Menu Planning

Based on the belief that patients equate food quality with care quality & with the over all perception that the hospital care for them.

Food variety & familiarity is very important to patients, with multiple choices we make positive impact on patients experience.

Hospitals food service programme plays a significant roll in the perception of the quality of care delivered there, & in patient experience as a whole.

Hospital Dieticians plan meal / food – to be served to the patient, as correct diet helps in "Recovery Process". A meal so prepared to meet the specific nutritional needs often is less tasty than the ones at home or in "Fine dining restaurants". Herbs are used for seasoning to offer "taste", rather than spices or use of "oils".

"option" to the meal is provided, but only after it has been authorized by the "Chief – Dietitian".

Currently "INDIAN CUISINE" – MODEL is used, as most patients prefer it. "CONTINENTAL – MEAL" – could also be a possible variant,

Flexibility in mealtime is another possibility, The "Varied" time is highlighted in the Diet sheet, for ensuring its success.