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Quality of patient meal service in hospitals: delivery of meals by dietary employees vs delivery by nursing employees

Quality of patient meal service in hospitals: delivery of meals by dietary employees vs delivery by nursing employees

Journal of the American Dietetic Association 94(10): 1129-1134

Patient assessment of meal-service quality and employee-service orientation were compared in hospitals where dietary employees deliver meal trays and those where nursing employees deliver meal trays. The study involved 552 patients and 192 employees in 9 hospitals. Food quality attracted higher ratings in those hospitals where dietary employees delivered the meal trays. However, the personnel delivering the food attracted higher ratings than the food itself. Dietary and nursing employees possessed the same personal motivation for food service, but the former rated the organizational support for the service significantly higher than the latter. The nursing employees had a more positive view of staff-patient interaction.

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Accession: 002681306

Download citation: RISBibTeXText

PMID: 7930316

DOI: 10.1016/0002-8223(94)91132-0

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