COMPUTER USE IN FOODSERVICE DEPARTMENTS OF SMALL HOSPITALS IN TEXAS

Abstract

Although computer use by hospital foodservice directors appears to be increasing, small hospitals may have different needs and resources than large facilities. Foodservice directors at 42 small (60 to 200 bed) Texas hospitals participated in a mail survey aimed at identifying current computer software use and future needs. Thirty-four respondents used computer software for foodservice management and/or clinical nutrition purposes while eight did not. The most frequently used software applications were ordering food/supplies at 21 hospitals and patient status/diet orders and nutrient analysis at 20 facilities each. When directors rated the importance of software applications according to a 5-point scale from 1 (not useful at all) to 5 (very important), the highest mean ratings were: nutrient analysis (3.90); patient status/diet orders (3.81); inventory management (3.60); menu and recipe costing (3.56); ordering food/supplies (3.53); nutritional assessment (3.53). Thirteen directors were making free use of computer software supplied by a food distributor while 12 had purchased a complete software package related to foodservice management and/or clinical nutrition. Eighteen respondents were willing to pay a maximum of $1,000 or less for computer software, while 17 were willing to pay higher amounts. Vendors marketing computer software to foodservice directors at small hospitals may wish to focus on those applications rated highest in importance in this study.