Computer Use and Needs in Foodservice Departments of Small and Medium-Size Hospitals in Texas

Abstract

LEARNING OUTCOME: Identify computer software use and needs of small to medium-size foodservice departments of hospitals in Texas.The purpose of this study was to identify computer software use and needs of foodservice departments in small to medium-size hospitals in Texas. A questionnaire was developed focusing on current computer use and reasons for not using computer software. Respondents were asked to indicate relative importance of 17 management and clinical software applications. Two hundred hospitals ranging in size from 120 to 199 beds were randomly selected for a mail survey. Forty-two questionnaires were returned for a 21% return rate. Word processing and spreadsheets were the most frequently used computer applications. The top five foodservice management applications and numbers of users were ordering (21), inventory (17), food costing (14), recipe scaling (11) and production scheduling (8). The top five clinical applications and numbers of users were patient status (20), nutrient analysis (20), nutritional assessment (14), nourishment labels (12) and weight tracking (6). On a 5-point scale ranging from 1.0 (not useful) to 5.0 (very important), respondents ranked the following software as most important: nutrient analysis (3.90+0.94); patient status (3.81+0.98); inventory management (3.60+0.82); menu and recipe costing (3.56+0.97); and ordering (3.53+1.01). Foodservice departments not using software cited lack of funds and employees’ lack of computer skills as principal reasons. This may indicate an opportunity for dietitians to assist foodservice administrators in justifying expenditures for computer software and hardware and in training employees on basic computer skills.