Search research articles

Search research articles

Related Experiment Videos

Planning for progress, productivity, and performance.

Journal of the Canadian Dietetic Association

|September 8, 1983

Summary

This summary is machine-generated.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Dietitians.

Canadian hospital·1961

See all related articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

This project renovated a hospital foodservice facility to improve efficiency and quality during redevelopment. The interim renovation conserved labor and centralized food management, achieving positive results with staff support.

Area of Science:

Healthcare Management
Foodservice Operations
Hospital Administration

Background:

The existing hospital foodservice facility was labor-intensive and required renovation to support ongoing redevelopment.
Disruption to patient food services during renovation was a critical constraint.

Purpose of the Study:

To implement an interim renovation of a hospital foodservice facility.
To conserve labor through enhanced control and centralization.
To provide economical foodservice with improved quality and a unified tray distribution system.

Main Methods:

A three-year phased renovation project was planned and executed.
Key components included an ingredient control area, patient tray service centers, and renewed kitchen facilities.

Related Experiment Videos

Financing was structured for rapid cost recovery within one fiscal year of operation.

Main Results:

The renovation successfully provided effective food management during the hospital's redevelopment.
Labor conservation and centralized control were achieved.
Positive results were realized, attributed to staff support during the transition.

Conclusions:

Interim renovation of hospital foodservice facilities can be successfully managed.
Strategic planning and phased implementation enable operational continuity and financial viability.
Staff support is crucial for successful change management in healthcare foodservice projects.