SinodosChemistry

Medical food is one of the many important aspects of medical services provided by hospitals all over the world.

 

 

 

This seminar presents a systems approach to medical food service management and presents food service systems in sequential order. Practical guidelines and standards of practice are presented to ensure positive outcomes for patients and visitors.

Objectives:

ü  Familiarize participants with the medical food service management concept

ü  Present a range of practical guidelines and standards of practice

ü  Get familiar with management principles and the food service system (e.g menu planning, service)

Contents:

ü  Systems approach

ü  Complexity of medical food service

ü  Developing objectives and goals

ü  Policies, procedures and rules

ü  Organization theory and design

ü  Continuous quality improvement

ü  Managerial roles and responsibilities

ü  Functions of management

ü  Effective communication

ü  Decision making process

ü  Time management

ü  Menu planning

ü  Equipment use and care

ü  Food purchasing

ü  Purchasing systems

ü  Control points related to food purchasing

ü  Food safety and sanitation

ü  Quality control

ü  Patient food service

ü  Personnel and guest service

ü  Critical control points related to service of food

ü  Personnel management

ü  Financial management

ü  Food cost control

ü  Labor cost control

ü  Energy cost control

ü  Operating reports and analysis

ü  Control documents forms

ü  Summary and conclusions

Who should attend?

ü  Health care professionals

ü  Food consultants

ü  Purchasing hospital managers

ü  Sales managers

ü  QA supervisors and managers