Unit:
Κατεύθυνση Οργάνωση και Διοίκηση Υπηρεσιών ΥγείαςLibrary of the School of Health Sciences
Supervisors info:
Α. Φραγκουδάκη, Επίκουρη Καθηγήτρια, Τμήμα Οικονομικών Επιστημών, ΕΚΠΑ
Γ. Μαλινδρέτος, Επίκουρος Καθηγητής, Τμήμα Οικιακής Οικονομίας & Οικολογίας, Χαροκόπειο Πανεπιστήμιο
Δ. Γκιώκας, Καθηγητής, Τμήμα Οικονομικών Επιστημών, ΕΚΠΑ
Original Title:
Διαχείριση ποιότητας και εφοδιαστικής αλυσίδας στις υπηρεσίες επισιτισμού νοσηλευτικών ιδρυμάτων
Translated title:
Quality and supply chain management in hospital foodservice
Summary:
Achieving high quality care is a strategic goal for the health sector, associated directly with procurement function in the case of foodservice.
The objective of this study is to investigate the role and significance of quality and supply chain in hospital foodservice and to propose a framework for their management.
Methodology: Parameters associated with the definition of quality in hospital foodservice were identified through literature review. In addition, the study approached aspects of Management Science, Quality and Supply Chain Management, as soon as dimensions of quality in health services, in order to determine basic features of a quality management system designed for foodservice in a clinical environment.
Results: Hospital foodservice is presented as a production system with inputs, processes and outputs, while specific and measurable indicators are defined for monitoring and evaluating its effectiveness. A functional framework for procurement management in terms of quality and quantity is also proposed.
The novelty of this study is based on the systemic approach of hospital food service, proposed indicators and the multidisciplinary perspective of quality requirements.
Main subject category:
Health Sciences
Keywords:
Quality management, Quality indicators, Supply chain management, Health services, Foodservice, Hospital nutrition, Procurement, ISO 9001, ISO 22000, HACCP
Number of references:
241
