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A computerized food management system for an extended care unit.
Journal of the Canadian Dietetic Association
|September 8, 1983
Summary
Burnaby Hospital’s new computerized Food Management System (FMS) improved efficiency and patient care. The FMS saved staff time equivalent to one full-time employee and enhanced dietitian and technician roles.
Area of Science:
- Healthcare Management
- Foodservice Systems
- Hospital Administration
Background:
- Burnaby Hospital implemented a novel computerized Food Management System (FMS).
- The FMS is operational in the Extended Care Unit (ECU) and being introduced in the Acute Care Unit (ACU).
- Key objectives included cost reduction, optimized staff utilization, and enhanced patient care.
Purpose of the Study:
- To evaluate the impact of a computerized Food Management System on hospital foodservice operations.
- To assess the system's effectiveness in achieving cost savings and improving staff roles.
- To highlight the unique features and potential applications of this innovative system.
Main Methods:
- Implementation of a computerized Food Management System developed by Rick Hepting & Associates.
- System operation on an MAI Basic Four minicomputer, model 210.
- Current applications: patient diet management, automatic menu processing, food tallying, and nourishment labeling.
Main Results:
- Achieved time savings equivalent to one full-time employee.
- Upgraded roles for dietitians and dietary technicians, shifting focus from clerical to administrative and planning tasks.
- The system is recognized as unique among North American hospitals.
Conclusions:
- The computerized Food Management System offers significant operational efficiencies and cost savings.
- The system facilitates role enhancement for foodservice staff, leading to improved job satisfaction and utilization of skills.
- This unique system has substantial potential for adoption and adaptation in other healthcare facilities.