Kempten: Patients disappointed! Food supply without menu selection!

Kempten: Patients disappointed! Food supply without menu selection!

In the Kempten Clinic, there are currently major problems with living catering. The 70-year-old patient Josef E. noticed in his latest length of stay that a menu selection is not provided for inpatient patients. This is in stark contrast to the promises in the patient brochure, which announces a selection of dishes that should be available to the patient.

As the clinic management confirmed on request, all 27 service assistants were released from this responsible task. The main reason for this change is "interface problems" that you want to reduce. Instead, the responsibility for the catering is now among the medical nurses, which could lead to even more challenges in view of personnel bottlenecks.

food supply and personnel problems

The changeover of the food supply also causes resentment among the employees. The new concept stipulates that the nursing staff are strengthened and that service tasks are taken on by special nursing assistants. These are intended to receive one -year, care -specific training in order to be able to better support the registered nursing staff. Press spokeswoman Kirsten Boos explains that the hiring of new forces is already underway, but has not yet been completed.

parents of the former service employees were not terminated, but they were offered further training as a nursing assistant in the clinic's own vocational school. Of the 27 employees concerned, seven chose training and can look forward to a higher remuneration. 14 other employees have accepted alternative job offers in the clinic network. These employees are now active in various areas such as cleaning or reception.

The "Cook & Chill" procedure

in Kempten you rely on the "Cook & Chill" process for food supply. Here, lunch is cooked in an external kitchen, cooled and then delivered to the clinic, where it is arranged on plates and distributed to the stations. This is intended to maintain the quality of the dishes, but some patients report disappointing experiences. For example, Josef E. described that he did not taste the lack of selection, but ultimately lost five kilos during his stay.

Although the current developments at the Kempten Clinic give rise to concern, the clinic management is optimistic about the soon improvements. Meanwhile, patients and employees have to hope for a quick solution to the problem. For further information on this situation, the clinic management refers to reports from www.merkur.de .