Your SlideShare is downloading. ×
0
Hospital Based Room Service
Hospital Based Room Service
Hospital Based Room Service
Hospital Based Room Service
Hospital Based Room Service
Hospital Based Room Service
Hospital Based Room Service
Hospital Based Room Service
Hospital Based Room Service
Hospital Based Room Service
Hospital Based Room Service
Hospital Based Room Service
Hospital Based Room Service
Hospital Based Room Service
Hospital Based Room Service
Hospital Based Room Service
Hospital Based Room Service
Hospital Based Room Service
Hospital Based Room Service
Hospital Based Room Service
Hospital Based Room Service
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×
Saving this for later? Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime – even offline.
Text the download link to your phone
Standard text messaging rates apply

Hospital Based Room Service

4,043

Published on

For an Information Systems class, my group was asked to research and present a new technology for healthcare. Room service is a new initiative some local hospitals are considering.

For an Information Systems class, my group was asked to research and present a new technology for healthcare. Room service is a new initiative some local hospitals are considering.

Published in: Technology, Business
0 Comments
3 Likes
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total Views
4,043
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
101
Comments
0
Likes
3
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
No notes for slide

Transcript

  • 1. Hospital Based Room Service Team Members: Rob Snoad Cindy Oberhouse Judy Turney Erika Lopez Victoria Burdine
  • 2. Executive Summary <ul><li>Hospital based room service will allow patients to order their meals as they like them and when they like. It will eliminate the need to mass produce trays of food and allow for personalization and increased patient satisfaction. </li></ul>
  • 3. Introduction/Background <ul><li>Currently using: </li></ul><ul><ul><li>Cook chill system </li></ul></ul><ul><ul><li>Manual menu order </li></ul></ul><ul><li>Rethermalization equipment is aging </li></ul><ul><li>Improvement in efficiency needed </li></ul>
  • 4. Objective <ul><li>Increased patient satisfaction scores </li></ul><ul><ul><li>Patients choose their meal </li></ul></ul><ul><ul><li>Patients choose when to eat </li></ul></ul><ul><ul><li>Improved customer service </li></ul></ul>
  • 5. Scope <ul><li>Utilized in specific care units </li></ul><ul><li>Users must be capable </li></ul><ul><li>Provide pt with meal of choice </li></ul><ul><li>High degree of quality </li></ul><ul><li>Timely service </li></ul><ul><li>Eliminate diet errors </li></ul>
  • 6. Potential Benefits <ul><li>Tangible: </li></ul><ul><ul><li>Billable fee-for-service </li></ul></ul><ul><ul><li>Perceived as ‘better food’ </li></ul></ul><ul><ul><li>Less waste </li></ul></ul><ul><ul><li>Fewer second orders </li></ul></ul><ul><ul><li>Deciding factor for patients </li></ul></ul>
  • 7. Benefits (cont’d) <ul><li>Intangible: </li></ul><ul><ul><li>Unique opportunity </li></ul></ul><ul><ul><li>Employee satisfaction increased </li></ul></ul><ul><ul><li>Allows employees to be creative </li></ul></ul><ul><ul><li>Personalized interactions </li></ul></ul><ul><ul><li>Innovative service </li></ul></ul>
  • 8. Completion Metrics <ul><li>Based on Press Ganey Patient Satisfaction survey questions: </li></ul><ul><ul><li>The quality and presentation of food </li></ul></ul><ul><ul><li>The temperature of the food </li></ul></ul><ul><ul><li>Courtesy of staff </li></ul></ul>
  • 9. Recommended Approach <ul><li>Indirect approach </li></ul><ul><li>Tested for efficiency </li></ul><ul><li>Nurse education </li></ul><ul><li>In-service one unit at a time </li></ul><ul><li>Order of implementation: MSN, MSS, SDIC, VASC, ICU, and CCU. </li></ul>
  • 10. Project Financials Equipment   $ 55,000 General Construction (floors, walls, ceiling)   $ 40,000 Mechanical (Exhaust & Make-up Air)   $ 130,000 Electrical   $ 74,000 Plumbing   $ 38,000 Software Package   $ 60,000 Patient education materials     Diet restriction security   $ 2000 Sub-total   $ 384,000 Professional Fees   $ 45,000 Permits   $ 12,000 Contingency   $ 35,000 Total Project Cost   $ 476,000
  • 11. Project Financials cont’d     Implementation periods     Current Year 1 Year 2 Year 3 Year 4             Labor $375,295 $425,739 $425,739 $425,739 $425,739 Food $1,288,000 $988,000 $988,000 $988,000 $988,000 Supply $230,000 $240,000 $240,000 $240,000 $240,000 Start - up Capitol   $158,200 $158,200 $158,200   Total Cost $1,893,295 $1,811,939 $1,811,939 $1,811,939 $1,653,739             Cost per Patient Day $18.93 $18.11 $18.11 $18.11 $16.53 Based on 100,000 patient meals per year          
  • 12. Assumptions <ul><li>Increase patient satisfaction </li></ul><ul><li>Lower per patient day costs </li></ul>
  • 13. Constraints <ul><li>Proper electrical wiring </li></ul><ul><li>Software application installation </li></ul><ul><li>Training and development of staff </li></ul><ul><li>Patient Education </li></ul><ul><li>Food and Drug Interaction( Diabetics) </li></ul>
  • 14. Issues / Risks <ul><li>All electrical wiring must be completed on tray line for steam tables </li></ul><ul><li>Accessibility for impaired patients </li></ul><ul><li>Food Service workflow conversion </li></ul><ul><li>All network cable must be installed </li></ul>
  • 15. Related Projects <ul><li>Kitchen Renovations </li></ul>
  • 16. Customer Ownership <ul><li>Food and Nutrition Department </li></ul><ul><li>The CBORD Group for Technical Support </li></ul>
  • 17. IS Support <ul><li>System software updates </li></ul><ul><li>Technical support </li></ul><ul><li>Monitor software’s functionality </li></ul>
  • 18. Maintenance & Operating Costs <ul><li>Financials: </li></ul><ul><ul><li>Create diet cards for certain required diets </li></ul></ul><ul><ul><li>Phone systems – identification security </li></ul></ul><ul><ul><li>Pt education system </li></ul></ul>
  • 19. Projects’ Milestones/Schedule <ul><li>Milestone baseline finish dates: </li></ul><ul><li>Initial Record of Agreement - 01/31/2007 </li></ul><ul><li>Planning and Analysis - 03/31/2007 </li></ul><ul><li>Building - 04/30/2007 </li></ul><ul><li>Testing - 05/31/2007 </li></ul><ul><li>Training - 06/15/2007 </li></ul><ul><li>Go-Live - 07/01/2007 </li></ul><ul><li>Customer Acceptance - 10/01/2007 </li></ul><ul><li>Post Live Review - 11/01/2007 </li></ul>
  • 20. Project Flow Patient calls to place order Registered diet clerk takes call Order generates Meal tray made Tray is delivered Color coded menus Order entered in system
  • 21. Questions? <ul><li>Thank you for your attention and have a wonderful Holiday Break! </li></ul>

×