Today, more and more hospitals are aiming to penetrate the rapidly growing market for modern medical treatment. Patient satisfaction is considered as the hallmark measure of quality service by healthcare providers. Owing to various factors related to their design and functioning, the discharge process and food and beverages department have forever been recognized as flawed areas by hospital administrators. Although, a lot of effort has been invested for improving the outputs of these departments; hospitals generally fail to achieve functional streamlining and these departments continue to be major reasons for dissatisfaction. In this manuscript is presented a systematic approach for tackling these problems. Tools of Six Sigma quality improvement were used to identify and implement solutions for the particular scenario. The methodology used here will be helpful to a variety of professionals for quality improvement.