الفهرس 
: IntroductionOnly 14 pages are availabe for public view
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Abstract
Providing healthcare that is free at the point of delivery, the National Health Service is a jewel in the UK crown and the envy of many other countries. However, the quality of its food is less exemplary than its wider reputation and has been widely acknowledged as being poor. The delivery of a catering service in hospitals has become another challenge for over-stretched hospital budgets as hospital managers struggle to deliver high-quality food to patients at low cost. High-quality, low-cost food has become the holy grail of healthcare provision. This research intends specifically to develop a best practice model of hospital food production/service systems that deliver high-quality low-cost food to patients in UK private and public-sector hospitals which can enhance patient satisfaction. A conceptual framework was evolved to guide this study. It merges the application food production and service system approach considering the input, process, and output of food service, with LEAN technique and SERVQUAL model can be applied to design best practice of a food production/service systems.