Food Service Management and Administration

Volume 5 - Manual for the Planning of an Institutional Food Service Unit and Dining Hall for Hospitals and Health Institutions

Compiled by Gauteng Provincial Administration Department of Health - 1997
Revised by Directorate Nutrition Department of Health - 2001

All documents are in PDF Format

Contents

Preface

Part 1

1. Introduction
2. Purpose and Function of a Food Service
3. Needs Assessment for the Planning of an Institutional Food Service Unit and Dining Hall

Part 2

4. Budget and Financial Considerations with the Planning of an Institutional Food Service Unit and Dining Hall
5. The Planning Team
6. The Planning Procedure
7. The Placement of a Food Service Unit and Dining Hall

Part 3

8. Floor and Food Production Flow Plan of a Food Service Unit and Dining Hall
9. Planning of areas with Appropriate Placement of Equipment

Part 4

10. Equipment and Utensils for Food Service Units and Dining Halls - Part 1 | Part 2 | Part 3
11. Construction and Type of Finishing for Foodservice Units and Dining Halls
12. Planning Project Summary
13. Area Analysis Guide for Food Provision Services
14. Needs List and Cost Estimation for Equipment and Utensils Requirements: Food Provision Services - Part 1 | Part 2