No 389

HAMAD MEDICAL CORPORATION

Hamad Medical Corporation (HMC) is the principal public healthcare provider in the State of Qatar. HMC manages eight hospitals comprising more than 2,100 beds, as well as operating the national ambulance service in Qatar.

Engaged initially by HMC to carry out the planning of a major refurbishment of the existing kitchen in the Hamad General Hospital (1600 beds with supported hospitals) in advance of the changes that would result from the Medical City development (a further 1400 beds).

The work was carried out in several stages beginning with a review of the operating practices, then the development of an operating strategy for the new kitchens and finally the creation of scheme and detailed designs. We continued to support the project, with a redesign of the planned kitchens within Medical City a few years later from its 3000-meal capacity to better reflect changes to the hospital’s designs and in hospitality demand.

The review explored many different options. We considered moving to a cook-chill method and continuing to use traditional production methods, as well as alternative methods for distribution and service of food to patients. Key to our decision making was the impact the redesign would have on the menus’ food quality and nutritional content as well as the spatial and associated capital cost implications. Our eventual recommendation was to introduce a centralised kitchen model in Medical City to improve operational efficiency, quality control and long-term resilience.

Our initial work led to a major new Central Production Unit being developed, producing more than 5,000 meals per day that are distributed daily to the various hospitals across the campus. Following the success of this CPU, HMC is now seeking to centralise all laundry services and considering centralisation of other services within the hospital complex.

Hamad Medical Corporation (HMC) is the principal public healthcare provider in the State of Qatar. HMC manages eight hospitals comprising more than 2,100 beds, as well as operating the national ambulance service in Qatar.

Engaged initially by HMC to carry out the planning of a major refurbishment of the existing kitchen in the Hamad General Hospital (1600 beds with supported hospitals) in advance of the changes that would result from the Medical City development (a further 1400 beds).

The work was carried out in several stages beginning with a review of the operating practices, then the development of an operating strategy for the new kitchens and finally the creation of scheme and detailed designs. We continued to support the project, with a redesign of the planned kitchens within Medical City a few years later from its 3000-meal capacity to better reflect changes to the hospital’s designs and in hospitality demand.

The review explored many different options. We considered moving to a cook-chill method and continuing to use traditional production methods, as well as alternative methods for distribution and service of food to patients. Key to our decision making was the impact the redesign would have on the menus’ food quality and nutritional content as well as the spatial and associated capital cost implications. Our eventual recommendation was to introduce a centralised kitchen model in Medical City to improve operational efficiency, quality control and long-term resilience.

Our initial work led to a major new Central Production Unit being developed, producing more than 5,000 meals per day that are distributed daily to the various hospitals across the campus. Following the success of this CPU, HMC is now seeking to centralise all laundry services and considering centralisation of other services within the hospital complex.