Management of Food Services

 

Management of Food Services includes a set of members (owners of food service processes), actions and regulations (based on specific job descriptions) aimed at providing food, artificial nutrition and snacks for patients, hospital staff and patient companions. The product prepared in this management is presented in the patient's bedside, hospital restaurant and pavilion selling snacks and cold food in the hospital.

An important issue in hospital food service management is the coordination between the food service office and the treatment team. Food service managers must be responsible for delivering food to the wards, as a critical point. One of the main duties of a nutritionist in the position of hospital food service management, according to the description of services in the Establishment Regulations of hospitals, is to monitor all food processes from purchase to consumption.

Budget constraints, especially at certain times when timely provision is unpredictable, are a major part of food service concerns that need to be properly planned with the expert of nutrition management and consensus of other food service management members to prepare food with appropriate quality and based on budget constraints.

 

Description of staff of food service management:

 

All employees of "Food Services Management" except for simple service staff are required to pass the course and provide a certificate of public health education and work experience (at least 2 years) approved by the competent authorities. Chefs need to have a technical-professional cooking degree. In general, the following activities are expected to be performed by staff of food service management:

 

  • Selecting, purchasing and transferring raw materials
  • Warehousing and storing food
  • Preparing a food list based on the guidance of the relevant nutritionist based on the age, culture, religion, and medical condition of the patients.
  • Preparing and cooking food according to the standards
  • Transferring food to wards, self-service and returning dishes and food waste
  • Providing food to patients in the ward
  • Registering and organizing initial statistics of ordinary and diet food etc. daily and monthly.
  • Providing snacks at least for vulnerable groups
  • Providing and monitoring food hygiene at all times and places
  • Monitoring leftover food and waste, and controlling costs
  • Supervising the supply of materials and equipment related to food and nutrition
  • Controlling the budget of food services and food contracts, drinks and snacks
  • Auditing and improving the quality of services

 

It should be noted that the nutritionist should educate all staff in the hospital food chain about the importance of patient nutrition and food service standards in order to provide the best quality patient food service to meet nutritional and food hygiene needs.