The Spoken Menu Concept of Patient Foodservice Delivery Systems Increases Overall Patient Satisfaction, Therapeutic and Tray Accuracy, and is Cost Neutral for Food and Labor-Reference-Cited by-同舟云学术

The Spoken Menu Concept of Patient Foodservice Delivery Systems Increases Overall Patient Satisfaction, Therapeutic and Tray Accuracy, and is Cost Neutral for Food and Labor

Published:2002-04 Issue:4 Volume:102 Page:546-548
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Folio Dave,O'sullivan-Maillet Julie,Touger-Decker Riva

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference8 articles.

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2. Taste, temperature, and presentation predict satisfaction with foodservices in a Canadian continuing-care hospital;O’Hara;J Am Diet Assoc.,1997

3. Are new meal distribution systems worth the effort for improving patient satisfaction with foodservice?;Lambert;J Am Diet Assoc.,1999

4. The emotional experience of hospitalization;Belanger;J Am Diet Assoc.,1996

5. Dougherty DA. The advantages of the spoken menu. Hosp Food Nutr Focus. 1993;9:1,3–4.

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