Management of The Modern Shelf Oil Distribution : The Potential of Visual Marketing for Shelf Positioning

The hospital catering is characterized for the necessity to satisfy the nutritional and dietetic principles, and the several therapeutic requirements of the patient. The main problem is to coordinate the production with the always various number of the requirements. On the other hand, emerging of competition forms in the sanitary field, based on the possibility of chosen of the structure cure from the customer and on the prices and tariffs system, has open new spaces for the recovery of a strategic perspective of the public sanitary companies respect private sector. Always mainly, the hospital companies must centralize own attention so is minimal the difference between planned quality, distributed quality and perceived quality. The present work offers, through a public opinion pull on a specific case, a first attempt to tie the satisfaction or not satisfaction of a consumer regarding the sanitary service, on the base of some qualitative variable. The innovation of this work consist of a index series created from the hospital documents and patient judgment (questionnaire) to establish a gap between planned and perceived quality