E-menus-Managing choice options in hospital foodservice
E-menus-Managing choice options in hospital foodservice
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DOI：
10.1016/j.ijhm.2015.11.007
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发表时间：
2016-02-01
影响因子：
11.7
通讯作者：
Edwards, John S. A.
中科院分区：
文献类型：
--
作者：
Hartwell, Heather;Johns, Nick;Edwards, John S. A.
这项研究调查了一项倡议，其中电子菜单和触摸屏技术在英国一家大型医院进行试点，目的是改善食品服务和满意度。目前的做法往往意味着患者可能会收到错误的饭菜，导致不满和盘子浪费。另一种方法是让患者使用电子菜单（e-menu）来下单，使用电视上的触摸屏技术，在许多医院，每个病床边都提供这种技术。一个测试前和测试后的问卷调查，引起了规模的反应和书面评论（n = 90）被给予一组比较的患者。两类数据的结果都表明，大多数患者都能有效地使用电子菜单，尽管对老年患者来说，这更具挑战性。然而，新技术的有效性差异最大的是在病房之间，这也显示了服务标准的巨大差异。结论是，电子菜单是一种有效的传递食物信息的方式，它们往往会给接受者带来更大的满足感。然而，结果表明，为了充分利用这类举措，需要对餐饮服务人员进行更多的培训。(C) 2015 Elsevier Ltd.版权所有。
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. (C) 2015 Elsevier Ltd. All rights reserved.