A study on service quality gaps from a hospital food provider's perspective

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A study on service quality gaps from a hospital food provider's perspective

 

Author: Chu, Ming
Title: A study on service quality gaps from a hospital food provider's perspective
Degree: M.Sc.
Year: 1996
Subject: Hospitals -- China -- Hong Kong -- Food service -- Evaluation
Food service management -- China -- Hong Kong
Hong Kong Polytechnic University -- Dissertations
Department: Multi-disciplinary Studies
Pages: [5], 91, [15], 30 cm
Language: English
InnoPac Record: http://library.polyu.edu.hk/record=b1235590
URI: http://theses.lib.polyu.edu.hk/handle/200/431
Abstract: Cost containment becomes increasingly important in fast growing of medical expenses in the recent years. Resources on food services amounted to two percent of the whole medical expenses. However, food waste which was identified as a problem in food services in the Hospital Authority as reported in the W.D. Scott, 1985 report on "The Delivery of Hospital Services in Hong Kong", amounted to about thirty percent of the food produced. Factors affecting the food waste are numerous, there were studies done on methods in measuring food waste, food technologies affecting food consumption, food waste in various catering settings and even patients' satisfaction on food services. Food providers are important personnel in food service provision, their expectations and perceptions on food services are vital factors that contribute to quality of food provided to their clients, patients in hospitals. It was an attempt of this paper to investigate factors attributed to the result of food waste from a food provider's perspective on the quality service gaps, in particular, this study examined the quality services gaps between expectations and perceptions of food providers. Results obtained reflected that diversified perceptions and expectations of food providers on the needs, standards and quality of food product exist and this probably would affect the consumption rate of food served to patients and lead to food waste.

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