HISTORY
Our hospital Kitchen and Dining Hall Services were established in 2009. There are a total of 77 personnel in our hospital kitchen, including 1 Dietitian.
LOCATION AND CAPACITY
The kitchen department is located on the basement floor of our hospital. We have 2 dry warehouses and 3 cold storage facilities for storing food. Within the kitchen, there are pre-preparation warehouse, meat preparation unit, diet kitchen, vegetable preparation, dough preparation, 2 dishwashers, and 1 breakfast preparation unit. A total of 1400 people for morning and night breakfast, 2300 people for lunch, and 1200 people for dinner are prepared. On average, 350 diet meals and 200 snacks are distributed. With daily rations being variable, services are provided to 5450 people. Services are provided as 1 Faculty Member dining hall of 348 m2, 1 Research Assistant Nurse and Administrative Staff dining hall of 510 m2, 1 Basement Staff Dining Hall of 464 m2, and 1 Operating Room Staff dining hall of 60 m2.
KITCHEN AND DINING HALL PERSONNEL
