Food production and service in UK hospitals.

PURPOSE: The purpose of this paper is to apply value stream mapping holistically to hospital food production/service systems focused on high-quality food. DESIGN/METHODOLOGY/APPROACH: Multiple embedded case study of three (two private-sector and one public-sector) hospitals in the UK.
FINDINGS: The results indicated various issues affecting hospital food production including: the menu and nutritional considerations; food procurement; food production; foodservice; patient perceptions/expectations. RESEARCH LIMITATIONS/IMPLICATIONS: Value stream mapping is a new approach for food production systems in UK hospitals whether private or public hospitals. PRACTICAL IMPLICATIONS: The paper identifies opportunities for enhancing hospital food production systems. ORIGINALITY/VALUE: The paper provides a theoretical basis for process enhancement of hospital food production and the provision of high-quality hospital food.