Technical-Administrative Organization of the Food Service of the Antitubercular Sanatorium "San Vicente"
DOI:
https://doi.org/10.54495/Rev.Cientifica.v14i1.264Keywords:
Technical-Administrative Organization, Food service, "San Vincente", Antitubercular sanatoriumAbstract
This work was carried out with the objective of preparing a proposal for the technical-administrative organization and operation of the Institutional Food Service -SAI-, of the Anti-Tuberculosis Sanatorium "San Vicente" to contribute to improving the nutritional care provided to the patients of said institution. The preparation of the proposal consisted of several stages: diagnosis of the real SAI proposal, preparation of the proposal, approval and presentation of the proposal. Through the diagnosis, the aspects that required organizational and technical changes were determined; Based on this and the bibliographic reviews, an operating manual of the objectives, functions and organization of the SAI was prepared: through the systems methodology, the operation of each of the activities carried out in the SAI was planned, designing a total of 17 systems, each consisting of objectives, schedules, those responsible, instruments, general standards and procedures. Through the implementation of the proposed SAI operation, the necessary rules and procedures will be established so that the activities within it are carried out in a logical and interrelated sequence, facilitating work, making it more practical and efficient.
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References
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Sullivan, C.F. 1985. Management of medical foods services EE.UU. AVI Publishing Company, pp. 1-5,89-117.
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Copyright (c) 2001 F. de M. Romero, M.A. Gonzáles
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