T he department consists of a kitchen, which is divided into two sections namely: the general and the dietetic sections. The general kitchen caters for patients on normal diet while the dietetic section caters for the therapeutic patients. The Kitchen is funded by a revolving scheme. There is the food committee that meets twice a month to decide on the amount to be approved for the catering department for the feeding of the in-patients. There’s a store where all items bought are kept. The food items are issued out everyday to the cooks according to the number of patients in the wards. The kitchen runs three shifts to cater for all the meals served to the wards. Staff Canteen: Caters for both the staff and the out-patients. Staff Strength: There are 36 staff out of which there are 11 senior officers and 25 cooks. Cooks: There are 25 cooks for the general kitchen, 7 for the diet side and 3 for the canteen. .

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