HOSPITAL TRAY SERVICE

National Health Act 1947, Hospitals were dependent on income long time to change the food service techniques. The food should reach the patient quickly arranged in tray and service done in hospital . Food should look attractive. Food must have the correct nutritional value. The American Ganymede tray system was introduced in 1964.

We already know that the major clients of hospitals are the patients. When in hospitals likes and dislikes become more important.

Types of patients:

• Medical: usually in hospital for a long time
• Surgical: only stay in hospital for a short time
• Geriatric: older people who require hospital treatment and may have special needs.
• Orthopedic: these patients are not normally physically ill but may often be unable to move without help.
• Maternity
• Paediatric: childern

TIME OF MEALS:

The meal timings are totally different from hospital to hospital.

GANYMEDE TRAY SYSTEM

• The Ganymede system is one of several commercially available tray service methods used in hospital catering.
• Basically, individual patient trays are made up on a conveyor system according to the patients’ pre-ordered requirements.
• Differing methods are used to keep the food hot or cold.
• Ranging from the heated or chilled pellet method to specially insulated trays.
• Trays are completed are transported to the wards in ambient cabinets.
• Beverages may be added at ward sites before presentation to the patient.

ADVANTAGES:

• The patients receive their meal presented appetizingly on the plate and piping hot.
• Labour and administration costs can be reduced.
• Time originally spent in the ward ‘plating up’ meals may now be put to better use by completing other duties.
• The patient can select the meal required from a given menu.