J Korean Diet Assoc.  2007 May;13(2):101-113.

The Evaluation of Hospital Foodservice with Patients' Condition

• Gam SO
• Park JR
• Kim MJ
• Lee MK
• Shin KH

Abstract

The purpose of this study was to measure hospitalized patients' satisfactions with hospital foodservices, and thereby identify areas for improvement and provide basic data for the introduction of total quality management with hospital foodservices. This survey was carried out questionnaires by 382 hospitalized patients into 7 hospitals in Deagu, Busan, Changwon. The subjects were 50.5% male and 49.5% female. Sixty-two percent of the subjects were over 40age, 31.4% were only educated to middle school or below, 28.3% were hospitalized for 7~14 days. The result of evaluation for hospital foodservice during the length of hospitalization are as follows : Taste, seasoning, temperature, apperance of foods were higher in the short hospitalized patients than in the long hospitalized patients, especially kind and combinazation of food were significantly higher(p<0.001). The result of the foodservice with appetite status was significantly higher score(3.33) in the good appetite patients than in the bad appetite patients score(2.00)(p<0.001). As the hospitalization rooms were the significantly difference in the taste(p<0.05), seasoning(p<0.001), apperance(p<0.01) of the foods, amount of service(p<0.01), variety of menu(p<0.05), combinazation of foods(p<0.01) and opinion of patients(p<0.05).

Keyword

Hospital foodservice; Food quality; Satisfaction; Expectation

MeSH Terms

Appetite
Busan
Daegu
Female
Food Quality
Gyeongsangnam-do
Hospitalization
Humans
Male
Surveys and Questionnaires
Seasons
Total Quality Management