CBORD Program in the Population Report Icon - Essay Example

The numbers in the spreadsheets were added to get the percentage of menus picked up by 100 units. This method was the appropriate one because it facilitated the computation of percentages using an easy formula. The breakdown of the menus and the floors required a unit that ensured the percentages provided the correct outcome that would give the accurate pickup. However, some challenges emerged during the entire calculation of the menu pickup project. These challenges were later rectified by having a menu pickup policy for diet technicians in order to increase the percentages.

Analysis of Data
By using the original excel document of the menu pickups, highlighting was essential for the determination of the unusual or improper pickup units. For instance, highlighted in yellow were the menu p/u averages that consisted of items by Thumas, Danielle and Aaron. The results indicate that the pickup menus changed during the days, but had a constant Monti unit of 2 in the entire project. Similarly, the employees, namely Josie, Kristen, Sebastian and Eguono also registered different menu p/u percentages. This is because the menus picked up produced separate menus printed, giving different percentages. The perceived reason for this difference was due to maybe the employees taking lunch breaks at different intervals. It is also apparent that the employees took long hours choosing the menu pickups with others going for the ones with fewer complexities.

Results
Each worker failed to have their menu pickups when required because of the difference in time intervals taken for breaks. Some workers were good with sticking to their programs, while others were logged off most of the time. This caused delays and differences in the percentages, which also resulted in different averages at each level. For instance, the averages established by Dawn, Thumas and Sebastian were higher compared to the ones by Melisa, Angela and Eguono.

Summary of Results from the Research Articles
In relation to the purpose of satisfying patients, the data collected at the hospitals attributed to the services offered. This is because each attribute was separately analyzed and categorized under different units of services and menu pickups (Aase, 2012). As a result, it is apparent that the patients registered satisfaction regarding the customization of their menus. It is appropriate that employees attend to the patients by receiving calls when they require changes in their menus (Hutson, 2009). It is also applicable to ensure that patients receive menus that they like according to the prescriptions to make the pickups genuine (Muraal & Davar, 2014). Proper nutrition and food are preferable in hospital settings to the extent that lousy food is not fashionable among the patients. Moreover, Empathy and friendliness have a positive impact on communication. Theurer (2011) intimates that friendliness is not an aspect that is inherently applauded because patients prefer communication to friendly gestures. Read More