Hospital foodservice attributes associated with inpatient satisfaction: A cross-sectional study
- 1STIK Bina Husada, Palembang, Indonesia
Abstract
Background: Hospital foodservice contributes to nutritional care and patient experience. Local complaints concerning food presentation, utensil cleanliness, menu variety, meal temperature, and staff interactions indicated a need to examine which service attributes were associated with inpatient satisfaction.
Objective: To examine associations between seven hospital foodservice attributes and inpatient satisfaction.
Methods: This analytical cross-sectional study was conducted from 6 to 13 April 2026. Ninety-nine inpatients who had been hospitalized for at least two days were recruited by quota sampling and interviewed using a structured SERVQUAL-informed questionnaire. Service-attribute scores and satisfaction scores were dichotomized at their respective sample medians. Dissatisfaction was the modeled outcome. Associations were estimated using chi-square tests, crude odds ratios (ORs), and multivariable logistic regression with adjusted odds ratios (AORs) and 95% confidence intervals (CIs).
Results: Sixty-eight participants (68.7%) were satisfied. All seven service attributes were associated with dissatisfaction in bivariable analyses (p<0.05). In the final multivariable model, poor food presentation (AOR=35.159; 95% CI: 6.101-202.604), poor utensil cleanliness (AOR=48.325; 95% CI: 5.342-437.185), inadequate menu variety (AOR=9.500; 95% CI: 1.486-60.755), and poor food safety and hygiene (AOR=8.780; 95% CI: 1.599-48.224) remained associated with dissatisfaction. Utensil cleanliness had the largest AOR; however, the wide CIs indicate low precision.
Conclusion: Perceived foodservice attributes were associated with inpatient satisfaction, but the cross-sectional design does not establish causality. The magnitude of the adjusted estimates should be interpreted cautiously because the sample was small, quota sampling was used, and the model may be unstableequired.
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BibTeX
@article{arisandi2026hospital,
title = {{Hospital foodservice attributes associated with inpatient satisfaction: A cross-sectional study}},
author = {Maya Arisandi and Arie Wahyudi and Gema Asiani},
journal = {Lentera Perawat},
year = {2026},
month = sep,
doi = {10.52235/lp.v7i3.987},
url = {https://doi.org/10.52235/lp.v7i3.987},
note = {CC BY-NC},
}
RIS
TY - JOUR
TI - Hospital foodservice attributes associated with inpatient satisfaction: A cross-sectional study
AU - Maya Arisandi
AU - Arie Wahyudi
AU - Gema Asiani
PY - 2026
DA - 2026/09/01
JO - Lentera Perawat
DO - 10.52235/lp.v7i3.987
UR - https://doi.org/10.52235/lp.v7i3.987
AB - Background: Hospital foodservice contributes to nutritional care and patient experience. Local complaints concerning food presentation, utensil cleanliness, menu variety, meal temperature, and staff interactions indicated a need to examine which service attributes were associated with inpatient satisfaction. Objective: To examine associations between seven hospital foodservice attributes and inpatient satisfaction. Methods: This analytical cross-sectional study was conducted from 6 to 13 April 2026. Ninety-nine inpatients who had been hospitalized for at least two days were recruited by quota sampling and interviewed using a structured SERVQUAL-informed questionnaire. Service-attribute scores and satisfaction scores were dichotomized at their respective sample medians. Dissatisfaction was the modeled outcome. Associations were estimated using chi-square tests, crude odds ratios (ORs), and multivariable logistic regression with adjusted odds ratios (AORs) and 95% confidence intervals (CIs). Results: Sixty-eight participants (68.7%) were satisfied. All seven service attributes were associated with dissatisfaction in bivariable analyses (p<0.05). In the final multivariable model, poor food presentation (AOR=35.159; 95% CI: 6.101-202.604), poor utensil cleanliness (AOR=48.325; 95% CI: 5.342-437.185), inadequate menu variety (AOR=9.500; 95% CI: 1.486-60.755), and poor food safety and hygiene (AOR=8.780; 95% CI: 1.599-48.224) remained associated with dissatisfaction. Utensil cleanliness had the largest AOR; however, the wide CIs indicate low precision. Conclusion: Perceived foodservice attributes were associated with inpatient satisfaction, but the cross-sectional design does not establish causality. The magnitude of the adjusted estimates should be interpreted cautiously because the sample was small, quota sampling was used, and the model may be unstableequired.
SN - 2722-2837
SN - 2830-1846
ER -