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Journal articles on the topic 'Hospitals Food Service'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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1

Pibriyanti, Kartika, Indahtul Mufidah, Lulu’ Luthfiya, et al. "Comparative analysis of food service satisfaction and nutritional adequacy between private hospitals and academic hospitals in patients with non-communicable diseases." AcTion: Aceh Nutrition Journal 9, no. 2 (2024): 360. http://dx.doi.org/10.30867/action.v9i2.1711.

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Nutritional services in hospitals aim to provide meals with high nutritional value, safety, appropriate quantity, quality, and satisfactory service. This study aimed to analyze and compare food service satisfaction and nutritional adequacy among patients with noncommunicable diseases (NCDs) in private and academic hospitals. The study was conducted at the UNS Hospital and YARSI Hospital from October to December. Employing a comparative cross-sectional study design, we included 50 patients with NCD, 25 general (private) hospitals, and 25 teaching hospitals. Satisfaction with food services was a

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Ahmed, Mohamed, Eleri Jones, Elizabeth Redmond, Mahmoud Hewedi, Andreas Wingert, and Mohamed Gad El Rab. "Food production and service in UK hospitals." International Journal of Health Care Quality Assurance 28, no. 1 (2015): 40–54. http://dx.doi.org/10.1108/ijhcqa-07-2013-0092.

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Purpose – The purpose of this paper is to apply value stream mapping holistically to hospital food production/service systems focused on high-quality food. Design/methodology/approach – Multiple embedded case study of three (two private-sector and one public-sector) hospitals in the UK. Findings – The results indicated various issues affecting hospital food production including: the menu and nutritional considerations; food procurement; food production; foodservice; patient perceptions/expectations. Research limitations/implications – Value stream mapping is a new approach for food production

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3

Edwards, John S. A., Audrey Edwards, and Julie A. Salmon. "Food service management in hospitals." International Journal of Contemporary Hospitality Management 12, no. 4 (2000): 262–66. http://dx.doi.org/10.1108/09596110010330840.

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4

Weisshaupt, Oliver, Gabriela V. Leiblein-Züger, and Susanne Hofer. "Process Model for the Food Service in Swiss Hospitals." Journal of Facility Management Education and Research 2, no. 2 (2018): 74–82. http://dx.doi.org/10.22361/jfmer/00072.

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ABSTRACT Background Since the introduction of Swiss Diagnosis Related Groups in 2012, a Swiss hospital's core business requires Facility Management that provides more transparent, effective and efficient services. In that respect, the new remuneration system has caused a growing interest in processes. Food provision is of high importance since it is one of the costliest support services and is a critical image factor of a hospital. Purpose The purpose of this research was to analyse the food service processes in Facility Management in hospitals through the lenses of social, economic and ecolog

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Al Banna, Md Hasan, Md Shafiqul Islam Khan, Humayra Rezyona, et al. "Assessment of Food Safety Knowledge, Attitudes and Practices of Food Service Staff in Bangladeshi Hospitals: A Cross-Sectional Study." Nutrients 14, no. 12 (2022): 2540. http://dx.doi.org/10.3390/nu14122540.

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Food safety knowledge, attitudes and practices among hospital food service staff are crucial in the prevention of foodborne disease outbreaks, as hospitalized patients are more vulnerable to potential hazards. This study, therefore, sought to assess the food safety knowledge, attitudes and practices of food service staff in Bangladeshi hospitals. A cross-sectional study was conducted among 191 food service staff from seven different hospitals in Dhaka and Chattogram from October 2021 to March 2022 using pretested questionnaires. Multiple linear regression was used to identify the factors assoc

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Nafi'a, Zidni Ilma, Dyah Suryani, and Solikhah Solikhah. "DETERMINANTS OF INPATIENT SATISFACTION IN FOOD SERVING AND FOOD SERVICE AT MELATI HOSPITAL TANGERANG." JURNAL KESMAS DAN GIZI (JKG) 6, no. 1 (2023): 198–205. http://dx.doi.org/10.35451/jkg.v6i1.1598.

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Hospital is one of the health service industries that has an important role in providing health services to the community. One of the services at the hospital is hospital nutrition service activities which consist of outpatient nutrition care, inpatient nutrition care, food administration, and research and development. Many parties often pay attention to the organization of food in hospitals, in this case, inpatient food services because it is related to patient satisfaction. This study aims to determine the determinants associated with inpatient satisfaction in serving and serving food. The r

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Uddin, Md Rifat, Abdullah Mahmud Showrav, Rifat Jahan, et al. "Patients’ Satisfaction Regarding Dietary Service at Tertiary Hospitals." Asian Journal of Medicine and Health 21, no. 9 (2023): 128–39. http://dx.doi.org/10.9734/ajmah/2023/v21i9867.

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Aim: Hospital diet is an integral part of the management of in-ward patients. Patient satisfaction is a key criterion by which the quality of dietary services can be evaluated. This study was conducted to assess the patients’ satisfaction regarding dietary service at tertiary hospitals. Methodology: The present cross-sectional study had been carried out among 247 dietary service receivers to assess the patients’ satisfaction regarding dietary service at tertiary hospitals. The study was conducted in Shaheed Suhrawardi Medical Collage Hospital and Dhaka Dental College Hospital, Bangladesh

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8

Wodajo, Berhanu, Sileshi Demelash, Solomon Eshetu, and Aweke Kebede. "Food Service Provision Status and Patients’ Satisfaction at Selected Government Hospitals in Ethiopia." Asian Journal of Social Sciences and Management Studies 9, no. 3 (2022): 65–69. http://dx.doi.org/10.20448/ajssms.v9i3.4131.

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The daily provision of hospital patients’ nutritional food dietary intake is still a major problem at the majority of government hospitals found in Ethiopia. this leads to increased recovery time, morbidity, and mortality of lives. This cross-sectional study was designed to investigate the current status and functioning of the health facility concerning daily dietary food provision for patients under health care treatments for various health reasons. The main objective of this assessment was to generate evidence-based information on the current status and functioning of the health facility con

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Nanda, Elza. "ANALISIS SISTEM PENYELENGGARAAAN MAKANAN DI INSTALASI GIZI RUMAH SAKIT UMUM DAERAH (RSUD) KOTA TANGERANG." Jurnal Mitra Kesehatan 5, no. 2 (2023): 86–99. http://dx.doi.org/10.47522/jmk.v5i2.178.

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Hospital food preparation management is a series of activities that begin with menu preparation, food requirements planning, budget planning, food procurement, receiving and storage, food preparation, distribution, storage, reporting, and evaluation. The purpose of this study is that researchers want to know the description of the implementation of nutrition activities which include planning, procurement, reception, storage, processing, and distribution of food to patients in the nutrition department of Regional Hospitals (RSUD). Tangerang. Hospital nutrition services (PGRS) including patient

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Askarian, Mehrdad, Gholamhosein Kabir, Maria Aminbaig, Ziad A. Memish, and Peyman Jafari. "Knowledge, Attitudes, and Practices of Food Service Staff Regarding Food Hygiene in Shiraz, Iran." Infection Control & Hospital Epidemiology 25, no. 1 (2004): 16–20. http://dx.doi.org/10.1086/502285.

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AbstractBackground:The practice of safety measures by the food service staff in hospitals is necessary for the prevention of food-borne outbreaks. Hospitalized patients are more vulnerable to potential hazards, and neglecting these principles can lead to increased morbidity and mortality.Methods:We assessed the knowledge, attitudes, and practices of food service staff regarding food hygiene in government and private hospitals in Shiraz, Iran. Two questionnaires were designed, one for food service staff and the ofher for supervisors. Thirty-one hospitals were approached, and the response rate w

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Teka, Meskerem, Gargi Dihar, Tadele Dana, et al. "Satisfaction with regular hospital foodservices and associated factors among adult patients in Wolaita zone, Ethiopia: A facility-based cross-sectional study." PLOS ONE 17, no. 3 (2022): e0264163. http://dx.doi.org/10.1371/journal.pone.0264163.

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Background Food service in hospital is one of the essential parts of the treatment process that determines recovery length and a hospital stay of patients. Even though many researches have been conducted on patients’ satisfaction with healthcare services, there is a lack of studies that specifically address the satisfaction with food service at healthcare facilities in Ethiopia. This study aimed to assess patient satisfaction with regular hospital food service and associated factors among adults admitted to in-patient departments of hospitals. Methods A hospital-based cross-sectional study des

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Ali Alzahrani, Taghreed, and Abeer M. Alrashed. "Nutritional Service Experienced During Hospital Stay: Comparison between Centralized Operating System and Contracted Operating System." International Journal of Social Sciences and Artistic Innovations 2, no. 3 (2022): 15–24. http://dx.doi.org/10.35745/ijssai2022v02.03.0003.

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The provision of good healthcare including nutritional services is a challenge for the management of hospitals and health centers. Thus, this study was carried out to measure and compare the performance of the Department of Food and Nutrition in two hospitals with two different operating systems: a centralized operating system and a contracted operating system. A cross-sectional comparative design was used to investigate in-ward food services from the patient’s perspective. Ninety patients participated from Hospital A, a hospital with a centralized operating system, and 125 patients participat

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Sintia, Faradila, Susilawati ., and Fathmawati . "Gambaran Higiene Sanitasi Pengelolaan Makanan di Rumah Sakit ABC Kabupaten Kubu Raya Kalimantan Barat." Jurnal Sehat Mandiri 15, no. 1 (2020): 33–40. http://dx.doi.org/10.33761/jsm.v15i1.203.

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Hospital is a health service institution that conducts complete individual health services, which include inpatient, outpatient, and emergency services. Hospitals should minimize the source of diseases caused by food, especially for patients who are hospitalized, therefore hospitals must meet the hygiene requirements for food management. This study aims to describe the implementation of food management sanitation hygiene at ABC Hospital Kubu Raya Regency. This was a descriptive study by observing the components of food management sanitation hygiene at ABC Hospital. Data were collected using a

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Alqurashi, Nada Ahmad, Anushree Priyadarshini, and Amit K. Jaiswal. "Evaluating Food Safety Knowledge and Practices among Foodservice Staff in Al Madinah Hospitals, Saudi Arabia." Safety 5, no. 1 (2019): 9. http://dx.doi.org/10.3390/safety5010009.

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This study examines food safety knowledge and practices of food service staff in Al Madinah hospitals, Saudi Arabia. A total of 163 food service staff participated voluntarily from 10 hospitals across the city of Al Madinah. The participants completed a questionnaire composed of three parts: General characteristics, food safety knowledge, and food safety practices. Results showed that respondents generally had good food safety knowledge with the highest pass rate of 77.9% for knowledge of cross contamination followed by 52.8% for knowledge of food poisoning, and 49.7% of knowledge of food stor

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Gunawan, William Ben, Taqiyla Aziza Kesiananda, Syafirah Kholifatul Jannah, Cholip Sutiyati, Diana Nur Afifah, and Choirun Nissa. "FOOD DISTRIBUTION BEFORE AND DURING THE COVID-19 PANDEMIC AT THE NUTRITION INSTALLATION OF THE TUGUREJO REGIONAL GENERAL HOSPITAL SEMARANG: A DESCRIPTIVE STUDY." JURNAL ONLINE KEPERAWATAN INDONESIA 5, no. 2 (2022): 110–19. http://dx.doi.org/10.51544/keperawatan.v5i2.3453.

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The COVID-19 pandemic has made some of the activities carried out differently than before the pandemic. The handling and treatment of COVID-19 are inseparable from the contribution of healthcare facilities and hospitals. The physical distancing recommendation to prevent the transmission of the COVID-19 virus that supports patient care has made the food service management in hospitals – especially food distribution – undergo several modifications. The purpose of this study was to analyze the differences in the food distribution process at the Nutrition Installation of Tugurejo Regional General

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Osaili, Tareq M., Bayan A. Obeidat, Wafaa A. Hajeer, and Anas A. Al-Nabulsi. "Food safety knowledge among food service staff in hospitals in Jordan." Food Control 78 (August 2017): 279–85. http://dx.doi.org/10.1016/j.foodcont.2017.02.057.

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Begum, Razia, Most Rowshona Begum, Margia Akter, and Nihar Sultana. "Health Education Services in the Selected District Hospitals: Service Providers and Service Receivers Perspective." Update Dental College Journal 12, no. 2 (2022): 3–6. http://dx.doi.org/10.3329/updcj.v12i1.56952.

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This descriptive cross-sectional study was carried out for one year in two district hospitals under Dhaka division among 71 service providers and 135 service receivers with the aim of assessing the status of health education services in district hospitals from both service receivers and service providers' perspective. Data was collected from the respondents through face-to-face interviews using a pretested semi-structured questionnaire. The study revealed that health education was provided in the district hospitals mainly by nurses (78.9%), followed by physicians (14.1%) and health education o

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Setiawan, Felicia, Ferdi Antonio, Renate Parlene Marsaulina, et al. "Navigating hospital foodservice satisfaction: Insights from Importance-Performance Map Analysis." AcTion: Aceh Nutrition Journal 9, no. 2 (2024): 270. http://dx.doi.org/10.30867/action.v9i2.1572.

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Hospital food service satisfaction is critical to inpatient care quality and affects patients’ experiences and well-being. This study employed Importance-Performance Map Analysis (IPMA) to systematically evaluate and enhance food service satisfaction in inpatient care within healthcare facilities. A cross-sectional quantitative survey was conducted in August 2023 at a 300-bed private hospital in Central Jakarta involving 324 conscious patients aged > 17 years. The Acute Care Hospital Foodservice Patient Satisfaction Questionnaire (ACHFPSQ) was used to measure various food service factors. I

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Bas, Murat, Mehtap Akçil Temel, Azmi Safak Ersun, and Gökhan Kivanç. "Prerequisite Programs and Food Hygiene in Hospitals: Food Safety Knowledge and Practices of Food Service Staff in Ankara, Turkey." Infection Control & Hospital Epidemiology 26, no. 4 (2005): 420–24. http://dx.doi.org/10.1086/502562.

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AbstractOur objective was to determine food safety practices related to prerequisite program implementation in hospital food services in Turkey. Staff often lack basic food hygiene knowledge. Problems of implementing HACCP and prerequisite programs in hospitals include lack of food hygiene management training, lack of financial resources, and inadequate equipment and environment.

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Osman, Noor Suzana, and Norazmir Md Nor. "A Conceptual Model of Developing a Measurement Tool for Hospital Food Service Operation in Malaysia." Environment-Behaviour Proceedings Journal 4, no. 10 (2019): 49. http://dx.doi.org/10.21834/e-bpj.v4i10.1619.

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This study aims to provide and identify the best tools for measuring the quality of food service in Malaysian hospitals. The discussion focuses on the models used to evaluate the performance of food service operation in hospitals, as well as review critiques, issues, and the latest findings. Many tools have been introduced in the previous studies. However, the decision about the best fit tool to measure the quality of hospital food service is still unclear. Future study should be conducted, and an empirical test that examines various dimensions, such as food and meal service quality, staff/ser

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Panjaitan, Delita Br, Achmad Rifai, and Lilis Kurniawati. "FACTORS AFFECTING PATIENT SATISFACTION HOSPITALIZATION OF FOOD SERVICE AT GRANDMED LUBUK PAKAM HOSPITAL." JURNAL KESMAS DAN GIZI (JKG) 4, no. 2 (2022): 91–95. http://dx.doi.org/10.35451/jkg.v4i2.1059.

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Health services in hospitals consist of various parts, one of which is nutrition services. The hospital nutrition service program aims to improve the quality of hospital services by providing efficient and integrated nutrition services with other health services. Nutrition services in hospitals are part of supporting health services, namely part of medical therapy. This type of research is a quantitative research with an analytical survey with a cross sectional design which aims to determine the factors that influence inpatient satisfaction with food serving at Grandmed Lubuk Pakam Hospital. T

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Aminuddin, Nur Farhana, Reena Kumari Vijayakumaran, and Shariza Abdul Razak. "Patient Satisfaction With Hospital Food service and its Impact on Plate Waste in Public Hospitals in East Malaysia." Hospital Practices and Research 3, no. 3 (2018): 90–97. http://dx.doi.org/10.15171/hpr.2018.20.

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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 Foodse

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Diez-Garcia, Rosa Wanda, Camila Cremonezi JAPUR, and Maria Angélica Tavares Medeiros. "Food and nutritional care quality indicators in hospital." Journal of Hospital Administration 2, no. 3 (2013): 132. http://dx.doi.org/10.5430/jha.v2n3p132.

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Hospital malnutrition and increased prevalence of hospitalized patients with chronic diseases require hospital improvements in nutritional care quality. This study describes the construction of indicators to assess the quality of hospital food and nutritional care. We obtained a data bank containing information about 37 hospitals as well as their Hospital Food and Nutrition Service (HFNS) applying a questionnaire to the HFNS coordinators of each institution. We collected data about the activities of the clinical dietitians and administrative dietitian, meal production and management, and chara

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Wahyunani, Bernadeth Dwi, Joko Susilo, and Lastmi Wayansari. "Hubungan Tingkat Kepuasan Pasien Terdapat Pelayanan Gizi dengan Sisa Makanan Pasien VIP di Rumah Sakit Panti Rapih Yogyakarta." JURNAL NUTRISIA 19, no. 2 (2017): 119–25. http://dx.doi.org/10.29238/jnutri.v19i2.23.

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 Background: The success of food service at hospitals could be viewed from patient’s satisfaction. Assessing patient’s satisfaction is one effective, less costly and easy way in maintaining the quality of hospital services. Another indicator of hospital food service quality is the plate waste. The large amount of the plate wasteshows patient’s inadequate nutrient intake and economically speaking it shows waste of resources. Objective: The objective of the research was to gain insight into patient’s level of satisfaction, patient’s plate wasteand the correlation betweenpatient’s lev

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Wahyunani, Bernadeth Dwi, Joko Susilo, and Latsmi Wayansari. "Hubungan Tingkat Kepuasan Pasien Terdapat Pelayanan Gizi dengan Sisa Makanan Pasien VIP di Rumah Sakit Panti Rapih Yogyakarta." JURNAL NUTRISIA 19, no. 2 (2017): 119. http://dx.doi.org/10.29238/jnutri.v19i2.261.

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Background: The success of food service at hospitals could be viewed from patient’s satisfaction. Assessing patient’s satisfaction is one effective, less costly and easy way in maintaining the quality of hospital services. Another indicator of hospital food service quality is the plate waste. The large amount of the plate wasteshows patient’s inadequate nutrient intake and economically speaking it shows waste of resources. Objective: The objective of the research was to gain insight into patient’s level of satisfaction, patient’s plate wasteand the correlation betweenpatient’s level of s

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Noprianty, Richa, Fikri Mourly Wahyudi, Wahyu Wahdana, and Tata Juarta. "Quality Assurance in The Surgical Ward of Hospital X in Bandung During the Covid- 19 Pandemic." International Journal of Quantitative Research and Modeling 4, no. 1 (2023): 37–42. http://dx.doi.org/10.46336/ijqrm.v4i1.416.

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Health services are organised to meet the needs and demands of the community. If fulfilled, it will lead to client satisfaction. Hospital X in Bandung had a BOR of 91,67% in 2021 during the Covid-19 era. This BOR surpasses the WHO standard. Thus the quality of service needs to be assessed. The research was conducted to get an overview of the level of patient satisfaction with inpatient services at the surgical ward of Hospital X in Bandung. The study was conducted using an exploratory, descriptive approach to obtain an objective picture. Data was collected by filling out questionnaires to pati

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Rafisa, Anggun. "Plate waste of inpatients with diabetes mellitus." International Journal Of Community Medicine And Public Health 7, no. 9 (2020): 3600. http://dx.doi.org/10.18203/2394-6040.ijcmph20203929.

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Background: The nutrition services of inpatient with diabetes mellitus is very important because dietary management is the key to controlling blood glucose level. Ensuring the patient to consume all the food served by the hospital or reduce the plate waste may help patients to meet their nutritional needs. This study aimed to investigate plate waste of inpatient with diabetes mellitus in hospitals and its contributing factors so the quality of food service in the hospital could be enhanced.Methods: The sample of the study was 22 inpatient with diabetes mellitus at Al Islam Hospital in Bandung,

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Abdul Rais, A. R., N. S. Zakaria, and S. N. Jaafar. "Hospital healthy cafeteria initiatives: a systematic review of consumer behaviour related studies." Food Research 6, no. 5 (2022): 183–98. http://dx.doi.org/10.26656/fr.2017.6(5).535.

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Unhealthy food has become a concerning issue in the context of hospital cafeterias. Cafeterias in hospitals have been value-added with healthy menu offerings and safe eating practices to promote healthy eating to customers. Research in food service operation precisely in hospital healthy cafeterias is abundant. However, the scope of the study, study design and study setting varied. This paper aimed to present a systematic review of hospital healthy cafeteria initiatives-based research within the context of consumer behaviour. Published research between the year 2000 through 2020, conducted wit

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Cokes, Carolyn, Anne Marie France, Vasudha Reddy, et al. "Serving High-Risk Foods in a High-Risk Setting: Survey of Hospital Food Service Practices after an Outbreak of Listeriosis in a Hospital." Infection Control & Hospital Epidemiology 32, no. 4 (2011): 380–86. http://dx.doi.org/10.1086/658943.

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Background and Objectives.Prepared ready-to-eat salads and ready-to-eat delicatessen-style meats present a high risk for Listeria contamination. Because no foodborne illness risk management guidelines exist specifically for US hospitals, a survey of New York City (NYC) hospitals was conducted to characterize policies and practices after a listeriosis outbreak occurred in a NYC hospital.Methods.From August through October 2008, a listeriosis outbreak in a NYC hospital was investigated. From February through April 2009, NYC's 61 acute-care hospitals were asked to participate in a telephone surve

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Pandey, Manish Kumar, and Dharmendra Kumar Gangeshwer. "Application of Queuing Theory to Analysis of Waiting Time in the Hospital." International Journal Bioautomation 27, no. 3 (2023): 139–46. http://dx.doi.org/10.7546/ijba.2023.27.3.000904.

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The main problem that healthcare workers face in many hospitals is how long it takes patients to receive services. This tendency is becoming more prevalent, posing a threat to healthcare services. The repercussions of keeping people in a long line for medical care can result in a variety of issues, including death. The many server queuing models were utilized to examine the government hospital's service efficiency in this study. Over two weeks, primary data was collected at the hospital using observation and questionnaire methods to find the queuing model that minimizes patient waiting time. T

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Alsultan, Shaima Baker, Shiekhah S. Allowaymi, Ghedeir M. Alshammari, et al. "Cross-Sectional Investigation of the Awareness and Practices of Food Safety among Food Service Catering Staff in Riyadh City Hospitals during the Coronavirus Pandemic." Healthcare 11, no. 8 (2023): 1134. http://dx.doi.org/10.3390/healthcare11081134.

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This study examines food safety awareness and practices among handlers in the food service sector at Riyadh City hospitals during the COVID-19 pandemic. Three hundred and fifteen (315) food service workers completed the entire questionnaire from five hospitals in Riyadh City between December 2020 and February 2021. The contributor’s respondents’ three-part questionnaire was divided according to general characteristics, food safety awareness, and food safety practices. The findings show that food handlers demonstrated good knowledge, techniques, and attitudes regarding maintaining food quality

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Panjaitan, Delita Br, and Fadlilah Widyaningsih. "EMPOWERMENT OF THE ROLE OF NUTRIENTS IN CHECKING FOOD SAFETY ACCORDING TO QUALITY AND BALANCED NUTRITION AT LUBUK PAKAM GRANDMED HOSPITAL." JURNAL PENGMAS KESTRA (JPK) 2, no. 1 (2022): 110–13. http://dx.doi.org/10.35451/jpk.v2i1.1146.

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The food service service in the hospital is a very important part because it is the main key in the healing process of patients who are being treated at the hospital. This service aims to fulfill and ensure that the safety of the food to be served to patients is in accordance with quality and balanced nutrition. This research was conducted by conducting pre and post tests to see whether there was an increase in the understanding of food ingredient supervision or not about quality and balanced nutrition in hospitals. The implementation time of this activity was carried out for 1 week with a tot

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Arfiani, Eva Putri, Yati Soenarto, and Susetyowati. "Effect of Room Service on Patient’s Macronutrient Consumption Level." Indonesian Journal of Human Nutrition 10, no. 2 (2023): 98–104. http://dx.doi.org/10.21776/ub.ijhn.2023.010.02.1.

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Food service in hospital is aimed at providing high-quality meals and ensuring nutrition intake for patients. However, this aspect of healthcare faces numerous challenges, including high levels of food waste and patient dissatisfaction, often attributed to conventional food delivery practices in hospitals. The consumption of energy and macronutrients, including carbohydrate, protein, and fat, contribute greatly for hospitalized patients. Therefore, this study tried to implement a room service-like method in the food service system. This research was conducted in Class 1 and 2 of the inpatient

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Arief, Ria Qadariah, Linda Prasetyaning Widayanti, Sri Hidayanti, Sarita Oktorina, Maryam Jamila Arief, and Syamsul Alam. "HOSPITAL FOOD SERVICE ASSESSMENT IMPROVING NUTRITIONAL INTAKE INPATIENTS: A LITERATURE REVIEW." Hospital Management Studies Journal 4, no. 2 (2023): 61–73. http://dx.doi.org/10.24252/hmsj.v4i2.36819.

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   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 G

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Rocha, Ada, and Cláudia Viegas. "Challenges of Food Service towards Sustainability Beyond Food Waste." Highlights of Sustainability 2, no. 1 (2023): 10–15. http://dx.doi.org/10.54175/hsustain2010002.

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Food service comprises the production of meals consumed outside the home, including consumers from all age groups and in different sectors, such as schools (from kindergarten to university), public and private companies, the health sector (from hospitals to elderly care institutions), military, sports facilities and restaurants (from fine dining to fast-food). Food service units (FSU) achieved importance and responsibility not only for feeding the population but also as an important setting for public health interventions, potentially educating consumers and modulating behaviours through the m

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Putri, Erni Cahyani, Sigid Sudaryanto, and Purwanto Purwanto. "Kajian Higiene Sanitasi Makanan Minuman di Instalasi Gizi Rumah Sakit Jiwa Daerah Dr. R. M. Soedjarwadi, Klaten." Sanitasi: Jurnal Kesehatan Lingkungan 7, no. 4 (2016): 160–67. http://dx.doi.org/10.29238/sanitasi.v7i4.726.

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Hospitals are health care institution that organizing comprehensive individual health services thatprovide inpatient, outpatient, and emergency services. On the other hand, based on it’s activities,a hospitals can be a place of disease spreading and potential as a source of environmental pollution and health disturbance. To avoid those risks and to improve the high-quality services, it isneeded to implement environmental health efforts, one of which is good food and beverage hygiene and sanitation practices. The purpose of this study was to know the action of those hygieneand sanitation measur

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Wijaya, Deni, Abdul Kholib, and Handoyo Prasetyo. "Private Hospital Obstacles are Linked to Law No. 17 Of 2023 Concerning Health. in the Third Part Concerning the Hospital." Edunity Kajian Ilmu Sosial dan Pendidikan 2, no. 11 (2023): 1337–49. http://dx.doi.org/10.57096/edunity.v2i11.178.

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Public institutions that focus on organizing and providing patient services to the community are hospitals. Private hospitals are health service bodies managed by foundations or certain groups of organizations together with educational institutions. The aim of this research is to find out what kind of constraints or barriers are experienced by private hospitals, especially those which are then linked to Law no. 17 of 2023 concerning health. This research method uses a qualitative phenomenological method aimed at describing or explaining a person's personal experiences, including experiences of

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Fatima, Iram, Muhammad Shafiq, and Ayesha Humayun. "Development and Validation of Survey Instrument for Measurement of Hospital Functional Service Quality." Journal of Shalamar Medical & Dental College - JSHMDC 5, no. 1 (2024): 34–41. http://dx.doi.org/10.53685/jshmdc.v5i1.188.

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Background: Emergency, diagnostics, and surgical services are critical areas of hospitals both in terms of technicalities and resource creation. The literature review reflects that there is a need to develop a survey instrument-based measurement model that can identify areas of functional service quality within hospital facilities based on patients’ perspectives as hospital quality improvement initiatives. Objective: To design and validate an instrument that helps to evaluate the functional service quality of hospitals using structural equation modeling. Methods: It was a mixed-method research

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Sanchez, Emily, Amy R. Gelfand, Michael D. Perkins, et al. "Providing Food and Nutrition Services during the COVID-19 Surge at the Javits New York Medical Station." International Journal of Environmental Research and Public Health 18, no. 14 (2021): 7430. http://dx.doi.org/10.3390/ijerph18147430.

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Military field hospitals typically provide essential medical care in combat zones. In recent years, the United States (US) Army has deployed these facilities to assist domestic humanitarian emergency and natural disaster response efforts. As part of the nation’s whole-of-government approach to the coronavirus disease (COVID-19) pandemic, directed by the Federal Emergency Management Agency and the Department of Health and Human Services, during New York City’s (NYC) initial surge of COVID-19, from 26 March to 1 May 2020, the US Army erected the Javits New York Medical Station (JNYMS) field hosp

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Rinninella, Emanuele, Pauline Raoul, Valeria Maccauro, et al. "Hospital Services to Improve Nutritional Intake and Reduce Food Waste: A Systematic Review." Nutrients 15, no. 2 (2023): 310. http://dx.doi.org/10.3390/nu15020310.

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Background and Aims: Patients’ nutritional intake is a crucial issue in modern hospitals, where the high prevalence of disease-related malnutrition may worsen clinical outcomes. On the other hand, food waste raises concerns in terms of sustainability and environmental burden. We conducted a systematic review to ascertain which hospital services could overcome both issues. Methods: A systematic literature search following PRISMA guidelines was conducted across MEDLINE, Web of Science, and Scopus for randomised controlled trials (RCTs) and observational studies comparing the effect of hospital s

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Swain, Swapnarag, and Nirmal Chandra Kar. "Hospital service quality as antecedent of patient satisfaction – a conceptual framework." International Journal of Pharmaceutical and Healthcare Marketing 12, no. 3 (2018): 251–69. http://dx.doi.org/10.1108/ijphm-06-2016-0028.

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Purpose The purpose of this paper is to explore dimensions of perceived service quality in hospitals and to develop a conceptual framework showing relationship between hospital service quality, patient satisfaction and their behavioural intention. Design/methodology/approach This paper is based on extensive review of existing literature on hospital service quality, patient satisfaction and behavioural intention. Critical analysis of these literature studies has resulted in determining and defining the dimensions of perceived service quality and establishing relationship between hospital servic

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VO, THUAN HUU, DAT VAN NGUYEN, LOAN THI KIM LE, LAN TRONG PHAN, J. PEKKA NUORTI, and NGUYEN NHU TRAN MINH. "Applying Standard Epidemiological Methods for Investigating Foodborne Disease Outbreak in Resource-Poor Settings: Lessons from Vietnam." Journal of Food Protection 77, no. 7 (2014): 1229–31. http://dx.doi.org/10.4315/0362-028x.jfp-13-519.

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An outbreak of gastroenteritis occurred among workers of company X after eating lunch prepared by a catering service. Of 430 workers attending the meal, 56 were hospitalized with abdominal pain, diarrhea, vomiting, and nausea, according to the initial report. We conducted an investigation to identify the extent, vehicle, and source of the outbreak. In our case-control study, a case was a worker who attended the meal and who was hospitalized with acute gastroenteritis; controls were randomly selected from non-ill workers. Cases and controls were interviewed using a standard questionnaire. We us

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ZAKARIA, NORSYAZANA, and ABDUL WAHAB. "CUSTOMER PERCEPTION, SATISFACTION AND BEHAVIOURAL INTENTIONS TOWARDS HOSPITAL MEAL SERVICES IN GOVERNMENT AND PRIVATE HOSPITALS IN ALOR SETAR, KEDAH." Universiti Malaysia Terengganu Journal of Undergraduate Research 3, no. 3 (2021): 195–206. http://dx.doi.org/10.46754/umtjur.v3i3.231.

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There are two types of hospital in general, which are government and private hospitals. This study will help us to understand the customer perception, satisfaction and behavioural intention of hospital meal services in both government and private hospitals in Alor Setar, Kedah. Private and government hospitals differ in their style of food offering and service system. From this, customer perception, satisfaction, and behavioural intentions were investigated using a questionnaire survey with 150 respondents using descriptive and inferential analysis. The study shows that between government and

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Ghita, Benjelloun Touimi, Laila Bennani, Sanae Berrada, Moussa Benboubker, and Bahia Bennani. "Molecular Serotyping and Antibiotic Resistance Patterns of Escherichia coli Isolated in Hospital Catering Service in Morocco." International Journal of Microbiology 2020 (August 19, 2020): 1–8. http://dx.doi.org/10.1155/2020/5961521.

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Escherichia coli is related to foodborne disease and outbreaks worldwide. It mainly affects persons at high risk as newborns, infants, and individuals with impaired immune system in hospitals. Multidrug-resistant E. coli is currently spreading both in community and hospital settings. Our study aims to evaluate the presence of E. coli and the incidence of its antibiotic resistance in samples obtained from various cooked and raw foods (N = 300), food contact surfaces (N = 238), and food handlers (N = 40) in Moroccan hospital catering service. E. coli was identified using API 20E, and the antibio

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Iqbal, Muhammad, Susetyowati Susetyowati, and Martalena Br Purba. "THE EFFECTS OF ROOM SERVICE TO IMPROVE PATIENTS’ FOOD SATISFACTION AND FOOD ACCEPTANCE." GIZI INDONESIA 39, no. 2 (2017): 103. http://dx.doi.org/10.36457/gizindo.v39i2.213.

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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 com

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Candriasih, Putu, Hermin Austeria, and Made Ayu Puspitawati. "Gambaran Sisa Makanan Biasa Yang Disajikan Diberi Garnis Dan Tidak Diberi Garnis Diruang Vip Rsud Undata Provinsi Sulawesi Tengah." Svasta Harena: Jurnal Ilmiah Gizi 1, no. 2 (2021): 74–82. http://dx.doi.org/10.33860/shjig.v2i1.552.

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The hospital is one of the health service industries which initially only carried out activities and recovery. However, with the development of science and technology, hospitals tooIncreasing efforts to improve service quality. The purpose of This research is to see the overview of the usual leftovers that are served given garnish and not given garnish in the VIP room of Undata Hospital Palu, Central Sulawesi Province. This research method is descriptive. The results obtained were 6 respondents for the food given Garnish, of the 6 respondents there is no leftover.While 6 respondents for food t

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Rasouli, Ahmadreza, Vida Ebrahimi, Hamidreza Hamedi Behtash, Asieh Panjeshahin, Morteza Kazemi, and Ali Tarighat-Esfanjani. "Comparison of Patient Satisfaction with Self-operating Food Services and Food Service Contractors in the Teaching Hospitals of Tabriz, Iran." Journal of Human, Environment, and Health Promotion 7, no. 1 (2021): 54–59. http://dx.doi.org/10.52547/jhehp.7.1.54.

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Jonathan, Adrienne, Kim Reid, and Tim Radcliffe. "Managing food waste in the inpatient population." BMJ Open Quality 12, no. 4 (2023): e002436. http://dx.doi.org/10.1136/bmjoq-2023-002436.

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IntroductionFor medical students, food is rarely discussed from the clinical perspective. Yet, in hospitals reduced food intake poses the risk of malnutrition, along with increased morbidity and mortality. The issue of food waste, a cause of inadequate dietary intake and a common issue within the National Health Service, is rarely addressed. The implementation of protected mealtimes has done little to solve this. This quality improvement project aimed to reduce the average amount of inpatient food waste by 20% by May 2022.MethodsA standardised meal size intervention was tested. Meals were weig

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Kolasa, Kathryn M. "Creating and Sustaining a Healthy Food Environment in Hospitals Contracting With a Food Service Management Company." Nutrition Today 53, no. 1 (2018): 5–12. http://dx.doi.org/10.1097/nt.0000000000000258.

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Lesser, Lenard I., Dana E. Hunnes, Phedellee Reyes, et al. "Assessment of Food Offerings and Marketing Strategies in the Food-Service Venues at California Children’s Hospitals." Academic Pediatrics 12, no. 1 (2012): 62–67. http://dx.doi.org/10.1016/j.acap.2011.09.004.

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