Four years ago, only about 40% of patients at Rex Healthcare,
Raleigh, N.C., rated the foodservice quality as “excellent,”
according to Jim McGrody, director of food and nutrition. But
over the past year, an average of 90% of patients awarded the
“excellent” rating, he says.
Among the “little extras” that help earn high ratings are
fresh tea with petits fours served bedside at 3 p.m.; fresh flowers
delivered to patients once a week; and the mealtime option of
pepper freshly cracked from a peppermill at bedside.
Across hospital foodservice today, patient-friendly foodservice
is earning respect where foodservice professionals work. “Hospital
administrators recognize that great food served when the patient
wants to eat it—and great hospitality service—directly correlates
to a patient’s overall satisfaction,” says Lynne Eddy, assistant
professor of business management at The Culinary Institute of
America, Hyde Park, N. Y.
Jason Barlow, vice president of offsite clinical/support services for Saint Francis Hospital, Poughkeepsie, N.Y., thinks that
increasingly, people may choose their hospital based on more
than just the medical care.
A Thai rice-noodle salad served in a Chinese-food takeout box at Overlake Hospital.
“Most people nowadays expect pretty good medical care,
and, thus, where they choose to go hinges to a larger extent on
the amenities, such as interesting menus, trained chefs, hotel-like atmosphere,” he says.
GINN Y MARCIN HAS BEEN WRITING ABOU T THE FOOD INDUS TRY AND FOOD PEOPLE FOR MORE
THAN 20 YEARS. SHE LIVES IN WES TMONT, N. J.
Quarter of a century
and still going
Back Yoke and Pen/ Thermometer Pocket