Practice Paper of the American Dietetic Association: A Systems Approach to Measuring Productivity in Health Care Foodservice Operations

Puckett, Ruby P.; Connell, Bert; Dahl, M.; Jackson, Rita; McClusky, Kathleen W

doi:10.1016/j.jada.2004.11.015

Cited by 14 publications

(12 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Internal benchmarking is the process of comparing data within a single organization or comparing data within the same department over different time periods (Puckett, Connell, Dahl, Jackson, & McClusky, 2005;Puckett, 2004;Wober, 2002, Johnson & Chambers, 2000aCamp, 1993). For example, comparing a foodservice department's food cost per patient day from one year to the next or labor hours per meal produced from one month to another month.…”

Section: Internal Benchmarkingmentioning

confidence: 99%

“…For example, comparing a foodservice department's food cost per patient day from one year to the next or labor hours per meal produced from one month to another month. Internal benchmarking is important because it allows the manager to evaluate labor and supply costs as well as identify trends or changes in performance and adjust practices as indicated (Puckett, et al, 2005).…”

Section: Internal Benchmarkingmentioning

confidence: 99%

“…Benchmarking is used in hospital foodservice operations to help department leadership manage operational and financial performances (Puckett et al, 2005). Many process and financial indicators can be used as comparative measures or benchmarks, such as food cost per meal, net expense per meal (Reagan, Bednar, Rew, & Worley, 2001), labor hour per adjusted patient day, trays per minute, meal tray accuracy, and test tray temperatures (Johnson & Chambers, 2000a).…”

Section: Benchmarking Measures In Hospital Foodservicementioning

confidence: 99%

“…Many process and financial indicators can be used as comparative measures or benchmarks, such as food cost per meal, net expense per meal (Reagan, Bednar, Rew, & Worley, 2001), labor hour per adjusted patient day, trays per minute, meal tray accuracy, and test tray temperatures (Johnson & Chambers, 2000a). Puckett et al (2005) noted food cost per meal is often used as a financial metric as is food cost percentage of total operational costs. Food cost per adjusted patient day is a financial measurement recommended by Puckett et al (2005) because adjusted patient days are calculated using a standardized accounting procedure.…”

Section: Benchmarking Measures In Hospital Foodservicementioning

confidence: 99%

“…Puckett et al (2005) noted food cost per meal is often used as a financial metric as is food cost percentage of total operational costs. Food cost per adjusted patient day is a financial measurement recommended by Puckett et al (2005) because adjusted patient days are calculated using a standardized accounting procedure. Johnson and Chambers (2000b), in their survey of 247 non-commercial foodservice directors, including hospital foodservice directors, found the three benchmarking measures most utilized were meals per labor hour, labor hours per unit, and meals per time period.…”

Section: Benchmarking Measures In Hospital Foodservicementioning

confidence: 99%

See 4 more Smart Citations

Implementation of Specialized Software in Hospital Foodservice Departments: A Multi-Case Study Approach

Embry

View full text Add to dashboard Cite

I would like to thank my committee members, Eric Brown, Gary Phye, Mack Shelley, and Catherine Strohbehn, for their insight, guidance, feedback, and probing questions, as their presence throughout this process helped me to learn and grow. I would specifically like to thank Dr. Susan Arendt, my major professor, who provided guidance, precious time, positive reinforcement, and her experience and knowledge to help me successfully complete this program. Thank you to Julie Lee, a colleague of mine, who read and analyzed the transcripts. Her help provided an added level of depth to this work, and I am in her debt. I would also like to thank all the men and women who participated in this study, without whom, I could not have completed this work. Thank you to the Foodservice Systems Management Education Council for the grant to help fund this research and to the foodservice directors and division foodservice director who granted me access to conduct my research in their operations. I was welcomed and granted full access to each foodservice department. Thank you to Western Kentucky University, Family and Consumer Sciences Department, and Greenview Regional Hospital; my employers over the last six years. Each provided assistance toward my attainment of this degree as well as great places to develop professionally. On a personal note, I would like to thank my husband, Todd, for his never wavering belief that I would be successful in this pursuit. My son, James, who was born during this journey and was very much a part of my motivation to finish. Both of whom, had to endure long hours of me taking a break from my role as "Mom" and "Wife" to work on this project. Thank you to my Mom, Sarah Budde, and my Aunt, Helen Gagel, for reading and editing much of this work. Their editing and feedback took time away from their lives, but I so appreciate the help and knowledge they provided. viii Thank you Mom, Beth, Kevin, and Emily for your support and babysitting skills. I always knew James was happy and safe as you all took care of him, while I was reading and writing. And finally, Melainie, thank you for the encouragement and providing an outlet for me to escape for a few hours while we talked and laughed and solved all of the worlds' problems.

show abstract

Section: Internal Benchmarkingmentioning

confidence: 99%

Section: Internal Benchmarkingmentioning

confidence: 99%

Section: Benchmarking Measures In Hospital Foodservicementioning

confidence: 99%

Section: Benchmarking Measures In Hospital Foodservicementioning

confidence: 99%

Section: Benchmarking Measures In Hospital Foodservicementioning

confidence: 99%

See 3 more Smart Citations

Implementation of Specialized Software in Hospital Foodservice Departments: A Multi-Case Study Approach

Embry

View full text Add to dashboard Cite

show abstract

Cost efficiency modeling in health care foodservice operations

Assaf

Matawie

2008

International Journal of Hospitality Management

View full text Add to dashboard Cite

Practice Paper of the Academy of Nutrition and Dietetics: Principles of Productivity in Food and Nutrition Services: Applications in the 21st Century Health Care Reform Era

Gregoire

Theis

2015

Journal of the Academy of Nutrition and Dietetics

View full text Add to dashboard Cite

Food and nutrition services, along with the health care organizations they serve, are becoming increasingly complex. These complexities are driven by sometimes conflicting (if not polarizing) human, department, organization, and environment factors and will require that managers shift how they think about and approach productivity in the context of the greater good of the organization and, perhaps, even society. Traditional, single-factor approaches to productivity measurements, while still valuable in the context of departmental trend analysis, are of limited value when assessing departmental performance in the context of an organization's goals and values. As health care continues to change and new models of care are introduced, food and nutrition services managers will need to consider innovative approaches to improve productivity that are consistent with their individual health care organization's vision and mission. Use of process improvement tools such as Lean and Six Sigma as strategies for evaluating and improving food and nutrition services efficiency should be considered.

show abstract

Practice Paper of the American Dietetic Association: A Systems Approach to Measuring Productivity in Health Care Foodservice Operations

Cited by 14 publications

References 0 publications

Implementation of Specialized Software in Hospital Foodservice Departments: A Multi-Case Study Approach

Implementation of Specialized Software in Hospital Foodservice Departments: A Multi-Case Study Approach

Cost efficiency modeling in health care foodservice operations

Practice Paper of the Academy of Nutrition and Dietetics: Principles of Productivity in Food and Nutrition Services: Applications in the 21st Century Health Care Reform Era

Contact Info

Product

Resources

About