Gap analysis of patient meal service perceptions

Hwang, Li‐Jen Jessica; Eves, Anita; Desombre, Terry

doi:10.1108/09526860310470874

Cited by 37 publications

(7 citation statements)

References 21 publications

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“…With regard to hypothesis 1, the result defined that students' satisfaction with university cafeteria is highly affected by food quality, implying H1 is significant. This finding is positively associated with those of earlier researchers (Hwang et al, 2003;W. G. Kim & H. B. Kim, 2004;Qin & Prybutok, 2009;Raman & Chinniah, 2011).…”

Section: Discussionsupporting

confidence: 79%

A Structural Approach on Students’ Satisfaction Level with University Cafeteria

Chang¹,

Suki²,

Nalini³

2014

ASS

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This study was carried out to identify the relationship between the food quality, price fairness, staff performance, and ambience of the university cafeteria with students' satisfaction. The survey method was employed in testing the proposed hypotheses via a structured self-administered questionnaire. This survey was conducted in Universiti Sultan Zainal Abidin (UniSZA) and a total of 93 undergraduates were selected for questioning via convenience sampling method. The results were generated by using the Structural equation modeling (SEM) technique via AMOS 21.0 computer program with maximum likelihood estimation. Based on the SEM technique, food quality and price fairness are the two most important dimensions that influence the students satisfaction on café service quality. Next, the students give less priority to staff performance and ambience. The results were differing from the previous study. The university cafeteria should take serious measurement in improving the food quality and price for long term sustainability.

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Section: Discussionsupporting

confidence: 79%

A Structural Approach on Students’ Satisfaction Level with University Cafeteria

Chang¹,

Suki²,

Nalini³

2014

ASS

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“…The results identified a weak negative correlation between the 2 variables (r = -0.16, n = 189, P = 0.03), with higher age being associated with lower satisfaction with the hospital foodservice. Subjects were divided into 3 age groups (18)(19)(20)(21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35)(36)(37)(38)(39)(40)(41)(42)(43)(44)(45)(46)(47)(48)(49)(50)(51)(52)(53)(54)(55), and 56-65 years). The independent sample t test results indicated no significant difference in scores for males (M = 2.62, SD = 0.74) and females (M = 2.65, SD = 0.77); t (187) = 0-.27, P = 0.79 (two-tailed).…”

Section: Patient Satisfaction According To Various Factorsmentioning

confidence: 99%

“…5,9,20,21 Food quality, meal service, staff issues, and the physical eating environment contribute to patient satisfaction. 9,[20][21][22][23][24][25] One study found that almost half of the food served in hospitals is wasted because of the taste, portion size, patient's appetite, or staff service. 4 Thus, it can be concluded that similar factors affect both satisfaction and plate wastage.…”

Section: Introductionmentioning

confidence: 99%

Patient Satisfaction With Hospital Food service and its Impact on Plate Waste in Public Hospitals in East Malaysia

Aminuddin¹,

Vijayakumaran²,

Razak³

2018

Hosp Pract Res

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Background:Foodservice is an important issue in hospital settings, and patients' levels of satisfaction are often indicated by consumption and plate waste. Objective: The current study compared patient satisfaction in hospital areas and other factors and determined the relationship between patient satisfaction and plate waste. Methods: This quantitative research was performed in four East Malaysian public hospitals. Patients at these hospitals were asked to complete a questionnaire which had three parts: A) general information, B) patient satisfaction questionnaire (Acute Care Hospital Foodservice Patient Satisfaction Questionnaire), and C) plate waste scale (Comstock 6-point scale). Results: A total of 189 patients participated. The results indicated that overall, 53.3%, 29.3%, 14.1%, 2.7%, and 0.5% of respondents rated the hospital foodservice as okay, good, poor, very good, and very poor, respectively. Average plate waste was 35% for all hospitals, and only 11% of patients finished all the food served. Satisfaction with hospital food differed according to the catering system (in-house and outsourced). However, the results also indicated that satisfaction with hospital foodservice was not significantly related to food wastage (r = -0.018, n = 189, P = 0.809). Conclusion: Various factors in hospital foodservice, especially food quality, should be improved to motivate patients to consume hospital food.

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“…Unclear staff roles, especially the role of nurses in relation to foodservice, has become a debate. Previously, distributing meals and helping patients eat during meal times were a nurse's responsibility, 22,23 but many hospitals have delegated these duties to ancillary personnel such as kitchen staff. 24,25 During meal times, employees are expected to provide the necessary assistance and monitor the patient's food intake.…”

Section: Introductionmentioning

confidence: 99%

Understanding Patients’ Meal Experiences through Staff’s Role: Study on Malaysian Public Hospitals

Vijayakumaran¹,

Eves

Lumbers

2018

Hosp Pract Res

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Background: One way to improve hospital food provision is certainly by understanding the management of hospital foodservices, but there is limited detailed information about staff roles in food provision in many hospitals around the world. Objective: The hospital meal experience of patients, a part of the services provided by hospitals, is becoming important. Therefore, the role of various hospital staff members was studied through their behavior, attitudes, and practices so as to understand how the foodservice system works to address patients' food consumption. Methods: This qualitative research used the convenient sampling method. Data was collected by interviewing twenty hospital employees with different job scopes (nurses, doctors, dietitians, foodservice managers, and directors of hospital foodservices) in 6 public hospitals. Results: Themes such as providing familiar food, food as the motivational factor for consumption, empathy shown by staff, and influences of the eating environment were identified using content analysis. Conclusion: The viewpoints and experiences of key stakeholders facilitated the understanding of various factors involved in the provision of hospital food which affect patients' decisions to accept and consume food.

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Gap analysis of patient meal service perceptions

Cited by 37 publications

References 21 publications

A Structural Approach on Students’ Satisfaction Level with University Cafeteria

A Structural Approach on Students’ Satisfaction Level with University Cafeteria

Patient Satisfaction With Hospital Food service and its Impact on Plate Waste in Public Hospitals in East Malaysia

Understanding Patients’ Meal Experiences through Staff’s Role: Study on Malaysian Public Hospitals

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