Food production and service in UK hospitals

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