Food Service Management in Hospitals Worldwide: A Scoping Review; [مدیریت خدمات غذایی در بیمارستانهای جهان: یک مرور حیطهای] Publisher



Tajvar M ; Khoshnamayebahrami V ; Mohamadibolbanabad A ; Khaledian Z ; Haiizadeh A
Source: Journal of Health System Research Published:2026

Abstract

Background: Hospital food services significantly impact patient recovery and overall satisfaction. This study aims to review the evidence on food service management in hospitals worldwide, identifying existing challenges and solutions. Methods: This study was conducted using a scoping review methodology. Original English-language research articles on hospital food service management from 2000 to 2022 were searched and collected from databases such as PubMed, Scopus, Web of Science (WoS), ProQuest, and the Google Scholar search engine using appropriate keywords. Ultimately, 30 articles were selected and analyzed using a framework analysis method. Findings: Most studies were related to the United Kingdom in the European region and were conducted in 2018. The most common management models included the cook-serve service (CSS) and the deferred service (DS). Due to the complex and multifactorial nature of the food service process from production to delivery and distribution, managing this area involves various challenges, with food waste and reduced productivity, food hygiene, and safety being the most significant issues. Implementing technological interventions in food production, digital health technology for order registration, continuous staff training, adherence to strict hygiene standards, and patient involvement in menu planning were identified as key strategies for improving hospital food service management. Conclusion: Optimal models for providing food services in hospitals can enhance service quality, reduce challenges in the food service unit, increase the unit’s productivity, and ultimately improve patient satisfaction and health. © 2025, The Author(s).