Containing the costs of food service
1980
McLaren, Alan
The major categories of costs in a hospital foodservice operation are labor, food and supplies, and energy. Many years of experience have taught managers how to cope with the first 2 categories; the materials management concept involves defining the lowest acceptable quality, and then buying carefully, keeping stock to a minimum, issuing accurately, and avoiding waste. An ingredient room is an excellent example of these precepts put to work. Personnel management has benefited from industrial engineering practices, for example PERT, performance evaluation and review technique. Increased productivity is an effective means of cost control. Energy management has necessitated the analysis of equipment use, selection and maintenance. The Community Hospital of Indianapolis has incorporated these ideas into a Voluntary Effort which is turning the threat of spiralling costs into a challenge to provide better service at lower cost.
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