Question

Quality and guidelines of clinic nourishment benefit; a basic examination and proposals for enhancements, [corona virus]

Hospital meals are a fundamentally component of the care given to internal patients and it encourages recuperation and contributes to quiet fulfillment with respect to the generally treatment involvement.

Hospital/Healing center suppers are considered as a necessarily component within the management of internal patients, which encourage recuperation and make strides quiet fulfillment with respect to the generally treatment involvement. Giving healthfully fitting and microbiologically secure nourishment that fulfills the patient’s craving ought to be the point of each healing/health center nourishment benefit. Be that as it may, meager consideration is given to food serve in numerous wellbeing care settings, coming about in resulting in meals of inferior quality, over the top nourishment wastage and indeed wellbeing dangers for patients.

You will write a comprehensive assay about how hospital food services are dealing with the current situation [corona virus]. Your report will contain the following:

1.      Introduction about Corona Virus and define institutional food service systems in hospitals.

2.      The important role that may inform the goals and objectives of the meal service in hospital.

3.      The types of institutional food services the meals may be delivered to the customers or clients in hospital in this situation.

4.      What types of food should be providing to patients now? And give reasons.

5.      Provide a designed menu as a daily menu.

6.      Show how the tray-line should go like.

7.      Talk about the Application of systems approach diagram for one food product.

8.      Write the references/sources for each information you provide

Answer 1