Difference between revisions of "AY1516 T2 Inpatient Meals Survey Findings"
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==<div style="background: #848484; padding: 15px; font-weight: bold; line-height: 0.3em; text-indent: 15px; font-size:24px"><font color= #FFFFFF>Analysis</font></div>== | ==<div style="background: #848484; padding: 15px; font-weight: bold; line-height: 0.3em; text-indent: 15px; font-size:24px"><font color= #FFFFFF>Analysis</font></div>== | ||
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| + | <div style="font-size:22px">Overall Analysis</div> | ||
| + | For the analysis, we first see the survey feedback for the month of November as it is the more recent survey conducted and will provide the most accurate results for the analysis. At first, we see the overall view of the importance and satisfaction values for all attributes.<br/> | ||
| + | <center>[[Image:DataStats-Analysis1.png|500px]]</center><br/> | ||
| + | As seen from the above graph (Figure 11), the most important attribute for the patients are “Taste of the Meal Served”, “Temperature of Food” and “Variety of Food Provided in menu.” Thus, it is important for us to look deeper into these attributes and see the satisfaction of the patients and how it can be improved. The less important attribute for the patients is “Presentation of the Meals Served.” Thus, lesser focus should be put into maintaining or improving this attribute for the meals.<br/> | ||
| + | <center>[[Image:DataStats-Analysis2.png|200px]]</center><br/> | ||
| + | Figure 11 clearly shows that, patients are least satisfied with the taste and variety of the meals. Since, these two attributes are extremely important for the patients, the hospital should focus more on improving these attributes. | ||
| + | Moreover, it can be seen that the patients are extremely satisfied with the presentation of the meals. The satisfaction level of this attribute is higher than the importance level. Thus, NUH is wasting more resources in this attribute than is required. They can try and save up resources from presentation of meals and put in improving the taste and variety of meals served. | ||
Revision as of 23:44, 28 February 2016
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Analysis
For the analysis, we first see the survey feedback for the month of November as it is the more recent survey conducted and will provide the most accurate results for the analysis. At first, we see the overall view of the importance and satisfaction values for all attributes.
As seen from the above graph (Figure 11), the most important attribute for the patients are “Taste of the Meal Served”, “Temperature of Food” and “Variety of Food Provided in menu.” Thus, it is important for us to look deeper into these attributes and see the satisfaction of the patients and how it can be improved. The less important attribute for the patients is “Presentation of the Meals Served.” Thus, lesser focus should be put into maintaining or improving this attribute for the meals.
Figure 11 clearly shows that, patients are least satisfied with the taste and variety of the meals. Since, these two attributes are extremely important for the patients, the hospital should focus more on improving these attributes. Moreover, it can be seen that the patients are extremely satisfied with the presentation of the meals. The satisfaction level of this attribute is higher than the importance level. Thus, NUH is wasting more resources in this attribute than is required. They can try and save up resources from presentation of meals and put in improving the taste and variety of meals served.
