Satisfaction of Foodservice Directors After Implementation of a Conventional or Cook-Chill Foodservice System1

Nettles, Mary Frances; Gregoire, Mary B.

doi:10.1111/j.1745-4506.1996.tb00313.x

Cited by 5 publications

(5 citation statements)

References 4 publications

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“…There has been a considerable amount of research on the impact of cook‐chill food service on the nutritional quality in hospital food (Williams, 1996) and service satisfaction (Nettles & Gregoire, 1996). However, there has been little attention to the more subtle impacts the system may have on the choices of food provided on the menu.…”

Section: Discussionmentioning

confidence: 99%

Trend to better nutrition on Australian hospital menus 1986–2001 and the impact of cook‐chill food service systems

McClelland

Williams

2003

J Human Nutrition Diet

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Objective To assess trends in the nutritional quality of hospital menus and examine differences between menus used in hospitals with cook-chill or cook-fresh food services.Design Standard patient menus were analysed against 28 criteria to assess nutritional standards and compared to results from similar studies in 1986 and 1993.Setting Menus were collected from 80 hospitals in New South Wales, Australia, including 36 using cook-chill food service systems.Statistical Analysis Chi-squared analysis was used to assess differences between the proportions of hospitals meeting the criteria in 2001 and 1993 and between different types of hospitals. ResultsIn 2001 compared to 1993 significantly more hospitals offered more than one hot choice at the evening meal, more low fat items were highlighted, and more calcium-rich foods were available. More than 90% of hospitals allowed patients to select their own menu choices, offered wholemeal breads and high fibre breakfast cereals, fresh fruit, polyunsaturated margarine, a milk dessert at least once a day and two or more hot options at the midday meal. Hospitals with cook-chill food services had menus that were more likely to meet nutritional recommendations, although they were less likely to offer a choice of serving size. A high proportion of unpopular choices were offered on menus, especially meat dishes and desserts.Applications/Conclusion Since 1986 NSW hospital menus have improved to offer choices that conform better to dietary guidelines. Cook-chill food service may have positive and negative impacts on meal choices. The assessment criteria provide a useful way for hospitals to assess their menus. Postgraduate student in the Department of Biomedical Sciences

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Section: Discussionmentioning

confidence: 99%

Trend to better nutrition on Australian hospital menus 1986–2001 and the impact of cook‐chill food service systems

McClelland

Williams

2003

J Human Nutrition Diet

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“…This comment may also reflect frustration about a lack of control that many food service managers feel regarding decisions to introduce new catering technologies such as cook‐chill, which are often driven by senior hospital managers who are solely concerned with economic considerations. A US survey of 126 food service directors that found that managers of cook‐chill systems reported lower production costs but also lower patient satisfaction, compared to directors of conventional food services (Nettles & Gregoire 1996). King (1991) also reported a 71% favourable score for patient satisfaction with the cook‐fresh systems compared to only 50% with the cook‐chill systems.…”

Section: Discussionmentioning

confidence: 99%

Food services trends in New South Wales hospitals, 1993–2001

Mibey

Williams

2002

Food Serv Technol

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A survey of the food service departments in 93 hospitals throughout NSW Australia (covering 51% of hospital beds in the state) was conducted using a mailed questionnaire and the results compared with those from similar surveys conducted in 1986 and 1993. Over the past eight years there has been a significant increase in the proportion of hospitals using cook‐chill food service production systems, from 18% in 1993 to 42% in 2001 (P < 0.001). Hospitals with cook‐chill systems had better staff ratios than those with cook‐fresh systems (8.3 vs. 6.4 beds/full time equivalent staff; p < 0.05), but there was no significant difference in the ratio of meals served per FTE. There was no difference between public and private hospitals in terms of ratios of beds or meals to food service staff. Managers using cook‐chill systems reported significantly lower levels of satisfaction with the food service system compared to those using cook‐fresh. Two aspects of the services have not changed since the last survey: approximately a quarter of food service departments are still managed by staff without formal qualifications and meal times remain the same, with more than 90% of hospitals serving the evening meal before 5.30 p.m. and a median of 14.25 h gap between the evening meal and breakfast.

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“…Many hospital foodservice production systems exist, including cook-fresh, cook-freeze and cookchill. 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. Other foodservice models, such as 'Steamplicity' whereby meals are plated in a central production unit prior to distribution to hospitals, then microwaved at short notice prior to meal times, have been implemented with success in the UK (Edwards & Hartwell 2006).…”

Section: Introductionmentioning

confidence: 99%

“…Other foodservice models, such as 'Steamplicity' whereby meals are plated in a central production unit prior to distribution to hospitals, then microwaved at short notice prior to meal times, have been implemented with success in the UK (Edwards & Hartwell 2006). 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. 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).…”

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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Satisfaction of Foodservice Directors After Implementation of a Conventional or Cook-Chill Foodservice System1

Cited by 5 publications

References 4 publications

Trend to better nutrition on Australian hospital menus 1986–2001 and the impact of cook‐chill food service systems

Trend to better nutrition on Australian hospital menus 1986–2001 and the impact of cook‐chill food service systems

Food services trends in New South Wales hospitals, 1993–2001

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

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