E-menus-Managing choice options in hospital foodservice
Authors: Hartwell, H., Johns, N. and Edwards, J.S.A.
Journal: International Journal of Hospitality Management
Volume: 53
Pages: 12-16
ISSN: 0278-4319
DOI: 10.1016/j.ijhm.2015.11.007
Abstract:This study examined an initiative in which e-menus and touch screen technology were piloted in a large UK hospital, with the aim of improving food service and satisfaction. Current practice often means that patients may receive the wrong meals, resulting in dissatisfaction and plate waste. An alternative approach is for patients to use electronic menus (e-menus) to make their order, using touch screen technology on the TVs, which in many hospitals are provided at every bedside. A pre-test, post-test questionnaire, which elicited scaled responses and written comments (n= 90) was administered to a comparable group of patients. Results from both types of data suggested that most patients used e-menus effectively, although for older patients, it was more challenging. However the biggest difference in the effectiveness of the new technology was between the wards, which also showed substantial differences in service standards. It is concluded that e-menus are an effective way of imparting information about the food, and that they tend to produce greater satisfaction in recipients. However, the results suggest that more training of foodservice staff will be required in order to make the most of initiatives of this kind.
https://eprints.bournemouth.ac.uk/22912/
Source: Scopus
E-menus-Managing choice options in hospital foodservice
Authors: Hartwell, H., Johns, N. and Edwards, J.S.A.
Journal: INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT
Volume: 53
Pages: 12-16
eISSN: 1873-4693
ISSN: 0278-4319
DOI: 10.1016/j.ijhm.2015.11.007
https://eprints.bournemouth.ac.uk/22912/
Source: Web of Science (Lite)
E-menus – Managing Choice Options in Hospital Foodservice
Authors: Hartwell, H., Johns, N. and Edwards, J.S.A.
Journal: International Journal Hospitality Management
Abstract:This study examined an initiative in which e-menus and touch screen technology were piloted in a large UK hospital, with the aim of improving food service and satisfaction. Current practice often means that patients may receive the wrong meals, resulting in dissatisfaction and plate waste.
An alternative approach is for patients to use electronic menus (e-menus) to make their order, using touch screen technology on the TVs, which in many hospitals are provided at every bedside. A pre-test, post-test questionnaire, which elicited scaled responses and written comments (n=90) was administered to a comparable group of patients. Results from both types of data suggested that most patients used e-menus effectively, although for older patients, it was more challenging. However the biggest difference in the effectiveness of the new technology was between the wards, which also showed substantial differences in service standards. It is concluded that e-menus are an effective way of imparting information about the food, and that they tend to produce greater satisfaction in recipients. However, the results suggest that more training of foodservice staff will be required in order to make the most of initiatives of this kind.
https://eprints.bournemouth.ac.uk/22912/
Source: Manual
E-menus – Managing Choice Options in Hospital Foodservice
Authors: Hartwell, H., Johns, N. and Edwards, J.S.A.
Journal: International Journal of Hospitality Management
Volume: 53
Issue: February
Pages: 12-16
ISSN: 0278-4319
Abstract:This study examined an initiative in which e-menus and touch screen technology were piloted in a large UK hospital, with the aim of improving food service and satisfaction. Current practice often means that patients may receive the wrong meals, resulting in dissatisfaction and plate waste. An alternative approach is for patients to use electronic menus (e-menus) to make their order, using touch screen technology on the TVs, which in many hospitals are provided at every bedside. A pre-test, post-test questionnaire, which elicited scaled responses and written comments (n=90) was administered to a comparable group of patients. Results from both types of data suggested that most patients used e-menus effectively, although for older patients, it was more challenging. However the biggest difference in the effectiveness of the new technology was between the wards, which also showed substantial differences in service standards. It is concluded that e-menus are an effective way of imparting information about the food, and that they tend to produce greater satisfaction in recipients. However, the results suggest that more training of foodservice staff will be required in order to make the most of initiatives of this kind.
https://eprints.bournemouth.ac.uk/22912/
Source: BURO EPrints