Vezirköprü Devlet Hastanesinde çalışan personelin toplu beslenme hizmetinden memnuniyet durumunun ve tabak artık düzeylerinin belirlenmesi
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Dosyalar
Tarih
2024
Yazarlar
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Yayıncı
Selçuk Üniversitesi, Sağlık Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışma, Samsun' da bulunan bir devlet hastanesindeki personelin toplu beslenme hizmetinden memnuniyet durumlarını belirlemek ve bir haftalık (beş gün) sürede çeşitli yemeklerdeki tabak artık oranlarını saptama amacıyla subjektif ve objektif olarak iki aşamada yürütülmüştür. Çalışmanın 1. aşamasında, 251 personelden anket verileri ile yüz yüze görüşme tekniği kullanılarak; çeşitli yemekleri beğenme ve beğenmeme nedenlerini belirtmeleri, toplu beslenme hizmetinden memnuniyetlerini, 20 sorudan oluşan anket ile çok kötü, kötü, orta, iyi, çok iyi olarak değerlendirmeleri ve subjektif tabak artık oranlarını belirtmeleri istenmiştir. Çalışmanın 2. aşamasında ise rastgele seçilen 251 personelin objektif yöntemle ortaya çıkan tabak artıkları, 5 gün boyunca personel yemekhanesinde öğle yemeğinde toplanmıştır. Çalışmada toplu beslenme hizmeti memnuniyet durumlarının anket sorularından alınan ifadelerindeki toplam puan ortalamalarına göre; organoleptik özelliklerden 27,53±5,40 ile genel olarak memnun oldukları, servis özelliklerinden 25,89±5,01 ile genel olarak memnun oldukları, menü özelliklerinden 14,72±4,53 ile servis ve organoleptik özelliklere göre daha az memnun oldukları, toplamda 68,31±13,59 ile genel olarak hastane toplu beslenme hizmetlerinden memnun oldukları saptanmıştır. Hastane personelinin yaşı, medeni durumu, mesleği ve eğitim düzeyi ile hastane toplu beslenme hizmetleri memnuniyet puanı arasında istatistiksel anlamda farklılık saptanmıştır (p<0.05). Hastane toplu beslenme hizmetleri memnuniyet puanı ile personelin cinsiyeti arasında istatistiksel anlamda farklılık saptanmamıştır (p>0.05). Personelin çalışma süresi ile hastane toplu beslenme hizmetleri memnuniyet toplam puanı ve özellik puanları arasındaki ilişkinin pozitif yönde anlamlı olduğu saptanmıştır (p<0.05). Personelin hastane toplu beslenme hizmetleri memnuniyet toplam puanı ile subjektif tabak artık miktarı arasında anlamlı ve negatif bir ilişki saptanmıştır (p<0.05). Hastane personelinin tabak artık oranlarına göre yemek çeşitlerinden pilav, makarna, tatlı, meyve ve yoğurt/ayran ile subjektif ve objektif tabak artık oranları arasında anlamlı bir fark saptanmıştır (p<0.05). Çalışmada, personelin hastane toplu beslenme hizmeti memnuniyet düzeyinin artmasının tabak artık düzeyinin azalmasını sağlayacağı sonucuna ulaşılmıştır. Bunun için personelin hastane toplu beslenme hizmetlerine ilişkin geri bildirimlerinin dikkate alınması ve sorumlu diyetisyenlerin satın alma, depolama, hazırlama, pişirme ve servis aşamalarında deming döngüsü çerçevesinde gerekli düzeltici ve iyileştirici önlemleri alması gerekmektedir.
This study was conducted in two stages, using both subjective and objective methods, to assess the satisfaction levels of employees with the mass catering services at a state hospital in Samsun and to determine the plate waste ratios of various meals over a one-week (five-day) period. In the first stage, data were collected from 251 employees through face-to-face interviews using a survey. Participants were asked to specify their reasons for liking or disliking various dishes, evaluate their satisfaction with the mass catering services on a five-point scale (very poor, poor, average, good, very good) using a 20- question survey, and report subjective plate waste ratios. In the second stage, the objective plate waste generated by 251 randomly selected employees was collected during lunch in the hospital cafeteria over five days. The study revealed that, based on the average total scores from the survey responses, employees were generally satisfied with the organoleptic properties of the food (27.53±5.40) and the service characteristics (25.89±5.01). However, satisfaction with menu characteristics was lower (14.72±4.53) compared to the service and organoleptic properties. Overall, the employees were satisfied with the hospital's mass catering services, as indicated by a total satisfaction score of 68.31±13.59. Statistically significant differences were found between satisfaction scores for hospital mass catering services and variables such as employees' age, marital status, occupation, and education level (p<0.05). However, no statistically significant difference was observed between satisfaction scores and employees' gender (p>0.05). A positive and significant correlation was identified between employees' length of service and their total satisfaction scores as well as their feature-specific satisfaction scores for hospital mass catering services (p<0.05). Furthermore, a significant and negative correlation was found between the total satisfaction scores for hospital mass catering services and subjective plate waste amounts (p<0.05). Significant differences were observed between subjective and objective plate waste ratios for certain food items, including rice, pasta, desserts, fruits, and yogurt/ayran (p<0.05). The study concluded that increasing employee satisfaction with hospital mass catering services could significantly reduce plate waste levels. To achieve this, it is crucial to consider employees' feedback on hospital catering services and for dietitians responsible for the service to implement corrective and improvement measures at every stage of the process purchasing, storage, preparation, cooking, and service within the framework of the Deming cycle.
This study was conducted in two stages, using both subjective and objective methods, to assess the satisfaction levels of employees with the mass catering services at a state hospital in Samsun and to determine the plate waste ratios of various meals over a one-week (five-day) period. In the first stage, data were collected from 251 employees through face-to-face interviews using a survey. Participants were asked to specify their reasons for liking or disliking various dishes, evaluate their satisfaction with the mass catering services on a five-point scale (very poor, poor, average, good, very good) using a 20- question survey, and report subjective plate waste ratios. In the second stage, the objective plate waste generated by 251 randomly selected employees was collected during lunch in the hospital cafeteria over five days. The study revealed that, based on the average total scores from the survey responses, employees were generally satisfied with the organoleptic properties of the food (27.53±5.40) and the service characteristics (25.89±5.01). However, satisfaction with menu characteristics was lower (14.72±4.53) compared to the service and organoleptic properties. Overall, the employees were satisfied with the hospital's mass catering services, as indicated by a total satisfaction score of 68.31±13.59. Statistically significant differences were found between satisfaction scores for hospital mass catering services and variables such as employees' age, marital status, occupation, and education level (p<0.05). However, no statistically significant difference was observed between satisfaction scores and employees' gender (p>0.05). A positive and significant correlation was identified between employees' length of service and their total satisfaction scores as well as their feature-specific satisfaction scores for hospital mass catering services (p<0.05). Furthermore, a significant and negative correlation was found between the total satisfaction scores for hospital mass catering services and subjective plate waste amounts (p<0.05). Significant differences were observed between subjective and objective plate waste ratios for certain food items, including rice, pasta, desserts, fruits, and yogurt/ayran (p<0.05). The study concluded that increasing employee satisfaction with hospital mass catering services could significantly reduce plate waste levels. To achieve this, it is crucial to consider employees' feedback on hospital catering services and for dietitians responsible for the service to implement corrective and improvement measures at every stage of the process purchasing, storage, preparation, cooking, and service within the framework of the Deming cycle.
Açıklama
Anahtar Kelimeler
Personel Memnuniyeti, Tabak Artığı, Toplu Beslenme Hizmeti, Institutional Nutrition Service, Plate Waste, Staff Satisfaction
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Sencar, M. T. (2024). Vezirköprü Devlet Hastanesinde çalışan personelin toplu beslenme hizmetinden memnuniyet durumunun ve tabak artık düzeylerinin belirlenmesi . (Yüksek Lisans Tezi). Selçuk Üniversitesi, Sağlık Bilimleri Enstitüsü, Konya.
