FOOD PRODUCTION AND SERVICE IN UK HOSPITALS.pdf (862.7 kB)
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Food production and service in UK hospitals

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journal contribution
posted on 12.04.2022, 11:42 by Mohamed Ahmed, Eleri Jones, Elizabeth Redmond, Mahmoud Hewedi,, Andreas Wingert, Mohamed Gad El Rab

 Purpose – The purpose of this paper is to apply value stream mapping holistically to hospital food production/service systems focused on high-quality food. Design/methodology/approach – Multiple embedded case study of three (two private-sector and one public-sector) hospitals in the UK. Findings – The results indicated various issues affecting hospital food production including: the menu and nutritional considerations; food procurement; food production; foodservice; patient perceptions/expectations. Research limitations/implications – Value stream mapping is a new approach for food production systems in UK hospitals whether private or public hospitals. Practical implications – The paper identifies opportunities for enhancing hospital food production systems. Originality/value – The paper provides a theoretical basis for process enhancement of hospital food production and the provision of high-quality hospital food 

History

Published in

International Journal of Health Care Quality Assurance

Publisher

Emerald

Version

AM (Accepted Manuscript)

Citation

Ahmed, M., Jones, E., Redmond, E., Hewedi, M., Wingert, A. and Gad El Rab, M. (2015) 'Food production and service in UK hospitals', International Journal of Health Care Quality Assurance, 28(1), pp.40-54

Print ISSN

0952-6862

Cardiff Met Affiliation

Cardiff School of Sport and Health Sciences

Cardiff Met Authors

Eleri Jones Elizabeth Redmond

Cardiff Met Research Centre/Group

  • Food Safety

Copyright Holder

© The Publisher

Language

en