Taste, Temperature, and Presentation Predict Satisfaction with Foodservices in a Canadian Continuing-Care Hospital
Authors:
- Dan W. HarperDHDan W. Harper
- Maris KangasMKMaris Kangas
- Janet DubeauJDJanet Dubeau
- Caroline BorsutzkyCBCaroline Borsutzky
- Nicole LemireNLNicole Lemire
- 1 April 1997
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 97 (4) , 401-405
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- The Emotional Experience of Hospitalization: Its Moderators and Its Role in Patient Satisfaction With FoodservicesJournal of the American Dietetic Association, 1996
- Using Patient Input in a Cycle for Performance ImprovementThe Joint Commission Journal on Quality Improvement, 1995
- Moderators and Determinants of Satisfaction with Diet Counseling for Patients Consuming a Therapeutic DietJournal of the American Dietetic Association, 1995
- Quality of patient meal service in hospitals: Delivery of meals by dietary employees vs delivery by nursing employeesJournal of the American Dietetic Association, 1994
- Patients’ criteria in assessing qualityNursing Standard, 1994
- Determining the complexity of patient satisfaction with foodservicesJournal of the American Dietetic Association, 1994
- Patients’ Good and Bad Surprises: How Do They Relate to Overall Patient Satisfaction?QRB - Quality Review Bulletin, 1993
- Consumers’ perceptions of hospital food and dietary servicesJournal of the American Dietetic Association, 1990
- Demographic and environmental factors Consumer opinions of hospital food and foodserviceJournal of the American Dietetic Association, 1980