Management engineering principles applied to foodservice operation.

The Food and Nutrition Services in Shands Hospital at the University of Florida, Gainesville, utilized various management engineering principles that improved effectiveness and quality of service without the addition of staff. A late tray distribution and central tray distribution system were monitored utilizing data collected from the late tray log. As a result, a late tray distribution and control system was implemented, and Food and Nutrition Services has assumed responsibility for serving late trays directly to patients' bedsides. This has resulted in the reduction of disputes with nursing personnel regarding "lost" trays. Unreported patient meal distribution changes were researched for each patient unit as meals were served. A system was implemented to document and control unreported distribution changes. Unreported changes for the noon and evening meals have virtually been eliminated. The outcome of the collaborative effort has been a redesigned patient meal distribution system, improved communication with Nursing Services and Administration, and reduced distribution problems.