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In response to pressures of managed care systems, Administration in a large, tertiary, acute care medical center challenged the Food Service Department to reduce cost of operation through elimination of three position vacancies in the tray assembly area without negative impact upon service. The management team felt the FTE reduction could be accomplished through productivity improvements in the tray assembly process. A consulting firm was retained to assist. The initial study revealed that the tray assembly process was using an average of 1.95 SM/T (staff minutes per tray). A target rate of 1.35 was established. Solutions were found to reduce tray stoppages, improve equipment utilization for better flow, and the menu was changed. Work stations and daily job routines were re-engineered. Productivity improvement was monitored over several months. The rate improved 27% to 40%. The reduction of of 3 FTE's was realized, and the cost of the consultant paid for in less than four months. The process remains dynamic with changes continuing. |
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