Organization and management of nutrition services in hospital business

Hospitals are among today's most important health care provider. Inpatient health care provider serving as hospitality services provided in hospitals and under the conditions of the present day competitive with operators approach constitutes an important dimension that make the difference. Hospitality services related to patient size nutrition are discussed in this study. From this point of nutrition in hospitals and related business management concept development, service quality and patient satisfaction is of paramount importance. The purpose of the study, hospitals organizational structure and managerial understanding of nutrition services, integrated into the system in this direction today the availability of new approaches that are put forward in a descriptive way. In the hospital businesses in Turkey related to nutrition services need to develop managerial approach, nutrition services, and are discussed in the context of quality management. Managerial aspects of hospital organizations in Turkey recently started to grasp the importance of nutrition in the context of service management issues are considered. The study is mainly theoretical. Nutrition services and services related to the quality of the literature was performed using the technique of historians. This study, emerging in this field is aimed to contribute to the literature.