FOOD SERVICES DEPARTMENT

The Food Services Department used to be two departments. The Dietetics Department and Catering Department.

Mr. Adefeso retired, was the first Head of Catering Department. Mr. Adefeso worked from 1962 to early 1975, while Mrs. Akinsete was the Head of Dietetics Department, the service and the running of the two departments were very adequate, and there was job satisfaction and theequipments were all functioning. Cafeteria was then operating with about 10 counters, food were served very hot. Catering department was then, a profit making department because the department was selling foods to almost all members of staff, Breakfast, Lunch and Dinner and In-patients in the Wards were eating what they want not what they see.

Mrs B. Banjoko a Caterer, took over in 1975 to early 90' s and things still were okay in the department, adequate staff of about 132 were available in the Catering Department.

The Cooks in the Catering Department cook for the normal patients and various services.

The Dietetic Department was headed by Mrs. Akinsete with population of six (6) Dietitians, 20 Diet Kitchen staff, one Clerk, one Typist, one Messenger all together about 30 staff. Dietetics Department was in charge of patients on Therapeutic Diets. The Dietitians in Dietetic Department go on Ward Round with the Medical Consultants.

The Dietitians visit the ward to counsel patients on various Therapeutic diets. Dietitians run the Out Patient Clinics and supervise the preparations of therapeutic diets in the diet kitchen.
 
The Dietitian write up daily, the diet requisitions from the Wards. The Dietitians give Dietetic lectures to Medical, Dental and Nursing students. The Dietitians supervise the ordering of food items used in the diet kitchen.
 
Mr. Nnoka an Administrator took over the Catering Department from Mrs. B. Banjoko for administrative reasons, but later, the department was handed over to Mr F. A. Oke in the 1990s till 1997.

In the Dietetics Department, when Mrs. F. Banjoko Dietitian left in 1982 as the Head of Dietetic Department, Mrs. Fola Otuyelu took over till December, 1994. Mrs. F. Akerele took over the headship from Mrs. Fola Otuyelu in December, 1994.

The two Departments was merged in January, 1997 and Mrs. E. F. Akerele was made the department and the department was called Food Services Department. The two separate departments became one. Mrs. E. F. in January, 2005. Mrs. A. K. Alafe took over from Mrs. Akerele in February, 2005 to date.

In 1995, Meal Ticket was introduced and direct purchase of  food items was taken over by Purchasing Unit on the 15th July, 1996.

All Hospital fees including food services charges were paid to the Bank. This started in 8th January, 1997. In 1998 former Cafeteria was renovated by Professor Debo Adeyemi, the then Chief Medical Director and he named the All Purpose Hall (Hall 36) and Senior Catering Officer was made the Hall Manager.

In 1999, part of the Old Cafeteria was converted to Atlanta Hall for Dining of Doctor's on Call Duty.

The major services of the department is catering for patients on the Wards both the Standard and Therapeutic Diets.

THE CATERING SECTION OF THE DEPARTMENT

1. The Catering Section takes care of sales of food to Nurses / Staff / Outpatients and relatives.
2. The Catering Section caters for three meals (Breakfast, Lunch and Dinner of patients on normal and therapeutic diets).
3. Running of the Out Patients Department of Moinmoin, Jollof Rice, Toast Bread, Mineral and Water. ..,
4. The Catering Section caters for the Management meetings.
5. The Catering Section caters for the Board Chairman's feeding in his lodge.
6. The Catering Section caters for doctors on Call Duties.
7. Running of the Private Dining Room
8. Right now the department is catering for the Interim Administrator
    in his lodge.
 
DIETETICS SECTION OF THE DEPARTMENT

1. Attendance of consultant ward round by Dietitians
2. Conducting Out  Patient Clinics by Dietitians
3. Routine visits and dietary counselling of Inpatients on the Wards, scheduled by Dietitians.
4. Weekend duty by Dietitians
5. Routine office duties by Dietitians
6. Attendance at the Clinical meetings of the department of Medicine, by Dietitians
7. Provision of dietetic services to the Dialysis Centre by Dietitians
8. Preparation and supervision of staff training programmes for the department by the Dietitians.
9. Dietitians gives lectures to Post Nursing students, Student Nurses, Pre-clinical Medical Students
10. Training of Dietetic Interns and Industrial Trainee Students by Dietitians.
11. Preparing of Tutorials for Dietetic Interns by Dietitians
12. Supervision of store orders by the Dietitians
13. Verification of quality of food items by Dietitians
14. Supervision of Diet Kitchen by Dietitians.
15. Supervision of Duty Roster for Diet Kitchen staff by Dietitians.
16. Checking of Ward trolleys by Dietitians.
17. Cross checking of Dietetics monthly menu by Dietitians.

ADMINISTRATIVE STRUCTURE

1. Chief Dietitian (Head of Department).
2. Chief Catering Officer
3. Senior Dietitian
4. Higher Dietitian
5. Asst. Chief Catering Officer (Nil)
6. Prine Catering Officer (Nil)
7. Senior Catering Officer
8. Higher Catering Officer
9. Catering Officer (Nil)
10. Head Cooks
11. Senior Cooks
12. Kitchen Attendant.

We have Stewards and Stewardess redesignated along with the cooks on the same posts as Chief Catering Assistant.

The Administrative staff in the Department are as follows:
 
Chief Typists, Higher Executive Officer, Clerical Officer I and Clerical Officer II and one of the Catering Officer in-charge Administrative affairs of All Purpose Hall (Hall 36).
 
ACHIEVEMENT:

Providing qualitative therapeutic and standard meal for patients.

STRENGTH:

Our strength is derived mainly from the professional capability of our dedicated and efficient staff. This has enable us to make do with what we have like, shortage of staff and management of obsolete equipments to achieve our best.

OPPORTUNITIES:

Staff Training, Promotion, more conducive working environment, adequate and constant supply of food items, upto date and modern kitchen equipments and materials, commercialization for the purpose of fund generation, food shops improvement of commercial areas already on ground like the Out patient Department, Private Dining Room and to create more the users of Hall 36 and rentals of different food services equipment