New operational catering services at St. Vincent De Paul residence.

Abstract

This research study dealt with the catering operations of St Vincent de Paul Residence which is the largest state owned old people home on the island. It also examined the food service and how the residents perceive it. A descriptive research instrument was used (questionnaire) and data was collected from a representative sample of the residents together with a sample of the kitchen staff. The study investigated the catering operations according to the following hypotheses 1. That the quality and the choice of food are not up to the resident's expectation. 2. The management of the catering service leaves much to be desired. The study showed that the food offered to the residents is rated very poor in its terms of choice and quality and consequently not reaching the residents expectations. The kitchen staff also supported the second hypothesis due to various factors such as lack of trained kitchen staff, inefficient procurement system, lack of equipment etc. The result obtained from the study proved that that the funds available needs to be better utilised in order to secure the maximum value for the resources spent.