This
event was designed to give back to the community by BAC hospitality class. Also
as way to take part in the Botswana vision 2016 pillars campaign of
compassionate and caring nation. Furthermore hospital catering are non- commercial
sectors of hospitality (Dahmer & Kahl, 2009). The class took part in the
preparation of the patients’ meals during the day.
Evidence
showed that menu was designed according to the recommendation from the
dietitians and sectioned in the kitchen with the cold prep kitchen preparing
salads and desserts, the hot kitchen preparing meats and starches and dietitian
section preparing for special needs. However a menu is a set of dishes or
courses that appeal to the customer and supplement all the nutrients necessary
to customers (Lillicrap & Cousins, 2010). In this scenario patients are the
hospitality customers and the menu was designed support their recovery. For the
patients who find it difficult to feed themselves there were given supplementary
meals. However nutritional care is a key in helping the recovering of patients
in hospitals (Food for Thought, 2011).
According
to (Dahmer & Kahl, 2009) state that essential safety is a civil duty and
negligence is a criminal offence and staff had to understand the food hygiene
regulations and act within the bounds of these regulations. However the
Nyangabwe hospital kitchen consists of illiterates’ staff but it was evidence
that they are competent in maintaining a safe environment because of often
training. They are trained every quarter of the year to refresh them on some
critical aspects of the kitchen.
References
Dahmer,
S. & Kahl, K. (2009) Restaurant Services Basics (2nd ed): USA:
John Wiley& Sons
Lillicrap,
D. & Cousins, J. (2010) Food and Beverage Service (4th ed); USA:
John Wiley & Sons
Patient
and Client Council, (2011) Food for
Thought; Views of Patients and the Public
on Hospital Meals; Retrived From: www.patientclientcouncil.nscni.net.
Accessed on; 16-12-2015
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