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• Food service in hospitals is important and nutritional intake should not be an `afterthought' but viewed as a fundamental part of clinical care for all patients. Access to a safe and healthy variety of food is a fundamental human right (Kondrup, 2004) and it is short-sightedto underestimatethe therapeutic value of food and drink
• The aim of this researchis to critically evaluatepatientexperienceandsatisfactionwith hospital food service
• that food service is an important element of the patients' hospital experienceand that choice at the point of consumption is the preferred style of delivery. Moreover, by being able to seeand smell the food on offer, patients will feel more encouragedto eat and together with increasedpatient/serverinteraction will therefore feel better satisfied.
• To measureand assesspatient satisfaction with the food and service in hospita

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