Korean J Community Nutr.  2003 Aug;8(4):566-573.

The Effects of the Improvement of the Food Service Environment on Patients' Satisfaction with the Hospital Food Service: Focused on Case Studies

• Lee SL
• Chang YK

Abstract

The purpose of this study was to assess how the changes in the food services environment on patients satisfaction with the hospital food service. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The flow line and environment of the food services in the hospital were improved through remodeling, which included the replacement of all cooking utensils, ventilation facilities and material storages, the purchase of a combi steamer, and the change of meal carts and trays. After the remodeling, the hospital food service was improved so that it provided spoons at each meal, diversified the menu utilizing the combi steamer, served event meals three times a week as well as water boiled with burned rice in the morning twice a week. In addition, various types of tableware were used in the table settings to produce attractive visual effects. Among the 10 items included on the patient satisfaction questionnaire, "satisfaction with offered menus" (p<0.01) showed significantly higher scores before the remodeling. "cooking/seasoning of food", "amount of meals" and "taste of meals" were not statistically significant, but showed increased satisfaction after the remodeling. However "temperature of food", "cleanliness of clothes and features" and "satisfaction with meal times" were not statistically significant, but showed decreased satisfaction after the remodeling.

Keyword

remodeling; food service environment; patients' satisfaction

MeSH Terms

Burns
Cooking and Eating Utensils
Data Interpretation, Statistical
Food Service, Hospital*
Food Services*
Humans
Meals
Patient Satisfaction
Ventilation
Water
Surveys and Questionnaires
Water