THE HOSPITAL / Services & Equipment / In-Patients
As we want our patients to be as comfortable as possible during their treatment and recuperation, all the rooms have been furnished and equipped with this in mind.
There are 141 bright and pleasant rooms (mostly private), with articulated beds, air-conditioning, Cable TV, telephones, WiFi, frigobars, security cubiclees and a bed for a companion (which is made up in the evening, if required).
The assistance given to patients is performed under strict safety standards and professionalism, providing the necessary support to the attending physician for the patient’s care.
During hospitalization, the nursing staff, coordinated by the head of nursing, will be present to provide comprehensive care, following your doctor’s instructions.
Nutrition and Diet Therapy
During hospitalization the patient will receive the visit of this team to coordinate the menu that suits the medical requirements. In the case of unrestricted diets, the menu will be a la carte.
Although visiting hours to In-patients are practically unrestricted for the convenience of the patient’s family and friends, the patient’s need for rest should be taken into consideration.
Each family can set their own visiting schedule with posters that are provided by the admission department.
The Intensive Care Unit has its own schedules for visits and enquires should be made in each case.
PTo enter the Hospital at night an ID should be left at the Security Desk to be returned on leaving.
Discharge and Check-out.
After a Certificate of Discharge has been signed by the patient’s doctor the patient is requested to check-out within two hours.
Should the patient wish to stay longer the price list should be consulted for the corresponding charge.
British Hospital gastronomic service is certified by the LATU, in good food handling practices (BMP). The a la carte menu and the elaborations requested by the department of diet therapy are prepared by the Chef.
In both cases the plates contain nutritional balance, while remaining tasty and varied, without neglecting the presentation and colour thereof.
Our kitchen staff is trained and prepared to improve day to day their performance.