Evaluación del servicio de alimentación del Hospital Provincial General Docente de la ciudad de Riobamba 2012

Abstract

Tis investigation is a descriptive cross sectional one which has been based don surveys besides anstatistical study to evaluate food service at Hospital Provincial General Docente, at Riobamba City, the service has been addressed to external users. An Evaluating model for the Hospital food service was developed, from which the following fundamental aspects arose to: evaluate the kitchen equipment, and delegate a person responsible for functioning verification of the area. The parameters to follow are detailed for improving attention, service, and kitchen hygiene handling. The problem was diagnosed, which provided a partially positive result, except for the aspects previously enunciated which deserve improvement. The results from the surveys show the following values: 33 percent say that there must be equipment improvement; 33 percent state disagreement with food preparation hygiene; 44 percent give qualification as follows: moderate, and bad; 71 percent state the serviceshould partially improve; 24 percent think that diet texture is deficient; besides 60 percent of the culinary techniques are not identified properly. To conclude, it can be said that the making of a manual containing themes about training on various important topics related to users feedingis appropriate, which will allow handling a well-defined times chronogram to evaluate each theme. Therefore, is it recommended constant services evaluation to measure effectiveness and undertaken training fulfillment.