Hospital Food Quality Case Study

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At SVUH, most food quality problems originate or are noticed during receiving. A good example being: A box of 24 salmon cost €30 (Karen, 2012). Twelve boxes are ordered and delivered per week for in annual contract but received with 22 salmon pieces per box. The loss is €1560 per year on one ingredient. This affects food costs, patient food quality and chance of modernising. The same applies to quality; there is no guarantee that the food displayed by suppliers in their marketing for hospital contracts will be exactly the same quality throughout the supply period unless proven. Food and materials are checked for quality, quantity, and price and entered into daily records when receiving. Ireland and E.U hospitals have a food safety program that…show more content…
Patients are often not happy with food appearance (Gonçalves et al (2009). Hospital food production is very complex (Hwang and Sneed, 2009) with a lot of underlying factors such policies, procedures, menu design; kitchen size; equipment/facilities; various cooking methods, employee skills and meal delivery influencing the quality of the food. At SVUH, we use cook-serve production method while most hospital uses cook-chill or cook-freeze methods because of their convenience. However, as confirmed by Assaf et al. (2008): food production affects patient satisfaction and hospital costs. Finance; staff skills and training are important for the production of quality food services. Recruiting skilled and experienced staff and training them has improved food production in many hospitals (Cousins et al, 2011). Different hospitals adopt and develop different food production systems across Europe (Payne-Palacio and Theis,…show more content…
With this regard, Gonçalves et al (2009) addressed the hospital as a physical barrier for patients’ access to food: patients’ find it difficult to opening packets of food served unwrapping; lack of help while eating; not enough eating time; only 3% of their research quota were able to fill the menu. The card technique reduces malnutrition and food wastage (Naithani et al., 2008). However complaints and research findings highlight problems such as: language barrier, visual problems and mental and physical disability as reducing service satisfaction and require attention. According to Naithani et al. (2008) front-line catering staff may help patients overcome such problems by helping them to select meals. Reviewed data show that in acute hospitals, malnutrition affect between 13% and 51% of hospital inpatients. The lack of nutritional knowledge is thought to contribute to patients’ malnutrition (Johns, 2009; Waters, 2007). According to Drummond and Brefere (2010) nutrients are the nourishing substances found in F&B that provide energy, promote repair and growth and maintain body optimum health. Identifying factors that influence food selection, planning menus using food pyramid, defining relation between and wellbeing improves nutrition understanding of hospital community and reduce malnutrition. These meals served in hospitals are

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