<![CDATA[This study aims to evaluate patient satisfaction with the use of infectious (disposable) and non-infectious (reusable) tableware in hospital foodservice at RSUD dr. Mohamad Saleh, Probolinggo City. A mixed-methods approach was employed, involving 46 inpatients who met specific inclusion criteria. Data were collected through structured questionnaires, in-depth interviews, and field observations. Quantitative analysis using Likert-scale scoring and Pearson correlation showed higher satisfaction scores for reusable stainless steel tableware, particularly in ergonomic design, food separation, and thermal retention. In contrast, disposable tableware was favored for perceived hygiene but received lower ratings in comfort and durability. The findings highlight the importance of integrating tableware evaluation into hospital service assessments and suggest that reusable tableware offers superior user experience. Improved design and material quality for both types of tableware are recommended to enhance patient satisfaction and support patient-centered care strategies.]]>
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