{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/87141"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/87141","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Satisfaction with and the importance of food service management companies performance in hospitals as compared to elements found in management proposals","abstract":"Approximately 20% of all hospitals in the United States utilize management contracts for the food service operation, and other hospital administrators are contemplating their use. Despite the rapid growth of contracting within hospital food service, very little is known about the performance of contractors. This research was designed to produce new information about food service contracting in hospitals. A comparative content analysis of proposals from three food service management companies was conducted. It revealed that all proposals included the same basic categories of information, but the extent of detail provided in proposals varied. A survey was sent to 909 hospital administrators that had been identified as utilizing food service contracts. Responses to the survey provided descriptive data about the hospitals and their food service contracts. Responses also measured the levels of satisfaction/dissatisfaction and importance/unimportance experienced by hospital administrators with their food service contracts. Eight independent variables were tested to determine their influence on satisfaction and importance. They were: 1.) location of the hospital 2.) size 3.) length of present contract 4.) number of years using present contractor 5.) name of contractor 6.) length of previous contracts 7.) number of previous contractors 8.) total number of years contracted out One parameter of size caused significant differences in the levels of satisfaction and importance. The other variables did not cause significant differences in satisfaction or importance.","abstract_html":"Approximately 20% of all hospitals in the United States utilize management contracts for the food service operation, and other hospital administrators are contemplating their use. Despite the rapid growth of contracting within hospital food service, very little is known about the performance of contractors. This research was designed to produce new information about food service contracting in hospitals. A comparative content analysis of proposals from three food service management companies was conducted. It revealed that all proposals included the same basic categories of information, but the extent of detail provided in proposals varied. A survey was sent to 909 hospital administrators that had been identified as utilizing food service contracts. Responses to the survey provided descriptive data about the hospitals and their food service contracts. Responses also measured the levels of satisfaction/dissatisfaction and importance/unimportance experienced by hospital administrators with their food service contracts. Eight independent variables were tested to determine their influence on satisfaction and importance. They were: 1.) location of the hospital 2.) size 3.) length of present contract 4.) number of years using present contractor 5.) name of contractor 6.) length of previous contracts 7.) number of previous contractors 8.) total number of years contracted out One parameter of size caused significant differences in the levels of satisfaction and importance. The other variables did not cause significant differences in satisfaction or importance.","abstract_has_math":false,"creators":["Rary, Janice M."],"institution":"Virginia Polytechnic Institute and State University","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Human Nutrition and Foods","degree_department":"Human Nutrition and Foods","school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1982,"date_issued":"1982","date_published":"1982","updated_at":"2026-07-22T22:19:44Z","subjects":[],"languages":["en_US"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/10919/87141","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.department","label":"Department","values":["Human Nutrition and Foods"]},{"key":"dc:creator","label":"Author","values":["Rary, Janice M."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2019-01-31T17:50:36Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2019-01-31T17:50:36Z"]},{"key":"dc:date.issued","label":"Date","values":["1982"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Polytechnic Institute and State University"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Human Nutrition and Foods"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en_US"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/87141"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Approximately 20% of all hospitals in the United States utilize management contracts for the food service operation, and other hospital administrators are contemplating their use. Despite the rapid growth of contracting within hospital food service, very little is known about the performance of contractors. This research was designed to produce new information about food service contracting in hospitals. A comparative content analysis of proposals from three food service management companies was conducted. It revealed that all proposals included the same basic categories of information, but the extent of detail provided in proposals varied. A survey was sent to 909 hospital administrators that had been identified as utilizing food service contracts. Responses to the survey provided descriptive data about the hospitals and their food service contracts. Responses also measured the levels of satisfaction/dissatisfaction and importance/unimportance experienced by hospital administrators with their food service contracts. Eight independent variables were tested to determine their influence on satisfaction and importance. They were: 1.) location of the hospital 2.) size 3.) length of present contract 4.) number of years using present contractor 5.) name of contractor 6.) length of previous contracts 7.) number of previous contractors 8.) total number of years contracted out One parameter of size caused significant differences in the levels of satisfaction and importance. The other variables did not cause significant differences in satisfaction or importance."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Satisfaction with and the importance of food service management companies performance in hospitals as compared to elements found in management proposals"]}]}],"canonical_facts":{"dc:contributor.department":["Human Nutrition and Foods"],"dc:creator":["Rary, Janice M."],"dc:date.accessioned":["2019-01-31T17:50:36Z"],"dc:date.available":["2019-01-31T17:50:36Z"],"dc:date.issued":["1982"],"dc:description.abstract":["Approximately 20% of all hospitals in the United States utilize management contracts for the food service operation, and other hospital administrators are contemplating their use. Despite the rapid growth of contracting within hospital food service, very little is known about the performance of contractors. This research was designed to produce new information about food service contracting in hospitals. A comparative content analysis of proposals from three food service management companies was conducted. It revealed that all proposals included the same basic categories of information, but the extent of detail provided in proposals varied. A survey was sent to 909 hospital administrators that had been identified as utilizing food service contracts. Responses to the survey provided descriptive data about the hospitals and their food service contracts. Responses also measured the levels of satisfaction/dissatisfaction and importance/unimportance experienced by hospital administrators with their food service contracts. Eight independent variables were tested to determine their influence on satisfaction and importance. They were: 1.) location of the hospital 2.) size 3.) length of present contract 4.) number of years using present contractor 5.) name of contractor 6.) length of previous contracts 7.) number of previous contractors 8.) total number of years contracted out One parameter of size caused significant differences in the levels of satisfaction and importance. The other variables did not cause significant differences in satisfaction or importance."],"dc:description.degree":["Master of Science"],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["http://hdl.handle.net/10919/87141"],"dc:language.iso":["en_US"],"dc:publisher":["Virginia Polytechnic Institute and State University"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["Satisfaction with and the importance of food service management companies performance in hospitals as compared to elements found in management proposals"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Human Nutrition and Foods"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:44Z"}