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.