Future challenges in day-care centre food services : will benchmarking help?

Hunter, W., Lumbers, M. and Raats, M. 2007, Future challenges in day-care centre food services : will benchmarking help?, International journal of public sector management, vol. 20, no. 5, pp. 434-448, doi: 10.1108/09513550710772530.

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Title Future challenges in day-care centre food services : will benchmarking help?
Author(s) Hunter, W.
Lumbers, M.
Raats, M.
Journal name International journal of public sector management
Volume number 20
Issue number 5
Start page 434
End page 448
Publisher Emerald Group Publishing Limited
Place of publication Bingley, England
Publication date 2007
ISSN 0951-3558
Summary Purpose – The aim of this study is to identify the methods used by providers to evaluate their food services and identify elements of their service that would benefit from adopting a benchmarking system.

Design/methodology/approach – In-depth interviews were conducted with 26 food services providers and key informants in day-care settings in Surrey.

Findings – Few providers formally evaluated their service provision and most had not considered benchmarking their services against other food service providers. Factors such as food variety, food quality, cost and environment have been identified as issues that could be benchmarked and may benefit from the adoption of this process.

Research limitations/implications – The study was conducted only in one country – in the UK – further research is needed into the evaluation practices of other local authorities. The benchmarking model that has been developed by the authors needs to be applied in a food service setting to establish its usefulness to food service managers.

Practical implications – A model has been developed from the outcome of this research, which could aid evaluation processes for food service providers to identify aspects of the service in need of improvement.

Originality/value – There has been little research conducted on the evaluation of food service provision for older people, especially for congregate meals. This paper provides a model, that food service providers may find useful, to identify areas of their food services that are suitable for benchmarking.
Language eng
DOI 10.1108/09513550710772530
Field of Research 111799 Public Health and Health Services not elsewhere classified
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2007, Emerald Group Publishing Limited
Persistent URL http://hdl.handle.net/10536/DRO/DU:30007386

Document type: Journal Article
Collections: Faculty of Health
School of Exercise and Nutrition Sciences
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