Published Work

Better food for patients : an investigation of ways of improving food services to patients

Public Deposited
Place of publication
  • London
  • K.E.H.F
Publication date
  • 1975
  • Setting standards, measuring performance and programming remedial action are prime functions of management. They are not, however, those which are generally applied to feeding patients in hospitals. This account of a study undertaken into means of providing hospital management with such information will, it is hoped, be welcome at the present when the health service is being reorganised to provide an improved service to the public. This report has been prepared by caterers closely involved in hospital problems, who care sufficiently about the quality of the service to undertake a critical assessment of its shortcomings. It is hoped that the proposals will be widely read by management and will give a clearer understanding of the steps to be taken to provide better food for patients. Details of the other documents: 1) Audits. The audits have been produced to measure the quality of patients' meals service and to pinpoint operational defects. Three types are enclosed, together with a report to management. A patient satisfaction questionnaire is included. 2) Course. The course is a training programme to teach ward staff the essential skills needed to provide high quality and efficient meals service to patients. 3) New Menus. This booklet is intended as a memory aid to hospital caterers when planning menus. The twenty `do's' and `don'ts' are based on the most frequently or recurring deficiencies encountered in surveys. It is hoped that the booklet will help to ensure that hospital menus meet patients' requirements. 4) Cooking. This booklet is intended to highlight the action which needs to be taken to remedy cooking deficiencies and to protect the reputation of the chef. The `do's' and `don'ts' listed are based on the twenty most commonly recurring deficiencies encountered in recent surveys. 5) Ward Service. This booklet spotlights the main action which can be taken at ward level to ensure a high quality meals service to patients. The `do's' and `don'ts' listed are based on the twenty most frequently recurring shortcomings encountered on recent surveys. It is hoped that they will help to remind ward staff of possible pitfalls in the meals service and to suggest how these might be avoided.
  • Pagination: various pagings; Six documents are bound together in the one cover.
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