Catering Services

  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

Please click here to download a Powerpoint presentation on Hospital Food and Catering by Rick Wilson, Kings College Hospital, London.

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