Current and Future Practices in Hospital Foodservice

Silverman, Melanie; Gregoire, Mary B.; Lafferty, Linda; Dowling, Rebecca

doi:10.1016/s0002-8223(00)00023-7

Cited by 24 publications

(17 citation statements)

References 5 publications

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“…In North America, cook to order or room service has become the predominant trend in hospital foodservice (McLymont et al 2003). The Department of Human Services in Victoria are moving food production to central production kitchens for many Victorian hospitals, an approach being used elsewhere (Silverman et al 2000). The principal foodservice models in Australia are cook-chill and cook-freeze systems where food is preprepared and then rethermalised at required times (Greathouse et al 1989;McLelland & Williams 2003;Nettles & Gregoire 2006) and the traditional cook-fresh model.…”

Section: Introductionmentioning

confidence: 99%

Exploring hospital patients' satisfaction with cook‐chill foodservice systems: a preliminary study using a validated questionnaire

Porter

Cant

2009

J Foodservice

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Decline in nutritional status during hospitalisation highlights the importance of achieving high‐quality foodservice. This research aimed to explore patient satisfaction with hospital foodservices from on‐site and off‐site cook‐chill production systems. Two cross‐sectional surveys of hospital inpatients were conducted in an acute medical and a subacute rehabilitation ward before and after a change to off‐site cook‐chill production. The survey used a validated instrument (Acute Care Hospital Foodservice Patient Satisfaction Questionnaire). Sixty‐six patients in 2006 and 51 patients in 2007 recorded unchanged results across factors of food quality, staffing service quality, meal service quality and physical environment quality. Satisfaction with foodservice was rated ‘good’ or ‘very good’ by the majority of patients in both surveys. The research instrument was able to deconstruct various issues relating to patients' satisfaction and six individual items correlated with overall satisfaction with foodservice. To maximise patient satisfaction, further research into these, and additional dimensions of foodservice quality is needed to determine how improvements may be achieved.

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Section: Introductionmentioning

confidence: 99%

Exploring hospital patients' satisfaction with cook‐chill foodservice systems: a preliminary study using a validated questionnaire

Porter

Cant

2009

J Foodservice

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“…RDs in management positions face similar challenges and high expectations in the workplace (8). Some management dietitians have even expanded their oversight to include multiple departments such environmental and other services, at times with little to no increase in pay or training and development (9).…”

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confidence: 99%

Job Satisfaction of Dietitians with Management Responsibilities: An Exploratory Study Supporting ADA's Research Priorities

Sauer¹,

Canter²,

Shanklin³

2012

Journal of the Academy of Nutrition and Dietetics

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“…Most respondents (54%) had no formal qualifications, while around 46% had formal qualifications including chef/trade certificates in commercial cookery, diploma or university degree). This differs greatly from the credentials of hospital foodservice directors in the USA, with more than 200 beds, where 55% had a Bachelor's or Master's degree (42%); many also hold registered dietician credentials (38%) (Silverman et al. 2000).…”

Section: Resultsmentioning

confidence: 94%

“…Within all these changes and emerging trends in the industry, this study aims to assess the prevalence of foodservice systems and to reflect on any new changes, focusing on Australian hospitals; however, the results might be generalized to international users, especially in countries such as the UK and USA (Silverman et al. 2000; McCree 2005).…”

Section: Introductionmentioning

confidence: 99%

The popularity of foodservice systems in Australian hospitals

Assaf

2009

J Foodservice

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Research in the area of foodservice systems is limited. This paper provides details of the current prevalence, characteristics and popularity of different foodservice systems in Australian hospitals. The results from 90 hospitals show that the traditional cook‐fresh system is still popular in Australian hospitals, with cook‐chill and hybrid systems to a lesser extent. The trend of shifting away from in‐house production and using external suppliers is also growing.

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Current and Future Practices in Hospital Foodservice

Cited by 24 publications

References 5 publications

Exploring hospital patients' satisfaction with cook‐chill foodservice systems: a preliminary study using a validated questionnaire

Exploring hospital patients' satisfaction with cook‐chill foodservice systems: a preliminary study using a validated questionnaire

Job Satisfaction of Dietitians with Management Responsibilities: An Exploratory Study Supporting ADA's Research Priorities

The popularity of foodservice systems in Australian hospitals

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