How to insource / A blueprint for bringing food service back in-house

Source: Mona Sonnenshein and Carol
Sherman, Modern
Healthcare
, April 20, 2009 – 5:59 am
EDT

 

In October 2006, the chief operating
officer for the University of
California at San Diego Medical Center wanted to evaluate the medical
center’s outsourced food and nutrition services for both quality and financial
improvements. A consultant, who had worked successfully with this senior
administrator before, was hired to evaluate the facility’s current operation,
including the ability of the department to meet current and future needs of the
medical center and assess the possibilities for cost containment and service
modification through changes in the department.


….. Through the transition to
in-house management, approximately $1.6 million was saved from the annual
operating budget, and services were improved after a seamless
transition.

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