Catering Management 3(1+2)

Lesson 04 : Menus for Different Institutions

Procedures for Menu planning in a non Commercial food Service Operation

Menus for hospitals:
The food service in hospitals is unique and complex and caters to the patients as well as the attendants. This food service requires a staff of well qualified dietitians.

Main objective:

• To improve the health of the patient and to restore hi to normal activity and state of well being.

Secondary objective:

• To provide food service for the professional and clerical staff and other employees in all departments of the hospital.
• Provide food service to visitors, attendants in the hospital. The food service should produce and serve high quality foods that not only meet the nutritional requirements of patients and personnel but must be provided at a cost within budgetary allowance.
• A normal or regular diet that will supply all foods essential for good nutrition should be planned as a basic foundation for diets required for therapeutic purposes. Modified diets suitable to meet particular needs of the patients.
• Hospital menu may be non – selective ( no choice) – does not give allowance for individual patient’s likes or dislikes, or may be selective in which the patient may select from two or more menu items – adds to satisfaction of the patients and also helps to prevent wastage.
• Service to hospital personnel – cafeteria style.