Changing the Food Service in Healthcare - Term Paper Example

Download file to see previous pages Yet still, many customers have complained that the price of the foods sold in the restaurant is too costly, yet it is of low quality (Cannon & Morgan, 1990). In an attempt to address this problem, the Hospital has previously selected HealthFoods Inc. to help its employees in making value-based and informed decisions, but these efforts were not very successful. Since the hospital is operating within a highly competitive marketplace, there is a strong need to address the cost of food provision in the facility without compromising quality. After a comprehensive review of available solutions, the expertise of the Hospital’s clinical team will work together with the restaurant staff to offer a strategic opinion on benefits plan design. Objectives 1. To provide food services in a cost-effective manner This will be achieved by reducing the overall cost of each meal per patient by 2 percent by the end of the current financial year. The managers in charge of the food will be required to evaluate the cost structure of provision and delivery of the meals, currently, and make a decision as to whether a 2 percent reduction is practicable. It will also be important to identify the means through which changes in methods of preparation, reduction in staff, or any other modifications can be achieved by amending or formulating methods of production, but taking the consideration that all those who shall perform the tasks that will help achieve the objective will find some value in doing so; else they will not support the process. 2. To improve the quality of customer service to enhance customer satisfaction The restaurant will involve all the workers in a customer service improvement program intended to increase the number of loyal...
This essay approves that the recommended alternative for addressing the problem is offering the workers a non-monetary incentive, which is reached after discovering that this will not cost the restaurant substantial resources, and because it is realized that such an incentive has many other benefits that address virtually all the problems that the restaurant is undergoing.
The report has provided details of the problem that affects the hospital restaurant, identified the objectives, and the different alternatives that can be used to address the problem. The most appropriate alternative has been determined as ‘offering the workers non-monetary incentives’ and the implementation process explained. What will follow is for the implementation committee with the help of the project leader to ensure that the project is implemented successfully, with evaluations conducted every three months to assess its success. In order to implement the selected alternative (offering of non-monetary incentives to the employees), a worker’s welfare implementation committee will be instituted to foresee the process. The committee will start by collecting information on the needs and factors that affects worker’s performance in the restaurant. Consequently, a report will be compiled, recommending the most appropriate alternative to address the workers plight, which will be forwarded to the executive committee for action. Most importantly, the report will provide a detailed analysis of the resources that will be required to ensure effective implementation, which will be forwarded to the budgeting committee for assessment and allotment of funds. ...Download file to see next pages Read More