An improving economy and population growth has increased the need for foodservice throughout the United States. According to the National Restaurant Association, the foodservice industry has continued to have growth each year, reaching more than $800 billion in 2018. Hospitals and health care facilities have also seen growth in terms of food service.
Foodservice management plays an important role in hospitals as they provide essential support for patients. Foodservice for hospitals provides nutritional meals while often supporting non-essential services, such as recreational activities and holiday celebrations. Additionally, foodservice for hospitals provides critical psychological support to patients.
In order to evaluate the pros and cons of foodservice for hospitals, there are several key points of analysis that must be considered. These areas of analysis include revenue sources, nutrition, safety, cost efficiency, and customer satisfaction.
Revenue Sources
Hospitals generate revenue by providing food and services to patients and visitors. This income can come from the hospital cafeteria, vending machine sales, grab-and-go items, and patient meals. Hospitals can also generate revenue from the catering of special events or through catering services to outside entities.
Nutrition
Hospital food services are responsible for providing meals that meet nutritional standards. The nutritional requirements vary depending on the type of hospital and its patient demographics. All meals must meet food safety guidelines and include a variety of healthful menu options.
Safety
Food safety is one of the most important issues to consider when providing food service for hospitals. All hospital food services must adhere to food safety regulations and must be inspected for compliance on a regular basis. Additionally, food services must be able to trace food items back to their source in the event of an outbreak, if necessary.
Cost Efficiency
The cost of outfitting a hospital food service must include not only the cost of the equipment, but also the cost of labor and ongoing maintenance. For hospitals to remain cost efficient, the food services must employ strict cost control measures, such as ordering in bulk and keeping accurate records, in order to maintain a budget.
Customer Satisfaction
Measuring customer satisfaction is key to delivering a successful foodservice program. Hospitals are obligated to provide the highest quality of care and service to their patients and visitors. If the quality of food service falls short of patient expectations or the food service staff is not adequately trained, customer satisfaction will suffer.
Foodservice for hospitals can be an effective resource for providing essential services. However, careful analysis must be done to evaluate the pros and cons of providing food service for hospitals. In considering revenue sources, nutrition, safety, cost efficiency, and customer satisfaction, hospitals and health care facilities can make informed decisions about their food services.
