Hospitalized patients´ perceptions of the quality of hospital foodservice and their importance were surveyed through questionnaires by 820(men 435, women 385) hospitalized patients in Seoul.
The results are as follows:
Most respondents agreed with the following foodservice characteristics that meals arrived exactly the same time every day(74.6%), cleanliness of dishes(64.9%), employees leave food within reach(60.2%), and employees who bring meals are cheerful(58.7%). Only 34.2% of respondents agreed to variety of menu; 12.9% of respondents viewed these foodservice characteristics as important in selecting a hospital; cleanliness of dishes(66.4%), variety of menu(55.0%), and varying food item combination(45.9%) were considered important by respondents; appetite, mood, and atmosphere of ward were positively correlated(p<0.001) with rating of the foodservice characteristics, but length of hospitalization was negatively correlated(p<0.001) with them; familiarity with cooking method, varying food item combination, cleanliness of the dishes, and foodservice employees´ pleasant greeting were positively correlated(p<0.001) with rating of the taste, nutrition, and freshness of the food characteristics.
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