A study on the hospital food service system in Hong Kong

2000 ◽  
Author(s):  
Kei-yin, Mickey Tse
Keyword(s):  
Hong Kong ◽  
Service System ◽  
Food Service ◽  
Hospital Food Service

scholarly journals Hospital Food Service Strategies to Improve Food Intakes among Inpatients: A Systematic Review

Nutrients ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 3649
Author(s):  
Noor Suzana Osman ◽  
Norazmir Md Nor ◽  
Mohd Shazali Md Sharif ◽  
Syahrul Bariah Abdul Hamid ◽  
Syafiqah Rahamat
Keyword(s):  
Web Of Science ◽  
Service System ◽  
Food Service ◽  
Environmental Intervention ◽  
Qualitative Synthesis ◽  
Exclusion Criteria ◽  
Hospital Food Service ◽  
Service Strategies ◽  
Meal Composition

This review aims to identify hospital food service strategies to improve food consumption among hospitalized patients. A systematic search that met the inclusion and exclusion criteria was manually conducted through Web of Science and Scopus by an author, and the ambiguities were clarified by two senior authors. The quality assessment was separately conducted by two authors, and the ambiguities were clarified with all the involved authors. Qualitative synthesis was used to analyze and summarized the findings. A total of 2432 articles were identified by searching the databases, and 36 studies were included. The majority of the studies applied menu modifications and meal composition interventions (n = 12, 33.3%), or included the implementation of the new food service system (n = 8, 22.2%), protected mealtimes, mealtime assistance and environmental intervention (n = 7, 19.4%), and attractive meal presentation (n = 3, 8.3%). Previous studies that used multidisciplinary approaches reported a significant improvement in food intake, nutritional status, patient satisfaction and quality of life (n = 6, 16.7%). In conclusion, it is suggested that healthcare institutions consider applying one or more of the listed intervention strategies to enhance their foodservice operation in the future.

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.

Quality of beef stew in a hospital chill food-service system

1978 ◽  
Vol 72 (1) ◽  
pp. 31-33
Author(s):  
Susan Nicholanco ◽  
M. Eileen Matthews
Keyword(s):  
Service System ◽  
Food Service

The Consumer's Opinions of the Food Service System: The 1973 Minot Air Force Base Survey

1973 ◽  
Author(s):  
Laurence G. Branch ◽  
Lawrence E. Symington ◽  
Herbert L. Meiselman
Keyword(s):  
Air Force ◽  
Service System ◽  
Food Service ◽  
Air Force Base
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