title: Food production and service in UK hospitals.
abstract: OBJECTIVE
  The purpose of this paper is to apply value stream mapping holistically to hospital food production/service systems focused on high-quality food.
  
  
  METHODS
  Multiple embedded case study of three (two private-sector and one public-sector) hospitals in the UK.
  
  
  RESULTS
  The results indicated various issues affecting hospital food production including: the menu and nutritional considerations; food procurement; food production; foodservice; patient perceptions/expectations.
  
  
  CONCLUSIONS
  Value stream mapping is a new approach for food production systems in UK hospitals whether private or public hospitals.
  
  
  CONCLUSIONS
  The paper identifies opportunities for enhancing hospital food production systems.
  
  
  CONCLUSIONS
  The paper provides a theoretical basis for process enhancement of hospital food production and the provision of high-quality hospital food.
authors: Cardiff Metropolitan University, Cardiff, UK and Fayoum University, Fayoum City, Egypt.
authors: Mohamed
authors: M
authors: Ahmed
authors: Eleri
authors: E
authors: Jones
authors: Elizabeth
authors: E
authors: Redmond
authors: Mahmoud
authors: M
authors: Hewedi
authors: Andreas
authors: A
authors: Wingert
authors: Mohamed
authors: M
authors: Gad El Rab
mesh_terms: D005511:Food Handling; D005521:Food Service, Hospital / Q000458:organization & administration* / Q000592:standards; D005523:Food Supply; D016304:Hospitals, Private / Q000458:organization & administration*; D006779:Hospitals, Public / Q000458:organization & administration*; D006801:Humans; D008612:Menu Planning; D017060:Patient Satisfaction
keywords: Patient satisfaction; Private healthcare; Procurement; Public health service; Quality systems; UK