Food production and service in UK hospitals
El Rab, Mohamed
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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
International Journal of Health Care Quality Assurance;
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, 28(1), pp.40-54.
This article was published in International Journal of Health Care Quality Assurance in 2015, available at https://doi.org/10.1108/IJHCQA-07-2013-0092
Cardiff Metropolitan University (Grant ID: Cardiff Metropolian (Internal))
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