Hospital food service does not operate in isolation but requires the co-operation and integration of several disciplines to provide the ultimate patient experience. The objective of this research was to explore the antecedents to patient satisfaction and experience, including the service element. Accordingly, focus groups were conducted with doctors (n=4), nurses (n=5), ward hostesses (n=3), and patients together with their visitors (n=10) while open ended interviews were conducted with the food service manager, facilities manager, chief dietitian, orthopaedic ward dietitian and chief pharmacist.Themes centred on 'patients', 'food service' and 'meal times' and results show that food quality, particularly temperature and texture, are important factors impinging on patient satisfaction, and the trolley system of delivery is an acceptable style of service. Service predisposition demonstrates little relevance to patient satisfaction towards the overall meal enjoyment. A theoretical model has been developed that identifies hospital food service in a cyclic relationship with the community Primary Health Care team.

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Purpose -Numerous factors can influence an individual's eating behaviour, including the environment where food is purchased and consumed; this has been termed the foodscape. Settings where meals are consumed by the same people habitually, such as that of workplaces, can significantly impact individuals' overall diets, highlighting an opportunity to improve their health. The aim of this study is to investigate the extent to which the foodscape within a university influences consumer food choice, both students and staff. Design/methodology/approach -A case study approach was taken where ten interviews were conducted with staff (n ¼ 5) and students (n ¼ 5) in a university establishment. Interviews were transcribed and analysed thematically. Codes were sorted into overarching research categories bringing meaning to the data, which could then be used in conjunction with outlet mapping. Findings -Results demonstrate that generally consumers were fairly healthy conscious; however, their behaviour did not reflect this. Personal factors were identified and it was also felt that the environment was not supportive or encouraging of healthy eating practices. Originality/value -The study concluded that while consumers are ultimately responsible for the lifestyle behaviour they lead, the environment has a significant opportunity to encourage healthy behaviour, a fact that is not always embraced by employers. There are a number of underlying or embedded issues in subjects which surfaced during the interview stage of the study. This work, therefore, contributes towards the body of knowledge in the understanding of the role of the foodscape within a workplace setting.

Food, nutrition and health are currently under scrutiny. British eating patterns have radically changed over the past few decades, with the emergence of a 'grazing', 'snacking' culture. Simultaneously, more food is eaten outside the home and therefore the nutritional composition of foods/meals provided by catering establishments is of increasing relevance to the diet overall. Consumers are aware of the need for a healthy lifestyle and are encouraged to follow improved eating habits to avoid 'diseases of affluence' such as coronary heart disease, obesity, diet-related cancer and type 2 diabetes. For both economic and health reasons caterers should be encouraged to provide healthy options; however, often misconceptions exist and gaps are evident in the nutritional knowledge of this profession. Training curricula require revision. With the right information, training and support caterers can play a vital role in improving the health of the population.