Michael Kipps

The concept of hospitality and an evaluation of its applicability to the experience of hospital patients

Intuitively, it would seem that there is a good case for seeing hospitality as a desirable attribute in a satisfactory hospital stay. This notion is thoroughly examined through the evaluation of various definitions of the concept of hospitality in the literature. The paper suggests a working definition of hospitality which may be both appropriate to the hospital environment, and amenable to evaluation through patient questionnaire analysis. The results show that the working definition of hospitality was credible and would prove to be a useful management tool for evaluating patient services in NHS hospitals.

Food choice and school meals: primary schoolchildren's perceptions of the healthiness of foods and the nutritional implications of food choices

Abstract Since the 1980 Education Act, school caterers have been operating within a commercial context and therefore can only provide the foods that they know that children will eat. At the same time, nutritionists have been concerned that the greater degree of choice that children now have at lunchtime is resulting in the more frequent consumption of meals of poor nutritional quality. A knowledge of childrens food preferences, the factors influencing them, and their perceptions of the healthiness of foods is needed if school caterers and those involved in nutrition education are to work together to help children choose a nutritionally balanced meal. This paper reports on childrens perceptions of the healthiness or otherwise of foods commonly served at school lunches and the reasons for these perceptions. Childrens knowledge of the sources of nutrients, their understanding of the relationship between food and health, and how their perceptions of healthiness relate to their preferences for the foods are also explored. The nutritional implications of food choices made by primary school children on the basis of preference rather than healthiness are examined. One hundred and twenty three children aged between nine and eleven from 14 different primary schools in SouthEast England took part. Using photographs of foods commonly served at school lunches, the children were asked to rank the foods in order of preference and then according to their perceptions of the healthiness of the foods and give their reasons in each case. The rankings were analysed numerically and the Wilcoxons pairs signed rank test was used to determine the significance of the difference. The qualitative data on the reasons given for the rankings were analysed by assigning them to categories. The children were also asked which foods they would choose for the meal that they would be most likely to eat, and which ones for the meal that they thought would be the most healthy. The nutritional value of the two sets of meals were determined and compared. A student T- test was used to determine the significance of any difference between the two sets of meals. It was found that the children had a clear perception of the healthiness or otherwise of the foods. However, understanding of the relationship between foods or nutrients and health was only occasionally evident, as was the idea of moderation or balance. Some children perceived healthiness as the absence of fat while others saw it in terms of the presence of vitamins. It was also found that there was a strongly inverse relationship between childrens perceptions of the healthiness of foods and their preferences for them. It was found that while the foods chosen for the ‘healthy’ meal were chosen least frequently for the ‘preferred’ meal, there was no significant difference between the percentage of energy provided by fat in the two sets of meals. However the ‘preferred’ meals did in fact provide a significantly higher percentage of the energy as starch, as well as containing greater amounts of some micronutrients. In other respects the ‘healthy’ meals were indeed ‘healthier’, in that they provided greater amounts per megajoule of some important nutrients. It was concluded that teaching about food in primary schools needs to focus on helping children of this age make balanced food choices. It was suggested that the ‘tilted plate’ model, adapted to use foods that children frequently eat and enjoy, could be the basis of such teaching. Such a model could also be used to help caterers plan menus and as the basis of co-operation between nutrition educators and caterers.

Achieving quality and choice for the customer in hospital catering

Abstract The paper focuses on the opportunities, issues and problems associated with catering for National Health Service hospital patients. There is significant conflict—or gap—to be resolved between management attempts to improve consumer choice and food quality and the constraints imposed by unit cost targets and the complex operational conditions associated with hospital catering in the NHS. The papers theme examines the role of technology and management innovation in defining and bridging the gaps between increasing consumer (patient) aspirations, and the ability of the catering service to respond with improved product delivery.

School caterers’ attitudes towards providing healthier menus

Abstract School caterers in the South East of England ( n =152) participated in an analysis of their attitudes towards providing healthier menus. This was defined as providing more starchy carbohydrates, vegetables, fruit and fruit juice and oven-baked rather than fried foods. Attitudes were analysed using the Theory of Reasoned Action, which takes account of personally held beliefs, beliefs others may hold and motivation to comply with others’ beliefs. The most important predictor of intention to provide more healthy menus was what the caterers believed that parents, and those with special interests (e.g. dietitians and vegetarian pupils), thought they should provide. Caterers thought that they could influence pupils’ choices to some extent and that they did have a role in the provision of a healthy diet.

The nutritional implications of food choices from catering outlets

Reports on a study which addressed meal selection in catering outlets (e.g. school or workplace canteens) from the perspective of the caterer and consumer. Asks what foods are supplied and why these are chosen. Questionnaires were sent to a selection of catering colleges, school and workplace canteens and to a general catering industry sample.

Nutrition education of caterers in England and Wales

Nearly a decade ago the Health Education Authority funded research into nutrition education in catering education in England and Wales [Carlson & Kipps (1988) International Journal of Hospitality Management 7, 139–150]. As part of a new study funded by the Ministry of Agriculture, Fisheries and Food, the research methodology was repeated on the same subject group: institutions where catering personnel are likely to be educated. The current research reveals that a large proportion of students studying for catering-related qualifications are receiving little or no nutrition education, and are thus entering the catering industry ill-equipped to react positively to the recommendations of current nutritional guidelines, as exemplified by the “Health of the Nation” white paper. The attitude of lecturer towards the teaching of food preparation methods aimed at producing more healthy dishes was, however, more positive than previously. In addition, a number of lecturers expressed great concern over the lack of nutrition education, particularly in NVQ courses.

Undernourished students – myth or reality?

Over six years, first‐year students completed weighed dietary surveys, and their dietary intakes of a variety of nutrients were determined. Reports on sources of energy in the diet. The data collected were compared with recommended dietary amounts and with literature data on dietary intakes of young adults (not students). The data collected show energy intakes of students to be very similar to those of other young adults of a similar age. They tended to be more likely to consume fat at recommended levels, with females in later years consuming less than 35 per cent energy as fat. Data for females over the six years also suggest that total energy intakes are declining, which, if the trend continues, could lead to problems in satisfying other nutritional requirements. Alcohol consumption among students was similar to other people of a similar age group, although a small number of individuals were consuming a large proportion of their energy as alcohol.

Feeding the Vietnamese in the UK and the rationale behind their food habits

It is well known that natural resources and economics play a significant part in determining the kinds, the quality, and the quantity of the food we eat. This paper is primarily concerned with the way in which people use the food available to them; food consumption patterns rather than food preferences. Since 1979, 15 ooo Vietnamese ‘boat people’ have been resettled in the United Kingdom. On arrival, the refugees were placed in thirty-seven reception centres scattered around Britain until homes could be found for them. The reception centres were run by three volunteer organizations : British Council for Aid to Refugees, Ockenden Venture and Save the Children. The object of this study was to interview the refugees upon arrival to learn as much as possible about their traditional food habits before they could be overlaid by the food culture of the UK. In addition to collecting information on typical food habits, a study was also made of the kinds of catering systems used in the reception centres and to observe the reaction of the refugees to the different methods used. It was hoped that such a study would provide information on institutional catering for this cultural group as well as information for future reference in crisis feeding of other people. It is estimated that 80% of the ‘boat people’ given asylum in the UK are ethnic Chinese, however since most have lived in Vietnam for three or more generations, they will be referred to as Vietnamese throughout this paper.

Nutrition education in catering education

Abstract Caterers influence what is available for people to eat, therefore it is of importance to establish the nature and role of nutrition education in catering education. This investigation looks at current syllabuses and practices used in institutions where catering personnel are educated. This study reveals that the methods currently used to teach nutrition are less than ideal in some cases. Recommendations for change are made.

Implementing quantified guidelines for school meals

Abstract The findings of earlier documented studies of the nutritional content of school meals point towards the need for nutritional guidelines. If such guidelines are to be met, attempts need to be made to change the types of food consumed by schoolchildren. This paper reports on efforts to assess the nature of foods commonly consumed in a group of London schools, to determine whether a high proportion of fat in the meals is having a ‘diluting effect’ on the nutrient content, and to determine the foods which are the main contributors of important nutrients. The implications of the findings of the reported study are relevant to those involved in the implementation of nutritional guidelines in school meals, notably for nutrition educators and caterers.