Evaluation of Patient Satisfaction with Nutrition Installation Services at PKU Muhammadiyah Gamping Hospital Yogyakarta, Indonesia
Evaluation of Patient Satisfaction with Nutrition Installation Services
Background: Patient satisfaction with food is influenced by many factors. In addition to the quality and presentation of the food, psychological factors such as patient perception and expectations and social factors such as culture and the dining environment also play a significant role. An effective food delivery system, encompassing menu planning and distribution, is crucial for meeting patient expectations.
Objectives: This study aims to evaluate patient satisfaction with nutritional services at PKU Muhammadiyah Gamping Hospital Yogyakarta.
Methods: This study method is quantitative, using a questionnaire consisting of 44 questions adopted from Schiavone et al. (2019) and (ACHFPSQ) (2005), which was analysed with SPSS. The respondents were patients treated at PKU Muhamadiyah Gamping Hospital Yogyakarta.
Results: According to Schiavone, the average patient satisfaction with food quality is 3.64±0.83, and according to ACHFPSQ, it is 3.64±0.873. The highest rating for food being made and distributed safely and controlled is 4.28±0.573, while the lowest rating for expectations for hospital food quality is 2.38±0.862. According to Schiavone, the average patient satisfaction with food service is 4.12±0.596, and according to ACHFPSQ, it is 4.45±0.486. The highest score is for the officer who delivers food neatly and cleanly, at 4.64±0.5. The lowest rating is for comparing the current food service quality with previous treatment experiences, at 3.50±0.723.
Conclusions: The research findings indicated that patients exhibited satisfaction with the comprehensive nutrition services. Nevertheless, some areas require enhancement, particularly in healthy menu options and food taste quality.
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