In keeping with the global standards to maintain the good health of patients, Columbia Asia Hospitals organized a two-day unique conclave on transforming housekeeping through technology and innovation, improving customer satisfaction, safety and security, enhancing food quality and patient service.
The conclave witnessed the participation of teams from the Food and Beverages Department, Housekeeping and Security personnel. The event featured all the 11 hospitals of the brand across India.
“If not the backbone, the support service team can be described as the heart of any hospital. They make sure that the surroundings meet all standards of hygiene, which is one of the most important parameters of a hospital. It is this team that takes care of the comfort of the patient, the food that is served and most importantly, the safety and security of each person who enters the hospital premises. We felt the need to celebrate their contribution, and ensure they feel deserved,” said Mr Kiran Sam George, Senior General Manager, Support Services, Columbia Asia Hospital.
As part of the two-day conclave, a culinary workshop was organised in which participants were divided into four teams, consisting of one team leader (chef) and four other members from different support service departments. The teams were named as Clove, Cardamom, Cinnamon and Cumin.
Each team had a different cuisine which was handed over at the work station. The time slot allotted for the activity was 90 minutes with a set of groceries, vegetables, etc. based on the cuisine that had to be prepared. The teams were given the task of preparing a main course and dessert.
The criteria given to the teams, apart from preparation, they had to describe the uniqueness, the flavours and the region of its origin, food costing, ideal portion size and price on the menu.
As part of the activity for the participants, a culinary workshop was organised with Executive Chef Tanmoy from DoubleTree – Hilton, Sarjapur, who gave insights on trending international diets like Keto, Vegan, etc.
The winners of the competition were team CLOVE, closely followed by CARDAMOM. The dishes were judged on the basis of creativity, hygiene, taste, texture and appearance by esteemed judges Executive Chef Tanmoy, Mr. Kiran George, and Ms. Srilaxmi. Food items displayed were a visual treat and were presented in an artistic and aesthetic style.