Food service management in hospitals

Edwards, John S.; Edwards, Audrey; Salmon, Julie A.

doi:10.1108/09596110010330840

Cited by 15 publications

(18 citation statements)

References 12 publications

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“…In a similar vein, Hwang et al (2003) consider patient perceptions of meal quality in hospitals. From a different perspective, Edwards et al (2000) look at food service systems that are suited to the specific eating requirements of hospitalised consumers, while Rodgers (2005) takes a similar approach in considering the selection of appropriate food service systems.…”

Section: Managing Healthcare Catering and Facilitiesmentioning

confidence: 99%

Skills, training and development within an insular labour market

Baum

2007

Journal of Management Development

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t.g.baum@strath.ac.uk2 Skills, training and development within an insular labour market: the changing role of catering managers in the healthcare environment Abstract Purpose of the paperThis paper addresses labour market insularity in the context of a specific sub-sector of healthcare management, that of catering and facilities. The paper is set in the context of growing public interest in the non-clinical environment of hospitals and other healthcare facilities has recently been greatly sharpened by political debate and professional concern. Design/methodology/approachThe research was based on a survey of members of the Catering Managers Association in order to determine their perceptions of their jobs, their career paths to date and future aspirations and the skills that they require for their work. Useable responses were received from 74 members or 23% of the Association. FindingsThe findings of this paper addresses the roles that managers within in the UK's National Health Service who are responsible for catering and related facilities management perform and considers the responsibilities, in terms of skills, that these roles impose. The background and training of catering professionals in healthcare is also considered together with their long-term career aspirations. The key finding is that the healthcare environment constitutes a relatively insular labour market within which inward and outward mobility is rare. Managers in the sector are probably under trained for their level of responsibility and are limited in their career aspirations outside of the sector. Research limitations/implicationsThis study provides a limited insight into a complex work environment and findings are based on a relatively small response rate. Non-members of the Catering Managers Association were not surveyed. Practical implicationsThe study poses challenges to the healthcare sector in addressing the need for more effective career management and development for managers with a facilities and catering function. The issue of vocational insularity is one that needs to be addressed. What is original/value of this paper 3This paper represents the first study of its kind to address career development and training issues with respect to catering managers within healthcare in the UK and raises important questions about the insularity of this relatively large national labour market.

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Section: Managing Healthcare Catering and Facilitiesmentioning

confidence: 99%

Skills, training and development within an insular labour market

Baum

2007

Journal of Management Development

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“…Sin embargo, teniendo en cuenta que la DH afecta entre el 25-50% de los pacientes que ingresan en un centro hospitalario, parece acertado reflejar que la percepción de la alimentación en nuestro hospital debería ser más elevada (2-4). La mayoría de los trabajos que analizan la satisfacción alimentaria de los pacientes hospitalizados reflejan que los valores con mayor influencia en la satisfacción de los alimentos son: la temperatura, el horario, el tamaño de las porciones, así como la calidad y la preparación (20,27,28).…”

Section: Discussionunclassified

“…En la misma línea se observa el trabajo realizado por Fernández Martínez y cols. (26), donde además de reflejar unos valores similares a los nuestros, observan que la temperatura se identifica como predictor de la satisfacción con la alimentación (19,28,31).…”

Section: Discussionunclassified

“…Hay descritos en la literatura diferentes factores que pueden influir en la percepción que tienen los pacientes sobre la alimentación recibida como pueden ser la temperatura, el sabor, la variedad, la cantidad o incluso, los horarios (16)(17)(18)(19). Un aumento en la satisfacción relacionada con su alimentación puede contribuir a una mayor ingesta por parte del paciente y por tanto, ayudar en la mejora del estado nutricional (20,21).…”

Section: Introductionunclassified

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Análisis del grado de satisfacción alimentaria percibido por los pacientes en un hospital de tercer nivel

et al. 2016

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Análisis del grado de satisfacción alimentaria percibido por los pacientes en un hospital de tercer nivel Assessment of the level of alimentary satisfaction received by patients in a tertiary hospital AbstractIntroduction: Food is a key element of nutritional support of hospitalized patients. To assess the level of food acceptance is essential to fi ght hospitalary malnutrition. Aims: a) To determine the level of satisfaction of patients to our diets; and b) to analyse variables associated with a higher level of satisfaction (appetite and type of diet). Material and methods: Cross-sectional descriptive study. A survey was used, including socio-demographic data, qualitative data as well as the overall assessment of the patient. The global level of satisfaction was compared depending on the appetite and on the type of diet (therapeutic versus basal; with salt versus unsalted) (non-parametric Krustal-Wallis test and T-students for independent samples, respectively). Results: One thousand four hundred and thirteen patients. Age: 53.9 ± 19 year old; 51.3% women. Therapeutic diet (34.9%). Only 39.4% took a salted diet. The 66.8% confi rmed previous admissions. Food hospital for 43% of patients was "as expected", while for 44.1% "better than it was expected". Meal times were adequate for 89.1% and the time for eating enough in 96.4%. About the food served, the percentage of patients who considered as good or very good: taste (56.3%), smell (65.5%), cooked (69.2%), variety (67.6%), temperature (70.4%). The global assessment of food on scale 1 to 10 was 6.8 ± 2.3. The appetite was associated with a signifi cant increase in global food patient satisfaction (p < 0.01). The type of diet or the presence of salt were not related to a relevant increase of satisfaction with the patient's diet (p = 0.99 y 0.35, respectively). Conclusions: Although the level of satisfaction of our hospital diet is reasonable, we should introduce improvements which enhance its acceptance. Appetite is associated with a signifi cant increase in global food satisfaction. The presence of salt or the type of diet (basal versus therapeutic) is not related to an outstanding improvement of the overall assessment of the diet.

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“…Improvements of the patients' nutritional status can shorten the patients' recovery time. The hospitals' timing of meals, the meal situation, and how the food is served affects the patients' satisfaction of the hospitals' food and catering services (Edwards et al, 2000). Donini et al (2008) claimed that service quality is not sufficient; the patients also need nutritional correct food to avoid malnutrition.…”

Section: Fm At Hospitalsmentioning

confidence: 99%

Albania vs Norway – FM at two university hospitals

Boge

Aliaj²

2017

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PurposeGiven the premise of de facto universal standards for FM, this paper aims to investigate development of facilities management (FM) at an Albanian and a Norwegian university hospital through examination of two hypotheses: the university hospital has recognised FM and established a designated FM organisation (H1) and the university hospital provides adequate food and catering services at ward kitchens and buffets (H2). Design/methodology/approachThis is an exploratory and descriptive comparative case study based on a diverse cases’ designs. FindingsThere is limited and strong support for H1 at the Albanian and Norwegian university hospitals, respectively. Both the Albanian and the Norwegian university hospitals rely on in-house production of facilities services, but the Albanian university hospital has outsourced food and catering services. FM and provision of facilities services are deeply integrated within the Norwegian university hospital’s core activities. There is also limited and strong support for H2 at the Albanian and Norwegian university hospitals, respectively. Hence, the Albanian Ministry of Health and the Albanian university hospital’s top management have a comprehensive, but not impossible, task, if the aim is to catch up with the Norwegian university hospital concerning FM. Research limitations/implicationsThis is an exploratory and descriptive comparative case study. Large N studies should be carried out both in Albania and Norway and preferably also in other countries to corroborate and develop the findings. Originality/valueThis is the first comparative study of FM at an Albanian and a Norwegian university hospital.

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Food service management in hospitals

Abstract: Summarises the results of two reports on hospital patients' food intake and wastage. Identifies the issues to be addressed and rectified.

Cited by 15 publications

References 12 publications

Skills, training and development within an insular labour market

Skills, training and development within an insular labour market

Análisis del grado de satisfacción alimentaria percibido por los pacientes en un hospital de tercer nivel

Albania vs Norway – FM at two university hospitals

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