文章基本信息

标题：A Comparative Study Of Outsourced Vs In-House Dietary Services In Two Hospitals To Study The Cost Effectiveness
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作者：Madhu Arora ; Sheetal Thakur ; Rekha Kaushik 等
期刊名称：Webology
印刷版ISSN：1735-188X
出版年度：2022
卷号：19
期号：4
页码：74-85
语种：English
出版社：University of Tehran
摘要：The study will investigate the reasons and advantages of in-house and outsourced dietary services. The eating services of the hospital are an integrated, well-established system meant to assure patient satisfaction. The hospital's dietary department typically offers two types of services: In an in-house service, the hospital is responsible for money while the government provides food supplies. High-quality, nutrient-dense, and nutritionally-balanced meals should be provided to hospital patients. The hospital administration must ensure that patients are satisfied with dietician services. The investigation used the primary data using face to face interview of 360 patients, that indicates the significance of better in-house and out-of-house services and how they impact patient satisfaction-related criteria. In case for in-house dietary services the hospital allocation separate fund for it while in Contractual services the Hospital out-source their services to external vender. This vender is thereafter responsible for the quality of the food provided to the patients. With this meal, the hospital merely needs to document the patient's additional nutritional needs. The observational units for this study are comprised of 360 patient volunteers, and a questionnaire was utilized to collect data. The number of hospitalized patients was used to establish the size of the observation unit. The number of patients in a hospital ward effects data collecting. Patients' demographic parameters were characterized by their mean, standard deviation, unpaired student test, p value, and significance level. The link between patient features and answers was discovered by SPSS 25.0. The respective values for positive meal satisfaction were 1 and 2. To determine nutritional deficiency, fiber, calories, protein, fat, and carbs were computed and compared to the revised RDA. Similar coding reduces prejudice. Each group served trays and trolleys. Quantifying patients' food choices, opinions, and complaints.
关键词：Currently;health costs are on the rise in many nations around the world