Meal execution at nursing homes A case study: Fazer Foodservices.

Abstract

This thesis focuses on meal execution in the context of two nursing homes in Sola municipal connected to Fazer Foodservices. The main objective is to provide some insight into the meal situation in the nursing homes in order to provide Fazer Foodservices with information so they can further develop their product in order to become a better provider of institutional foods. The meal is approached trough a Five Aspect Meal Model that consist of; the room, the meeting, the product, the atmosphere, and the management control system. The main goal is to discover common issues and challenges surrounding the meal execution. The main empirical data is provided by a semi structured interview at the two nursing homes, as well as two observations at nursing home number 2. The thesis is a qualitative study based on the grounded theory approach, with a focus on coding. The study offers a broader understanding of challenges and issues that nurses meet in meal execution at nursing homes that are currently using the cooking and cooling technique provided by Fazer Foodservices. Lastl it may provide some new ideas for Fazer Foodservices to implement in their strategy to develop their product in this market.