Food will be prepared according to the kitchen order ticket provided by the dietician,
based on the diet-request book kept for each patient.The stewards at the kitchen
would take the food to the bed side of each patient. Trolleys set for each ward
will be received by the nurses concerned, and then food would be served to the patients,
The sanitation in the kitchen will be monitored by the Hospital Infection Control
Committee. Fresh air blowers and exhausts have been fitted into the kitchen to control
the kitchen temperature. There will be five dieticians, 10 stewards, four cooks
and four cleaning staff attached to the kitchen.
According to the estimates provided by the dietary kitchen, on an average over 150-200
in-patients will be there each day in the 225-bed hospital. About 20 per cent may
require therapeutic diet while the rest will be having normal diet.