Multi-user assessment of a hospital cook-freeze foodservice system

An evaluative survey of a hospital cook-freeze (CF) food service system collected and analyzed patient and hospital staff evaluations of hospital ward and cafeteria menu items and opinions on various aspects of the food service operations; data on food service work load, schedules, and related food service activities; and nursing staff assessments of the ward food service operation. Patients and staff alike concluded that the CF system provided better food serving temperatures than the traditional cook-serve method. Few problems were directly attributed to the CF systems in food service operation. The nursing staff felt the CF system to be more convenient, but questioned the quality of the meals supplied. It is proposed that this multi-user evaluation method be used in hospital food service systems to assess the degree of overall acceptance of a hospital food service operation and to identify areas for improvement. (wz)