Document Detail


Plate versus bulk trolley food service in a hospital: comparison of patients' satisfaction.
MedLine Citation:
PMID:  17303385     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
OBJECTIVE: The aim of this research was to compare plate with bulk trolley food service in hospitals in terms of patient satisfaction. Key factors distinguishing satisfaction with each system would also be identified. METHODS: A consumer opinion card (n = 180), concentrating on the quality indicators of core foods, was used to measure patient satisfaction and compare two systems of delivery, plate and trolley. Binary logistic regression analysis was used to build a model that would predict food service style on the basis of the food attributes measured. Further investigation used multinomial logistic regression to predict opinion for the assessment of each food attribute within food service style. RESULTS: Results showed that the bulk trolley method of food distribution enables all foods to have a more acceptable texture, and for some foods (potato, P = 0.007; poached fish, P = 0.001; and minced beef, P < or = 0.0005) temperature, and for other foods (broccoli, P < or = 0.0005; carrots, P < or = 0.0005; and poached fish, P = 0.001) flavor, than the plate system of delivery, where flavor is associated with bad opinion or dissatisfaction. A model was built indicating patient satisfaction with the two service systems. CONCLUSION: This research confirms that patient satisfaction is enhanced by choice at the point of consumption (trolley system); however, portion size was not the controlling dimension. Temperature and texture were the most important attributes that measure patient satisfaction with food, thus defining the focus for hospital food service managers. To date, a model predicting patient satisfaction with the quality of food as served has not been proposed, and as such this work adds to the body of knowledge in this field. This report brings new information about the service style of dishes for improving the quality of food and thus enhancing patient satisfaction.
Authors:
Heather J Hartwell; John S A Edwards; John Beavis
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Publication Detail:
Type:  Journal Article     Date:  2007-02-14
Journal Detail:
Title:  Nutrition (Burbank, Los Angeles County, Calif.)     Volume:  23     ISSN:  0899-9007     ISO Abbreviation:  Nutrition     Publication Date:  2007 Mar 
Date Detail:
Created Date:  2007-03-13     Completed Date:  2007-05-29     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8802712     Medline TA:  Nutrition     Country:  United States    
Other Details:
Languages:  eng     Pagination:  211-8     Citation Subset:  IM    
Affiliation:
Centre for Foodservice Research, Bournemouth University, Talbot Campus, Poole, Dorset, United Kingdom. hhartwel@bournemouth.ac.uk
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MeSH Terms
Descriptor/Qualifier:
Adult
Aged
Aged, 80 and over
Female
Food / standards*
Food Service, Hospital / standards*
Humans
Length of Stay
Logistic Models
Male
Menu Planning
Middle Aged
Patient Satisfaction*
Taste
Temperature

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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