scholarly journals Hotel-style room service in hospitals: the new paradigm of meal delivery for achieving patient satisfaction of food service

2004 ◽  
Vol 104 ◽  
pp. 43 ◽  
Author(s):  
L.M Sheehan-Smith
Keyword(s):  
Patient Satisfaction ◽  
Food Service ◽  
New Paradigm ◽  
Room Service ◽  
Meal Delivery

Transformation to Room Service Food Delivery In a Pediatric Health Care Facility

2009 ◽  
Vol 70 (4) ◽  
pp. 200-203 ◽  
Author(s):  
Karen Kuperberg ◽  
Diana Mager ◽  
Susan Dello
Keyword(s):  
Delivery System ◽  
Food Service ◽  
Care Facility ◽  
Food Delivery ◽  
Menu Selection ◽  
Flexible Mode ◽  
Key Stakeholders ◽  
Room Service ◽  
Reheating Process ◽  
Meal Delivery

Patient food service is an important component in the nutritional management of hospitalized children. The previous meal delivery system at The Hospital for Sick Children in Toronto was a cold-plating re-thermalized system. Issues related to this model included order lead time, the reheating process, menu selection, and service style. Research into other systems led us toward room service, an innovative and flexible mode of meal delivery. Transformation to room service occurred over one year, and included implementation of a new computer system, kitchen renovation, redesign of menus and a new meal delivery system called Meal Train, and changes to human resource allocations. Throughout the transformation, consultations were held with key stakeholders, including the children’s council, the family advisory, the nursing council, and a multidisciplinary committee involving nursing staff, dietitians, patient service aides, infection control personnel, occupational health employees, patient representatives, and food services staff. Now, Meal Train is running smoothly, and meal days and food costs have been reduced. Others considering a project like this must know their clients’ needs and be willing to think outside the box. They should familiarize themselves with current information on systems and equipment, consult with key stakeholders within their organization, and then create the system that will work for them.

scholarly journals THE EFFECTS OF ROOM SERVICE TO IMPROVE PATIENTS’ FOOD SATISFACTION AND FOOD ACCEPTANCE

2017 ◽  
Vol 39 (2) ◽  
pp. 103
Author(s):  
Muhammad Iqbal ◽  
Susetyowati Susetyowati ◽  
Martalena Br Purba
Keyword(s):  
Logistic Regression ◽  
Service System ◽  
Food Service ◽  
Control Group ◽  
Chi Square ◽  
Food Acceptance ◽  
Quasi Experimental ◽  
Chi Square Test ◽  
Room Service ◽  
Quota Sampling

The improvement of patients’ food satisfaction and acceptance in the hospitals is primarily needed in the food service  system.  Room service is a new concept in the food service area. This study aims to compare the effects of two different types of food service systems; room service and conventional service system. The study with quasi-experimental design is conducted to the subject of 66 inpatients who were taken using a quota sampling method. Subjects were divided into different groups, the treatment groups (room service) and control groups (conventional). Leftover food between groups was compared for 9 large meals to determine acceptability. Food satisfaction is measured on the last day with using questionnaire. The study was conducted in April-June 2014. Chi-Square test and logistic regression were used for analysis of research data. There were significant differences food satisfaction (RR=4.6; p=0.0001) and food acceptance (RR=1.94; p=0.0488) between control and treatment group. The logistic regression test showed that room service group had higher food satisfaction and food acceptance level than control group after controlling confounding factors, which were 12,11 times (95% CI 3,593 – 37,219) and 2,38 times (95% CI 0,68-8,31), respectively. The room service increases food satisfaction and food acceptance of patients compared with conventional systems.

Traditional Versus Room Service Menu Styles For Pediatric Patients

2006 ◽  
Vol 67 (2) ◽  
pp. 92-94 ◽  
Author(s):  
Krista Wadden ◽  
Bernice Wolf ◽  
Alain Mayhew
Keyword(s):  
Patient Satisfaction ◽  
Pediatric Oncology ◽  
Pediatric Patients ◽  
Hemodialysis Patients ◽  
Pediatric Hospital ◽  
Group A ◽  
Quality Of Food ◽  
Room Service ◽  
Group B

Purpose: To compare patient satisfaction with a room service (RS) menu style versus a traditional menu (TM) in a Canadian pediatric hospital. Methods: A sample of 20 subjects (Group A) was surveyed before implementation of the RS menu and a second sample of 20 subjects (Group B) was surveyed after implementation. Results: All subjects in Group B rated overall satisfaction with meals as greatly exceeding or exceeding expectations after implementing the new menu style. Also, 65% of Group B subjects rated quality of food as greatly exceeding or exceeding their expectations after the intervention. Conclusions: To improve meal satisfaction for pediatric oncology and hemodialysis patients, the RS menu style is a worthwhile option.

scholarly journals Comparison of Patient Satisfaction with Self-operating Food Services and Food Service Contractors in the Teaching Hospitals of Tabriz, Iran

2021 ◽  
Vol 7 (1) ◽  
pp. 54-59
Author(s):  
Ahmadreza Rasouli ◽  
Vida Ebrahimi ◽  
Hamidreza Hamedi Behtash ◽  
Asieh Panjeshahin ◽  
Morteza Kazemi ◽  
...  
Keyword(s):  
Patient Satisfaction ◽  
Food Service ◽  
Teaching Hospitals ◽  
Food Services

scholarly journals Perbedaan Kepuasaan Pasien Terhadap Makanan Dengan Sistem Penyelenggaraan Outsourcing Dan Swakelola Di RS Islam Jemursari Surabaya

2017 ◽  
Vol 1 (3) ◽  
pp. 209
Author(s):  
Susila Rusdiana Dewi ◽  
Merryana Adriani
Keyword(s):  
Patient Satisfaction ◽  
Food Quality ◽  
Service System ◽  
Food Service ◽  
Secondary Data ◽  
Cross Sectional ◽  
Total Food ◽  
Significant Difference ◽  
The Difference ◽  
Cross Sectional Design

Background : Patient satisfaction is one of expected outputs of food provision. Food service system selection, especially in the hospital, will influence food and foodservice quality, which can influence patient’s acceptance and food intake. Objectives: The Purpose of this study was to analyze the difference between food satisfaction on foodservice as outsouching and self operated based on food quality and foodservice quality which had been held in RS Islam Jemursari Surabaya. Method : The study was a description research with cross sectional design. The study used two kinds of data, which were secondary data (to know the patient satisfaction of food by outsourcing system) and primaly data (to know the patient satisfaction of food by self operated system). Measures of food and foodservice quality by outsourcing system was same by self operated system. Population of the study were all of patient which in 2 and 3 class at Azzahra 1’room, Azzahra 2’room, and Mawar’room so that sampels of the study in each food service system were 43 patients. Analysis test used was Mann Whitney test.Results : The result of the statistical analysis showed that there was no significant difference in food quality (p<0.100) and total food satisfaction (p>0.100), but there was significant difference in foodservice quality (p<0.100).Conclusion : Patient satisfaction of food by outsourcing system was no difference from the patient satisfaction of food by self operated system.ABSTRAK Latar belakang : Kepuasan makan pasien merupakan salah satu output yang diharapkan oleh suatu penyelenggara makanan. Pemilihan dalam sistem penyelenggaraan makanan khususnya di rumah sakit akan mempengaruhi kualitas dan pelayanan makanan yang nantinya juga akan berpengaruh pada daya terima dan asupan makan pasien.Tujuan : Penelitian ini bertujuan untuk melihat perbedaan kepuasan makanan pasien pada penyelenggaraan makanan secara outsourcing dan swakelola berdasarkan kualitas makanan dan kualitas pelayanan makanan yang telah dilaksanakan di RS Islam Jemursari Surabaya.Metode : Penelitian ini merupakan penelitian deskriptif dengan desain penelitian cross sectional. Penelitian ini menggunakan dua jenis data yakni data sekunder (untuk mengetahui kepuasan pasien terhadap makanan pada saat sistem outsourcing) dan data primer (untuk mengetahui kepuasan pasien terhadap makanan pada sistem swakelola). Ukuran kualitas makanan dan kualitas pelayanan makanan yang digunakan pada saat survey outsourcing sama dengan yang digunakan saat swakelola. Populasi pada penelitian ini adalah semua pasien kelas 2 dan 3 yang ada di Ruang Azzahra 1, Azzahra 2, dan Mawar dengan sampel penelitian masing-masing sistem penyelenggaraan sebanyak 43 pasien. Uji analisis yang digunakan adalah uji Mann Whitney.Hasil : Hasil analisis statistik dari penelitian ini menunjukkan bahwa tidak ada perbedaan bermakna pada kualitas makanan (p>0,100) dan kepuasan makanna total (p>0,100), namun ada perbedaan bermakna pada kualitas pelayanan makanan (p<0,100).Kesimpulan : Kepuasan makan pasien pada penyelenggaraan makanan sistem outsourcing tidak berbeda dengan kepuasan makan pada penyelenggaraan sistem swakelola.

scholarly journals HUBUNGAN KEPUASAN PELAYANAN MAKANAN DENGAN TINGKAT KECUKUPAN ENERGI DAN PROTEIN PASIEN DI RUMAH SAKIT UNIVERSITAS AIRLANGGA SURABAYA

2017 ◽  
Vol 11 (1) ◽  
pp. 32
Author(s):  
Amanda Nurqisthy ◽  
Merryana Adriani ◽  
Lailatul Muniroh
Keyword(s):  
Patient Satisfaction ◽  
Food Service ◽  
High Energy ◽  
Service Satisfaction ◽  
Food Services ◽  
Chi Square ◽  
Patient’S Satisfaction ◽  
Chi Square Test ◽  
Hospital Food Service ◽  
The Relationship

Patient’s satisfaction is one of success indicator of hospital food service, which affect the level of energy and protein sufficiency of patients. The aim of this study was to analyze the relationship between food service satisfaction and energy and protein suffi ciency level of patients in Universitas Airlangga Hospital. Thirty-four samples who receive High Energy and Protein diet were chosen using purposive sampling. Patient satisfaction data was collected through interview using a questionnaire and food waste was analyze through observation by Comstock method. Data was processed using chi square test. The result showed that level of energy and protein suffi ciency of most patients are adequate (73.5% and 70.6%) and most patient are satisfi ed with the hospital food service (76.5%). There was a relationship between satisfaction of food service with the level of energy and protein suffi ciency of patients (p = 0.017 and p = 0.031). Patients who were satisfi ed with the food services of hospital has a suffi cient intake of energy and protein. It is needed to restore system of food operation in hospital, especially on the punctuality of food distributionand fl avor of food, considering that those indicator, were source of dissatisfaction.Keywords: food service satisfaction, patients, the level of energy and protein suffi ciency

scholarly journals Patient Satisfaction With Hospital Food service and its Impact on Plate Waste in Public Hospitals in East Malaysia

2018 ◽  
Vol 3 (3) ◽  
pp. 90-97 ◽  
Author(s):  
Nur Farhana Aminuddin ◽  
Reena Kumari Vijayakumaran ◽  
Shariza Abdul Razak
Keyword(s):  
Patient Satisfaction ◽  
Quantitative Research ◽  
Food Service ◽  
Acute Care Hospital ◽  
General Information ◽  
Public Hospitals ◽  
Care Hospital ◽  
Plate Waste ◽  
Patient Satisfaction Questionnaire ◽  
Satisfaction Questionnaire

Background: Foodservice is an important issue in hospital settings, and patients’ levels of satisfaction are often indicated by consumption and plate waste. Objective: The current study compared patient satisfaction in hospital areas and other factors and determined the relationship between patient satisfaction and plate waste. Methods: This quantitative research was performed in four East Malaysian public hospitals. Patients at these hospitals were asked to complete a questionnaire which had three parts: A) general information, B) patient satisfaction questionnaire (Acute Care Hospital Foodservice Patient Satisfaction Questionnaire), and C) plate waste scale (Comstock 6-point scale). Results: A total of 189 patients participated. The results indicated that overall, 53.3%, 29.3%, 14.1%, 2.7%, and 0.5% of respondents rated the hospital foodservice as okay, good, poor, very good, and very poor, respectively. Average plate waste was 35% for all hospitals, and only 11% of patients finished all the food served. Satisfaction with hospital food differed according to the catering system (in-house and outsourced). However, the results also indicated that satisfaction with hospital foodservice was not significantly related to food wastage (r=-0.018, n=189, P=0.809). Conclusion: Various factors in hospital foodservice, especially food quality, should be improved to motivate patients to consume hospital food.

scholarly journals Hubungan Kepuasan Pelayanan Makanan dengan Jenis Diet pada Pasien di RSU Haji Surabaya

2020 ◽  
Vol 8 (1) ◽  
pp. 12
Author(s):  
Indy Armareza Lora Pratama
Keyword(s):  
Patient Satisfaction ◽  
Analytical Study ◽  
Food Service ◽  
Service Satisfaction ◽  
Questionnaire Data ◽  
Chi Square ◽  
Cross Sectional ◽  
Chi Square Test ◽  
Study Population ◽  
Cross Sectional Design

Latar Belakang:Pelayanan gizi merupakan salah satu upaya penting untuk mendukung preventif, promotif danrehabilitatif. Pelayanan gizi di rumah sakit dapat mendukung dan mempercepat proses penyembuhan pasiendengan pemberian diet yang sesuai kebutuhan.Tujuan:Penelitian ini bertujuan untukmenganalisis hubungan kepuasan pelayanan makanan dengan jenis dietpada pasien di RSU Haji Surabaya.Metode: Penelitian ini merupakan penelitian analitik dengan desaincross sectional.Populasi penelitian terdiridari 79 pasien rawat Rumah Sakit Umum Haji Surabaya dengan besar sampel 48 pasien.Sampel diambilmenggunakansimple random sampling.Penelitian dilakukan dengan wawancara menggunakan kuesionerkepuasan pelayanan makanan.Analisa data menggunakan ujichi-squaredenganCI sebesar 95% (α=0,05).Hasil:Tingkat kepuasan pelayanan makanan menunjukkan 22 puas (45,8%) dan 26 tidak puas (54,2%).Kepuasan pelayanan makanan berhubungan signifikan dengan jenis diet (p=0,002).Kesimpulan:Kepuasan pelayanan makan pada pasienmemiliki hubungan signifikan dengan jenis diet. Rumahsakit harus memperhatikan kepuasan makan pasien dan meningkatkan konseling kepada pasien.ABSTRACTBackground:Nutrition serviceisinfluentialto support preventive, promotive and rehabilitativeefforts topatients in hospital. Nutrition servicecould support therecovery of patientsmorequickly.Objectives:This study aims to analyze correlation of food service satisfaction and typeof diet in patients at RSUHaji Surabaya.Methods:This study is an analytical study with a cross sectional design. The study population consisted of 79patients hospitalized inRSU Haji Surabayawith sample size of 48 patients. The sample was taken using simplerandom sampling. The study was conducted by interview using a food service satisfaction questionnaire. Data analysis using chi-square test with CI of 95% (α=0.05).Results:Satisfaction offood service in patients was significant relationship with the type of diet. Hospitals mustpay attention to patient satisfaction and improve counseling to patients.Conclusions:Patient satisfactionof food wassignificant associate withtexture offoodsbut notsignificantwithgender, age, and occupation. Hospitals must to pay attention to patient satisfaction, especially in soft foods.

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