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beverage services
Food
Beverages
Food service
Menu planning
The Food Chain
Home
Menu planning
An inclusive process
Requires in depth knowledge of
the needs of the patient
Menu requires structure
Menu requires content
Menu is complemented with non
-meal food and beverage servic
es
Home
An inclusive process
Nutritional value of food not eaten is nil
Need to involve the consumer at the
planning stage
Need to involve the producer and make
sure that plans can be delivered
Need to include service staff to engender a
pride in the product
Need to check nutritional content and menu
capacity
Need to check cost and affordability
Provisions procured
Provisions delivered and receipted
Provisions stored
Food produced
Food distributed
Food served
Food intake monitored and appropriate acti
on taken
Home Start of this section
Patient orders food
Protected mealtimes
Essence of care – food and nutrition benchmark
HCA food service at ward level
Ward prepared for the meal
Patients prepared for the meal
Right meal to the right patient
Appropriate equipment available
Appropriate assistance available and planned for
Arrangements in place for last minute changes