Food production and service in UK hospitals
International Journal of Health Care Quality Assurance
ISSN: 0952-6862
Article publication date: 9 February 2015
Abstract
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.
Keywords
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, Vol. 28 No. 1, pp. 40-54. https://doi.org/10.1108/IJHCQA-07-2013-0092
Publisher
:Emerald Group Publishing Limited
Copyright © 2015, Emerald Group Publishing Limited