A Study on the Status of contract managed hospital food services.
- Author:
Il Sun YANG
1
;
Jin Sou KIM
;
Hyun Ah KIM
;
Moon Kyung PARK
;
Su Yeon PARK
Author Information
1. Department of Food and Nutrition, Yonsei University, Korea. isyang@yonsei.ac.kr
- Publication Type:Original Article
- Keywords:
hospital food service;
contract foodservice management;
contract method;
contract unit cost
- MeSH:
Competitive Bidding;
Employment;
Food Service, Hospital*;
Food Services;
Gyeonggi-do;
Humans;
Incheon;
Investments;
Meals;
Organization and Administration;
Personnel Management;
Postal Service;
Surveys and Questionnaires;
Seoul
- From:Journal of the Korean Dietetic Association
2003;9(2):128-137
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purposes of this study were to investigate the current status of contracted hospital food services and to find out the difference in accordance with the number of beds in hospitals. Thirty six hospitals having more than 100beds in Seoul, Inchon and Kyungkido were the subjects of this study. Data was collected through surveys. The survey was conducted during March and April in 2002. The Questionnaires were mailed to the 36 directors of dietetic departments of the hospitals and 36 managers of contracting patient food services. Statistical analysis was completed using SPSS Win(11.0) for descriptive analysis and t-test. The results of the study are summerized as follows; I. Hospital perspective : The range covered by contract food service was 63.3% and 36.7% in hospital food services, and medical nutrition services. The patient and employee food services were in 83.3%, and patient food services were in 6.7%. The methods selecting contractors are general, limited, selected and competitive biddings, and private contracts. The responsibility for supervision of contract food services was the dietetic department (51.7%) in most cases. Hospitals having personnel responsible for contracting affairs were in 75.9% of the cases and 24.1% did not have personnel. The biggest reason for contracting was facilitation of personnel management. The most important criteria on selecting food services contractors was the professionality of the contractor. II. Contractor's perspective : The cost per meal in the year 2001 was composed of 1,905 won for food cost, 1,081 won for labor cost, 222 won for expenses, 114 won for VAT, 14 won for rent and 146 won for miscellaneous or controllable expense, representing 109 won loss per meal. The profit-and-loss contract cost is higher than the fee-contract cost. The ratios of food cost, labor cost and expenses are higher and the ratios of miscellaneous or controllable expense, VAT, rent and profit are lower in hospitals with more than 400 beds compared with those less than 400 beds. However, no significant differences are present between these two groups of hospitals. The actual contract period was 2.2 years upon initial contract and 1.2 years upon renewal. The initial investment cost was 53 million won and the cost of renovation and repair was 8.5 million won. Significant differences were present between two groups of hospitals. The conditions of employment and number of personnel hired by contractors for contract patient food services were significantly different according to the number of beds.
