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By Muhammad Sohaib 2012-ag-3230 Muhammad Aitzaz Afzal 2012-ag-3475 8th semester Bs! "#o$s% &ood s!ie$!e s!ie$!e a$d te!h$ology '$i(ersity )f Agri!ulture &aisalabad ,e!h$ology% $ology% " *atio$al +$stitute of &ood S!ie$!e a$d ,e!h
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A!$o.ledgme$t A!$o.ledgme$t
We have have the the pear pearll of our our eyes eyes to admir admiree the the bles blessi sings ngs of the the Compa Compass ssio iona nate te and and Omnipotent, because the words are bound, knowledge is limited and time is short to expres expresss His His dignit dignity y. t is one of the infinite infinite blessing blessingss of !lmight !lmighty y ALLAH that he bestowed us with potential and ability to complete the present training and make a mate materi rial al cont contri ribut butio ion n towa toward rdss the the deep deep ocean oceanss of know knowle ledg dge. e. "irs "irstt we avai availl this this opportunity to bow our head before !##!H almighty in humility who gave us the wisdom and perseverance for completing this piece of report. We invoke peace for Holy $rophet %uhammad &$.'.(.H) &$.'.(.H) who is forever a guiding torch.
offer my sincere thanks to Dr. Masood Sadiq Butt, *ean "aculty of "ood, +utrition and Home sciences, Dr. Muazzam Rafiq Khan, !ssistant $rofessor of +ational nstitute of "ood cience and -echnology, !griculture (niversity "aisalabad for providing me with with such such a good good oppor opportu tuni nity ty to impr improv ovee my prac practi tica call know knowle ledg dgee and for for alway alwayss choosing what was best for me. %ost important of all, would like to thank my $arents who supported me in every step of my life.
pecial appreciation goes to my supervisors, Ms Shazia Zahra, CO chool of +utrition and Ms Rubab Sakhawat , *irector of "inance O+ for their kind supervision and support during the internship training program. -heir helpful contribution and guidance, and and thei theirr cons consta tant nt enco encoura uragem gement ent and and supp suppor ortt made made me compl complet etee this this prog program ram successfully. -hey helped me in understanding the core basics and practical application of "ood ervice %anagement, n/$atient "ood ervice handling, Organic "ood $roduct *evelopment, "ood 0uality !ssurance, vent %anagement and all associated operations, and what parameters are re1uired for maintaining the 1uality of products. !ll the work done done and experie experienced nced gained gained during during this this intern internshi ship p progra program m would would not have been been possible without their encouraging enthusiasm and kind support.
-his internship program also made me realie the value of team work in the challenging environment of business, and taught me the ability to lead my team when re1uired.
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%y humble gratitude goes to the entire team of Schoo of !utrition who have helped and guided me from the very beginning till the end. -he whole program really brought us together to acknowledge true value of friendship and respect for each other along with work.
pecial thanks to the !ationa "nstitut# of $ood Sci#nc# and %#chnoo&' ($aisaabad) and the Schoo of !utrition.
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%$L*AR!"!/ B1*%"-*S of 2st w##k3 "ntroduction to $ood S#r4ic# Mana&#m#nt
2st w##k
Orientation to hospitals and their departments
nteractive session
"ood service management
<
4ole of food service managers
ntroduction to different types of food service systems
-ypes of eating place in $akistan. &Which is mostly preferred and why=)
L*AR!"!/ B1*%"-*S $ 0nd w##k3 m#nu 5annin& and tab# s#ttin&
0nd w##k nteractive session *efinition of menu -ypes of menu $atterns of menu 0ualities of a menu planner Writing of menu Components of menu and pricing menu. -ypes of table setting and its use in food service industry. L*AR!"!/ B1*%"-*S $ 6rdw##k3 r#ci5# standardization and s#nsor' #4auation
6rd w##k nteractive session Components of a standardied recipe mportance, benefits, converting any recipe into a standardied recipe *efinition of sensory evaluation, How to do sensory evaluation, teps development of a sensory evaluation form. L*AR!"!/ B1*%"-*S $ 7th 89th w##k3 "ntroduction to $ood Saf#t' and 4isit to a food s#r4ic# out#t
7th 9th w##k nteractive session *efinition mportance "ood safety protocols 5isit to a food service outlet
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*evelop a 1uestionnaire relate to food safety and evaluate a food service outlet and develop a short report. Write a summary of the visit. -o a food service outlet
L*AR!"!/ B1*%"-*S $ :th w##k3 *4#nt Mana&#m#nt
:th w##k nteractive session *efinition of event management, ?ey steps for a good event management. L*AR!"!/ B1*%"-*S $ ;th8
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;th =
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$ood S#r4ic#s38 n food services i visit some cafeterias .On basis of some evaluation criteria i B
inspect those cafeteria and made evaluation reports. -here are following cafeterias that i visit in #ahore during my internship
&atima Memorial #osital /afeteria
es!o$ #ead uarter /afeteria #ameed atif /afeteria
/hili /hut$ey estrua$t
&atima Memorial #osital /afeteria visit and inspect "%H Cafeteria.-here are following aspects of inspection.
%enu
?itchen 5isit
mplementations of "ood Hygiene practices
ustain the "ood 0uality,-aste and ngredients
"ood afety
vents management
!udit of Cafeteria
nvoice
ummary and uggestions
M#nu38 -he menu of "%H is according to taff,patients and students.-here is 5ariety of food items. -he menu is displayed in Cafeteria. -he menu changed on daily basis. -he menu is according to need of consumer. check the menu on daily basis and if there is a need of modifications or change i asked to relevant authorities.
Kitch#n -isit38 visit the kitchen on daily basis and inspect the kitchen on guided parameters. -here are following things which i inspect in kitchen.
4aw "ood torage !rea
$rocessed food torage !rea
"reeers
*ish washing !rea
torage !rea for plates
5egetables and fruits
xpire date of "ood commodities
-andoor !rea
Counter and surface !rea
Consumer sitting !rea
'aking !rea
Hand washing !rea
erving #ines
Duice Corner
"m5#m#ntation of $ood H'&i#n# 5ractic#s38 *uring inspection of cafeteria i sustain the overall 0uality of food items which shows unacceptable food 0uality before ou r inspection. i ensure the uniform, Head cover and 6loves of Cafe staff. check and maintain cleanliness of kitchen, counter and surface area, sitting area, walls and floor.
Sustain th# $ood >uait', %ast# and "n&r#di#nts38 -here was regular cafeteria management check list for feedback about cafe interior, food area, kitchenE food preparationE distribution area, e1uipment, F
cafe staff and food ingredients G 1uality. !ctions were taken to improve and sustain cafeteria management according to this performa evaluation. ! regular cafe evaluation for consumers views about food 1uality, staff service and cafe reviewed and implemented the suggestions which are suitable in all aspects about cafeteria.
*4#nt Mana&#m#nt38 !ll events in "atima %emorial Hospital G College also, are organied and managed with cooperation of "%H Cafeteria.
"irstly, the nvoiceI was made about event. n this case, total billing was made in which "ood items, $rice per head, +o. Of persons and total amount in $?4.
n case of organiing an event, following introductory of an event is written on event management evaluation formJ
*ate
vent +ame
vent n charge +ame
+o. Of $eople
"ood 0uality
!n evaluation assessment about food 1uality G event management performed by event n charge. -heir comments and suggestions were valued G further implemented the suitable and valuable suggestions about the cafe weak areas.
Summar' and Su&&#stions /omme$ts6
K. $rices are too high. 2. low reception. 3. 6lass are unclean and drinking water too.
Suggestio$s6
9
K. $rices of food commodities should be revised by eliciting cafe 'udget. 2. Cafe supervisor should check out cleanliness after every hour. 3. $ure water should be provided.
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KK
K2
K3
es!o$ #eaduarter /afeteria visit and inspect *escon Head1uarter Cafeteria. -here are following aspects of inspection.
%enu
?itchen 5isit
mplementations of "ood Hygiene practices
ustain the "ood 0uality,-aste and ngredients
"ood afety
vents management
!udit of Cafeteria
nvoice
ummary and uggestions
M#nu38 -he menu is according to taff. -here is 5ariety of food items. -he menu is displayed in Cafeteria. -he menu changed on daily basis. -he menu is according to need of consumer. check the menu on daily basis and if there is a need of modifications or change i asked to relevant authorities.
Kitch#n -isit38 visit the kitchen on daily basis and inspect the kitchen on guided parameters. -here are following things which i inspect in kitchen.
4aw "ood torage !rea
K<
$rocessed food torage !rea
"reeers
*ish washing !rea
torage !rea for plates
5egetables and fruits
xpire date of "ood commodities
-andoor !rea
Counter and surface !rea
Consumer sitting !rea
'aking !rea
Hand washing !rea
erving #ines
Duice Corner
"m5#m#ntation of $ood H'&i#n# 5ractic#s38 *uring inspection of cafeteria i sustain the overall 0uality of food items which shows unacceptable food 0uality before ou r inspection. i ensure the uniform, Head cover and 6loves of Cafe staff. check and maintain cleanliness of kitchen, counter and surface area, sitting area, walls and floor.
Sustain th# $ood >uait', %ast# and "n&r#di#nts38 -here was regular cafeteria management check list for feedback about cafe interior, food area, kitchenE food preparationE distribution area, e1uipment, cafe staff and food ingredients G 1uality. !ctions were taken to improve and sustain cafeteria management according to this performa evaluation. ! regular cafe evaluation for consumers views about food 1uality, staff service and cafe reviewed and implemented the suggestions which are suitable in all aspects about cafeteria.
#ameed atif /afeteria visit and inspect Hameed #atif Cafeteria. -here are following aspects of inspection.
%enu K>
?itchen 5isit
mplementations of "ood Hygiene practices
ustain the "ood 0uality, -aste and ngredients
"ood afety
vents management
!udit of Cafeteria
nvoice
ummary and uggestions
M#nu38 -he menu is according to taff, patients and students. -here is 5ariety of food items. -he menu is displayed in Cafeteria. -he menu changed on daily basis. -he menu is according to need of consumer. check the menu on daily basis and if there is a need of modifications or change i asked to relevant authorities.
Kitch#n -isit38 visit the kitchen on daily basis and inspect the kitchen on guided parameters. -here are following things which i inspect in kitchen.
4aw "ood torage !rea
$rocessed food torage !rea
"reeers
*ish washing !rea
torage !rea for plates
5egetables and fruits
xpire date of "ood commodities
-andoor !rea
Counter and surface !rea
Consumer sitting !rea
'aking !rea
Hand washing !rea KB
erving #ines
Duice Corner
"m5#m#ntation of $ood H'&i#n# 5ractic#s38 *uring inspection of cafeteria i sustain the overall 0uality of food items which shows unacceptable food 0uality before ou r inspection. i ensure the uniform, Head cover and 6loves of Cafe staff. check and maintain cleanliness of kitchen, counter and surface area, sitting area, walls and floor.
Sustain th# $ood >uait', %ast# and "n&r#di#nts38 -here was regular cafeteria management check list for feedback about cafe interior, food area, kitchenE food preparationE distribution area, e1uipment, cafe staff and food ingredients G 1uality. !ctions were taken to improve and sustain cafeteria management according to this $erforma evaluation. ! regular cafe evaluation for consumers views about food 1uality, staff service and cafe reviewed and implemented the suggestions which are suitable in all aspects about cafeteria.
/hili /hut$ey atery visit and inspect Chili Chutney atery. -here are following aspects of inspection.
%enu
?itchen 5isit
mplementations of "ood Hygiene practices
ustain the "ood 0uality, -aste and ngredients
"ood afety
vents management
!udit of Cafeteria
nvoice
ummary and uggestions
M#nu38 -here is 5ariety of food items. -he menu is displayed in Cafeteria. -he menu
K
changed on daily basis. -he menu is according to need of consumer. check the menu on daily basis and if there is a need of modifications or change i asked to relevant authorities.
Kitch#n -isit38 visit the kitchen on daily basis and inspect the kitchen on guided parameters. -here are following things which i inspect in kitchen.
4aw "ood torage !rea
$rocessed food torage !rea
"reeers
*ish washing !rea
torage !rea for plates
5egetables and fruits
xpire date of "ood commodities
-andoor !rea
Counter and surface !rea
Consumer sitting !rea
'aking !rea
Hand washing !rea
erving #ines
Duice Corner
"m5#m#ntation of $ood H'&i#n# 5ractic#s38 *uring inspection of cafeteria i sustain the overall 0uality of food items which shows unacceptable food 0uality before ou r inspection. i ensure the uniform, Head cover and 6loves of Cafe staff. check and maintain cleanliness of kitchen, counter and surface area, sitting area, walls and floor.
Sustain th# $ood >uait', %ast# and "n&r#di#nts38 -here was regular cafeteria management check list for feedback about cafe interior, food area, kitchenE food preparationE distribution area, e1uipment, cafe staff and food ingredients G 1uality. !ctions were taken to improve and sustain cafeteria management according to this $erforma evaluation. KF
! regular cafe evaluation for consumers views about food 1uality, staff service and cafe reviewed and implemented the suggestions which are suitable in all aspects about cafeteria.
*4#nt Mana&#m#nt *utritio$ Mela 2019 at 'A& • • • • • •
tall arrangement *ecoration *inner management 6haal night management %usical night management Observation of whole setup in organiing an event
K9
3rd /* :orsho at &M# 3rd Continuing *ietetics G +utrition ducation Workshop &C*+) on %edical +utrition -herapy and 4ole of +utraceuticals in Heart *iseases
K +-4O*(C-O+ On aturday, 23rd !pril, 2;KB, chool of +utrition, in collaboration with +ur nternational (niversity conducted a workshop on %edical +utrition -herapy and 4ole of +utraceuticals in Heart *iseases. -he guest speaker was *r. !mat ?. %a@eed, president of +atureAs Way of $revention and Cure, a nonprofit organiation dedicated to research on orthomolecular therapies for modern day diseases. Well known as lecturer, writer and researcher, he fre1uently conducts nutrition seminars around the world.
2 O'DC-5 -he ob@ective of conducting this workshop was to spread awareness among nutrition students, nutritionists and other doctors about the nutritional needs of a cardiovascular patients as it is one of the leading causes of death in the world right now. -herefore, in order to ensure a speedy and healthy recovery with minimally invasive procedures and the least complications, it is important that the doctor and the nutritionist work together on forming a proper treatment plan keeping in mind the need for a proper diet with ade1uate calories and nutrients. $repared by %ah Hoor 7ia !ssistant *irector %arketing
3 $4O64!% 2;
-he hosts for the workshop were %s. %ah Hoor 7ia, !ssistant *irector %arketing of chool of +utrition, G %s. ah !har iddi1ui, a Clinical +utritionist and a graduate of ?innaird College for Women (niversity #ahore. -he program started with a warm welcome note followed by a brief introduction of chool of +utrition and +ur nternational (niversity. -hen *r. !mat came on the stage and presented his topic by picking out the root causes or Cardiovascular *iseases and telling nutraceutical remedies to eliminate them or to minimalie them without having to go through surgery or any long term medications. -he guest speaker As presentation was followed by a short 1uestion and answer session. !fter *r. !mat, $rof. *r. 6haala $ervai said a few words regarding the workshopAs main idea and appreciated the amaing things that *r. !mat had shared with everyone in the workshop. n the end, %rs. 7areen !rif @a and $rof. *r. 6haala $ervai presented the *r. !mat with a small token of appreciation on behalf of chool of +utrition. !ll the participants were handed over their certificates and led out for lunch arranged by chool of +utrition.
< "*'!C? -he feedback forms collected at the end of the workshop were very enthusiastic and appraising. veryone had an excellent review. Only one person advised to provide sheets and pens like we had done in the previous workshop. Overall feedback was as follows: xcellent FL 6ood K3L atisfactory ;L $oor ;L "eedback xcellent 6ood atisfactory $oor
*utritio$ /am a$d Bae Sale at &M#
2K
"ree nutritional camp G bake sale was held by "atima %emorial Hospital and +(4 nternational (niversity in collaboration with the chool of +utrition and Dahanara %emorial -rust. -he free camp was held to create awareness of healthy eating practices that promote health and wellness. -he camp provided guidance on the right kind of diet re1uired for patients facing various ailments. -he bake sale was an opportunity for students to present healthy and hygienic snacks with high nutritional value. -he free camp gave advice to the general public and patients suffering from various ailments including blood pressure, diabetes, heart issues and cholesterol. ervices such as nutritional assessment, diet planning and counseling was also offered on the occasion. n todayAs day and age nutrition plays a vital role in recovery of patients as the right makes a significant change in progress towards health.
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-hrough this camp and many more planned in #ahore, the chool of +utrition hopes to spread awareness throughout the city so the public can makes informed choices on nutrition and lead a healthy and balanced lifestyle. -he nutrition camp and bake sale were organied by "atima %emorial ystem Hospital *irector *r. !rif !mir +awa, +(4 nternational university 'oard of 6overnors Chairman *r. 7afar 1bal 0ureshi and Dahanara %emorial -rust Chairperson 7areen !rif @a. -he chool of +utrition is a +utritional Consultancy Company for Health and Wellbeing, which offers food and nutritional services in the fields of healthcare and education to promote healthy lifestyle with the vision of providing emergency treatment to all who walk through the door, regardless of their citienship, status or ab ility to pay.
;isit to &ood outlets
(Main Mark#t /ub#r&) Bra$d *ame aali > ?oya aali • • • • • • • • • • • • • • • • •
Cinnamon Garam Masala Chaat Masala Black Pepper Red chili Sarson Oil Honey Organic Brown Rice Gluten free flour Organic Whole wheat flour !grain flour "ia#etic $ "iet %ta Cumin Coriander &urmeric Osteo aata "essi Ghee
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• •
Maroonday Pan'eeri
?oya• •
(ail Polish %lmond oil
)rga$i! @rodu!t e(elome$t6 M M M M M
Brand (ame )ist of Organic products Cost of Production Packaging Marketing
$ood ommoditi#s for +roduct D#4#o5m#nt • • • • • • • • • • • • •
"esi Ghee Mustard Oil Whole wheat flour Mai*e+corn flour Sattu "esi Gurr Shakkar Brown Rice Red Chilies powder Garam Masala Black Pepper powder &urmeric powder ,eera
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• •
Rock Salt+Halite Gluten free flour
$ood Saf#t' M -isit to +#ar ontin#nt Hot# -itchen .isit Menu /ood Safety 01ent Management /ood Hygiene 2uality and &aste 01aluation
M -isit to A4ari Hot# -itchen .isit Menu /ood Safety 01ent Management /ood Hygiene 2uality and &aste 01aluation
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M -isit to $a#ttis Hot# -itchen .isit Menu /ood Safety 01ent Management /ood Hygiene 2uality and &aste 01aluation
"!8+A%"*!% $D S*R-"*S 2B
"ntroduction to "n85ati#nt $ood S#r4ic#s at $atima M#moria Hos5ita $atient "ood ervices provides balanced, nutritious meals for inpatients.
-he
*epartment
of
"ood
and
+utrition ervices will
deliver
patient trays. $atient satisfaction with meals is very important. "or this purpose
we
have
a
specialied
+utritionists, food service
supervisors
team and
of an
dietitians, executive
Clinical
chef
who
collectively plan menus and implement 1uality assurance measures. B1*%"-*S Ob@ectives of this valuable service include: / 'ring "%H to the standards of any international hospital, where outside food is
not allowed to the patients for the sake of their own health and fast recovery. -o provide a healthy and nutritious food to private and general patients at an
affordable cost -o increase the goodwill of hospital in the short and long run.
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+ati#nt H#ath and satisfaction "ood service programs will focus on patient satisfaction and patient choices with
doctor and dietitians consultant. We will offer a wide range of menu options, as well as a willingness to accommodate uni1ue patient re1uests. $articularly in the inpatient setting, dietary restrictions are an important consideration for many medical conditions, and food services must supplement their services with additional nutritional consultation.
Di#t a4aiab# for th# 5ati#nts #ow cholesterol *iet *iabetic *iet oft *iet #i1uid *iet "ull fluid *iet 2gm +a *iet
#ar iquid di#t -his diet is usually prescribed for a short time. t is used before and after
procedures or surgery and when you have nausea or diarrhea.
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Sam5# m#nu 8 c#ar iquid di#t Br#akfast3
K glass fruit @uice K cup coffee or tea &without dairy products) K cup broth K bowl gelatin Snack3
K glass fruit @uice K bowl gelatin Lunch3
K glass fruit @uice K glass water K cup broth K bowl gelatin Snack3
K ice pop &without fruit pulp) K cup coffee or tea &without dairy products) or a soft drink Dinn#r3
K cup @uice or water K cup broth K bowl gelatin K cup coffee or tea
$u iquid di#t ! diet of li1uids is usually prescribed for a short time as a transitional diet between clear li1uid and solid foods. -his diet contains milk and milk products.
3;
Sam5# m#nu 8 fu iquid di#t Br#akfast3
K/cup of fruit @uice KE2 /cup of hot cereal F ounces of eggnog F ounces of whole milk Hot tea with sugar and lemon Lunch and Dinn#r3
3E< /cup of strained creamed soup K/cup of @uice KE2 /cup of ice cream KE2 /cup of pudding F ounces of whole milk Hot tea with sugar and lemon, salt, and pepper
H#art h#ath', 687 &ram sodium, ow fat, ow cho#st#ro di#t -his diet helps prevent the build/up of fluids in your body and the rise of fat and cholesterol in the blood.
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Sam5# m#nu = ow cho#st#ro di#t Br#akfast3
K cup oat cerealEporridge K cup low fat milk K glass fruit @uice K cup coffee or tea Snack3
2 fruits &apple and banana) Lunch3
2 glass water K bowl fresh vegetable salad K 4oti N K cup lentils Snack3
K cup green tea Dinn#r3
2 glass water K piece chicken E fish with steamed vegetables K cup fruit salad
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Diab#tic di#t ! diet containing servings from all food groups will help to control blood sugar and help maintain or achieve a desirable weight.
Sam5# m#nu =diab#tic di#t Br#akfast3
K egg N 2 slice bran bread K cup low fat milk K glass fruit @uice K cup tea Snack3
K glass 'uttermilk &lassi) Lunch3
2 glass water K bowl fresh vegetable salad K 4oti N K cup chicken with gravy Snack3
K !pple Dinn#r3
2 glass water 33
cup yogurt K piece chicken E fish with steamed vegetables
R#na di#t ! diet controlling parts of protein, sodium, potassium, phosphorus and fluids is designed for both pre/dialysis and dialysis patients.
! renal diet is usually lower in protein foods &meats, poultry, fish, dairy, dried
beans and peas, nuts, and nut butters). -oo much protein may speed up a decrease in kidney functionJ so limiting protein can help keep a patient healthy longer. n most cases, patients on dialysis need more protein, not less. $ortions of protein foods are smaller. ! renal diet is usually lower in potassium.
%any foods are high in potassium, including: $otatoes, beets, prunes, Oranges, Orange @uice, 'ananas, *ried fruits, -omatoes, -omato @uice, -omato sauce, pinach. $hosphorus is sometimes restricted in a renal diet.
"oods high in phosphorus include:
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%ilk, Cheese, 8ogurt, *ried beans and peas, +uts, 'ran cereals, Whole/wheat bread ! renal diet is usually lower in sodium.
"oods high in sodium include: $rocessed meats, such as sausages, canned soups, alty snack foods, and *eli meats
Soft di#t ! diet of soft foods easy to digest is designed for patients who have difficulty chewing, have stomach or intestinal disorders, or who are recovering from surgery.
Sam5# m#nu = soft di#t Br#akfast3
PK cup $orridge K cup low fat milk K glass fruit @uice or K banana K cup tea Snack3
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