For operators and managers of hospital food service programs, finding that point of balance between budgetary constraints, efficient use of resources, and increasing patient satisfaction is the key to success. Pressure to improve services while reducing costs is continuous from all sides. Increasingly sophisticated patients demand more personalized meal service with greater options, and a patient’s poor experience with food service can negatively affect how they rate their entire hospital stay. Increasing use of technology allows you to implement food service solutions that use bedside devices or a call center approach to place meal orders that improve nutrient intake, tray accuracy and food quality. Because patient satisfaction ratings generated by the Hospital Consumer Assessment of Healthcare Providers and Systems (HCAHPS) survey are used to determine eligibility for Medicare reimbursement, overall patient satisfaction is not to be overlooked. Administrators are looking ahead to changes that are coming for the Affordable Care Act under the incoming president of the United States, working on ways to reduce costs associated with waste and labor, with the goal of improving the financial rating of the entire hospital or healthcare system. Staff stresses arise when increasing demands for more personalized service are combined with workforce shortages. Members of your hospitality team want to interact with patients, providing quality care while maintaining standards productivity and accuracy.
As the trend toward merging health systems increases, food service program operators are forced to serve growing numbers of patients while keeping within budgetary and staffing requirements. Software programs that automate kitchen operations and manage room service-style meal delivery streamline your food service program and help you strike that essential balance. Vision Software provides comprehensive software solutions for patient menu ordering and dietary office management that use HL7 interfaces to generate demographic information for administrative use, and feed updated medical information into the dietary system, thereby eliminating the need for keying and saving as many as 8 human resource hours each day. Operators of food service programs that have implemented Vision Software’s suite of applications report a 4% reduction in food costs and an additional 4% reduction in non-food expenses. Dietary office staff report greater job satisfaction following the implementation of food service management software, because the personal interaction allows them to see the difference they make in patient satisfaction and care. Call 629.777.8989 or visit Vision Software today to learn more about how commitment to our mission helps you control costs, efficiently use resources and make a difference in the lives of the patients and customers in your care through excellence in food nutrition informatics and extraordinary customer support.