A new food service management system at Beaudesert Hospital is serving up a more personalised dining experience for patients.
The recent rollout of ‘CBORD’ has followed months of planning, training and collaboration between food services, nursing and dietetics and nutrition teams.
The innovative system has transformed the way patient meals are ordered, prepared and delivered.
Logan and Beaudesert Health Service’s Food Services Manager Stephen Hall helped lead the change.
He said the introduction of CBORD had delivered several important improvements for patients.
“Patients now have access to individualised meal selections, and same-day ordering means every patient can place meal orders closer to meal times, something that is shown to improve dietary intake,” Stephen said. “This allows them to choose meals when they are more likely to feel like eating and supports improved nutritional intake during their hospital stay.”
He said the system also strengthened patient safety by electronically identifying food allergies and therapeutic diets, while providing a streamlined and integrated process for managing patient menus and meal production.
Stephen said he was incredibly proud of his team, who, in the lead up to the change, learned new software, introduced electronic menu ordering, adapted to updated menus, generated digital production reports and tray tickets, and began using a new regeneration oven, all while continuing to deliver daily meal services without interruption.
“The successful rollout of CBORD reflects the dedication and teamwork of staff across Beaudesert Hospital,” he said. “Their willingness to embrace change has resulted in a safer, more efficient food service model that delivers a better experience for patients and strengthens clinical governance.”
*The Food Service team's hard work on this project was recognised with a Highly Commended Engagement award at the June ‘Our values’ staff awards.