-
1.Patient linen/Patient Care Linen
Bed Linen
Body Linen
OT Linen
Staff Linen
Deptt./service Linen

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Organisational set up of laundry
Hospital administrator
Laudry manager
Asst.laundry manager
Laundry supervisors

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Contd…..
Eletrical engineer
Jr.engineer
Sweeper
Laundry mechanics Boiler attendants
Khalasi

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2. Laundry Linen
Contaminated Linen
Soiled Linen
Foul Linen
Radio-active Linen

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Linen Supply System:-
A smooth linen supply for patient care depends
upon:-
Proper information regarding demand.
To ensure availability of proper material in
adequate quantity.
Provision of funds in proper time and
budgetary projection.
Stoking and processing linen in sufficient.
Sufficient safeguard is maintained in advance.

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FUNCTIONS:-
 Collection of or receiving soiled and
infected linen.
Processing soiled linen through
laundry equipment.
Assembling and packaging specialty
items and linen packs for sterilization.
Distributing processed linen to the
respective departments.

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 LOCATION:-

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• SPACE REQUIREMENT:-
No. of beds. Area in sq.
ft.
50 200
100 2500
300 3000
500 4000
1000 6000

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BIS space recommendation for hospital
laundry
No. of beds. Area in sq.ft.
25-50 315
51-100 441
101-300 2520
301-500 3245
501-750 4505

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LAYOUT:-
There are three types of layouts in
designing a laundry plant.
1. Straight through
2.“U” Flow
3.Gravity Flow

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• PHYSICAL FACILITIES:-
 Material and décor
 Ventilation
 Lighting
 Power supply
 Steam
 Water
 Fire Safety Factors

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 Toilets, Lockers and Shower
Laundry Manager’s Office
Equipment Requirement
a) Washing Machine
b) Hydroextractor
c) Drying Tumbler
d) Calendering Machine
e) Steam Press

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f) Hand Press
g) Boiler

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No. of Personnel According to Beds
No. of beds No. of
personnel
75 7
100-175 12
200-300 15

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CONCLUSION:-
 The laundry and linen services is an
important managerial function with an
objective of providing better “medical care”
to the patients, in a clean, conducive
environment.
Managing hospital laundry and linen
services requires the manager to have
special skill and abilities ranging from
knowledge of manpower, utilization, working
of machine and control of washing formula.

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 Efficiency and effectiveness of
nursing can be increased by better
organized laundry service.

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REFERENCES:-
1. Hospitals-Facilities Planning and
Management
By: G.D.Kundres
2.Handbook on Hospital
Administration By: Yeshpal Sharma
and R.K.Sarma