For too long hospital food has been the butt of patients′ jokes, the Cinderella service and often first target of financial savings. However, with hospitals entering the open market of health care, the customer holds the purse strings and can shop around. Fund‐holding GPs especially will have the power to react to their patients′ positive or negative feedback. Most people, when reporting on their recent stay in hospital, will attach great significance to the food they were served. If hospitals are to survive under the “Trust” status flag, they must strive for a quality‐driven service reflecting that of a hotel.
Leach, N. (1993), "Quality Catering at King′s", International Journal of Health Care Quality Assurance, Vol. 6 No. 6. https://doi.org/10.1108/09526869310048766Download as .RIS
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