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| Author | Michael Bezzina |
| Abstract | This study examined the food service at the Gozo General Hospital and how it is evaluated by the people who eat there. Data was collected by using questionnaires, distributed to all the hospital workers who are entitled to eat at the hospital and also to a sample of patients as well as from hospital records. This was done to test the hypotheses that a. The quality and presentation of food at the Gozo Hospital are poor as judged by both patients and staff; b. A significant proportion of food prepared for both patients and staff of the Gozo Hospital is not used. The study showed that the food given to the staff is rated as poor in its quality and presentation and as result there is a great wastage of food portions since many of the meals prepared for staff are not eaten. Some patients also rated the food as being poor and some did not eat it. Once again, however, there was waste in that a fair proportion of food ordered was not eaten by patients. The results obtained from the data collected prove that the food items bought need to be better utilised and a new delivery food system should be introduced to make the catering services at the Gozo General Hospital would be more cost effective and more appreciated by patients and staff. |
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| Key words | Thesis, Health Services Management, Food Service System, General Hospital, Gozo |