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Arcispedale Santa Maria Nuova: Client-centered Hotel for a Better Hospital Stay

This client-centered hotel at Arcispedale Santa Maria Nuova in Reggio Emilia ensures a safer and healthier lifestyle for patients through food hygiene, nutrition, and environmental hygiene. Ongoing supervision, patient safety rules, and internal client checks ensure high-quality services. Regular, diabetic, and low-light diets are provided, along with a variety of menu options. Comfort and amenities are continuously evaluated, and quality control measures are in place.

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Arcispedale Santa Maria Nuova: Client-centered Hotel for a Better Hospital Stay

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  1. A Client-centered Hotel for a Better Hospital Stay at the Arcispedale of Santa Maria Nuova in Reggio Emilia Food, Housekeeping, linen, clothing, security,...

  2. To promote a healthier and safer life-style Food hygiene and nutrition PATIENT SAFETY To promote enviroment hygiene To promote better personal and to maintime environmental hygiene in daily living (immigrants)

  3. Monitoring and process revision ONGOING SUPERVISION RULES PATIENT SAFETY AND EDUCATION INTERNAL CLIENT CHECK REVIEW OF PATIENT SATISFACTION Continuing quality improvement cycle

  4. The patient has the right to choose meals of high qualityFree choice is inalienable • Adherence to HACCP rules and respect for the art of cooking • Self-check in all phases of the process • Internal client check • Assestement integration • Review of patient satisfaction

  5. REGULAR DIET (50-55% starch) PASTA with MEAT SAUCE PASTA with TOMATO SAUCE SMALL PASTA in CHICKEN BROTH PLAIN RICE SEMOLINA ROAST PORK LOIN BAKED FISH STEAMED TURKEY BURGER PARMIGIANO REGGIANO CHEESE WHITE MEAT STEAMED STRING BEANS POTATOES WITH PARSLEY MASHED POTATOES FRESH FRUIT STEWED FRUIT PUDDING FRUIT YOGURT DIABETIC DIET PASTA with MEAT SAUCE PASTA with TOMATO SAUCE SMALL PASTA in CHICKEN BROTH PLAIN RICE SEMOLINA ROAST PORK LOIN BAKED FISH STEAMED TURKEY BURGER PARMIGIANO REGGIANO CHEESE WHITE MEAT STEAMED STRING BEANS POTATOES WITH PARSLEY ½ MASHED POTATOES FRESH FRUIT STEWED FRUIT PUDDING NATURAL YOGURT LOW-LIGHT DIET PASTA with MEAT SAUCE PASTA with TOMATO SAUCE SMALL PASTA in CHICKEN BROTH PLAIN RICE SEMOLINA ROAST PORK LOIN BAKED FISH STEAMED TURKEY BURGER PARMIGIANO REGGIANO CHEESE WHITE MEAT STEAMED STRING BEANS POTATOES WITH PARSLEY MASHED POTATOES FRESH FRUIT STEWED FRUIT PUDDING FRUIT YOGURT

  6. Summer Menù 2002:first course selection - lunch Charge nurse Patient % selection Herb pasta Euro 1,06 Tortellini in Chicken broth Euro 0,86 Potato with tomato sauce Euro 0,37 Pasta with gorg cheese Euro 0,37 Pasta with tomato sauce Euro 0,20

  7. Summer Menù 2002:second course selection - lunch Charge nurse Patient % selection Veal Florentine Euro 1,59 Cordon Bleau Euro 0,68 Fish cutlet Euro 0,24 Prosciutto Euro 1,13 Roast turkey Euro 0,40 Dishes

  8. Recipe P9PASTA with MEAT SAUCE HACCP = Cotti Caldi Ingredients Salt Carots Corn Oli Mashed tomatoes Durum weath pasta Chopped meat Tomatoe paste Thick tomatoe paste Parmigiano reggiano cheese Red wine lt 1,5 Onion Celery Gross weight in grams 1 6 5 30 100 45 20 7 6,7 3,5 20 6

  9. Recipe P9PASTA with MEAT SAUCE HACCP = Cotti Caldi Directions: Take the ingredients out of the pantry or refrigerator (meat 0°C – vegetables and cheeses at 6°/8° C) Sauté the vegetables ... Add the chopped meat that has been out of refrigeration since 7 … Add the tomatoe paste…and allow to simmer for approximately 3 hours. Mix sauce into the pasta within 1 hour Cook the pasta at 11 am Serving:275 grams per person Distribution:in heated trolleys – At > + 60° at 11:20 am Lunch should be eaten before 12:30 pm

  10. Dishes are inspected and approved by the kitchen team leader but not approved by the dietician 2 1 0 Baked Fish Hamburgher Roast hache Turkey cutlet Herb omelette

  11. Evaluation of Comfort and Amentities Provided for Inpatients

  12. Monitoring and process revision ONGOING SUPERVISION RULES PATIENT SAFETY AND EDUCATION INTERNAL CLIENT CHECK REVIEW OF PATIENT SATISFACTION Continuing quality improvement cycle

  13. For a clean environment • Information sharing and exchange between hospital personnel and external services(intranet, email, work protocols, task forces) • Definition of minimum acceptable standards per work environment Quality Control by the internal client (weekly meeting with supplier) Supplier accountable for services rendered (weekly meeting with the internal client) QUALITY SERVICE’ Patient satisfaction review

  14. Control results Threshold value Restrooms Terraces Doctors’ surgeries and similar Areas of transit Areas where care is provided Inpatient rooms Dressing rooms Ward kitchens Storage and supply High risk restrooms Offices and similar High risk areas of transit High risk inpatient rooms Cleaning Control Results Period starting Jan. 1, 2003 and ending Feb. 28, 2003 Standard Typology Work Environment

  15. 100% 83,9% 90% 79,6% 75,9% 75,5% 74,7% 80% 70% 60% 50% 40% 30% 20% 10% 0% Quality of Quantity of Menu variety Bed comfort Housekeeping meals food Evaluation of Comfort and Amentities Provided for Inpatients

  16. Conclusions Hotellery Service to meet all ISO 9001 certification requirements by the year 2003

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