4.0 Objectives

' Services

4.1 Introduction

4.2 Role and Functions
4.3 Planning Consideration

4.4 Physical Facilities and Layout
4.5 Staffing
4.6 Managerial Issues

4.7 Policies and Procedures
4.8 Control and Evaluation Mechanism
4.9 Let Us Sum Up 4.10 Answers to Check Your Progress 4.1 1 Furtl~er ltettdings kmexures




After going through this unit, you should be able to:
e e e

understand the functions of dietary services of a hospital; outline the planning requirements of such a service; explain its orgrlnisatiot~ management; and at~d


. identify various management issues.


In the earlier units of this block you have learnt about various utility services of a hospital inter connected with these, dietary services is another important area which aims at improving the palient care. In this unit you will learn about the planning and organisati;n of dietary services of a hospital. To begin with, you will learn about the role and functions of dietary services departmei~t a Bospital. Thereafter you will learn about various planning in considerations which one need to take into account while developing's dietary services department. Towards, the end you will learn about some of management issues including policies, processes and control mechanisms. Hospitals these days receive patients of varying nature, with different cultural background, with varied food habits and with different di>eases. The cliniciai~s and dieticians have not only to meet the requirements of patients as per their nature of diseases, their ilutritional status and to tackle any problems related to underlying pathological conditions. In fact the doctors and tlie dieticians have to coordinate their activities in the best interest of patient care. Dietary service is one of the m ~ s t important hospital supportive services contributing to the recovery of health, through scientifically prepared diets, educating the patients attending the hospitals for treatment regarding use and utility of diffirent foods and balanced diets.

Dieticians or the Food Service Managers have to be fully involved during the Planning Process of dietary services of a hospital. Proper Planning and laying down clear cut ' policies and procedures will enable in Bmooth functioning of the service and lead to the patient satisfaction and thus better patient care. Z day to day management of the n

'I'hc food prepared is the11 distributed under proper supervision of catering supervisorsfdieticians. taking into account the type of underlying illness. As such the functions of a hospital . are advised during admission and the time of discharge regardi~lg food il~takc. patients are referred by clinicians to tlie dieticians for calcnlating their dietrlry requirements considering the body weighl. I . Residents. Ilospital dietary service is a service which caters to the needs of outpatients regarding diet and food counselling and provision of diet to in-patients as per tlieir requirement considering the nature and type of disease. Requirernei~ts all items have to he worked out. cold drinks etc.mployeesand nceds of the attendants of the patients and tlieir relatives who atlend auld visit tlie patients.. Dielary Departmelit is responsible for the selectio~l food and other related i t e m ant1 has to have liaison of with Purchase Department. nnaeinias etc. dietary services call be grouped ulider four headings: 1) Inpatient Ciitering 2) Diet Counselling 4) Education. food.ruse il affects thc work schedule. have to be purchased daily arid some items like rice. clistributed in an aesllletic lnanner and considering his underlying disease condition wherever applicable.~lly with certain diseases like diabetes.2 ROLE AND FUNCTIONS Todays' llospitals are committed not only L the provision ol' rnetlical care to the o patiellts but also to the welfare of its e. 'Training and liesearcl~ 1) Inpatient Catering: Il pertains to provision of lllcals to the patients admitted in tlie hospital. Nursing aids. equipment uset production and distrihuri~m. Training and Research: This fonns rtn intcgral componenl of any department. This type of service call be extended ro tht.. Ward Block ctc. Moreover. properly prepared. 2) Diet Counselling: This service can he provided as out-patieti1 diet cliliics where 3) Commercial Catering: he service caters to tlie needs of s(c?l'frnetnbers who are on duty in various shifts by way of provision of meals. Some or items like vegetables. 4. atlendanlsfvisilors of the patient wlio are usually desparate to find a good quality of food at a rcilsonablc price and at a conveiliellt place withill the hospital. pulses and oil call be piarcliilsed at weeklyfrnonthly t~asis. heart ailmalts. Diffcrclil types of therapeutic diets is shown as Annexure I.The items have to be received inspected aiid verified iIS per thc ortlexed specifications. Casualty. - 4) Education. The staff of the hospital like Nurses. 1P:itienfs are usui~lly of given a diet c h ~to be t followed by them along with tlie certain foods either to he avoided or to be preferred. habits availability and acceptability of dii'ferent foods locally depending upon the economic co~idition each patient. underlying disease. Tlie l~ospituls provide this facility in a call separale place othcr than staff calllcen aind even cilli llavc mobile/vending machines in certain locations likc OPT. chicken. The service usually takes the sliapc in thc i'orm of staff cantecns open from early ~ n o n ~ itill g evenings and the food provided works out to be cheaper to i ~ late the employees when colnpared lo the costs run by private parties. tea. hypertension. Admitted patienits in the liospitals especi. These are properly stored and supplics issr~ed melt1 everyday. the administration can control tlie quality of food services.service planning of menu is critical bcc. main objective of the The dep:lrtment should be to provide a halanced diet to the patielit as per physician's instructions. snacks. meat. . It sliould be a balanced diet providing :~dequate calories. etc. any extra nutritional requirements and the general food habits of patients in tlie stalc. Daily menu planning is done per including that of therapeutic diets. purchasing plans. height.

.... n privately owned corporate hospital where patients are chargcd I'or meals. Whereas in Punjab people prefer chappatis and vegetables...... 'I'he deparlrnent on ils ow11or in ~ollithoralio~~ other depart~nents with should be involved in rese.. Patients admitted in the dept~rtments Cardiology...... Procurelnent of bulk rice cookers will be needed.... e.... could bc etlucatcd regiirding types of foods.~rchactivities on suhjccls related lo its role and funct..Technicians..... 6) Centralised vs..3 PLANNING CONSIDERATION Inpatient catering is Lhc major activity or the rlictary department and proper planning leads to the economy of operation and adds to the cl'ficicncy of the service.... easily aeccssihlc to outside roads so that supplics ciln be carried directly lo Llle storage area.\ clc... Moreover.. a government hospital with only general beds. 2) Nutnbcr of hospiti~l 3) Numhcr of meals servcd per day and lhc type o C I'oods to be scrved considering the loci11food habits of the pcople...... lhc rcquirelnents of neonates in neon:itology ward are different than other palient.....ions.. like Endocrinology may 11. menu's can be claboratc and alacarte type of meals can be prcl'erred.... hosl~italsl~i~vinglull fledged dielziry a service deparlment C ~ L1i.............g.... 1 Food Hallits and Cultural Background: The local food habits of the population L o be served will determine the daily menu in general and thus enables us to pla11 for equipment and space needed... In a corporate hospital where patients are chargcd l'or the scrvicc.. Type ofdislles will vary fro!n Statc to State.. 5)' Extension oi'facilitics to altcndants of the p:tlient... 7) . Type of equipment availahlc.... It should be nearer to the wards ilnd lifts so that less time is utiliscd in carrying the food to different wards...... While ... In a government hospital with general beds where meals are issued withouL any charges and the budgel is limitedmeills catered for lnay kc simple witllout much variety in mcnu... dcce~~lr:~lised scrvicc.. They will 2s such need inore staff and Inore space........... The kitchen has to close to Boiler facility due to rccjuirement oi' steam in cooking.....g.......lvc inservicc ccaching programmes i'or their ~ L i ~ f f I members and others like cliploma in dictitics and therapeulics. It will also depend upon the type ol'llospital e.... Location and Site: 'l'he area should he located on ground tloor..~vedifferent requirements of therapeiitic diets than those in general medicine. Cooks etc... a government hospital with gencrnl and paying wards.e. of of 4) Catering to staff me~~\bcrs the hospital ii11dnuml~er employees....... beds and the specialilics existing. ..... Check Your Progress 1 List the functions of hospilal tlielary services.. 4.... diplollla in nutrition... People in Kashmir ate mainly non-vegetarian and rice eaters.. Such training progriilnme CiLII be started with collaboration of other clepartments or institutes depending upon the uvailakility of f:tcililics.......... balanced diet. their caloric value. Number of Reds and Specialities: 'I'liis will (letermine the work load and types of diets to be served..... Even food for each palient can be prepared and packed individualIy... While planning wc hilvc to consitles: 1) Location :uld si1..

the department can run such facilities on "no profit" "no loss" basis. dish wwsliing machines etc. eliminates duplication.Suppart and Utllity Scrvlcca-I planning we have to consider the food habits. Moreover. systematically. nearer to the service lifts. helps in maintaining standards and effecting economy in operations. / . This will help us in designing the facilities.K. dougl~ing machines. It will be preferable that the main hospital kitchen is planned within the service area of the hospital and if the equipment is runnirkg on steam boilers. the distance from the location of steam boilers should he less as far as possible. The centralised service should be prhferred as far inpatient catering is concerned especially in a large hospital. McGibony 50 sq ft per bed is required for a 50 beded hospital and 15 sq ft per bed in the 500 beded hospital.R. . bread slicing machines. As per Dr. grinders. In smaller hospital small steam generators could be used within the patient kitchen itself. the people and their preferences in general. Location: It should be located on the ground tYoor. J. Tllese help in reducing processing time and e~lsures reductioii in ~nan-l~andling.I . Preference now-a-days is for running such a facility on contract. 8-10 sq ft per bed of spilce is provided. Check Your Progress 2 What are the advantages of centralised dieliuy services? 4. We may prefer to run staff canteen departmentally so that cost of foods served works out cheaper especially the cost of manpower and equipment etc. I Layouh It has to be arranged in such a mailner that different functions are carried out. Separate service is better for commercial catering as there is a variation in menu iuld timings and also helps in maintaining accountability.4 PHYSICAL FACILITIES AND LAYOUT Space Requirement: Food production is the core activity of the service and the design should follow the function to minitnise Ule labour and reduce space needs. vegetable cutters. . lnay not be calculated by tlle department while calculating cost of foods as a staff welfare measure. usual timings the food is consumed by . if such a service is centrally placed and feeding to other arcas of the hospital especially so in a big hospital. Extensioi~ of such facilities to the attendants of the patients whether departmentally ?r through a contract will help in planning for staff itself. In Indian conditions 10-15 sq ft of space can be recommended per hcd for food production area for inpatient catering. Qpe of Equipment Available: Preference sllould be given to such equip~nents which reduces inanpower requirements like automatic cookers. Centralised Service Vs. Facilities required are: 1 i) Reteipl and storage area ii) Day Store iii) Preparation area iv) Cooking area v) Service area . Catering to the Staff Members and Extension of Facilities: This aspect needs to be considered during planning stage. In U. Decentralised Service: Ilaving a ccnualised service e~rablcs effective control. The area and shape of the floor space will influence equip-ment arrangement uad work flow patterns. . having easy access with the roads of the hospital for reccipt of supplies and should be as Fdr as possible nearer to the inpatient ruea.

For such patients who are on different therapeulic diets and to be prepared for each patient. mincing. There should be enough space for storage of food items and includes shelves. Walk-in-refrigerators are ~leeded supplies to be for kept in reserve for certain food items.P. fat frying equipment. 1 Dietary ReCieipt and ~tordge Area: The area should have easy outside access for receiving of supplies. Flooring with tileslkota stones lor easy washing and cleaning is needed. racks. baking ovens. soaking. 15-20% of total space is needed for these activities. the food can be . It should have all facilities of washing with sinks. unloading platform with platform scales are needed. cylinder Bank.. The storage area should be rodent free. drums etc. Provision should be made for staff change rooms. Area for potlpan waslli~lg should be separate hut aqjacent lo each other preferably. Adequate number of exhaust fans sl~ould fixed to let out ally steam be and fumes. ' Day Store: In this store supplies for one day's requirement issued from main store are temporarily stocked. We need few bins and 1-2 refrigerators in this area. 'A room is also needed for clerks maintaining different records. arranged in specially designed ways which are also loaded in the Food Lrollqs. where the cooked food is he put in the different pot and call be carried in food service trolleys which have normally a double jacket in keep the food warin till it is served. kneading and sorting before being sent for cooking. It should be fitted with . attached toilets and resl room for staff working there. chapati puffers. Keeper Supervisor Staff Rooms n o 0 Preparation urea I . steam supply and electrical points for utilisitlg different equipments. The automatic dish washing machines are 1L also available now-a-days. Dish Washing and PotIPun Washing: Adequate facilities need to be provided with proper equipment and 1 o and cold water. The area should be located between the storage and the cooking area. A seminar rooin in a large teaching hospitals is needed for training student nurses and dieticians and other shff members. Dieticians and other staff members working in the department. peelers. lockers for each worker. Adequate space is needed for the offices of Catering Manager. drain boards work top tables. slicers. mincers etc. Luyout of a Patient Kitchen Office Store Refrigerati011 Store Day Store Dry Store. Preparation Area: Preliminary preparation of food involves peeling. Service Area: This sl~ould adjacent to Lhe cooking area. slicing. chopping. Door space should be enough to permit handling o i crates. loading.G. barrels. Other Facilities: The area should be properly ventilated and have good ligbting arrangement. washing. Cooking Area: This areB should be located between preparation area and the point of distribution for direct flow and to avoid any criss cross traffic. In addition we should have L. cutting. cooking ranges. grinders. which are needed to store various items. bulk cookers.vi) Dish washing and pot washing area vii) Record room viii) Staff room ix) Store area for dead stock and unserviceable items.

4 5 STAFFING . however. The other supervisory staff should also be trained and for experienced. br. Cook. Medical Si~perintendcnt' I Chief ~ i c t a :of' Services ~ (Chief Momi~gcrIChief1)icticiun) MallagerlDietician (Patient Care Service) ManngerIDietician (Commercial Catering) I Food Production Head Cook Service Head Bearer Food Production Head Cook I ring Service I. Following type of organisational structure is recommended for largc hospitals of' 500 beds ar~d above. It will vary from liospital to hospital due to the differences in the type of foocls served. working in a hospital setting. equipment.Support und Utility Services-I Equipment: Detailed list of equipments is cnclosed as Annexurc I I . physical facilities. There should also be at least 2 dieticii~ns hospital catering so that 1 dietician could supervise therapeutic diets and other norlnal diets. facilities to he provided rind the policies of thc hospital. Cook Masalchis (Cleaners) 7 I Asstl. as a broad guidelines there should be tit least one number of service personnel (bearers etc. a store keeper. It may not be possible to generalise the requirement of staff according to tlie sizc of the hospital. Cook Musalchis (Cleaners) The department should be headed preferably by a person who possess a degree in Dietitics and Nutrition and having experience of Hotel Mai~agementICatering.) for every 25-50 mid-day meals served and same numher for food preparation. Number of cooks. a11orclalylporter and secretarial assistance is needed. I I .Ieiicl l earer 3 I 1 B arer I Cook I Tk Asstt. The following estiinates may be considered for staffing for in-patient dietary service: Beds 300 50 100 200 400 500 750 . Cook Read Bearer 1 1 2 1 2 4 6 1 1 3 7 1 2 2 3 8 2 2 2 4 8 2 3 3 4 1 3 4 4 5 0 4 Total C 8 16 25 32 35 43 60 @* n Besides these workers. Cock. bearers will vary. Dietician Head Cook Cook Asstt. Head Cook has been recommended lo allow the promotion of tllesc employees from tlie point ofentry. type of service. The hierarchy of workers like Asstt. 'I'he choicc depends upon h e budgetary provision.

It is important to involve the staff members of the llospital like nurses... Thcy should delermille the frequency of purchasing different items. coolers elc. 3) 4) Powers of emergency purchases whenever required should be delegated to the officer in-charge of the service..... Check Your Progress 3 Fill in the blanks: a) Total staff required in 500 bedded hospital will he ....7 POLICIES AND PROCEDURES 1) The DieticianslOff'lcer Incharge of the dietary services should be responsible for . 2) Dieticians should form part of the team to identify the sources of purchase either spot purchase or on rate contract basis. detennining the quantitylquality of h o d items to be purchased. On the Job training of new e~rlployees 4) 5) 6 ) Food prepared sllould be checked by the dieticians beforc serving.. should be properly maintained and kept clean. This should be done every year..... Regular feed back from the staff working in wards regarding the cliezs served to the patients is equally important. The quality of preparation and cookillg of different meals should be strictly monitored.. 7) The menu sllould be displayed... of 2) Regular mai~iter~ance equipment and proper day to day cleaning of utensils..... daily issue..4..... It will be economical and convellient to have most of the food items on rate contract basis tixed for a year.. who join the department should he done. fixing of cost of diets for staff etc.. number of diets served. helps in guiding tllc department. cutlery etc..6 MANAGERIAL ISSUES The department should be concerned with supply of proper diets at fixed timings maintaining good hygiene. 8) Dieticians and officer incharge should rnake regular visits towards and enquire from the staff and the patients about ally observations in the diets served. The officer incharge should ensure: 1) Regular cleanliness of the food preparation area.... The feed back from the patieotslstaff to whom the food is served acts as a control mechanism lor improving the service. racks. opinion and advice regarding the diets served.. The procedures for purchase should be laid down. etc. 9) Hudgetary provisions act as a regulatory ~necllanisln control costs. Propcr health record of each e~nployce sllould be main trained. Aflet receipt of goods the stocks should be entered in the stock registers and maintain proper consimption records under the supervision of the colltrolling ofticer..... inspection of materials........ crockery..... Theelnployees should be given 2-3 sets of rtnnforms and ensure they wear it.. 3) Periodical health check up of stad working in rlepartment is essential... rel'rigerators. 5) The food items received should be inspected by a team comprising of 3-4 members which sl~ould include DieticianIOfiicer in-charge as well. 4... 6 ) The storage bins. . of 10) Proper rnair~tcnatlce records in the department regarding materials received.. doctors............ cupboards... b) Number of cooks required for 300 beds hospital will be .... Working to out food costs regularly (weeklylmonthly).. other para-medical workers in decision making like purchasing...

changes in -. . * 4. Cost controls and effective management rely on the technology of various operating systems and careful resourcescontrol strategies. 13) Supplementary requisitions for those patients who are admitted late in the day. Petty thefts and pilferagesare common in the food service department.. The department shouldbe headed by a trained person in dietetics and also hotel management/catering. This enables the departmeilt to plan and organise the affairs. 14) Service timings should be fixed with due regard to the traftic on floor. I There should be separate supervisors like Catering supervisorlJr. .Support md Utllny &rvkw-I . menus.ue . 15) Menus should be planned in advance and also displayed everyday on a notice board in the main kitchen. 12) Nurses sbould also check and supervise the distribution of meals in the wards. The rneals should supply physiological needs aiid should be appealing and attractive to the patients. This committee will facilitate in taking important decisions like fixing of diet scales. 10) Dieticians should visit the wards everyday and have liaison with the staff nurses and the patients. working out unit costs and developing standards by adopting standard costing techniques. . Proper inspection and receipt of materials. purchase section and officer in-charge dietary service. Dietician posted for patient kitchen and commercial catering and also available in two shifts as the department has to work for at least in two shifts to cover the breakfast and dinner. should also be entertained by the dietary department. 8) A supervisory staff should be available in the patient kitchen during all the working hours. the stores should always be locked and have very limited accessibility to the stores. policies. issue of materials under authorisation czY dieticians enables uproper control and check pilferage of materials. maintaining stocks. 7) Proper sanitation and cleanliness including rodent control measures should be observed. fixing charges and also develop a sort of inter departmental relationship. eating leftover foods and pilfering food items from the stores. 11) Requisition of different diets from the wards should be signed by the sister in-chzirge giving the bed number. . llousekeeping and maintenance personnel. Officer in-charge of thcdietary services (DieticianlManager)should be able to organise the staff and its work to achieve the maximum output at the minimum cost without affecting the quality and nutritional value of the meals. 9) Work schedule should be planned properly avoiding split shifts as far as possible. .8 CONTROL AND EVALUATION MECHANISM Food service department is a major cosecentre and generally labour intensive. . Moreover. stealing patient food. There should be a committee conlprising of niedical staff. D . 17) Charges for meals for staff members and visitors should be fixed by a committee involving management and staff members whiCh should be reviewed periodically. The offenders are usually the employees of food service department. With this. ward number and the type of diet required by the patient. Cost analysis of diets should be worked out every weeklmonth. 4 f i & I . These mostly involve food dishonestly consumed in the premises. purchases. lifts aiid local food habits of the people in general. nursing staff. 16) Records pertaining to the diets served sliould be maintained a daily basis and i compiled on weekly and monthly basis. Cost control measures include cost analysis of materials consumed.

can develop norIns and also detect any deviations and take corrective steps. On a regular basis the dietary service sllould be evaluated by undertakings: e o Patient satisfaction surveys Food wastage rate i Physical check for usual impact. eliminate duplication helps in maintaining standards and effective economy in operations. Dieticians1 Catering Supervisors to get feed back from the patient and ward staff.Daily checking of foods prepared and served. iii) Contacting nurses and patient in the wards by the DieticiausIJr. In addilion to these following efforts should be made by the management: i) Proper and timely purchase of food items. talk to the patients and discuss the food problems with them.9 LET US SUM UP A good quality of food service is not only necessary for improvement of health of a patient but also an important aspect for public image of a hospital. motivated staff and adequate supportive supervision are essential for a good dietary service. efficient menu planning. proper layout. Check Your Progress 3 a) 49 b) 12 . adequate equipment.10 ANSWERS TO CHECK YOUR PROGRESS Check Your Progress 1 1) a) In-patient catering b) Diet Counselling c) Commercial d) Education. 4. temperature of food. Careful planning. feed back from patients and staff act as a strict control mechanism and also helps in taking corrective measures. proper cooking. taste alid variety of food Method of serving Method of trailsportation Remarks of patients in suggestion books Kitchen hygiene and sanitation o 0 e e 4. . Officer incharge/Dieticians/Supervisors should go around the wards. training and research Clreck Your Progress 2 Effective coiltrol. ii) Inspection-of materials received. This will also enable budgetary control and fixing charges for commercial catering purposes.

Sher-i-Kashmir Institute of Medical Sciences. 31-36:195)3.. of Background Document Course on Hospital Administration. . Tabish. Gibony.. S. I.1 .. Hospitul Dietury Services.A. Situutionul Analysis of the Economics of Hospital Dietary Services with Special reference to Andhra Prudesh.of an Operutionul Manugernent. A. Hospital Dietary Department: A guide to Planning and Service. New Delhi.A. Support and UUUty Sewlces-I * 4 FURTHER READINGS Geervani. National Institute of Health and Family Welfare. 1961. G.. P. Hyderabad.Q. Mimeograph. Malik. Mc Jr. Costing of Dieiuty Services and Part.. The Organisarion and Mw~gernent Hospitul Dietary Services.. P. Health and Population .J..Perspectives and Issues 16 (I and 2). Indian Dietitics Association. Jan. Proceedings of the XXII Annual Convention. Kaushik. Quadiri. Bukhari. 1990.

. and modify the intervals of feeding.Annexure I merapeuGc Nant~Gorra The normal diet may be modified to: 1) 2) 3) 4) 5) 6) Dietary Services provide change in consistency. with diverticulosis and constipation. provide food bland in flavour. with or without maturity onset diabetes. 10) Gluten Free: For patients with coeliile disease. 8) Low sodium low energy : For patients with severe heart failure. 7) .s:. 13) Bland soft Diet: To relieve symptoms in patients with peptic ulcer gastrites and some other gastrointestinal diseases. . 9) Reduced saturated fats: To lowcr plasma cholesterol. severe burns. Low protein sodilirn restricted: For patients with cllronic renal failure. Very low protein. comatose patients etc. 2) 3) 4) 5) 6) High protein sodium restricted: For patients with Nephrotic syndrome or hypoalbuminaemia. include or exclude specilic foods.I. include greater or lesser amount of one or more nutrients. 11) High fibre diet: For patier~ts 12) LiyuidISemi-liquid: For patients with difficulty in chewing or swallowing or who are severely ill with ulcerative or malignant disease or G. Esophageal obstruction. Very low protein moderate energy: For patients with. low to lnoderatle energy: For patients wit11acute glomerulonepllritis or with hepatic encephalopathy. Low energy well balanced: For patients with obesity. Iract. malabsorption and steatorhoea. increase or decrease the energy value. 7) . increase or decrease bulk. gastrointestinal surgery.T. Types of Therapeutic Diet 1) Higl~ energy well balanced: For cotivalescing patients and those with wasting disease or who are under nourished.acuterelia1failure. 14) Tube Feeds: For patients with surgery of head and neck. Very low fat high carbohydrate: For patients with Iiausea due to hepatic or obstructive jaundice.

7) Tilting fat fryer 8) Food cutier 9) Vegetable mill 10) Mixing machine 11) Meet mincer 12) Kneading machine 13) Dough dividing machine 14) Masala grinders 15) Tandoors' gaslelectrical operated 16) Coffee machine 17) Juicers and mixers 18) Ice-cream making machine 19) Microwave ovens 20) Toasters 21) Kitchen racks 22) Dust bins 23) Working SIS tables. . IS) Distribution Area 1) Pre heated food trolleys 2) Rice cookers 3) Milk Boilers 4) Backing ovens 51' Range of cutting knives 6) Chopping boards 7) Weigh bridgelmachine. (steamlgas operated) 5) Pressure c!. I) ProductionArea 1) Cooking range with different size burners 2) Potato peeler 3) Chapatti plat:.suppast m d utility strvlcos-I Annexure N List of Recommended Important Equipments. 4) Boiling pan:.okers (steam/gas/electric operated) 6) Deep fat fryc.

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