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Dişardan Yemek Hi̇zmeti̇ Alinan Bi̇r Eği̇ti̇m Ve Araştirma Hastanesi̇nde Personeli̇n Yemek Hi̇zmetleri̇ni̇n Değerlendi̇ri̇lmesi̇
| Content Provider | Semantic Scholar |
|---|---|
| Author | Yanik, Aygül Yilmaz, Elvan |
| Copyright Year | 2011 |
| Abstract | One of the common services provided by hospitals is food services. Food services and personnel services, as well as contributing to the process of treatment are the nature of medical services. The purpose of this survey is to determine the ideas and assessments of hospital staff about outsourced food services. Data related to the evaluation and opinions of hospital personnel on the food services were obtained by using “Food Evaluation Questionnaire”. This questionnaire includes 28 items. SPSS 15.0 statistical software was used to analyze the data. Subjective evaluation differences between personnel groups with respect to their characteristics including age, sex, title etc. were tested by chi-square tests. The relationship between variables were calculated and analyzed by the correlation analysis. In this survey, it was found that 83% of the personnel thought the dining hall is insufficient, 69% of whom had complaints about inconvenient placement of tables and chairs, 63% dissatisfied with waiting more than 5 minutes in the queue, 42% provided the food by other sources, 53% were not satisfied with the way of service delivery, 57% claimed the dishes are not suitable for a balanced diet, 60% is not happy with consistence of meals, 83% had complaints about crowd and noise of dining hall, 71% had complaints related to food preparation and taste, and 59% of personnel did not consume all given dishes. However, 81% of the staff said the attitude of food staff is fine while serving as medium and good; whereas 63% said the amount of food served is sufficient. 69% rated bread good quality and 85% evaluated the service style hygienically appropriate. In this survey, it was found that hospital personnel are greatly dissatisfied with food services provided for them. Considering characteristics of the personnel in terms of age, sex, educational status, marital status; there are statistical differences between their reviews and evaluations related to the food services. According to |
| File Format | PDF HTM / HTML |
| DOI | 10.17339/ejovoc.58000 |
| Alternate Webpage(s) | http://dergipark.gov.tr/download/article-file/62641 |
| Alternate Webpage(s) | https://doi.org/10.17339/ejovoc.58000 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
