Health care catering has gone through a number of transformations. The menu “Food delivery” menu varies from cook-service, cook-chill and trays services to unchanged menus, select menus, voice menus, pallet system, host host, order by phone, order on TV, order by filling out the form, stacker taking order verbally or using an electronic trigger, and I'm sure I missed a few. The fact is that some objects have tried a number of these concepts. Therefore, which concept really works? Answer: the best part of each.
Before discussing room service, let's define this term. According to the dictionary, the definition is “a service provided to hotel guests in their room.” If we replace the word “hospital for a hotel,” just indicate that hospitals offer room service. In fact, medical services already do this in every hospital. Currently, the focus is on improving nutrition in hospitals, many use the term "room service", but this is not the right term for what we are really trying to accomplish.
In my opinion, with all the best practitioners in all variants, food products in the health sector always seem to make the same mistake. Instead of saving what works, we throw out the entire system and start all over again. There is no doubt that using some of the methods of a cook-cooler using a cook-on-demand service program along with delivering a menu of a suspect or host / hostess can provide quality results and, ultimately, save capital and improve service.
As in the case of any initiative in the field of catering, the first thing that needs to be complemented by in-room service is the creation of a menu. In accordance with the budget, many departments offer pasta and chicken five days a week, and on Sunday they offer beef, which is usually an inexpensive cut. With full respect, how does catering healthcare improve quality at a price of $ 2 per meal?
For room service, catering equipment needs to be set up, not overhauled. Hospitals switching from the cook-cooler system and entertainment cooking services to order programs will lose effectiveness if the equipment for the cook-cooler is discarded. Some retherm equipment, especially bulky pieces, can add value when cooking can take place in advance — allowing time for production to focus on preparing the specialty for ordering items. The problem with the transition from the cook-cooler in separate systems retentate tray is small. My recommendation is to find another operation that is looking for this type of equipment, or to wait until the equipment is completely worn out. However, all chillers for blast cleaning and mass conversion equipment can still be used. Some changes need to be made in the cook bank area, but depending on the variety of menus, a complete makeover is not required.
In general, room service has always been offered in the catering industry. To improve these programs, it is necessary to focus on the foundations of good food and good service, which will improve the quality without a complete transformation of the kitchen environment. The menu is always the first thing, followed by knowing what equipment is required to deliver hot or cold items, by ensuring continuous cooking to perfection. The latter works with the staff and creates a pride and culture of customer care.
The term I like to use is “the moment of truth.” This happens when food is placed in front of customers. If all points of contact are related to presentation, timeliness and friendly service, it will have a winning room service program that is invisible to catering.
