Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
권호 표지

The Study of Patients Satisfaction and Expectation of Hospital Foodservice

병원급식 서비스에 대한 환자만족도와 요구도에 관한 조사

  • Gam, Soon-Ok (Graduate School of Environment Public Health, Yeungnam University) ;
  • Park, Jyung-Rewng (Graduate School of Environment Public Health, Yeungnam University) ;
  • Kim, Myung-Joo (Department of Food Science and Nutrition, Daegu Polytechnic College) ;
  • Lee, Mi-Kyung (Department of Food and Nutrition, Sunchon National University) ;
  • Shin, Kyong-Hee (Book-Sam Middle School, Gyeongbuk)
  • Published : 2007.04.30
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Abstract

The purpose of this study was to measure patients satisfaction and expectation 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 on 383 hospitalized patients of 7 hospitals in Deagu, Busan, Changwon with 350 beds to determine the quality satisfaction with foodservices. The subjects were 50.5% male and 49.5% female. 62.6% of the subjects were over 40 age, 31.4% were only educated to middle school or below, 28.3% were hospitalized for 7-14 days. The mean score for taste of diet was 2.79, temperature 3.23, appearances 2.96. Most subjects agreed with following foodservice characteristics that meals of movement (4.03), dress of employees (3.84), kindness of employees and meals arrived exactly the same time every day (3.47) and cleanliness of foods (3.34) and dishes (3.33). The unsatisfied quality attributies were information provide (2.82), variety of the meals (2.91), mixing of meals (2.95), the opportunity to meet with a dietitian (2.97) and prompt dealings with meal complaints (3.01). Most subjects expectation that the decrease the multiple of menus, increase provide of fruits in hospital meals and selective menus in hospital foodservices operations. In conclusion, it would seem to be desirable that hospital foodservices departments introduce selective menus, quality assurance, and increase the meal rounding of dietitians in the patient foodservice.

Keywords

References

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