Comparison of Patient Satisfaction with Self-operating Food Services and Contracting Food Services in the Teaching Hospitals of Tabriz, Iran

Background: Nutritional satisfaction is essential to the reduction of hospital costs given the faster recovery of patients. Food satisfaction may be influenced by self-operating or contracting food service management. This descriptive study was aimed to assess patient satisfaction with the dinner served in two hospitals of Tabriz, Iran by contracting and a self-operating system in 214 participants during April-May 2014. Methods: Data were collected using a researcher-made questionnaire with 20 items on demographic and food satisfaction data. Data analysis was performed in SPSS, and the intragroup and intergroup differences were evaluated and compared at the significant P-value of less than 0.05. Results: Overall food satisfaction was significantly higher in hospital A (contracting food service) compared to hospital B (self-operating food service) (P 0.001). In addition, a negative correlation was observed between food satisfaction and the literacy level of the subjects. Having a companion also reduced the satisfaction score of the patients. Conclusion: Our findings could provide useful information for the legislation of new policies to increase the food satisfaction of inpatients and exploit its advantages, while contributing to the decision-making regarding the choice of financial support for hospital food services.