Patient Satisfaction
Utah State University
DigitalCommons@USU
All Graduate Reports and Creative Projects Graduate Studies, School of
4-1-2011
Improving Patient Satisfaction in a Hospital Foodservice System Using Low-Cost Interventions: Determining Whether a Room Service System is the Next Step
Vanessa A. Theurer
Utah State University
Recommended Citation
Theurer, Vanessa A., "Improving Patient Satisfaction in a Hospital Foodservice System Using Low-Cost Interventions: Determining Whether a Room Service System is the Next Step" (2011). All Graduate Reports and Creative Projects. Paper 32. http://digitalcommons.usu.edu/gradreports/32
This Report is brought to you for free and open access by the Graduate Studies, School of at DigitalCommons@USU. It has been accepted for inclusion in All Graduate Reports and Creative Projects by an authorized administrator of DigitalCommons@USU. For more information, please contact digitalcommons@usu.edu.
IMPROVING PATIENT SATISFACTION IN A HOSPITAL FOODSERVICE SYSTEM USING LOW-COST INTERVENTIONS: DETERMINING WHETHER A ROOM SERVICE SYSTEM IS THE NEXT STEP By Vanessa A. Theurer A plan B report in partial fulfillment of the requirements for the degree of MASTER OF DIETETICS ADMINISTRATION in Nutrition, Dietetics, and Food Sciences
Approved:
_________________________________ Janette Smith Kudin, MS,RD,CD Major Professor
_________________________________ Janet B. Anderson, MS,RD,CD Committee Member
_________________________________ Nedra K. Christensen, PhD,MS,RD,CD Committee Member
_________________________________ Jennifer Oler, MS,RD,CD Committee Member
UTAH STATE UNIVERSITY Logan, Utah 2011
ii
Copyright © Vanessa Theurer 2011 All Rights Reserved
iii
CONTENTS Page ABSTRACT .................................................................................................................... iv LIST OF TABLES
DigitalCommons@USU
All Graduate Reports and Creative Projects Graduate Studies, School of
4-1-2011
Improving Patient Satisfaction in a Hospital Foodservice System Using Low-Cost Interventions: Determining Whether a Room Service System is the Next Step
Vanessa A. Theurer
Utah State University
Recommended Citation
Theurer, Vanessa A., "Improving Patient Satisfaction in a Hospital Foodservice System Using Low-Cost Interventions: Determining Whether a Room Service System is the Next Step" (2011). All Graduate Reports and Creative Projects. Paper 32. http://digitalcommons.usu.edu/gradreports/32
This Report is brought to you for free and open access by the Graduate Studies, School of at DigitalCommons@USU. It has been accepted for inclusion in All Graduate Reports and Creative Projects by an authorized administrator of DigitalCommons@USU. For more information, please contact digitalcommons@usu.edu.
IMPROVING PATIENT SATISFACTION IN A HOSPITAL FOODSERVICE SYSTEM USING LOW-COST INTERVENTIONS: DETERMINING WHETHER A ROOM SERVICE SYSTEM IS THE NEXT STEP By Vanessa A. Theurer A plan B report in partial fulfillment of the requirements for the degree of MASTER OF DIETETICS ADMINISTRATION in Nutrition, Dietetics, and Food Sciences
Approved:
_________________________________ Janette Smith Kudin, MS,RD,CD Major Professor
_________________________________ Janet B. Anderson, MS,RD,CD Committee Member
_________________________________ Nedra K. Christensen, PhD,MS,RD,CD Committee Member
_________________________________ Jennifer Oler, MS,RD,CD Committee Member
UTAH STATE UNIVERSITY Logan, Utah 2011
ii
Copyright © Vanessa Theurer 2011 All Rights Reserved
iii
CONTENTS Page ABSTRACT .................................................................................................................... iv LIST OF TABLES
References: ............................................................................................................... 46 APPENDIX .................................................................................................................... 49 iv ABSTRACT A survey was used to assess patient foodservice satisfaction at an acute care hospital. Results were then used to identify the lowest scoring areas of foodservice. Low-cost interventions were implemented to address the areas of needed improvement. Patient satisfaction was reassessed by re-issuing surveys. Group T-tests were used to compare the results of the baseline and follow-up surveys (P