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Current and future practices in hospital foodservice
M R Silverman1, M B Gregoire, L J Lafferty
1University of Chicago Hospitals Nutrition Services, Ill., USA.
Journal of the American Dietetic Association
|January 26, 2000
Summary
Hospital foodservice departments anticipate significant changes, including reduced staffing and inpatient meals, with a shift towards profit-center operations. Directors are exploring diverse strategies to adapt to evolving environmental factors.
Area of Science:
- Healthcare Management
- Foodservice Operations
- Hospital Administration
Background:
- Current operational practices and future expectations in hospital foodservice are not well-documented.
- Understanding these dynamics is crucial for strategic planning and resource allocation.
- Hospital foodservice departments face increasing environmental pressures impacting operations.
Purpose of the Study:
- To identify current operational practices in hospital foodservice.
- To establish the probability of changes in these practices.
- To determine if profit status and hospital size influence foodservice practices.
Main Methods:
- A questionnaire was distributed to foodservice directors in US hospitals.
- Data collected included current practices, probability of change, and future expectations.
- Statistical analyses (Kruskal-Wallis, chi-squared) were used to assess differences based on hospital characteristics.
Main Results:
- Most departments have <100 employees and revenue budgets <$2 million.
- Conventional food production and centralized tray lines are common.
- Directors expect fewer inpatients, reduced staff, smaller expense budgets, and increased revenue.
- Few differences were found based on hospital profit status or size.
Conclusions:
- Hospital foodservice practices are expected to evolve significantly.
- Directors are implementing strategies like revenue-generating ventures and menu adjustments.
- There is a trend towards operating foodservice departments as profit centers.