Food Hospital

Service

Prepared by:

Kristine Mae P. Ipan, Msc.

College of Science, Food Technology
It has always been a fundamental aspect of hospital
operations.

Physiological needs – food as a basic necessity

In hospital facilities, meal assembly was another step

between production and service in the foodservice system.

Food service in hospitals

1. Centralized meal assembly
2. Decentralized meal assembly

2 types of Meal Assembly

Centralized Meal Assembly
Decentralized Meal Assembly
(Cooked served system)
• 1 to 2 weeks standard menu cycle 

Decentralized Meal
Assembly
• Cook-freeze-serve system – cooked and prepared in bulk
package, blast frozen, preserved and thawed and
assembled.
• Cook-chill meal system – cook and cool down to
appropriate temperature. “rapid-cooling”
• Rethermalization – reheat foods before serving

Ready prepared food

services in Hospital
Food Texture deterioration – soften, rotten, sandy texture,
bland taste, rough texture and the like

Main problem caused by

cook-served system
• Presentation of the food on the tray.
• Correct content of food on the tray.
• An orderly and neat presentation of the food on the plate
• Food is clean and has been carefully handled.

(Hospital, 1982)

Quality present in the

assembly portion
• Maintain proper temperature, thus maintaining the quality
of the food.
• Portion of the tray distribution that can affect the patient's
perceived quality.
• Disposition of the employee delivering the tray.

Efficacy of Tray-service
• Questions????

End