Food service departments in New South Wales--a survey

A survey of all food service departments in NSW hospitals was carried out using a mailed questionnaire. The response rate was 74%. The result reveal that in almost half of the hospitals the head of department had no formal qualifications. Few hospitals used cook-chill or cook-freeze catering systems; the great majority used conventional food production and plated patients meals in a central kitchen location. A significant proportion of hospitals dis not satisfy the Australian Council on Hospital Standards recommendations regarding meal times. In general private hospitals had fewer special diet patients and did not provide food for Meals-on-Wheels. Recommendations are made for the improvement of hospital food service operations.