ANNUAL REVIEW master Final3a - St Vincent's University Hospital

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<strong>St</strong>. Vincent’s Healthcare Group Limited - Annual Review 2007 General Services Catering We would like to welcome all new staff who joined the catering department in 2007 and hope they will enjoy being part of our team. In particular we would like to welcome Barbara Grogan who joined the hospital as Director of Catering Services. We would also like to send our good wishes to all our staff who retired in 2007 and thank them for their hard work and commitment during their employment with the hospital. Peggy Lowry, Director of Catering Services retired in November 2007 and we would like to wish her well in her retirement and acknowledge her dedication and commitment to the department during her time in the hospital. Service Developments/Activities A number of service developments and quality improvement initiatives were introduced in 2007. Key developments were: • An extended out of hours vending service for patients and visitors providing a 24hr food service. • Provision of a continental breakfast and a hot or cold main course to patients awaiting admission in the Emergency department. • Provision of Halal, Kosher and other Ethnic or religious meals on the patient menus and in the cafeteria. • Introduction of a “made to order” sandwich bar in the cafeteria with an independent cash point in order to provide a greater choice and reduce queuing time during peak periods. • Training of senior members of the catering staff to deliver the primary food hygiene course and the manual handling course ensuring that all staff can be trained and re-trained in these areas at departmental level. Outstanding/Significant Achievements The Catering Department achieved the Irish Heart Foundation – “Happy Heart at work – Healthy Eating at Work Award” in 2007. We would like to thank all catering staff members for their efforts in achieving this award for the hospital. Departmental <strong>St</strong>atistics The Catering Department provides a full meal service to over 500 patients and in excess of 2,500 hospital staff and visitors. All meals are prepared fresh using the best choice ingredients from recommended and audited suppliers who are monitored to adhere to HACCP regulations, standard specifications and pricing structures. Return to Contents 274
General Services The HACCP system in place in the Catering Department ensures that all hygienic and safety standards are fulfilled during the storage, preparation, cooking and service of food to patients and customers. Healthy eating is encouraged by catering services throughout the hospital and reflected in the use of lower fat option spreads, yogurts, dressings etc in the cafeteria. High calorie and full fat items, as well as special diets, are of course also included in our patient catering service. Restaurant volumes have increased significantly in the past years with greater numbers of staff using the service. Catering services have also provided for many functions, seminars and meetings throughout the year and have put much effort into the organisation and presentation of such events for the hospital, particularly at festive periods where great creativity and innovation comes into play in terms of decoration, variety and displays. Future Plans The following key service developments and quality improvement initiatives are planned for 2008. • A programme is in place to upgrade and modernise all ward kitchens in line with HACCP regulations and standards. • The coffee and tea service in the cafeteria will be upgraded and have an extended range of beverages. • A Healthcare Food award has been planned. • The introduction of a departmental induction booklet. • A waste recycling system is due to be launched in the cafeteria in early 2008. • Team ~Based Performance will be developed further in the Catering Department reaching out to all members of staff in terms of communication and progress. • The re-introduction of a moulded food service for patients with dysphasia providing a modified consistency diet. • We hope to provide some organised food theme days in the cafeteria during 2008 taking input and ideas from staff members with a view to boasting morale and interaction. Return to Contents 275
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Review 2007 St. Vincent’s Healthc
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St. Vincent’s Healthcare Group Li
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Celebrations • There was a great
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Research Studies Total Research Stu
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14 Research
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The bioinformatics group moved with
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In collaboration with Prof. Kingsto
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Education & Research Poster Present
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Education & Research Pharmaceutical
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Prestigious Invitations/Honours for
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74 Quality
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St. Michael’s Hospital Nursing Th
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St. Vincent's Private Hospital Cons
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St. Vincent's Private Hospital A mo
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St. Vincent's Private Hospital Nurs
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St. Vincent's Private Hospital Nati
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St. Vincent's Private Hospital The
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Report from the Director of Operati
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Department - Chaplaincy/Pastoral Ca
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Department - Library & Information
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Allied Health Professionals - Occup
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Allied Health Professionals - Pharm
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Allied Health Professionals - Physi
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Allied Health Professionals - Depar
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Report from the Director of Nursing
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Hospital Hygiene Services St. Vince
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Department of Medical Oncology inco
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Department - Medicine at UCD. This
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Department of Cardiology The demand
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Papers Published & Accepted Ponikow
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Department - Medicine Department of
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Department of Endocrinology & Diabe
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Department of Endocrinology & Diabe
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Lios Aoibhinn Cancer Support Centre
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Issues continuing to challenge the
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Department of Nephrology Staff Cons
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Service Developments Neurology in t
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Department of Clinical Neurophysiol
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Department of Respiratory Medicine
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