Subject : Hospital Management

Subject Code : OBM752

Name of the Topic :Pharmacy and Food Service

Presented by,
B.RAGAVI,
AP/BME

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Overview of Pharmacy

Most extensively used therapeutic facilities of hospital.

Large amount of money spent on recurring basis.
Highest revenue generating centres.
Often pharmacy is not organised and managed as its important
warrants.

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(Cntd)
Good pharmacy needs:
Qualified personnel.
Modern facilities.
Efficient organisation and operation.
Sound budgeting.
Support and Coordination of staffs.

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Pharmacy

Functions

 Purchase, receive, compound, package,

label and dispense pharmaceutical items,
store.
Source of drug information to physicians
and pharmacists.
Participate in hospitals education
programmes.
Plan and organise phramacy department.
Serve as a member of phramacy and
therapeutics committee.

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(Cntd)
Carry out research and participate in
evaluation of new drugs.
Keep track of drugs banned in country,
WHO’s revision of essential list of drugs.
Carry out quality assurance program to
ensure quality when in doubt of efficacy.
Comply with regulations, license and legal
records
Provide practical training for pharmacy
students
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Drug distribution
Drugs sent to nursing units for floor stock
inventory.
Drugs are distributed to individual
patients as prescribed by doctor.
Prescribed drugs are dispensed by the
pharmacy through the physician.

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Functions and Activities

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Location

Flow of outpatient
Flow of drugs and other raw materials into pharmacy
Flow of drug and service into the pharmacy
Need for future expansion.

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Design, facilities and Space Requirement
Dispensing area
Manufacturing area
Administrative area
Storage area
Clinical pharmacy
Unit Dose Dispensing System.
Located for convenient access, staff control and security.

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 FOOD SERVICE

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Overview and Function.

Good food is important part for treatment of patient.

Headed by food service manager or chief dietician.
Provide best possible food at a cost consistent.
Quantity and quality.
Establish standards and policies for planning.

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Location
Department should be close to the materials
management department.
Storage area should be close to the unloading
dock.
Should facilitate delivery of patient meals and
return of used tray, utensils.

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Food Service department Flowchart

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Functional Areas

Receiving area and control section

Storage and refrigeration rooms
Preparation and production area
Serving room
Food delivery
Special diet kitchen
Diswashing area
Pot washing area
Cafeteria
Coffee shop and snack bar

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Facilities and space requirements

Food service managers office

Clerical office
Office space for chief dietician and staffs
Receiving area
Storage and refrigeration area
Preproduction, production area
Tray assembling area
Deep sinks, handwashing facilities
Garbage disposal
Storage racks
Special dining rooms

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Laundry and Linen Service
Great deal of money is spent
One of the vital department.

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Functions

Collecting or receiving soiled and infected linen.

Processing through laundry equipment(Sorting, disinfecting, washing,
extracting, conditioning, ironing, pressing and folding).
Inspection and repair of damaged articles, their condemnation and
replacement.
Assembling and packing speciality items and linen packs for
sterilisation.
Distributing processed linen.
Maintenance and control of processed linen and backup.

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Location

Ample daylight
Natural ventilation.
In ground floor of isolated building.
Shortest route to save effort and time
Should be close to elevator

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