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Updated: Jul 26, 2025
Errors as a Means of Reducing Impulsive Food Choice
Published on: June 5, 2016
Is meal order timing and flexibility key to improving patient satisfaction with hospital foodservice?
Laura Barsha1,2, Sally McCray1,2,3, Kirsty Maunder4,5
1Department of Nutrition and Foodservices, Mater, Raymond Terrace, South Brisbane, Queensland, Australia.
Aim:
The aim of this study was to retrospectively evaluate and compare patient foodservice (FS) satisfaction using a validated tool and consistent methodology in an acute health service for four different FS models as the organisation transitioned through traditional model (TM), choice at point of service (CaPOS), bedside menu ordering systems (BMOS) and room service (RS) from 2013 to 2016.
Methods:
Patient satisfaction data were collected using the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire. For the purposes of this study, patients' rating of their overall experience with FS (very good, good, okay, poor or very poor) was compared for each site and model.
Results:
Satisfaction was significantly higher in the CaPOS and RS models compared with TM. BMOS, although somewhat higher, was not shown to be significantly higher than TM. The RS model was significantly higher than BMOS, but there was no significant difference observed between RS and CaPOS.
Conclusion:
FS models that support patient flexibility and meal ordering closer to the meal delivery time (as seen with RS and CaPOS) show higher patient satisfaction among hospital patients. It is recommended that sites consistently opt to include patient satisfaction as part of routine auditing. This would enable clear conclusions to be drawn regarding best practice FS models, based on specific and individual hospital requirements.
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