Food production and service in UK hospitals
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 AssurancePublisher
EmeraldVersion
- 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.40-54Print ISSN
0952-6862Cardiff Met Affiliation
- Cardiff School of Sport and Health Sciences
Cardiff Met Authors
Eleri Jones Elizabeth RedmondCopyright Holder
- © The Publisher
Language
- en