Food management

Casino, cafeteria and kiosk operations

We cater for your physical well-being seven days a week from 7 am to 6 pm. We receive our goods fresh every day from the central kitchen, from suppliers and in some cases we produce our own meals on site. You can choose from food, drinks, press articles, ice cream, snacks and everyday items such as toiletries. The range varies depending on the property - casino, cafeteria or kiosk. Nevertheless, we endeavour to meet the needs of our guests and adapt our range of articles to seasonal wishes and offers.

We wish you a pleasant stay and a time of rest and relaxation in our facilities.

The central kitchen provides around 4500 meals a day for all patients on 95 wards at the university hospital. Almost 35% of these are diet meals.

In addition, approx. 1200 lunches and over 400 breakfasts are served in the staff dining rooms. Several hundred sandwiches and other small snacks are prepared daily for sale in the kiosks and cafeteria. In total, over 1.5 tonnes of food are processed every day

In order to fulfil these tasks, many hard-working hands are required in addition to modern canteen kitchen technology and sophisticated logistics: We currently employ 104 people in the kitchen and 39 employees in the various catering outlets look after the well-being of our guests. There are also around 50 employees in crockery cleaning. We are on duty for our patients and guests from 5 a.m. to 9 p.m., 7 days a week and 365 days a year.

We offer a choice of 3 menus for lunch and dinner every day - full meals, light meals, many Mediterranean-style dishes and vegetarian meals.

For breakfast, you can choose between individual components or breakfast options that we have already put together.

For patients who have to follow a diet due to their illness, 10 dieticians and 4 diet-trained chefs offer a range of over 300 possible diet combinations and are also available for an individual consultation on request.

Dietary cuisine and nutritional counselling

The tasks of the dietician team in the food supply department include the preparation of special diets, the evaluation of the various diets and the final food control. We offer counselling and/or support for patients who require a special diet or are in the process of rebuilding their diet after an operation. Depending on requirements, we take food requests or create an individualised nutrition plan for the inpatient stay. The dietician in charge of the patient is responsible for entering these into the meal programme. If necessary, we can analyse nutrition logs and calculate a daily plan specially tailored to the patient with all the necessary nutritional values.

Kitchen management

Diet cuisine