Strategic Planning for the Contract-Managed Hospital Foodservice Through QFD Methodology.
- Author:
Il Sun YANG
1
;
Su Yen PARK
;
Hyun Ah KIM
;
Moon Kyung PARK
;
Seo Young SHIN
;
Hae Young LEE
Author Information
1. Department of Food and Nutrition, Yonsei University, Seoul, Korea. isyang@yonsei.ac.kr
- Publication Type:Original Article
- Keywords:
strategic planning;
quality function deployment (QFD);
hospital foodservice;
contract foodservice management;
SWOT analysis
- MeSH:
Delivery of Health Care;
Efficiency;
Employment;
Health Care Sector;
Humans;
Learning;
Meals;
Patient Selection
- From:Korean Journal of Community Nutrition
2003;8(5):744-754
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
At present, health care industries throughout the world are struggling with the challenges to set up financial structures as cost-effective ways and means of satisfying customer needs for health care services. Many hospitals consign foodservice management to foodservice companies for the purpose of efficiency. The companies taking charge of hospital foodservice are also striving to gain an advantage over keen competitions. This study applied Quality Function Deployment (QFD) to one hospital (which will be shown as [A hospital] below) managed by a contract foodservice company for the purpose of strategy planning to provide sustainable competitive advantage. First of all, this study scanned internal and external environment of [A hospital] by means of a Quality Measurement Tool and a fieldwork study. With the result of environment scanning, this study elicited 20 strategies through SWOT analysis, which were categorized by 4 perspectives such as financial, customer, internal process, learning and growth perspectives. Finally, the priorities of 20 strategies were extracted from QFD methodology. According to the results obtained by applying QFD to [A hospital] 's foodservice, the strategies which [A hospital] foodservice was obliged to introduce and implement were : the specialization of Children's hospital foodservice, scientific foodservice management through the standardization of foodservice operations, the maintenance of sanitary quality through sanitary system, the remodeling of facilities, the introduction of new equipment, the prompt and accurate response to customer needs, the development of appropriate patient menus, the provision of competitively priced meals for patient selection, the development of a demand forecast model by considering the characteristics of a children's hospital, improvement of productivity and the reduction of labor costs through the employment of experienced employees based on their seniority.
