Foodservice Satisfaction Research Articles

Comparative analysis of food service satisfaction and nutritional adequacy between private hospitals and academic hospitals in patients with non-communicable diseases

Comparative analysis of food service satisfaction and nutritional adequacy between private hospitals and academic hospitals in patients with non-communicable diseases

어린이집 급식 서비스품질이 학부모의 급식만족도, 보육만족도 및 구전의도에 미치는 영향

This study investigates the impact of food service quality in childcare centers on food service satisfaction, childcare satisfaction, and word-of-mouth intentions in South Korea's low birth rate issue, thereby emphasizing the importance of meal services in childcare centers. The meal service quality scale developed through this research comprises food quality, service quality, hygiene quality, and meal education quality, demonstrating significance in content validity, construct validity, and reliability. The main findings indicate that all aspects of meal service quality positively affect meal satisfaction, with meal education quality having the most significant impact. However, only service and hygiene quality significantly influence childcare satisfaction, while meal education quality, excluding other factors, does not significantly affect word-of-mouth intentions. This study provides academic and practical contributions to improving meal service quality in childcare centers, offering significant insights for developing strategies to enhance meal services. Furthermore, it represents a meaningful attempt to systematically analyze how meal service quality affects childcare center users' satisfaction and word-of-mouth intentions, highlighting its importance in the field.

Assessment of mental health and food service satisfaction of the elderly in old-age homes in and around Vadodara

ABSTRACT Background: Aging causes changes in the sensory and dental problems of an individual. For the elderly, eating is not only an important activity for the maintenance of life but also a great pleasure, and therefore, the desire to eat their favorite food becomes a source of motivation to get out of bed and improve their quality of life. Materials and Methods: The current study was framed to examine the mental health and food service satisfaction (FSS) of residents under three domains (diet, food service, and food safety) staying in old-age homes (OAHs) in and around Vadodara. A purposive sampling design was used where consent was obtained from nine OAHs in and around Vadodara and the elderly (n = 123). Assessment of mental health was made using standard tools such as the Geriatric Depression Scale (GDS), mini-mental state examination (MMSE), and six-item cognitive impairment test (6CIT), whereas the FSS of residents was assessed by a validated semi-structured questionnaire. Results: The elderly enrolled in charitable and private institutes were 54% and 46%, respectively. The mean age of participants was 75.07 ± 9.22 years, GDS was 4.13 ± 4.67, MMSE was 23.24 ± 6.37, 6CIT was 8.02 ± 8.20, and FSS of residents was 25.89 ± 5.32, respectively. The prevalence of severe depression (100%) and poor FSS (66.7%) was found more in females than male elderly. 6CIT and FSS of residents showed a significant association (P < 0.05) with the type (private or charitable) of OAHs, showing the prevalence of impaired cognition and poor FSS higher among the charitable OAHs elderly than private homes. FSS of residents was highly significantly correlated (P < 0.05) with GDS, MMSE, and 6CIT of the elderly. Severely depressed elderly showed a significant association (P < 0.05) with severe cognitive impairment and poor FSS. Dependency in the elderly showed a significant association (P < 0.05) with severe cognitive impairment. Poor FSS of residents was significantly associated (P < 0.05) with charitable homes. Conclusion: FSS is affected by the poor mental health of the elderly. Thus, administrative staff of OAHs are suggested to assist with better diet, food service, and food safety for supporting the health and well-being of the elderly.

Food Waste and Food Service Satisfaction among Older Adults in Nursing Homes

Food waste and food service satisfaction can be used of a good food service management. Nursing homes are an institution that also provides food service. This study aims to identify and analyze the association between food waste and food service satisfaction among older adults in the nursing home in Surabaya, Indonesia. A cross-sectional study was conducted on 63 older adults. The 3x24-hour visual Comstock method was used to identify food waste and food service satisfaction was assessed using a questionnaire adapted from the RFSQ (Resident Foodservice Satisfaction Questionnaire) and FoodEx-LTC (Food Expectations-Long-Term Care). Data were analyzed descriptively and inferentially using the Chi-square test. The association between food waste and older adults’ food service satisfaction is insignificant (p=0.115). The majority of the older adults (71.4%) were satisfied with the food service and the average of food waste was relatively low (≤20%). However, some menus still had >20% leftovers. It is important to investigate older adults’ acceptability and preferences of each menu to minimalize food waste. Menu cycle planning needs to be evaluated periodically and well-designed to meet the nutritional needs of the residents.

Is meal order timing and flexibility key to improving patient satisfaction with hospital foodservice?

The aim of this study was to retrospectively evaluate and compare patient foodservice (FS) satisfaction using a validated tool and consistent methodology in an acute health service for four different FS models as the organisation transitioned through traditional model (TM), choice at point of service (CaPOS), bedside menu ordering systems (BMOS) and room service (RS) from 2013 to 2016. Patient satisfaction data were collected using the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire. For the purposes of this study, patients' rating of their overall experience with FS (very good, good, okay, poor or very poor) was compared for each site and model. Satisfaction was significantly higher in the CaPOS and RS models compared with TM. BMOS, although somewhat higher, was not shown to be significantly higher than TM. The RS model was significantly higher than BMOS, but there was no significant difference observed between RS and CaPOS. FS models that support patient flexibility and meal ordering closer to the meal delivery time (as seen with RS and CaPOS) show higher patient satisfaction among hospital patients. It is recommended that sites consistently opt to include patient satisfaction as part of routine auditing. This would enable clear conclusions to be drawn regarding best practice FS models, based on specific and individual hospital requirements.

HOSPITAL FOOD SERVICE ASSESSMENT IMPROVING NUTRITIONAL INTAKE INPATIENTS: A LITERATURE REVIEW


 
 
 Background: Malnutrition in hospitals is a commonly occurring and often overlooked issue that impacts not only the clinical outcomes of patients, such as their length of stay, morbidity, mortality, and quality of life, but also the overall sustainability of the healthcare system. column format. Aims: The purpose of writing this systematic literature review is to collect scientific evidence regarding food service satisfaction assessment techniques for inpatients in hospitals. Method: This research conducting a literature review using PRISMA guidelines, using data based on Google Scholar and Scopus which examined the level of patient satisfaction with food services in hospitals. 
 Result: From the six papers that we analyzed, we obtained an assessment process for the level of patient satisfaction using caloric intake calculations, and some used validated questionnaires, and obtained several appropriate strategies to increase the nutritional intake of inpatients. Conclusions: Assessing the patient's nutritional and nutritional intake is very important in determining the patient's health and recovery. 
 
 

A Logical Framework (MYGERYFS) for Hospital Foodservice to Prevent Malnutrition Among Geriatric Patients in Hospitals, Malaysia: Protocol for a Feasibility Study

Geriatric malnutrition in hospitals is common and can be affected by many things, including poor satisfaction toward hospital foodservice. Hospital foodservice plays an important role in a patient's recovery process by providing adequate nutrients. On top of that, patients' foodservice satisfaction can easily be afflicted by the quality of food served and the overall foodservice experience. Furthermore, malnutrition can occur from poor foodservice quality, especially among geriatric patients. This study aims to assess the effectiveness of the Malaysian Geriatric Patients' Hospital Foodservice Protocol (MYGERYFS). The protocol comprises 3 phases. Phase One is a cross-sectional study that took place at public hospitals with geriatric wards in the Klang Valley. Univariate data from Phase One were analyzed descriptively. Pearson correlation and chi-square were conducted to find factors associated with foodservice satisfaction. Phase Two involves the collaboration of health care professionals in the geriatric field. In Phase Three, a feasibility study will be conducted to determine the feasibility of the MYGERYFS protocol in a hospital among 60 geriatric patients. These patients will be randomized into control and intervention groups, respectively. Intervention care will be done to ensure the safety of the protocol. Data collection for Phase One of the study has been completed. A total of 233 geriatric respondents with the mean age of 71.39 (SD 7.99) years were gathered. Approximately 51.5% (n=120) of the respondents were female, while 48.5% (n=113) were male, with a mean BMI of 24.84 (SD 6.05) kg/m2. Their mean energy and protein intakes were 1006.20 kcal (SD 462.03 kcal) and 42.60 (SD 22.20) grams, respectively. Based on the Mini Nutritional Assessment, older patients who scored 12-14 (normal) were 27.9% (n=65), those who scored 8-11 (at risk) were 54.9% (n=128), and those who scored 0-7, which is the lowest (malnutrition), were 17.2% (n=40) of the study population. Hence, most patients were at risk of malnutrition. Although a majority of the patients claimed to have good foodservice satisfaction 26.2% (n=61), they also experienced at least 3 barriers during mealtimes. It was found that dietary intake and mealtime barriers were significantly associated with the respondent's foodservice satisfaction. Data for Phase Two and Phase Three are yet to be collected and analyzed. This study protocol could potentially benefit the hospital foodservice system and aid in improving geriatric nutritional status. ClinicalTrials.gov NCT04858165; https://clinicaltrials.gov/ct2/show/NCT04858165. RR1-10.2196/42496.

Relationship Between Satisfaction of Food Service with Energy and Macronutrients Intake of Islamic Boarding School Students in Malang City, Indonesia

Based on observations, there were several problems in terms of student satisfaction with the food service. This study aimed to determine the relationship between food satisfaction with energy and macronutrients intake. The method used was quantitative with a cross sectional study design. The sample in this study consisted 96 female students from the junior high school level and from high school students and the sample selection used simple random sampling. The data analysis technique used the Spearman correlation test. The results obtained from this study indicate that 52.1% of respondents who were satisfied with the organization of food at the Islamic boarding school, while 47.9% were dissatisfied. The energy intake of most of the respondents was in the less category (56.6%), carbohydrate intake was in the more category (80.2%), very less protein intake (56.3%), and less fat intake (75% ). The relationship between the two variables showed that there was no relationship between satisfaction with energy intake and macronutrients. Suggestions that can be given to next research are expected to be able assess satisfaction from the food obtained in the islamic boardong school canteen, because students’ food intake is not only obtained from the islamic boarding school kitchen.

Causal relationship among quality factors, emotional responses, and satisfaction of school food service in Henan province, China.

School food service has played an important role in promoting the health and physical condition of students by providing students with a balanced and nutritious diet. Therefore, boosting the quality of school food service and improving the students' satisfaction is critical. For this purpose, this study examined the structural causal relationship among the quality of school food service factors, emotional responses, and satisfaction in China. This study was conducted with 4th-6th-grade students from 6 junior high schools in Henan province of China, with 590 questionnaire responses (87.3%) collected and statistically analyzed. The school food service quality factors (including menu management, dietary education, facilities management, price and food distribution management, and personal hygiene during meals) must be enhanced to boost the students' satisfaction. In addition, the study used questionnaire survey data to validate the full mediation of students' emotional responses between school food service quality factors and student satisfaction. Students' emotions also play an important role in influencing the quality of school food service, all of which affect the emotional responses of students. Therefore, students' positive emotions are an important indicator for improving the quality of school food service. A national support policy is necessary for the ongoing maintenance and development of various programs that drive students' satisfaction and promote the adoption of education guidelines for school food service in China.

PC방 외식상품의 메뉴품질이 만족과 행동의도에 미치는 영향

The purpose of this study is to verify the relationship between the menu quality of internet cafe food service products and satisfaction and behavioral intention, and to provide practical basic data for selling foodservice menus in PC cafes based on the derived research results. In this study, menu quality consisted of taste, variety, and price, while satisfaction and behavioral intention consisted of a single factor. This study was limited to visitors who had experience using PC rooms in Daegu, and an online survey was conducted using a convenience sampling method among non-probability sampling methods. The hypothesis results of the research conducted in this study were analyzed as follows; (1) Menu quality had a positive (+) effect on satisfaction, (2) Satisfaction had a positive (+) effect on behavioral intentio,. (3) Menu quality had a positive (+) effect on behavioral intention. This study is differentiated from previous studies by conducting a study on the effect of menu quality of foodservice products in internet cafes on satisfaction and behavioral intention. The results of this study support the existing theoretical research academically and present practical implications for the operation performance of internet cafes. Furthermore, it is expected to help the quantitative and qualitative development of the F&B industry increasingly complexed.

Nutritional intake and foodservice satisfaction of adults receiving specialist inpatient mental health services.

AimMeeting the nutritional needs and foodservice expectations of hospital inpatients is challenging. This study aimed to determine whether adults receiving specialist inpatient mental health services meet their energy and protein requirements and are satisfied with the foodservice.MethodsAn observational study of adults admitted to three specialist inpatient mental health services within a large health service. Energy and protein intake were determined over 24 h via observation, and nutritional requirements were estimated using standard procedures. Validated questionnaires were used to assess satisfaction with the lunch meal, elements of the foodservice system, and overall foodservice satisfaction.ResultsAmong 74 participants, the median (IQR) energy intake (6954 [5111–10 250]kJ/day) was less than estimated requirements (8607 [7319–9951]kJ/day), whilst protein intake (85 [62–120]g/day) exceeded requirements (59 [46–70]g/day). Food from external sources was consumed by 50% of participants. Satisfaction surveys found vegetables were rated more poorly than the meat or carbohydrate portion of the meal, food quality was rated lowest compared with meal service, staffing and physical environment. The majority of participants (89%) rated their last meal as average, with the remainder (11%) rating it as poor.ConclusionThere are opportunities to improve the meal and foodservice experience for this patient group to meet their nutritional requirements and expectations. Investment in quality food and menus that are appropriate for the demographics, exploration of the most appropriate foodservice system, and adequate dietetic resourcing are needed to improve nutrition care within specialist inpatient mental health services.

군 전역자들의 군 급식에 대한 인식조사: 대학교 급식경험과 비교하여

Food service is an important factor in the military. Accordingly, the Korean military has been continuously working to improve the quality and satisfaction of food service. As a result, there has been a lot of improvement in the quality and satisfaction of food service in recent years in comparison to the past. However, results from a recent survey by the Ministry of National Defense, revealed that further improvements were still needed in terms of satisfaction. In this study, a satisfaction survey was conducted for college students who had served in the military, and by analyzing this, important factors were defined for the improvement of military food service satisfaction. Results of the survey, indicated that the military food service satisfaction score was relatively lower than that of university food service. In order to improve the satisfaction of military food service, the authors suggest that there should be a system that allows a smooth flow of communication between military food service and the members. In addition, it is important to continously study trends in the civilian food service and apply them to the military food service.

Identification and Critical Appraisal of Food Service Satisfaction Questionnaires for Use in Nursing Homes: A Systematic Review

BackgroundFood service provision in nursing homes is a complex, adaptive system through which multiple stakeholders interface. Organizational stakeholders include staff involved in preparing and delivering meals. Consumer stakeholders are the end users including residents and family. Questionnaires can be an economical and efficient method of measuring food service satisfaction in nursing homes and a powerful quality improvement tool. Objective(1) To identify questionnaires that measure food service satisfaction of various stakeholders in a nursing homes and (2) to critically appraise the psychometric properties of identified questionnaires. MethodsFive electronic databases were searched (Cumulative Index to Nursing and Allied Health Literature, Medline, ProQuest, Scopus, and Cochrane) in April 2020. Data from the eligible studies were extracted, and the psychometric properties were critically appraised using the Consensus-Based Standards for the Selection of Health Measurement Instruments. ResultsThis review identified 129 studies that used a questionnaire to measure food service satisfaction in nursing homes. Of those, 107 studies representing 75 unique general nursing home satisfaction questionnaires were excluded for failing to adequately explore aspects related to food service. From the remaining 22 studies, 7 food service satisfaction questionnaires were identified; 5 intended for consumers (residents) and 2 intended for organizational stakeholders (staff). Using the Consensus-Based Standards for the Selection of Health Measurement Instruments quality criteria, most questionnaires had flaws in content validity and construct validity, primarily due to small sample sizes. No questionnaires explored food service satisfaction from the family perspective. ConclusionsNursing homes collect satisfaction information for accreditation, marketing, benchmarking, and quality improvement. Although questionnaires are easy to administer, the quality of the data they collect is impacted by the validity and reliability of the questionnaires used. Using unreliable satisfaction data may mean that nursing homes are not accurately able to understand the impact of changes in the system on stakeholder satisfaction.

Approaches to patient satisfaction measurement of the healthcare food services: A systematic review.

Monitoring consumer's satisfaction is important in ensuring effective foodservice improvements and to provide a patient-centred foodservice experience. The aim of this study is to systematically review available patient foodservice satisfaction survey instruments developed and validated within the acute and long-term care settings. A literature search of four scientific databases was performed to identify relevant studies with 50 participants or greater. Study characteristics, such as identifying information, contexts, and descriptive data regarding the tool and its evaluation study, were extracted and synthesised. Quality appraisal of individual studies was undertaken to assess the risk of bias during data collection. Majority of the survey instruments included utilised a quantitative research approach in the form of self- or interview-administered questionnaires. Tools within the long-term care settings were more likely to be administered via interviews using a shorter and even rating scale, potentially resulting in a higher degree of bias and reduced data sensitivity. Food quality was consistently shown to be the main predictor of the overall satisfaction in food services. Factors that are context-specific to the settings, opportunities to allow open-ended comments, and the involvement of patients' perspectives in instrument development were also critical in improving survey quality. The available validated survey instruments are generally valid and of acceptable quality, enabling effective foodservice satisfaction measurement in the healthcare settings. Nonetheless, gaps have been identified in the literature with limited evidence available for foodservice satisfaction measurement within the paediatric settings, supporting the value of future research in this field.

An Empirical Study on the Effect of Military Foodservice Satisfaction on Soldiers’ Morale

An Empirical Study on the Effect of Military Foodservice Satisfaction on Soldiers’ Morale

Development of a tool to measure patients’ satisfaction of hospital foodservice in a government hospital

Development of a tool to measure patients’ satisfaction of hospital foodservice in a government hospital

HUBUNGAN KEPUASAN PELAYANAN MAKANAN DAN SISA MAKANAN DENGAN KECUKUPAN GIZI PADA PASIEN KELAS III DI RUMAH SAKIT

Background : Satisfaction of patients is one of success indicator of hospital food management that influence the nutritional adequacy of patients. The satisfaction of patients can be seen from the taste, punctuality of distribution, waiter hospitality and the cleanliness of tools. The other quality indicators of nutrition services is leftovers.Objectives : Reviewing the relationship of the satisfaction of food and rest service satisfaction with nutritional success in class III patients in the Roemani Hospital of Muhammadiyah Semarang.Method : This study is descriptive analytic study by using cross sectional design. The taking of sample was done by concecutive sampling and it was gotten with 30 samples. The data collection was done by interview used the questionnaire guide of the satisfaction of hospital food, recall 24 hours to know the outside intake of hospital, weighing and observation of leftovers, also counting the nutritional adequacy by comparing nutritional intake from food and nutrinionl adequacy. The data was prosseced by chi square test.Results : The subject have good perception to the food service of hospital as much as 63,3%, leftovers beetween 56,7%, and nutritional adequacy as much as 96,7%. Conclusion : There is no urgent relation beetween satisfaction based on food service and leftovers to nutritional adequacy level.

Examining Boarding School Foodservice Satisfaction and Patronage of Sources of Meals

ABSTRACT This study examined the determinants of dining hall meal satisfaction and the effect of overall satisfaction on patronage of sources of meals among senior high school boarders in Ghana. A self-administered questionnaire was completed by 400 students in two senior high schools. Mann Whitney and Kruskal Wallis tests and Multiple Regression were the data analytical tools. More than half of the sampled students were dissatisfied with their dining hall meals. Food taste, quality of food and variety of meals were the key predictors of overall meal satisfaction. Overall foodservice satisfaction was related to patronage of sources of meals.

Foodservice quality in South African hospitals: patient experiences

PurposeThis paper presents an interpretive data analysis from a superordinate study that aimed to determine foodservice satisfaction. The purpose of this paper is to determine inpatient hospital foodservice experiences.Design/methodology/approachThe authors used secondary data obtained from 419 respondents: (225 (53.70 per cent) males, 178 (42.48 per cent) females and 16 (3.82 per cent) undisclosed) participants. A comparative, quantitative and cross-sectional approach was applied to provide insight into hospital foodservice experiences. The Wilcoxon–Mann–Whitney test, interpreted at 0.05 error rate, was used to compare male and female patient experiences.FindingsMale patients had significantly higher rank-sum scores than female patients in almost all items (p<0.0001). The study revealed that hospital personnel, especially foodservice staff, had an unsatisfactory communication approach.Originality/valueThis is the first South African study that compares female and male inpatient foodservice perceptions. Hospital managers and stakeholders may need to consider patient’s gender, as a significant factor that is associated with patient experiences, when embarking on improving foodservice systems.

고객만족도와 충성도에 따른 고객군별 대학급식소의 서비스 품질에 대한 중요도와 수행도 평가

본 연구는 2017년 4월 24일부터 5월 30일까지 설문조사를 통해 영남지역의 8개교 대학교 급식소 이용 고객 858명을 고객만족도와 충성도에 따라 4가지 군으로 분류하고 고객특성에 따른 급식서비스 품질에 대한 중요도와 수행도를 분석함으로써 고객 특성에 적합한 마케팅 전략을 수립하는 데 필요한 자료를 제공하고자 하였다. 대학급식소에 대한 고객만족도 전체 평균 점수는 3.06/5.00점이며, 대학급식소에 대한 고객충성도 전체 평균 점수는 3.04/5.00점이며, 재방문 의도는 3.07점, 구전 의도는 3.00점이었다. 조사대상자 중에서 이탈고객(고객만족도와 고객충성도 모두 평균 이하)은 43.6%, 충성고객(고객만족도와 고객충성도 모두 평균 이상)은 35.3%, 인질고객(고객만족도는 낮으나 충성도가 높음) 14.1%, 용병고객(고객만족도는 높으나 충성도가 낮음)은 7.0%였다. 고객군별 대학급식서비스 품질에 대한 중요도 총 평균 점수에서 충성고객은 4.05점, 용병고객은 4.08점, 인질고객은 4.06점, 이탈고객은 4.13점이나 유의적인 차이는 없었다. 세부항목에서 ‘음식 맛’(P0.001)은 용병고객과 인질고객보다 이탈고객이, ‘음식 외관’(P0.001)은 충성고객보다 다른 고객이, ‘메뉴 다양성’(P0.05)은 용병고객보다 인질고객과 이탈고객이, ‘안락한 분위기’(P0.05)에서 인질고객보다 이탈고객이 유의하게 높은 중요도를 보였다. 고객군별 수행도 총 평균 점수는 충성고객 3.56점, 용병고객 3.28점, 인질고객 3.22점, 이탈고객 2.92점으로 충성고객이 이탈고객보다 유의적(P0.001)으로 높았다. 6개 영역별에서 환경영역은 충성고객과 용병고객이 이탈고객보다 유의적(P0.001)으로 높은 점수를 보였고, 나머지 5개 영역에서는 이탈고객이 유의적(P0.001)으로 낮은 점수를 보였다. 대학급식소 서비스 품질에 대한 고객군별 중요도-수행도 분석(IPA)에서 중요도는 높으나 수행도가 낮아 개선이 필요한 영역인 Ⅰ사분면(focus here)에 충성고객은 해당하는 항목이 없는 것으로 나타났으나 용병고객은 ‘음식 맛’, ‘건강메뉴 제공’, ‘식기 청결’, ‘대기시간’ 등 총 6개 항목, 인질고객은 ‘메뉴 다양성’, ‘건강메뉴 제공’, ‘식기 청결’, ‘대기시간’ 등 총 5개 항목, 이탈고객은 ‘음식 맛’, ‘재료 신선도’, ‘메뉴 다양성’, ‘불만에 대한 신속한 처리’, ‘적정온도와 환기’, ‘식기청결’, ‘배식구와 퇴식구의 청결’, ‘접근하기 쉬움’, ‘대기시간’ 등 총 15개 항목이 해당되었다. 충성고객을 제외한 용병고객, 인질고객, 그리고 이탈고객들에서 중요도는 높으나 수행도가 낮은 항목 중 공통적으로 나타난 항목은 ‘불만에 대한 신속한 처리’, ‘식기 청결’, ‘대기시간’ 등 총 3개 항목이었다. 이탈고객과 용병고객 간에서 공통적인 항목은 ‘음식 맛’과 ‘재료 신선도’, 용병고객과 인질고객 간 공통적인 항목은 ‘건강메뉴 제공’, 이탈고객과 인질고객 간 공통적인 항목은 ‘메뉴의 다양성’으로 나타났다. 본 연구를 통해 고객군별 차별화된 마케팅 전략을 수립하여 대학급식소의 고객만족을 향상시키고 나아가 고객충성도를 높이는 것이 중요하다고 여겨진다.