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The purpose of this study was to assess how the changes in the fod services environment on patients satisfaction with the hospital food service. Statistical data analyses were completed using the SPS 11.0 program. The results can be sumarized as follows: The flow line and environment of the food services in the hospital were improved through purchase of a combi steamer, and the change of meal carts and trays. After the remodeling, the hospital food service was improved so that it provided spons at each meal, diversified the menu utilizing the combi steamer, served event meals three times a week as well as water boiled with burned rice in the morning twice a week. In adition, various types