Abstract:
With health care industry competition on the rise, many hospital foodservice operations are looking for
ways to improve patient satisfaction. It is against this background that this study evaluated the
foodservice quality (that is the tangibles, reliability, responsiveness, empathy and assurance of
foodservice) being delivered in the public hospitals with a critical look at Korle-Bu Teaching Hospital. A
multi-stage sampling involving stratified and simple random sampling were used to select 200 patients.
According to the results of the study, food quality (4.09) was ranked as the highest followed by food
safety (4.085), meal service quality (4.06) and physical environment (3.992) respectively. Confidence in
hospital food is built only when proper foodservice is provided (100%). Different geographical locations
(80%), different groups of people (78%) and different foodservice managements (75%) are the major
factors influencing food preferences among the respondents. However, a holistic approach is needed to
provide successful foodservice, considering economic, social and ecology factors in the hospital
environment.
