The purpose of this thesis was the optimization of cooking processes in the Tampere University Hospital Food Service Center. Optimized cooking process makes it possible to take into account the qualitative and financial matters.

This thesis has been carried out as a qualitative research and participant observation has been used as the data collection method. The data is compiled in natural and real life situations by utilizing sensory perceptions. Logical conclusions have then been formed of the findings. The theoretical part of the thesis deals with food service in which the empirical part of the thesis is involved. The economic and qualitative point of view, as well as its importance in the food service business, have been strongly highlighted in the thesis.

As the practical implementation, optimized cooking processes were developed for recipes used in the Food Service Center. New cooking processes were taken into the Recipe Library. The project focused on the completion of the whole process of change from the staff training and guidance all the way to the established practice.

Menus, instructions and cooking processes will not be published in this thesis because they are owned by the Tampere University Hospital Food Services in Pirkanmaa Hospital District and are covered by business secrecy.