Volume 21, Issue 4 (1-2026)
J Health Syst Res 2026, 21(4): 598-609 |
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Research code: IR.TUMS.SPH.REC.1401.091
Ethics code: IR.TUMS.SPH.REC.1401.091
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Tajvar M, Khoshnamaye-Bahrami V, Mohamadi-Bolbanabad A, Khaledian Z, Hajizadeh A. Food Service Management in Hospitals Worldwide: A Scoping Review. J Health Syst Res 2026; 21 (4) :598-609
URL: http://hsr.mui.ac.ir/article-1-1854-en.html
URL: http://hsr.mui.ac.ir/article-1-1854-en.html
Maryam Tajvar1 
, Vahid Khoshnamaye-Bahrami2 , Amjad Mohamadi-Bolbanabad3 , Zeinab Khaledian4 , Alireza Hajizadeh4
, Vahid Khoshnamaye-Bahrami2 , Amjad Mohamadi-Bolbanabad3 , Zeinab Khaledian4 , Alireza Hajizadeh4
1- Associate Professor, Department of Health Management, Policy and Economics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
2- MSc Student, Department of Health Management, Policy and Economics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
3- Assistant Professor, Social Determinants of Health Research Center, Research Institute for Health Development, Kurdistan University of Medical Sciences, Sanandaj, Iran
4- PhD Student, Department of Health Management, Policy and Economics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
2- MSc Student, Department of Health Management, Policy and Economics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
3- Assistant Professor, Social Determinants of Health Research Center, Research Institute for Health Development, Kurdistan University of Medical Sciences, Sanandaj, Iran
4- PhD Student, Department of Health Management, Policy and Economics, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
Abstract: (18 Views)
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.
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.
Type of Study: Research |
Subject:
Nutrition sciences and food industry
Received: 2024/08/2 | Accepted: 2025/02/26 | Published: 2026/01/5
Received: 2024/08/2 | Accepted: 2025/02/26 | Published: 2026/01/5
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