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Food production and service in UK hospitals

Mohamed Ahmed (Cardiff Metropolitan University, Cardiff, UK and Fayoum University, Fayoum City, Egypt)
Eleri Jones (Cardiff Metropolitan University, Cardiff, UK)
Elizabeth Redmond (Cardiff Metropolitan University, Cardiff, UK)
Mahmoud Hewedi (Fayoum University, Fayoum City, Egypt)
Andreas Wingert (Circle Hospitals Group, Bath, UK)
Mohamed Gad El Rab (Fayoum University, Fayoum City, Egypt)

International Journal of Health Care Quality Assurance

ISSN: 0952-6862

Article publication date: 9 February 2015




The purpose of this paper is to apply value stream mapping holistically to hospital food production/service systems focused on high-quality food.


Multiple embedded case study of three (two private-sector and one public-sector) hospitals in the UK.


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.


The paper provides a theoretical basis for process enhancement of hospital food production and the provision of high-quality hospital food.



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, Vol. 28 No. 1, pp. 40-54.



Emerald Group Publishing Limited

Copyright © 2015, Emerald Group Publishing Limited

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