Reena Kumari Vijayakumaran - Nutrition & Dietetics Department, School of Health Sciences, Health Campus, University Sains Malaysia, Kelantan, Malaysia
Anita Eves - Faculty of Business, Economics and Law, School of Hospitality and Tourism Management, University of Surrey, Guildford, Surrey, UK
Margaret Lumbers - Faculty of Business, Economics and Law, School of Hospitality and Tourism Management, University of Surrey, Guildford, Surrey, UK

Background: One way to improve hospital food provision is certainly by understanding the management of hospital foodservices, but there is limited detailed information about staff roles in food provision in many hospitals around the world. Objective: The hospital meal experience of patients, a part of the services provided by hospitals, is becoming important. Therefore, the role of various hospital staff members was studied through their behavior, attitudes, and practices so as to understand how the foodservice system works to address patients’ food consumption. Methods: This qualitative research used the convenient sampling method. Data was collected by interviewing twenty hospital employees with different job scopes (nurses, doctors, dietitians, foodservice managers, and directors of hospital foodservices) in ۶ public hospitals. Results: Themes such as providing familiar food, food as the motivational factor for consumption, empathy shown by staff, and influences of the eating environment were identified using content analysis. Conclusion: The viewpoints and experiences of key stakeholders facilitated the understanding of various factors involved in the provision of hospital food which affect patients’ decisions to accept and consume food.

Dietary Services, Health Personnel, Health Care Quality, Hospitalization, In-Patient