"Promoting your health through good, healthy food"

At FV Hospital, we are concerned with the total well-being of our patients and staff and that, of course, includes what they eat and drink. We aim to provide, 365 days per year, a balanced range of appetising and nutritious food and drink, enabling patients and staff to have a choice that reflects their preferences and their needs.

Simply put, we strive to provide you with the correct quantities of wholesome, healthy food for your needs, prepared hygienically and presented well.

Our in-house Food and Beverage Department (F&B) supports a number of different service areas and outlets:

• In-patient meals, snacks, room service and trolley service.
• Special dietary meals for patients
• Day Hospital and other out-patient departments
• Caféteria for patients, visitors and staff
• Lobby Coffee Shop
• Gift shop snacks
• Staff meals and staff rooms
• Special events (conferences, presentations, meetings, staff events, parties etc)
• The team is led by F&B Manager Tran Duc Tu, with the support of Head Chef Le Dinh Thanh

F&B Patient Services

• We want to make you feel at home while you are at FV Hospital. Eating and drinking properly will help you fight infection, maintain your weight, respond to your treatment and heal more quickly. Our Chef and his team produce breakfast, lunch and dinner for your enjoyment, delivered to the patient room or treatment area, along with two drink and snack rounds for in-patients in the afternoon and late evening. The varied menu on offer, put together in consultation with nutritionists and doctors, includes both Asian and Western options, salads and sandwiches, to allow for all tastes and preferences.
  
  
• Special and Therapeutic Diets: The F&B team works closely with the medical team to ensure that all the food prepared for patients conforms to any special diet prescribed by the doctors (eg low salt, low fat, diabetic). The team will also be available to advise you on these diets, to make sure that you understand the requirements.
  
  
• Special Preferences: Our chefs will work with special care groups (eg elderly, new mothers, children) and with individual patients, to cater for individual dietary, cultural or other special preferences.
  
  
• Children - Kids Menu: Children, especially sick children, do not always want to eat the same meals or the same portion sizes as adults. Our team has put together some special menu options just for kids, that we hope will help them to relax and feel comfortable during their stay at FV Hospital.

F&B Outlets

• Caféteria: Our chefs produce high-quality meals seven days a week for our in-patients. You and your visitors can also sample these delights, and more, at the Caféteria located on the first floor. It is open 7:30-19:30 (Mon-Fri) and 7:30-14:00 (weekends). In addition to the Vietnamese and Western hot main-meal options, you can find a full salad bar and an adventurous sandwich range, all complimented by hot and cold drinks and juices. Many say the croissants and pastries are some of the best in Ho Chi Minh City!
  
  
• Coffee Shop: Pass those spare minutes at the Lobby Coffee Shop, where you can sample the finest coffee, tea and the freshest juices, all accompanied by home-produced patisserie products. Open 7:30-18:00, there are internet access points opposite and free Wi-Fi access for those with a laptop. Select food and beverage items are also available to take away.
  
  
• Gift Shop and Vending machines: Our Gift Shop, opens 7-days-a-week until 2000 hours, offers a small range of snacks, sweets and drinks for patients and their visitors. For those people who have to come to the hospital between 2000 and 7:30, we have vending machines in the Emergency Department that offer a simple hot and cold drinks service.
  
  
• Food Hygiene: At FV Hospital, we take hygiene very seriously and the F&B Department is no exception. We work to international standards of best practice with regard to food hygiene. This means that the production, storage and distribution of your food is monitored closely at every stage. Your assurance is that the highest levels of food hygiene and control apply at all times, and that staff are fully trained in, and conform to, HACCP standards.
  
  
• Menu Criteria: Our menu is designed in consultation with doctors and nutritionists (both internal and external) to provide the best possible balance and variety to cater for all tastes and needs. It is reviewed and refreshed regularly taking into account the following criteria:
  • Nutritional value
  • Calorific value
  • Variety of ingredients, taste and style
  • Cooking style and technique
  • Variety of texture and consistency
  • Variety of colour and presentation
  • Dietary preferences and special diets (eg vegetarian, vegan, low-fat etc)
  • Cultural values
  • Special requirements (eg children, elderly, new mothers, religious)
  • Suitability for distribution
  • Suitability for hospital environment
    
    
• Customer Service: We aim to satisfy, or exceed, our patients’ and customers’ needs and expectations. We, therefore, carry out regular surveys of patients and customers, and welcome feedback to identify where we can improve our service. If you have any suggestions or comments about our food services, please do not hesitate to let us know.