Date of Award
Master of Dietetics Administration (MDA)
Nutrition, Dietetics, and Food Sciences
Janette Smith Kudin, MS,RD,CD
A survey was used to assess patient foodservice satisfaction at an acute care hospital. Results were then used to identify the lowest scoring areas of foodservice. Low-cost interventions were implemented to address the areas of needed improvement. Patient satisfaction was reassessed by re-issuing surveys. Group T-tests were used to compare the results of the baseline and follow-up surveys (P<0.05). Low-cost interventions were not shown to be effective in significantly improving patient foodservice satisfaction. Findings suggest that a higher-cost investment in a room service system maybe the next step in order for the foodservice operation to meet patient expectations
Theurer, Vanessa A., "Improving Patient Satisfaction in a Hospital Foodservice System Using Low-Cost Interventions: Determining Whether a Room Service System is the Next Step" (2011). All Graduate Plan B and other Reports. Paper 32.
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