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Cross-sectional analysis of food and...

Fricker, Emily Nicole.

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Cross-sectional analysis of food and nutrition employee, patient, and nurse satisfaction in an academic medical center.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Cross-sectional analysis of food and nutrition employee, patient, and nurse satisfaction in an academic medical center./
Author:	Fricker, Emily Nicole.
Description:	162 p.
Notes:	Source: Masters Abstracts International, Volume: 42-06, page: 2169.
Contained By:	Masters Abstracts International42-06.
Subject:	Health Sciences, Nutrition. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1420050
ISBN:	0496248006

Cross-sectional analysis of food and nutrition employee, patient, and nurse satisfaction in an academic medical center.
Fricker, Emily Nicole.

Cross-sectional analysis of food and nutrition employee, patient, and nurse satisfaction in an academic medical center. - 162 p.

Source: Masters Abstracts International, Volume: 42-06, page: 2169.

Thesis (M.S.)--Rush University, 2004.

The purpose of this study was to determine food and nutrition employee job satisfaction, and patient and nurse satisfaction with foodservice in an academic medical center. Inpatients (186), nurses (65) and food and nutrition employees (75) completed surveys during a two-week data collection period. Patients rated courtesy of tray delivery personnel highest although this variable was least strongly correlated with overall satisfaction with foodservice. Nurses were satisfied with FNS services that impacted their direct working environment. All employees strongly agreed that the work they did was important. Kruskal-Wallis analysis revealed no significant differences in overall job satisfaction ratings between employee groups, however, employees agreed significantly less than management staff regarding "credit for a job well done." In addition, employee agreement with providing support for coworkers was found to be significantly less than agreement with receiving support from coworkers. Future research in designing employee recognition and team development programs is needed.

ISBN: 0496248006Subjects--Topical Terms:

1017801
Health Sciences, Nutrition.

Cross-sectional analysis of food and nutrition employee, patient, and nurse satisfaction in an academic medical center.
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245 1 0 $a Cross-sectional analysis of food and nutrition employee, patient, and nurse satisfaction in an academic medical center.
300 $a 162 p.
500 $a Source: Masters Abstracts International, Volume: 42-06, page: 2169.
500 $a Director: Linda J. Lafferty.
502 $a Thesis (M.S.)--Rush University, 2004.
520 $a The purpose of this study was to determine food and nutrition employee job satisfaction, and patient and nurse satisfaction with foodservice in an academic medical center. Inpatients (186), nurses (65) and food and nutrition employees (75) completed surveys during a two-week data collection period. Patients rated courtesy of tray delivery personnel highest although this variable was least strongly correlated with overall satisfaction with foodservice. Nurses were satisfied with FNS services that impacted their direct working environment. All employees strongly agreed that the work they did was important. Kruskal-Wallis analysis revealed no significant differences in overall job satisfaction ratings between employee groups, however, employees agreed significantly less than management staff regarding "credit for a job well done." In addition, employee agreement with providing support for coworkers was found to be significantly less than agreement with receiving support from coworkers. Future research in designing employee recognition and team development programs is needed.
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