Quality of patient meal service in hospitals: Delivery of meals by dietary employees vs delivery by nursing employees

Gregoire, Mary B.

doi:10.1016/0002-8223(94)91132-0

Cited by 34 publications

(49 citation statements)

References 14 publications

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“…It was decided to extract data describing the population being investigated (sample size and setting), the aim of the study, and the pertinence of the study design; that is, if an intervention was tested in a trial (ie, involving a particular new food delivery system, 3,13,[16][17][18][19][20][21][22] or in an observational investigation, including a comparison. 3,11,23,24 Search terms included controlled terms from Medical Subject Headings in PubMed and CINAHL headings in CINAHL as well as free text terms.…”

Section: Search Strategymentioning

confidence: 99%

“…3,11,23,24 Search terms included controlled terms from Medical Subject Headings in PubMed and CINAHL headings in CINAHL as well as free text terms. For EMBASE a search with free words was applied.…”

Section: Search Strategymentioning

confidence: 99%

“…[1][2][3][4] Provision of a foodservice that not only meets but also exceeds the expectations of the patient is considered essential for a quality service. 5 The goals of a hospital foodservice are to provide inpatients with nutritious meals that are beneficial for their recovery and health, and also to give them an example of healthy nutrition with menus tailored to patients' specific health conditions.…”

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confidence: 99%

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A Systematic Review of Hospital Foodservice Patient Satisfaction Studies

Dall’Oglio

Nicolò

Ciommo³

et al. 2015

Journal of the Academy of Nutrition and Dietetics

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Section: Search Strategymentioning

confidence: 99%

Section: Search Strategymentioning

confidence: 99%

mentioning

confidence: 99%

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A Systematic Review of Hospital Foodservice Patient Satisfaction Studies

Dall’Oglio

Nicolò

Ciommo³

et al. 2015

Journal of the Academy of Nutrition and Dietetics

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“…Meeting and exceeding patient expectations is essential for the provision of quality services. Food and the manner in which it is served often influences patient satisfaction with the entire hospital experience (Gregoire 1994). Establishing predictors of hospital foodservice satisfaction will assist in styling food and its service to meet patient expectations, thus influencing overall patient satisfaction with the hospital stay.…”

Section: The Importance Of Patient Foodservice Satisfactionmentioning

confidence: 99%

A comparison of two measures of hospital foodservice satisfaction

Wright

Capra²,

Aliakbari³

2003

Aust. Health Review

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The importance of patient foodservice satisfactionThe health care industry is becoming increasingly focussed on quality improvement to meet patients' heightened demands for service excellence (Drain 2001). Patient satisfaction measurement is viewed as important in outcomes research and quality improvement efforts, as it provides a formal opportunity for feedback and demonstrates to patients that their opinions are valued by health professionals. Administrators and auditors of health care services are continuously seeking patient-reported outcomes to obtain indications of quality of care and the organisation of services. Meeting and exceeding patient expectations is essential for the provision of quality services. Food and the manner in which it is served often influences patient satisfaction with the entire hospital experience (Gregoire 1994). Establishing predictors of hospital foodservice satisfaction will assist in styling food and its service to meet patient expectations, thus influencing overall patient satisfaction with the hospital stay. A valid and reliable questionnaire is the first step towards understanding the link between patient satisfaction and expectations. The questionnairesThe Parkside Inpatient Questionnaire (PIQ) contains items rated on a five-point Likert scale from "very poor" to "very good", focussing on the patient's experience during their hospital stay. The section used as part of this study comprised overall ratings for foodservice and additional ratings for courtesy of foodservice staff, flavour and temperature of the food, menu choice and timeliness of meal delivery. Responses were scored from 1 to 5, with 1 representing the least positive response and 5 representing the most positive response.The Wesley Hospital Foodservice Patient Satisfaction Questionnaire (WHFPSQ) has 18 items rated on a fivepoint Likert scale from "always" to "never", an overall rating from "very good" to "very poor" and is specific to hospital foodservice. For comparative purposes, the scoring system for the WHFPSQ was made consistent with the PIQ, that is, 1 representing the least positive and 5 the most positive response for any individual item.

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“…Customer satisfaction with hospital food service is multifactorial and difficult to assess, particularly as each patient has his or her own expectations. Some studies report that food quality is the most important indicator (Dubé et al, 1994;O'Hara et al, 1997;Lau and Gregoire, 1998;Hwang et al, 2003) while other studies suggest that 'interpersonal' or service aspects are the most pertinent (DeLuco and Cremer, 1990;Gregoire, 1994;Bélanger and Dubé, 1996). Previous research has shown that food preference and acceptance constitutes 50% of the variability in consumption , and is not only a result of the intrinsic quality of the food; but can also be related to consumer expectations and the degree to which the food item matches them (Oh, 2000).…”

Section: Introductionmentioning

confidence: 99%

Plate versus bulk trolley food service in a hospital: comparison of patients’ satisfaction

2007

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Purpose: The aim of this research was to explore the antecedents to patient satisfaction with food quality within a hospital setting and develop an indicative model. Methodology:A consumer opinion card concentrating on the quality indicators of core foods was used to measure patient satisfaction and compare two systems of delivery; plate and trolley. Findings:Results show that the bulk trolley method of food distribution enables all foods to have a better texture, and for some foods (potato, poached fish and minced beef) temperature, and for other foods (broccoli, carrots, and poached fish) flavour than the plate system of delivery, where flavour is associated with bad opinion or dissatisfaction. Practical implications:This research confirms patient satisfaction is enhanced by choice at the point of consumption; however, portion size was not the controlling dimension. Temperature and texture were the most important attributes which measure patient satisfaction with food, therefore defining the focus for hospital food service managers.Originality: An indicative model outlining patient satisfaction with hospital food service has not been previously published and adds to the body of knowledge in this field.

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Quality of patient meal service in hospitals: Delivery of meals by dietary employees vs delivery by nursing employees

Cited by 34 publications

References 14 publications

A Systematic Review of Hospital Foodservice Patient Satisfaction Studies

A Systematic Review of Hospital Foodservice Patient Satisfaction Studies

A comparison of two measures of hospital foodservice satisfaction

Plate versus bulk trolley food service in a hospital: comparison of patients’ satisfaction

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