Dunn G, Williams P
University of Syndey.
Aust Health Rev. 1994;17(4):106-24.
In 1993 a survey of the food service departments in 159 hospitals in New South Wales was carried out using a mailed questionnaire, and the results were compared with those of a similar survey in 1986. The results reveal that over the past seven years there has been a significant increase in the proportion of hospitals using cook-chill systems, from 5 per cent in 1986 to 18 per cent in 1993. Hospitals with cook-chill systems do not appear to be operating more efficiently than those with conventional catering systems: in cook-chill hospitals the mean food service staffing ratio was 7.1 beds/full-time equivalent (FTE) compared to 7.8 beds/FTE in hospitals with cook-serve systems. Most hospitals in New South Wales still use traditional hot food delivery to the wards, and more of these are now using effective heat maintenance systems for patient meals. The proportion of special diet meals has increased over the past seven years to 17.1 per cent in public hospitals. The percentage of food service departments with an unqualified person in charge fell from 47 per cent in 1986 to 22 per cent in 1993. Meal times remain largely unchanged, with more than 90 per cent of hospitals still serving the evening meal before 5.30pm.
1993年，通过邮寄问卷的方式对新南威尔士州159家医院的餐饮服务部门进行了一项调查，并将结果与1986年的类似调查结果进行了比较。结果显示，在过去七年中，使用烹饪冷藏系统的医院比例显著增加，从1986年的5%增至1993年的18%。采用烹饪冷藏系统的医院似乎并不比采用传统餐饮系统的医院运营效率更高：在采用烹饪冷藏系统的医院中，餐饮服务人员平均配比为每7.1张床位配备1名全职等效人员（FTE），而采用烹饪即供系统的医院这一比例为每7.8张床位配备1名FTE。新南威尔士州的大多数医院仍采用传统方式将热饭菜送到病房，现在越来越多的医院在患者用餐时采用了有效的保温系统。在过去七年中，公立医院特殊饮食餐食的比例已增至17.1%。由无资质人员负责的餐饮服务部门比例从1986年的47%降至1993年的22%。用餐时间基本保持不变，超过90%的医院仍在下午5:30之前供应晚餐。
