Recipe Standardization In Hospital

1. Introduction

Recipe standardization is a key element in the efficient running of a food service institution. It plays an important role in quantity, quality and cost control and this is why it is recommended for hospital use. A hospitals main focus is to better the health and well-being of the patients, and by implementing standardized recipes they can do just that and still save money. Making use of standardized recipes takes some effort at first but once the recipes are set it will make for a much more pleasant and effective kitchen. In this literature review, I will be focusing on the benefits of standardized recipes as well as sharing practical examples of where standardized recipes come into play.

2. What is a standardized recipe?

There must be a recipe title

2. All ingredients need to be listed with their corresponding quantities in grams or millilitres.

3. A cooking method is required, along with a preparation and cooking time and also a cooking temperature where applicable.

4. An expected yield as well as a specified serving size.

5. A list of equipment is also necessary in order to plan for the making of the recipe.

4. Why use a standardized recipe in hospitals?

Recipe standardization in hospitals is very important as it goes hand in hand with the vision and mission statements of the hospital. If the food preparation is effective, it will mean that patients will receive the necessary nutrients to get better and recover. This will mean they will be able to be discharged sooner and another bed will be open.

As was observed in the 3-week practical cycle, private hospitals are more likely to use standardized recipes than government funded hospitals. This could be due to lack of knowledge among entry level staff or because they have adopted a nonchalant attitude. This has very negative implications, as it leads to greater expenses and contributes to the poor image of public hospitals.

5. Advantages of standardized

Quality control- In a hospital you will often have patients who are admitted for long periods of time, and they might be in a routine to order the same meals. So it is important to be able to keep the meal exactly the same time, ensuring excellent quality and customer satisfaction. The meal must look and taste the same each time. There is often more than one person in a ward or room, therefore it is important to make sure the portion sizes will be the same as patients can become upset or angry if they were given less food than another patient. This will create unnecessary tension between the patients themselves and between the patients and