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Abstract
In this study we put highline in certain points to improve nutritional care and food service in Zagazig University Hospitals:
• We recommend development of policies, protocols and standards for food service as standards of nutrition care, policies for infection. Those standards must be concordance with national standard and revised by our expertise in Zagazig University Hospital.
• Proper training and staff development to ensure that service performance meets standard.
• Increase number of the workers.
• Preparation of hospital diet manual and revising the hospital food regulation for different diets according to recent recommendation of diet therapy.
• Measure perception and expectation frequently and try to meet or even exceed patient expectation by treating the defect points that present and lead to decrease the perception of patients.
• Providing individualized nutritional care when appropriate (taking into consideration of patient weight, age, and sex and body built).
• Preparation of pre-packed meals this could improve the food serving to patients.
• Change method of cooking and develop cyclical menu to be changed every week.
• Between meals snacks should be offered to patients who need small frequent meals.
• Patients should be involved in planning their meals and have some control over food selection.
• Finally, recommendations for future research to improve customer satisfaction and food services. Periodic quality control is essential in order to meet recommendation and patient expectations in hospital catering.