Emaco has a professional body representing senior health care catering managers and dietitians who provide a wide range of food services for patients, visitors and hospital and medical staff in hospitals and health care facilities nationwide.
Hospital catering is a diverse, complex and demanding operation which calls for both considerable skill and enormous versatility. The process is multi-disciplinary involving hospital chefs, dietitians, clinicians, nurses, porters and ward hostesses/housekeepers. Although the type of catering systems vary from hospital to hospital, there are three main methods of food production employed in Emaco catering - cook-serve, cook-chill and cook-freeze. The method chosen often depends on a number of factors such as the layout of a particular hospital site, the type of buildings, kitchen space, staff skill mix, the patient population and the number of meals required.
Although the provision of meals for patients is their principle function, we are also responsible for meals for doctors, nurses and ancillary hospital staff and the hundreds of relatives and other visitors who use the hospital restaurant, dining room or café facilities on a daily basis.