Deriving Value from Customer Based Meal Experiences—Introducing a Postmodern Perspective on the Value Emergence from the Experience of the Commercial Meal

Sundqvist, Joachim; Walter, Ute

doi:10.1080/15428052.2016.1225537

Cited by 5 publications

(2 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…2 Although patients reported high satisfaction in this study, satisfaction as a measure should be interpreted with sensitivity to the frame of reference and expectations of the person eating. 27 Eating satisfaction in a hospital setting is not only influenced by expectations but also by both physical and psychological factors connected to disease and medication. Moreover, considering the hospital meal as a particular eating context has been shown to be relevant when discussing patient satisfaction with foodservice.…”

Section: Resultsmentioning

confidence: 99%

Exploring patient satisfaction with hospital foodservice: A Swedish study using the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire

Rapo

Sydner

Kautto

et al. 2021

Nutrition & Dietetics

View full text Add to dashboard Cite

The aim of this study was to explore patient satisfaction with hospital foodservice in the Swedish setting, using a validated instrument, adding this context to the existing body of research. Methods:The study was carried out at three hospitals employing cyclic menus and conventional cook-serve foodservice systems with centralised tray assemblies and hot-trolley distributions to the wards for service. Patient satisfaction was explored using a translated version of the validated Acute Care Hospital Foodservice Patient Satisfaction Questionnaire. Groups were compared with Mann-Whitney U-test and Kruskal Wallis test with a set significance level of P < .05. Results: Questionnaires from 439 patients were included in the analysis. The majority (80%) reported an overall satisfaction of "good" or "very good." Questions related to Staff and Service received mostly the highest possible ratings, while questions related to Food Quality and Meal Size had slightly lower ratings and higher variation. Comparisons between groups showed that differences were small even when statistically significant. Low appetite and a long hospital stay had an adverse effect on overall satisfaction and food quality-related questions. Men and younger patients reported more often being hungry after and between meals.Conclusions: Hospital foodservice faces the challenge of catering to multiple patient needs. Monitoring patient satisfaction is crucial to ensure that foodservice operations remain evidence based. The Acute Care Hospital Foodservice Patient Satisfaction Questionnaire provided a general overview that indicated foodservice areas with potential for improvement, although patient satisfaction overall was high. However, patient satisfaction is a complex measure and reflexivity is required when interpreting empirical results.

show abstract

Section: Resultsmentioning

confidence: 99%

Exploring patient satisfaction with hospital foodservice: A Swedish study using the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire

Rapo

Sydner

Kautto

et al. 2021

Nutrition & Dietetics

View full text Add to dashboard Cite

show abstract

“…Furthermore, the meal is a context in which social beings participate, meet, and eat and drink (J. Edwards and Gustafsson, 2008 ; Gustafsson et al, 2006 ; Hansen et al, 2005 ), a context in which contextual understandings give meaning to the entirety of the meal ( Sundqvist and Walter, 2017 ). This contextual meaning is depending on who the experiencer is and with whom the experiencer associates.…”

Section: Introductionmentioning

confidence: 99%

Meal identity as practice - Towards an understanding of business travellers’ meal practices

Sundqvist

Walter

Hörnell

2020

International Journal of Gastronomy and Food Science

Self Cite

View full text Add to dashboard Cite

Business travellers make up a large part of the customer base for the Swedish hospitality industry, accounting for 54% of the occupancy rate of Swedish hotels in 2018. Yet, very little is known about their meal habits while being at the destination of a business trip. This, even though the handling of meals in an environment that is less known to the traveller could add to the complexity of everyday life. Therefore, this study is aimed to explore actions performed by business travellers at the destination of travel as part of their meal practice with the purpose of elucidating the meal habits of this group. The research is theoretically framed within the context of social identity theory and social practice theory. A questionnaire was filled out by 538 Swedish business travellers recruited by means of self-sampling; 77% of the respondents were men, and 77% were above 45 years of age. The majority of the respondents, 67%, travelled over 50 days per annum, and 59% were located in the highest income quartile. The analysis of the data generated a general overview of the actions performed in relation to the meal, while also showing differences in actions taken based on income and gender. Women were significantly more price conscious than men and to a larger extent used technical assistance to find somewhere to eat. When travelling alone they also reported eating faster than at home and bringing back food and eat at the hotel room more often than men did. Men, in contrast, exhibited an inclination towards seeking social contexts to insert themselves in during dinners when travelling alone, as to be able to eat together with other people. The, relatively, lower income group showed more price consciousness as well as used the help of technical assistance to find somewhere to eat.

show abstract

The contextual understandings of eating: A practice theoretical approach to Swedish business travellers’ meals

Sundqvist

Bengs

2021

International Journal of Gastronomy and Food Science

View full text Add to dashboard Cite

Deriving Value from Customer Based Meal Experiences—Introducing a Postmodern Perspective on the Value Emergence from the Experience of the Commercial Meal

Cited by 5 publications

References 33 publications

Exploring patient satisfaction with hospital foodservice: A Swedish study using the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire

Exploring patient satisfaction with hospital foodservice: A Swedish study using the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire

Meal identity as practice - Towards an understanding of business travellers’ meal practices

The contextual understandings of eating: A practice theoretical approach to Swedish business travellers’ meals

Contact Info

Product

Resources

About