Analysis and Valuation of Hospital Foodservice Quality-the Perugia case-study

Francesco Diotallevi (), Andrea Marchini (), Francesco Musotti and Chiara Riganelli

MPRA Paper from University Library of Munich, Germany

Abstract: The hospital catering is characterized for the necessity to satisfy the nutritional and dietetic principles, and the several therapeutic requirements of the patient.The main problem is to coordinate the production with the always various number of the requirements. On the other hand,emerging of competition forms in the sanitary field,based on the possibility of chosen of the structure cure from the customer and on the prices and tariffs system,has open new spaces for the recovery of a strategic perspective of the public sanitary companies respect private sector. Always mainly,the hospital companies must centralize own ttention so is minimal the difference between planned quality, distributed quality and perceived quality. The present work offers,through a public opinion pull on a specific case, a first attempt to tie the satisfaction or not satisfaction of a consumer regarding the sanitary service,on the base of some qualitatative variable. The innovation of this work consist of a index series created from the hospital documents and patient judgment (questionnaire) to establish a gap between planned and perceived quality.

Keywords: Hospital; foodser; Food; system; evaluation (search for similar items in EconPapers)
JEL-codes: Q11 Q19 (search for similar items in EconPapers)
Date: 2010
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Persistent link: https://EconPapers.repec.org/RePEc:pra:mprapa:40484

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