manjit project 2

7/31/2019 Manjit Project 2

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CHAPTER 1

INTRODUCTION TO THE CATERING INDUSTRY

DEFINITION OF THE CATERING INDUSTRY

The catering industry which is sometimes referred to as the hospitality industry

provides food, drink and, in certain sections, accommodation for people at school, in

hospital, at work and at leisure.

ECONOMICS

Because of a steady growth in the standard of living, an increasing number of

people take more holidays and eat away from home. As a result the catering industry has

grown steadily since the 1950s. It is one of the largest employers. One of the biggest

industries in the country and makes a major contribution to the gross national product, in

consequence, it is considered countrys most important industries.

FUNCTION

The function of the catering industry is to provide food, drink and

accommodation at any time of the day or night foe people of all ages, races, creeds andfrom all walks of life.

CONSUMER DEMAND

Because it is service industry, caterers must, all times, be concerned and seek to

identify and meet customer requirements. Business and leisure travel is continually

increasing and more overseas visitors from a wide variety of countries spend time here.

Different races and creeds may have social and religious requirements that are reflected

in the request for certain foods or dishes.

One thing is common to all-the need for food to be cooked and served well.

Certain groups of people, however, have special food requirements, for example, some

old people, due to poor digestion and because they may have dentures, require food that

are easily digested and need little chewing. Likewise when young people are catered for,

it is particularly important to consider the nutritional needs of those who are still

growing. An adequate supply of protein and calcium is essential.

Manjit Singh IV Year V.I.H.T.M - Rajkot


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In a world of increased travel and better communication, it is equally important

to be aware of the social and religious requirements of others. Social customs involving

the use of certain foods or dishes often originated because of religious events such as

fasts or feasts. Many of the traditional observances are declining and the origins

forgotten. Fish in Friday and pancakes on Shrove Tuesday have less significance today.

This is not because of the changing influence of the religion, social attitudes, and

customs, but also because of increased use of the technology: perishable foods, for

example, are now refrigerated and fish does not have not to be salted or dried to meet

religious demands.

The geographical situation dictates what constitutes the national diet. In certain

areas of the world, rice will be the commonplace, in other areas yams or sweet potatoes,

and elsewhere wheat. Nationals from other countries should be considered so that the

food they require are available to them.

People restrict themselves to a vegetarian diet on religious grounds, for ethical

reasons (because they consider eating meat morally wrong) or because they are

considered with there physical well being. The privilege of vegetarian foods should be

available to those preferring them.

An awareness of peoples food needs and how to meet them is the responsibility

of those employed in the catering industry.

TYPES OF CATERING ESTABLISHMENTS

Students need to be aware of the scope for employment in the industry, and

should realize both the social and economic importance of the industry. The economic

health of the nation is reflected by the food served in the home and in the eating

establishments of the country. With full employment, business boom, with the expansion

of the overseas tourism, the catering industry also expands. Initial employment is usually

in one of four areas: food preparation, food services, housekeeping or reception.

The UK needs an industry capable of contributing to the stability of the national

economy, therefore all aspects of the catering industry have an important part to play.

The various types of catering establishments are listed below:



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VARIOUS TYPES OF CATERING ESTABLISHMENTS

HOTELS AND WELFARE AND TRANSPORT OTHER

RESTAURANTS INDUSTRIAL ASPECTS

Hotels/motels hospitals railways contracts

Restaurants nursing homes motorways outdoor

Cafes residential airlines services

establishments

Clubs schools & colleges ferries, cruise navy

Public houses hall of residence ship etc. Army

Wine bars hostels air force

Specialty restaurants old people homes police

Fast foods workers in industry prisons



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Take always and commerce

Departmental stores

Chain store cafeterias

Ethnic



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CHAPTER 2

INTRODUCTION TO HOSPITAL CATERING

Hospital Catering

Hospital catering is classified as welfare catering, the object to assist the nursing

staff to get the patient well as soon as possible. To do this it is necessary to provide good

quality food, which has been carefully prepared and cooked to retain the maximum

nutritional value, and presented to the patient in an appetizing manner.

It is recognized that the provision of an adequate diet is just as much a part of the

patients treatment as careful nursing and skilled medical attention. With in the health

service approximately two million meals are served every 24 hours and the number

served in one establishment can vary from 20 to 2000 people. In nearly all hospitals

patients are provided with a menu choice.

Many hospitals are managed by Trust Boards, some of which have chosen to

appoint a Hotel Services Manager, who has responsibility for the management of

catering, domestic, and pottering and other services.

People interested in being of service to the community and gaining job

satisfaction could find this aspect of catering rewarding. Conditions, hours of work and

play as well as promotion prospects are factors, which contributes to making this a

worthwhile career.

DIETIICANS

In man hospitals a qualified dietician is responsible for:

Collaborating with the catering manager on the planning of meals;

Drawing up and supervising special diets;

Instruction diet cooks on the preparation of special dishes;

Advising the catering manager and assisting in the training of cooks with regard to

nutritional aspects;

Advising patients.

In some hospitals the food will be prepared in a diet bay by diet cooks.



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CHAPTER 3

IDEAL PLANNING OF A HOSPITAL CANTEEN

While selecting a location for starting a catering establishment, the proprietor

usually consider the following:

1. The cost of land and construction of building, or the rent which will have to be

paid for a ready site.

2. Overhead costs incurred

3. Equipment, fittings, fixtures and furnishings required

4. Number and type of potential customers

Apart from these considerations, it is necessary to give a careful thought to the

hygienic aspect. This is crucial for the business to run successfully, otherwise a large

portion of money would spent on trying to maintain hygienic standards in the

establishments.

Some of the important aspects which should not be neglected are listed below:

1. Air : The surrounding atmosphere should

be free from pollutants like smoke dust and

fumes.

2. Vicinity : The area around the establishment

should be clean. Garbage dumps and stagnant

water in the vicinity encouraged breeding of

rodents, flies and mosquitoes.

3. Water supply : An adequate supply of portable

water should be available around the clock

and the premises should have sufficient

storage tanks, wash basins and sanitary

conveniences which are suitably located.

Proper sewage disposal facilities should be

available.



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4. Lighting and ventilation : Natural light and ventilation is

preferred in the premises. Dark and dingy

rooms and passages should be avoided.

Basement ketches needs special lighting and

ventilation. Careful consideration while

planning windows and drains is necessary to

prevent contamination of food.

5. Space : A) In the canteen kitchen: the work area

should be large enough to:

Ensure safety at work

Provide convenience and comfort to the

workers.

Prevent overcrowding

Avoid cress-crossing of traffic lines.

Prevent queuing at sinks and wash

basins.

Reduce unnecessary walking.

Ensure adequate worktables and storage

spaces.

Keep cooked and raw food apart.

If the work area is not well planned the employees may tend to overlookhygienic practices while handling the food. A poorly setup establishment leads to

wastage of time and energy, frustrations and difficulties and increases the likelihood of

accidents. In short it effects the overall work achieved in terms of quality and quantity.

LAYOUT OF PREMISES

A well planned and designed food service area is a prerequisite for maintaining

high standards of sanitation. Premises should be planned to facilitate cleaning and all



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equipment should be designed and prevent accumulation of soil and contamination of

food.

An ideal situation would be one where things move forward in orderly

progression, beginning from receiving food in the stores to preparation, service andcleaning up. If food has to move through a shorter distance and if it is handled less, the

chances of it getting contaminated will be greatly reduced.

While planning the layout it is necessary to understand the purpose of every

piece of equipment and every room and avoid wastage of money and space by building

unnecessary corridors or rooms of inappropriate sizes.



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FURNITURE REQUIREMENTS

Equipment should be functional, easy to clean, durable, with smooth sealed

surfaces which do not harbor dirt or vermin, made of nontoxic and non corrosive

material and safe to us while cleaning equipment which is fixed, manufacturers

instructions should be followed. Equipment should be easy to disassemble for cleaning

and reassemble after drying. It should be so installed that it is convenient to use and easy

to clean.

All food surfaces should be durable easy to maintain, impervious and smooth.

Suitable material should be selected depending upon the purpose.

Some equipments require special methods of cleaning. Operating and cleaning

instructions should be strictly followed to prevent contamination of food and anyaccidents arising due to misuse.

The food service manager should understand that a well planned and designed

food service is a prerequisite for a maintaining high standards of sanitation.

THE STAFFING STRUCTURE

The staffing structure of the catering department depends on the size of the

hospital and who runs the catering services.

CATERING MANAGERS

Planned menus obtain supplies and supervise the preparation, cooking and

service of the meals and are also responsible for training and safety. They visit the wards

to advice in the service of food to the patients and control the provisions of the catering

facility for the doctors, nurses and other hospital employees.



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ASSISTANT CATERING MANAGERS

Assistant and Deputies for the catering manager will all or part of their duties or

they may be responsible for a small hospital.

At one time kitchen manager was called the kitchen superintendent. This is nowchanging but they are still responsible to the catering manager of the assistant catering

manager for the running of one or more kitchens. Cooks are graded according to the

experience of technical qualification. In large hospitals a Head Cook would be in charge

of kitchen under the control of the kitchen superintendent or catering manager.

Dinning room supervisors are in charge of the staff serving in staff restaurant

and they are responsible to the catering manager.

Further simplified and shown below.

CANTEEN MANAGER

ASSISTANT CANTEEN MANAGER

Delivery Inspection Account Kitchen

In charge In charge Division Holder In chargeAssistant

Assistant

Receiver Sender

(ingridience) (Delivery boy)

Commis Commis Commis

I II III



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The whole canteen is been built up in an area of 2500 sq.ft. The built up area can

be then sub divided into main two parts:

a) Staff and Visitors Dinning Hall

b) Main Kitchen

Main kitchen is then divided into following sections:

Dry storage 200 sq.ft

Storage of cleaning equ. 250 sq.ft

Working area 750 sq.ft

Dinning hall 1000 sq.ft

Wash up area 200 sq.ft

Gas ranges 100 sq.ft

TOTAL 2500 sq.ft

The equipments which will be there in hospital canteen are water cooled, bain-

marie, refrigerator, cooking range, mixer, heavy kitchen utensils, grinding machines,

juice machine, hand set generator, aqua guard, etc.

Power supply will be connected with the main building of hospital. In case of cut

of electricity, electricity is supplied by the hand set generator.

Water will be supplied by the municipal corporation. Water will be stored in a

big tank having a capacity of 50000litres and from there it is used for the different

functions. Drinking water is purified with the help of aqua guard which will be attached

to the water cooler.

The daily requirement of eatable (grains, vegetables, fruits etc.) will supplied

through contract bases. The payment will be made according to requirements which

have been made. The contract is made with suppliers and standard purchase

specification(S.P.S) will be made before for the better convenience.

The garbage will get collected in plastic bags at one place and from there it will

be taken up by the municipal corporation, empty bottles and tins are collected and



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should be sold and earn revenue from that which will be used for better development of

hospital canteen.



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CHAPTER 4

MENU PLANNING

A Menu Planning is a very important aspect of any catering organisation.

Hospital canteen menu should be prepared by the dietician or by the help of doctor.Menu of the hospital canteen is divided into three parts.

1. Menu for general patients.

2. Menu for patients suffering from specific disease.

3. Menu for Attendants.

Balanced menu

A balanced menu may be defined as one which contains the varios groups of

food stuffs such as energy yielding food , body building foods and protective foods in

the coorect proportion so that individual is assured of obtaining the minimum

recquirements of all the nutrients. The components of a balanced menu will defer

according to age , sex, physical activity, economy status and the physiological state, viz.

pregnancy, lactation etc.

BALANCED MENU AT HIGH COST

Such menu will include libral amount of costly foods such as milk, eggs, meat,

fish and fruits and moderate quantities of cereal, pulses, nuts and fats.



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BALANCED MENU AT MODERATE COST

These menu will include moderate amount of milk, fish, eggs, meat, fruits and

fat and liberal amount of cereal, pulses, nuts and green leafy vegetables.

BALANCED MENU AT LOW COST

This menu will include small amount of milk, fish, eggs, meat, fruits and fat and

libral amount of cereal, pulses, nuts and green leafy vegetables.

THE ROLE OF DOCTOR, DIETITIAN AND NURSE IN THE FORMULATION

OF DIAT OF THE PATIENT

The nutritional care of the hospital patient involves the coordinated team

approach of the doctor dietitian and nurse to plan a well balanced and nutritious menu

for the patient.

DIETITIAN

In many hospitals a qualified dietitian are recommended. These dietitian helps in

formulating and planning of what type of food should given to the patient.

FORMULATION OF THE DIET

Before formulating the diet the information on the following aspects should be

obtained:

1) The effect of the illness on food acceptance and

2) Psychological and emotional factors confronting the patient

The dietician should educate the patient on need to consumer the prescribed diet which

will help to improve his health and nutritional status.

Examples of different menus for patients as below:

Menu for General Patients

Day Breakfast Lunch Dinner

Monday Porridge

Milk / tea

Green salad, raita, yello

dal, mix veg, plain rice,

roti

Tomato soup, tuar

dal, jeera allo, curd,

roti



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Tuesday Bataka Poha

Tea

Sporout bean, raita,

moong dal, rice, roti

Allo gobhi, kidney

beans, rice, roti

Wednesday Bread butter,

Juice

Chicken soup, raita,

black eyed beans, allo

capsicum, rice, roti

Green salad, black

dal, mix veg, rice,

roti

Thursday Idli sambhar Chana salad, raita, tuar

dal, allo mutter, rice,

roti

Salad, raita, chana

dal, allo bhindi, rice,

roti

Friday Allo paratha,

curd

Cucumber salad, raita,

dal tadka, cauliflower

potato, jeera rice, roti

Shorba, allo

sukhibhaji,

moongdal, rice, roti

Saturday Poori bhaji, Tea Green salad, raita,

chana dal, baingan

masala, rice, roti

Salad, raita, tuar dal,

mix veg, rice, roti



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Menu for Specific Disease Patients

The dietician specifies the diet for the patients and it is normally found that

different diet is recommended for different types of Disease affected person. But, I have

taken into account only major disease like Diabetes, Pregnancy, and Diarrhea

Type Time Menu Food Qty Calorie

Diabetes 7.30am Milk Bread Milk Wheat Flour 1 Cup 29 Kcal

10.00am Bitter gourd

Juice

Bitter Gourd 1 Glass 25 Kcal

12.30pm Mix Dal Rice,

Plain Palak

Chapati

Tomato Salad

Chana, Toor,

Moong Dal,

Rice, Spinach,

Wheat

Flour Tomato

75gm

60gm

100gm

4No

1Plate

300 Kcal

180 Kcal

26 Kcal

800 Kcal

48 Kcal

4.00pm Tea/CoffeeKhakhara

Milk, Tea/CoffeeSugar, Wheat

Flour

1 Cup2 No

72 Kcal150 Kcal

7.30 pm Khichadi curd Rice, Moong Dal,

Curd

1 Plate

1 Bowl

260 Kcal

60 Kcal

11.00 pm Chikoo Shake Chikoo, Milk 1 glass 80 Kcal



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Pregnancy 7.30 am Milk

Aloo Paratha

Eggs

Milk

Wheat flour

Aloo, Eggs

1 cup

1 no

2 no

117 Kcal

237 Kcal

346 Kcal

10.00 am Cut Fruits

Mix Salad

Apple,

Chickoo,

Papaya,

Tomato,

Cucumber

1 Plate

1 Plate

45 Kcal

46 Kcal

12.30 pm Mix Dal Rice,

Mix Veg.

Chapati

Sheera

Chana, Toor,

Moong Dal,

Rice, Carrot,

Wheat Flour

Beans, Cauli-

Flower, Ghee

Sugar.

75 gm

60 gm

100 gm

4 No.

1 Bowl

300 Kcal

180 Kcal

68 Kcal

800 Kcal

335 Kcal

4.00 pm Apple Shake Milk, Apple

Sugar

1 glass 75 Kcal

7.30 pm Khichadi

Curd

Rice, Moong

Dal, curd

1 Plate

1 Bowl

260 Kcal

60 Kcal

11.00 pm Milk Milk 1 Cup 117 Kcal



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Diarrhea 7.30am Milk Bread,Butter

Milk,Wheat flower

Butter

1 Cup4 No.

20 gm

117 Kcal268 Kcal

10.00am Cut Fruits Apple

Chickoo

Papaya

1 Plate 48 Kcal

12.30pm Mix Salad

Rice, curd

Tomato,

Cucumber,

Rice, Curd

1 Plate

100 gm

1 Bowl

46 Kcal

180 Kcal

60 Kcal

4.00pm Chickoo Shake Milk,

Chickoo Sugar

1 glass 72 Kcal

7.30pm Khichadi

Kathi

Rice, Moong

Dal, curd

1 Plate

1 Bowl

260 Kcal

70 Kcal

11.00pm Cut Fruits Apple,

Chickoo,

Grapes

1 Plate 48 Kcal



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CHAPTER-5

PREPARATION, PACKAGING &

DISTRIBUTION OF FOOD

It is recognized that the provision of an adequate diet is just as much a part of the

patients treatment as careful nursing and skilled medical attention. Within the health

service opportunity two millions meals are served every 24 hrs. and the no served in one

establishment can very from 20 to 2000 people. In nearly all hospitals patients are

provided with a menu choice. When in hospital likes and dislikes become more

important to the patient and this is an important factor that the catering officer must not

overlook. Patients may be said to fall into 6 categories:

1. Medical : Usually in hospital for a long time.

2. Surgical : Only stay in hospital for a short time.

3. Geriatric : Older people who require hospital treatment and

may have special needs.

4. Orthopaedic : These patients are not normally physically ill

but may often be unable to move without help.

5. Maternity : Women.

6. Paediatric : Children.

Information about the type of meal or diet to be given to each patient is supplied

daily to the kitchen. The information will give the no. of full, light, fluid and special

diets and with each special diet will be given the name of the patient and the type of diet

required.



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Ganymede System

Is one of a number of commercially available tray service methods used in

hospital catering. Basically, individual patient trays are made upon on a conuaayer

system according to the patients pre-ordered requirements. Differing methods are used

to keep the food hot or cold ranging from the heated in chilled pellet method to specially

insulated trays. Trays once completed are transported to the wards in ambient cabinets.

Beverages may be added at ward sites before presentation to the patient.

Advantages

The advantages of these systems are:

1. The patients receive their meal presented appetizingly on the plate and pipinghot.

2. Labour and Administrative costs can be reduced.

3. Time originally spent in the ward plating up means up now be put to better

use by completing other duties.

4. The patient is able to select the meal required from a given menu.

The menu on which there is a choice is give to each patient the day before. Theythen mark off their requirements for lunch, dinner & breakfast for the following day by

putting on X in the appropriate box. These menus are then collected and sent to the

catering manager. All order cards are then callated and a production schedule is drawn

up.

At service time, depending on the type of dish, intra portions are available in

case they are required. The patient may also mark an the card if he / she requires large or

small portions. The private patients choice of menu is larger and more varied than the

main wards, and here the service is similar to hotel rooms service.

Microwave Owens are also used in hospitals to provide quick reheating facilities

for food at certain periods of the day and night. All forms of dishes required can be

prepared the day before during off peak hours in a central kitchen and blast-frozen or

chilled, when required the following day the dishes can be ready for service quickly.

It can be seen that the system are devised to boost the morale of the patient by

continually presenting him / her with well-cooked food, attracting plated up and piping



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hot. At the same time out the period of a week or forthnight the patient has a wide and

various selection of dishes from which to choose.

The main hospital Kitchen

In the majority of hospitals all the food except diets is worked in the main

kitchen. In this kitchen all meals for patients staff and visitors is prepared. In hospitals a

staff restaurant is provided and there may be a snack bar for out patients, which may

come under the contract of the catering officer.

Hospital Routine

Hospital Catering has its own problems, which often make it very difficult to

provide correctly served meals. Wards are sometimes spread over a wide area and in a

large hospital where there are long distance for the food to travel, provision of modern

trolleys is essential to keep the food hot. The routine of a hospital is strictly timed and

meals have to fit in with the mainstream business of making people well.



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Meal Times

The following of patients meals generally follows the same pattern:

Breakfast 7.30 8.00 am

Lunch 12 noon

Tea 3.00 3.30 pm

Dinner 6.00 6.30 pm

Later Hot Drink anytime between 8.00 and 10.00 pm



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CHAPTER 6

HEALTH AND HYGIENE

The food handler is the biggest threat to the safety of food. Food prepared in

catering industry is a greater risk of contamination because it is prepared in large

quantities and being handle by many people. Careless handling on part of a single

employee can contaminate food and permit harmful microorganisms to multiply in food.

Personal hygiene is necessary for everybody but more so for the food handler

because the health and well-being of hundreds of people is in his or her hands. A

careless food handler could be responsible for the spread of an epidemic. It is the duty of

every caterer to ensure that personal hygiene is a habit for all food handlers. The caterer

is legally responsible for the wholesomeness of food supplied by him or her. It is also

the moral obligation of every caterer to ensure that food is prepared and served

hygienically. Sanitation codes call for a high degree of personal cleanliness for all

employees in food establishments. An employee suffering from a disease that can be

communicated by food or one who is a carrier of food borne disease, is not permitted to

work till he is medically certified.

Workers can spread infection knowingly by working when they are ill and infect

other workers and consumers directly or indirectly. Sometimes, healthy workers spread

disease by cross-contamination. They carry micro-organisms from an infected area to

one that previously had no harmful micro-organisms.



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In some instances, the infected person does not show any visible signs or

symptoms of the disease. Such persons are called carriers and they unknowingly spread

disease-producing organisms, which they carry in their bodies. They are the most

dangerous of all food handlers as it is very difficult to trace the source of infection insuch cases.

Hence, it can be realized that food poisoning does not just happen, it is always

caused and the cause is carelessness on the part of the human being. It is estimated that

50 percent of all food handlers carry micro-organisms that can be transmitted to food.

For these reasons, personal hygiene is very necessary and should be practiced by every

food handler.

Health of Staff

A sick worker is not only a source of infection, but, being unwell is likely to take

less care in handling food.

All staff employed in food preparation and service areas should be in a state of

good health. Working in a catering establishment means working long hours. The work

may involve heavy physical exertion and mental tension and meal timings may be

irregular. Workers may have to lift heavy loads, work in hot steamy kitchens and

constantly be on their feet during working hours. They need to be active and alert. For

this, both the body and the mind must be in the best possible health.

Sanitary practices

Bathing

Workers must bathe daily as body odour is offensive and skin is the main

breeding ground for bacteria. Use of good soap is important to wash away sweat and

dirt, to emulsify secretions of the sebaceous glands and to make cleaning of skin easy. A

good deodorant should be used after a bath and undergarments should be changed

everyday.

Hair

Hair should be neatly tied if long. Hair length for men should be up to min-dears.

Hair should be shampooed regularly. Moustaches and beards should clean and trimmed.

Men without moustaches or beards should be clean shaven. Kitchen staff are notpermitted to grow beards.



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Teeth and Mouth

Teeth should be brushed regularly and thoroughly cleaned with a moderately

hard brush. This should be done twice a day, i.e. first thing in the morning and last thing

before retiring.

Eyes

Eyes must be kept clean and washed frequently. Rubbing of eyes should b

avoided. An employee suffering from sore eyes should not be allowed to work.

Hands

Hands should be washed with plenty of soap and water and preferably rinsed in

running water. Hands must be dried thoroughly by using a roller towel, a hot air dryer ordisposable paper towels. Cuts, burns and raw surfaces should be covered.

Fingernails

They should be trimmed and kept clean.

Feet and Footwear

Shoes should be strudy, clean, well polished and form a part of the uniform.

They should be comfortable and well fitting with a low heel. Shoes are necessary forprotection of the feet against falling objects and spills.

Food Diseases

Food borne diseases are harmful illnesses mainly affecting the gastro-intestinal

tract, and are transmitted though consumption of contaminated food or drink. Before we

study about the various food-borne diseases and their mode of transmission, it is

necessary to understand some basic concepts about disease.

Food Poisoning

Food poisoning or food intoxication is an illness caused by toxins present in

contaminated food. The toxin may be a poisonous chemical toxin which is accidentally

or intentionally added, a naturally occurring poison like solanine in green potatoes or a

toxic metabolite excreted by bacteria.



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Food Infections

Food infections is an illness caused by micro-organisms. It results from the

consumption of food that contains living bacteria which are multiplying and capable of

producing disease. The illness which results is the reaction of the body the presence ofmicro-organisms or to their metabolites.



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CHAPTER 7

IMPORTANCE OF CO-ORDINATION

For the successful functioning of any catering organisation co-ordination plays a

major role. Without which things cant function properly.

In the food service establishment, it is the responsibility of the catering manager

to ensure that the quality of the food served is wholesome. As it is the catering

managers duty to select high quality commodities which are available in the market,

sanitation during harvest, transport and market storage conditions which are not dealt

with in this chapter.

To prevent food from spoilage or from causing illness, the following principlesof proper food handling should be observed during purchasing, storage, preparation and

service of food.

When purchasing food, buy only from reputable suppliers and spot check the

food for obvious signs of contamination.

Purchase Department

The purchase department while purchasing the things should keep the following points

in mind.

1. Meat and Poultry: this should be purchased form aplant which has an

inspection certificate and inspection mark on all products to be certain that

only healthy animals have been slaughtered and that the meat has been

stored, handled and transported in a sanitary way.

2. Fish : All fish and shellfish should be from unpolluted water.

3. Eggs : Eggs must be at least grade Band should have clean intact shell.

4. Cereals and pulses : These should be checked for the presence of

contaminants like presence of mud, stones, unwanted gains of uneven size

should not be selected.

5. Fruits and Vegetables : these should be checked for bruises and damage by

insects. Only wholesome items at the correct stage of maturity should be

purchased.

Store Department



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Store department plays an important role in the catering establishments.

1. The store department should store the food items properly.

2. The food items that has to be issued should be according to the required

quantity.

Accounts

Recording of proper transactions and maintaining at is necessary to avoid any

dispute. Thus an accountant is appointed in order to maintain the cash memos

transaction.



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CHAPTER 8

CONCLUSION

Hospital is the place where the patients are treated thus it requires high level of

hygiene and sanitation precautions.

In modern days many hospital provide catering to there patients in the hospital

itself. Catering to the patient is not an easy job as it requires a lot of planning, such as

planning of menu for different patients, suffering from different diseases. Measurement

for preparing food and how it is to be served level of hygiene in preparation of food as it

has to be served to the patients.

In this study of project on hospital canteen I have included the procedure ofmenu planning measurement for hygiene and distribution of food etc.

Thus by studying this project any group or organisation who are interested in

undertaking business like hospital canteen will receive proper guidelines.



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INDEX

CHAPTER TOPIC PAGE NO.

1. INTRODUCTION TO CATERING INDUSTRY 1

2. INTRODUCTION TO HOSPITAL CATERING 5

3. IDEAL PLANNING OF HOSPITAL CANTEEN 8

4. MENU PLANNING 16

5. PREPARATION, PACKAGING AND 22

DISTRIBUTION OF FOOD

6. HEALTH AND HYGIENE 26

7. IMPORTANCE OF CO-ORDINATION 30

8. CONCLUSION 32

manjit project 2

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