Hospital Food Service Quality and Patient Satisfaction at a Federal Medical Centre in Gusau, Zamfara State

Hospital food service is an integral component of patient care, with food quality, appropriateness, and satisfaction directly affecting nutritional intake, recovery, and overall patient experience. This study assesses hospital food service quality and patient satisfaction at Federal Medical Centre Gusau, Zamfara State, North West Nigeria. Concerns about food service standards in Nigerian public hospitals, including monotonous menus, poor food temperature management, and inadequate therapeutic diet provision, have been raised in recent patient satisfaction surveys. A descriptive cross-sectional study was conducted with 200 inpatients from medical, surgical, and maternity wards who had received at least three meals from the hospital kitchen. A validated patient satisfaction questionnaire assessed meal quality dimensions including taste, temperature, variety, portion size, presentation, and appropriateness of special diets. Dietary intake on hospitalisation was recorded using a plate waste method combined with a 24-hour recall. Food service staff practices and menu planning processes were evaluated through direct observation and semi-structured interviews with the catering unit. Findings are expected to reveal moderate patient satisfaction, with temperature, dietary appropriateness, and variety as areas of concern. The study recommends institution of standardised therapeutic menu guidelines, food safety training for catering staff, and a formal patient feedback mechanism at the facility. Keywords: hospital food service, patient satisfaction, food quality, Zamfara State, therapeutic diet.