Hospital Food Services


The vision of the department is to be recognized as the best service provider in terms of nutrition and dietetics for mental health throughout Zimbabwe.

Mission statement

We strive to provide well balanced nutritious meals to both patients and the staff in a clean environments

We achieve this by

  • Proper planning of meals
  • Follow proper purchasing procedures and proper storage of food provisions
  • Practice proper cooking methods as per recipe
  • Maintain highest level of hygiene
  • Take all necessary precautions to ensure a safe working environment
  • Food handlers should comply with the Occupational Health and Safety (OHS) Act

Client Charter

  • We guarantee an efficient and effective food delivery system to both patients and staff
  • The meal provided will be balanced, nutritious, appetizing and palatable
  • Meals will be prepared under the best hygienic conditions
  • In case of boiler breakdown emergency measures are always In place

Importance of balanced meals to our patients

A balanced diet improves the mental and physical health and recovery of the patients as the diet includes carbohydrates, vitamins, fiber, fats etc.


  1. Produce comprehensive menus for patients, staff, and students at least quarterly
  2. Produce an annual purchase plan and make adjustments accordingly
  3. Adhere to proper purchasing procedures whenever buying food provisions or equipment
  4. Store food provisions as required
  5. Plan and standardize meals by use of recipes
  6. Special/ therapeutic diets needs being provided by the department to patients;


-Low salt

-Low protein

-High protein

-Reducing high calorie


  • Implementation of ration scale- though with psychiatric patients food portions are double as compared to those patients at general hospitals
  • Counselling must be done to those with nutrition related problems
  • Conduct wards rounds for feedback comments
  • Management of a sanitary food services environment with reference to HACCP (Hazel Analysis Critical Control Point)
  • Manage human resources and conduct Result Based Management
  • Always use quality management techniques so as to continuous improve on food services to patients and staff
  • Be able to uphold code of ethics by



– trust worthy

  1. Fresh food must always be served daily in a clean environment and on time as follows


-Breakfast 7.00am – 8.00am

-Tea           10.00am – 10.30am

-Lunch       11.45am – 12.30pm

-Tea           15.00pm – 1530pm

-Super       18.00pm – 19.00pm

Everyone must be in complete uniform except where authorization is given