ABSTRACT
The philosophy of maximizing patient comfort and enhancing quality of life impacts on all aspects of foodservice in an inpatient hospice setting. The foodservice department's focus in the palliative care environment is to meet patients' physical, psychological, and social needs. The menu is a communication medium to caregiving units outside the foodservice department. Planning a menu based on the Basic Four Food Groups or the new USDA Food Guide Pyramid will provide for nutritional adequacy. Fiscal responsibility in the foodservice department requires knowledge of all costs of foodservice operation. The insulated tray system is a lightweight system with no special cart required for transport. The unitized pellet system uses a preheated pellet base and cover for the main plate to maintain hot food temperatures. Particularly for the hospice where flexibility in meal times may result in holding food for longer periods than usual, time and temperature relationships are paramount for food safety.
