Catering Services
- Control catering budget and contract: food, beverages and snacks
- Choose and order ingredients
- Develop recipes and menus taking into consideration dietetic advice and patients’ age, culture, religion and medical condition
- Prepare food to approved standards
- Deliver food to wards, patients and staff restaurants
- Serve food to patients at ward level (hostesses)
- Provide snacks
- Maintain and supervise food hygiene at all times
- Consider development of patient restaurants or other novel food delivery/outlets
- Control cost and monitor waste
- 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.