Please click here to download a Powerpoint presentation on Hospital Food and
Catering by Rick Wilson, Kings College Hospital, London.
1 Control catering budget and contract: food, beverages and snacks
2 Choose and order ingredients
3 Develop recipes and menus taking into consideration dietetic advice and patients’ age,
culture, religion and medical condition
4 Prepare food to approved standards
5 Deliver food to wards, patients and staff restaurants
6 Serve food to patients at ward level (hostesses)
7 Provide snacks
8 Maintain and supervise food hygiene at all times
9 Consider development of patient restaurants or other novel food delivery/outlets
10 Control cost and monitor waste
11 Audit and develop service delivery
