The effects of an employee recognition program on employee job satisfaction, and patient and nurse satisfaction with foodservices

The purpose of this study was to implement an employee recognition program and determine the effects of the program on Food and Nutrition employee job satisfaction, and patient and nurse satisfaction with foodservices in an academic medical center. Employees (n = 69), hospital inpatients (n = 239) and nurses (n = 68) completed surveys during a fourteen-day data collection period. Results indicated that management staff participation in the program was 30%, indicating a low fidelity of intervention. Friedman test results indicated no differences in the employee mean rating for "credit for a job well done" and "overall job satisfaction" between the two time periods. Inpatients rated "courtesy of tray delivery personnel" and "attention provided by FNS staff" highest. Food temperature and taste were rated lowest; however these variables were more strongly correlated to overall patient satisfaction. Nurses rated "hospitality personnel responsiveness" highest, and this variable had the strongest correlation to overall nurse satisfaction with foodservice.