A program was conducted to improve the quality of food service through the training of 44 food and nutrition service employees in a 200-bed hospital. A 12-week quality control program was implemented to address four key areas: food temperatures, food accuracy, food quality, and dietary personnel. Learning strategies, emphasizing critical thinking skills, included the following: inservice education with preestablished learning objectives, reports compiled to check tray-menu-temperature accuracy, and a 10-question evaluative essay in order to determine the target group's knowledge base before and after the 12-week implementation phase. The results indicated increased levels of awareness for the target group as compared with essay results prior to implementation. The study concluded that the established quality control program can improve employees' knowledge and awareness but does not guarantee target group compliance if departmental supervision does not enforce the program. (Appendixes, more than half the document, include the following: evaluative essay; patient tray accuracy and appearance report; retherm area process; tray assembly: menu monitor; quality patient service; dress code; modifying menus for calories, carbohydrates, fat, cholesterol, sodium, potassium, protein, and fluid restrictions; menu substitution; and nonselect menu rotation. There are nine references. (Author/KC)