Abstract:

Abstract Working people spend a large part of their time in the institutions where they work. Healthcare professionals should not be distracted and their performance should be at the highest level. It is thought that the satisfaction level of the cafeteria service will affect the job performance. During the Covid-19 process, healthcare workers spent long working hours in hospitals. In the research, it is aimed to determine the satisfaction level of the hospital staff from the staff meals. In line with the purpose of the study, a questionnaire evaluating food services was applied to 282 personnel working in Kastamonu Training and Research Hospital. Difference tests such as t-test and ANOVA test were applied in order to determine the differences of health workers from food service satisfaction according to demographic characteristics. As a result of the difference tests, it was determined that the food quality and environmental factors were the most satisfied dimensions, and the service personnel status was the least satisfied dimension. As a result of the tests carried out to determine whether satisfaction differs in terms of demographic variables, it was determined that gender, seniority year, seniority distribution and age variables differed in terms of satisfaction, and marital status did not

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