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Table 1 Activity dictionary for the nutrition department

From: A cost management model for hospital food and nutrition in a public hospital

N °

Activity

Description

Type of activity

1

Visit patients

Nutritionist visits the patient to assign daily diet.

Nutritional care

2

Count diets

Nutritionist counts the different diets.

Planning

3

Create report

Nutritionist prepares a report with the diets for the day.

Planning

4

Compute ingredients

Nutritionist counts the amount of ingredients required to order them from storage and different suppliers.

Planning

5

Request ingredients

Nutritionist requests the ingredients from storage or calls suppliers to check availability.

Planning

6

Receive ingredients

Assistants receive ingredients to control for quality and quantity, and then store the food.

Food Production

7

Control reception of ingredients

Nutritionist verifies that the reception of ingredients is appropriate according to the defined standards.

Food Production

8

Prepare desserts and salads

Kitchen assistants prepare desserts and salads for the day or next day accordingly.

Food Production

9

Control desserts and salad

Nutritionist supervise that the preparation of dessert and salads is performed correctly and meets the standards set by the hospital in terms of safety and hygiene.

Food Production

10

Prepare ingredients

Kitchen assistants wash, peel, chop, and disinfect food.

Food Production

11

Control preliminary preparation of ingredients

Nutritionist supervise that the preliminary preparation of the food is performed correctly and meets the standards set by the hospital in terms of safety and hygiene.

Food Production

12

Prepare Food

Kitchen assistants cook the food for the different meals.

Food production

13

Control food preparation

Nutritionist supervise that the food is prepared correctly and meets the standards set by the hospital in terms of safety and hygiene.

Food Production

14

Prepare trays

Kitchen assistants prepare patients’ trays for the different meals.

Food production

15

Control preparation of the trays

Nutritionist reads the daily diet report to load the trays accordingly.

Food Production

16

Distribute to patients

Assistants distribute the food to the patients.

Food Production

17

Nutritional control

Nutritionists verify that the diet plan correspond to the patient.

Nutritional care

18

Remove trays

Assistants remove trays from the patients and take them back to the kitchen.

Food Production

19

Wash trays

Kitchen assistants wash and put away the trays according to the standards set by the hospital in terms of safety and hygiene.

Food Production

20

Wash cooking implements

Kitchen assistants wash and put away cooking implements such as containers, pots, pans, etc. according to the standards set by the hospital in terms of safety and hygiene.

Food Production

21

Wash control

Nutritionist supervises that the washing and putting away activities of the trays and cooking implements is performed correctly and meets the standards set by the hospital in terms of safety and hygiene.

Food Production

22

Clean area

Assistant cleans the kitchen and office area according to the standards set by the hospital in terms of safety and hygiene.

Food Production

23

Remove garbage

Assistant removes garbage.

Food Production

24

Coordinate nutrition department

General coordination activities that involve organization of shifts, budgetary control, alignment with other areas, etc.

Planning

  1. Source: Own elaboration.