Patients are surveyed in hospitals to measure perceptions about nursing, physicians, and cleanliness, not foodservice. Hospitals are financially reimbursed based on patient’s perception of overall satisfaction with a hospital stay. Although, significant relationships have found relationships between consistency of service and customer satisfaction with service, hospitals have not examined the relationships between foodservice and satisfaction with a hospital stay. A quantitative correlational research design was used to examine the relationships between staffing levels, consistency of service and patient satisfaction with foodservice. The study used the instrument ACHFPSQ to collect data on patient satisfaction with foodservice. One hundred and eighty patients completed the questionnaire, a response rate of 78%. Data in the study was analyzed using descriptive and inferential statistics. The study found consistency of service significantly predicted patient satisfaction with foodservice; b = -.197, t(176), = -2.34, p = .01. The study further found no differences between group means staffing levels, consistency of service, and satisfaction with foodservice R 2 = .015, F(2,177), = 1.39, p = .25. The results of the study indicate a need for further research to examine relationships between staffing levels, consistency of service, satisfaction with foodservice, and satisfaction with the hospital stay for a greater length of time.
|School:||University of Phoenix|
|School Location:||United States -- Arizona|
|Source:||DAI-B 76/08(E), Dissertation Abstracts International|
|Subjects:||Nutrition, Health care management|
|Keywords:||Consistency of services, Correctional design, HCAHPS, Patient satisfaction, Staffing levels|
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