Healthcare foodservice report 1993. Getting ready for reform. Interview by Mitchell Schechter.
Hospital foodservice directors & dietitians are facing the greatest challenge of their careers -- to prepare, along with their institutions, for the most thoroughgoing reform of America's healthcare system ever proposed. Healthcare institutions across the country are seeking the means to offer enhanced patient services & gain competitive advantages by forming new alliances, new patient-centered care systems & cost-reduction programs. To aid in these efforts, their foodservices are developing comprehensive cross-training schemes, inter-departmental teams with other service groups & new ways to cut operating subsidies. Here's how five hospital foodservice departments are using cost controls, revenue building, quality management processes & enhanced efficiencies to help their institutions prepare for the changes ahead.
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Bennett
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Evert
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Gessel
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Fowler
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Johnston
D003363:Cost Control / Q000379:methods; D004526:Efficiency; D005521:Food Service, Hospital / Q000458:organization & administration* / Q000639:trends; D006291:Health Policy; D006745:Hospital Bed Capacity, 300 to 499; D006746:Hospital Bed Capacity, 500 and over; D015285:Hospital-Patient Relations; D009936:Organizational Innovation / Q000191:economics; D011785:Quality Assurance, Health Care / Q000458:organization & administration; D014481:United States