Inpatient and Post-Discharge Quality Ratings of a Hospital Foodservice Department

Abstract

LEARNING OUTCOME: To examine quality ratings of food and nutrition services given during and after a hospital stay. This study assessed quality ratings of a food and nutrition department using inpatient questionnaires, post-discharge questionnaires, and telephone interviews. Data were collected from 252 inpatients, and 437 patients post-discharge; 48 patients completed both. Patients rated the quality of 12 aspects of food and nutrition services using a five-point scale ranging from very poor to very good. Results suggested those who completed questionnaires as inpatients were different demographically than those completing post-discharge questionnaires. Quality ratings generally were good to very good. Interpersonal aspects of providing food and nutrition services tended to receive higher quality ratings than technical aspects. Regression analysis results indicated food quality was the strongest predictor of overall satisfaction with the food. As patients’ expectations of food quality and staff courtesy were met at higher levels, associated quality variables received higher ratings.