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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.
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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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Type Time Menu Food Qty Calorie
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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Type Time Menu Food Qty Calorie
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