| dc.description.abstract | The provision of food and drinks to patients remains a largely unexplored,
multidimensional phenomenon, especially in Vietnam where the hospital meals have
been just showed excessive interest in by Ministry of Public Health in recent years. In an
attempt to ameliorate this lack of understanding, a survey utilizing a modified ACHFPSQ
instrument measured on a five-point Likert scale was carried out in Cho Ray Hospital and
Thong Nhat Bien Hoa Hospital for the purpose of assessing the evaluation of meal
attributes and their important in determining patient satisfaction. Total samples were 359,
including 182 respondents in Cho Ray Hospital, the remaining in Thong Nhat Hospital.
Structural Equation Modeling (SEM) was used to analysis the relationship
between/among latent and/or observed variables and also combines regression and factors
analysis. The results of SEM analysis found three dimensions: meal service quality, staff
issue and physical environment had significant impact to patients’ satisfaction. While
staff issue and meal service quality had positive impact to satisfaction, environmental
presentation had negative relationship to patient foodservice satisfaction. Nevertheless,
Food quality and meal size were not found to have any correlation with satisfaction.
Testing multiple-group analysis, the result showed that there was difference
between Cho Ray Hospital and Thong Nhat Hospital regarding to impact of three
foodservices dimensions to patients’ satisfaction. Conversely, there was the same for
patients with different length of stay – short length of stay and long length of stay. | en_US |
