The Food Services group enables a coordinated approach to embedding research into practice in Queensland hospitals to support innovative and effective hospital food service systems that make a difference to patients.
Key projects/programs
- Production waste/systems efficiency
To provide a consistent, measurable, repeatable, approach for measuring production waste in hospital food services, accommodating various service models (e.g., central plating, room service, mid-meals, bulk service).
Other projects
- Evaluation and implementation of a new model of care for STARS
- Implementation of assessing intake and surveillance at QEII
- Quality Improvement and Innovation projects across Queensland Health sites
- Mealtime environment/assessment tools and measurements
- Redesigning the patient food service satisfaction tool for agile food service systems