A paper describing the design of a hospital kitchen that serves approximately 6000 customers per day.
Written in 2006; 2,866 words; 3 sources; MLA; $ 85.95
Paper Summary:
This paper briefly outlines the design of the storage area, dish washing area, shelving area, baking area and ventilation system of a hospital kitchen. The paper then describes the kitchen's packaging and hazard control operations and explains that the critical control points of the hospital include receiving, storage, preparation and serving the food . Next, the paper describes, in greater detail, how these operations are to be performed and then takes a look at a survey that was conducted to determine whether hospital patients were satisfied with the food they were being served. Finally, the paper describes the type of equipment the kitchen will be using, the food delivery process and the clean-up process.
From the Paper:
"The design is for a hospital kitchen. The kitchen opens at 6 am in the morning. The number of customers serve comprise around 6000 per day. Of these patients more or less 30% enjoy sandwiches and coffee for breakfast. The rest prefer Tea or soup. For lunch, fish and chips is the preferred dish of approximately 60-70% of the patients. Small numbers of the remaining patients enjoy chicken pies, lasagna and pasta bake. Preferred desserts are ice cream, apple pie and chocolate roulade."
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