Objective

1. Identifying Patients with Potential Issues:

i. Patient Profile Segmentation;

• Categorize patients based on medical conditions, dietary restrictions and preferences.

• Identify those who may require specialized meal plans or have unique dietary needs.

ii. Pre-Survey Screening:

• Implement a short pre-survey during admission to gather initial information about food preferences and restrictions.

• Direct patients with potential concerns to the comprehensive survey for further assessment.

2. Minimizing Complaints:

i. Real-time Feedback Mechanism:

• Introduce a user-friendly feedback system where patients can provide immediate input on food quality and service.

• Swiftly address any issues raised to prevent them from escalating into formal complaints.

ii. Menu diversification:

• Reduce dissatisfaction arising from limited food choices.

3. QR Code Implementation for Immediate Assistance:

i. Accessible Assistance Portal:

• Design a QR code system that links to a dedicated online portal for food service assistance.

• Patients can scan the code using their smartphones to request help and provide feedback.

ii. Quick Issue Resolution:

• When a patient scans the QR code, the food service department is notified instantly and can respond promptly.

• Resolve issues such as incorrect orders, missing items or dietary concerns without delays.