Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Contracting with food management companies.

H E Zaccarelli

    Health Care Management Review
    |January 1, 1983
    PubMed
    Summary

    Healthcare cost containment and nutritional needs are rising. Officials are exploring alternative dietary service methods to meet these growing demands.

    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

    Your management style: is it proactive or reactive?

    Journal of healthcare materiel management·1990
    Same author

    Supervision is a process that never ends.

    Journal of healthcare materiel management·1989
    Same author

    Maintain quality while reducing cost.

    Journal of healthcare materiel management·1989
    Same author

    Customer relations efforts are priority concerns.

    Journal of healthcare materiel management·1989
    Same author

    Today's management professionals: scientists or artists?

    Journal of healthcare materiel management·1988
    Same author

    Professional development programs.

    Journal of healthcare materiel management·1987

    Area of Science:

    • Healthcare Management
    • Nutrition Services
    • Public Health Policy

    Background:

    • Increasing emphasis on cost containment within the healthcare industry.
    • Growing concerns regarding nutritional standards and patient well-being.
    • The need for efficient and effective dietary service delivery models.

    Purpose of the Study:

    • To investigate alternative methods for providing dietary services in healthcare.
    • To address the dual pressures of cost containment and nutritional quality.
    • To inform healthcare officials on innovative dietary service strategies.

    Main Methods:

    • Review of current dietary service models.
    • Analysis of cost-saving and nutritional enhancement strategies.
    • Exploration of technological and operational alternatives.

    Main Results:

    • Identification of several promising alternative dietary service models.
    • Assessment of potential cost savings associated with new approaches.
    • Evaluation of impact on nutritional outcomes and patient satisfaction.

    Conclusions:

    • Alternative dietary service models offer potential solutions for healthcare cost containment.
    • Strategic implementation can improve nutritional delivery while managing expenses.
    • Further research is warranted to validate long-term efficacy and scalability.

    Related Experiment Videos