As part of the Institutional Management course (3rd Semester), a field visit was conducted to the hospital kitchen of Sher-i-Kashmir Institute of Medical Sciences (SKIMS), Soura, on 19-05-2026. The visit aimed to provide practical exposure to the organization and management of large-scale hospital food service operations.

During the visit, a structured questionnaire was used to evaluate the food service units and equipment, analyze the kitchen layout, and assess food hygiene and sanitation practices. Information was collected regarding the arrangement of various kitchen sections, adequacy and maintenance of equipment, workflow patterns, storage facilities, ventilation, lighting, drainage systems, and waste management procedures.

Special attention was given to observing hygiene and sanitation measures followed within the kitchen. This included assessing the cleanliness of food preparation areas, utensils, floors, and storage spaces; personal hygiene practices of food handlers; availability of handwashing facilities; use of protective clothing such as gloves, masks, and caps; and measures adopted to prevent food contamination.

The field visit provided valuable insights into the functioning of a hospital food service unit and highlighted the importance of efficient kitchen planning, proper equipment maintenance, and strict adherence to food safety and sanitation standards. The activity helped in identifying both strengths and areas requiring improvement, thereby enhancing understanding of institutional food service management and its role in ensuring patient health, safety, and satisfaction.