On the other hand, the assumptions that have been used to develop this model includes that every diet would be using specific percentage of total diets such as the demand of normal diet would be 20%, low salt diet would be demanded for 10%, low salt cardiac diet would be 10%, diabetic diet would be followed by 5% of the patients, diabetic low salt diet would be 5%, renal diet would be 3%, diabetic soft diet would be 4%, Clear liquid diet would be 10%, liquid diet would be 10%, RT feed would be 8%, PEG feed would be 2%, Jian diet would be 4% and bland diet would be 2%. However, these percentages can also be edited by hospital management according to the demand in different branches, however, the total cannot cross 100%. In addition, it has also been assumed that the excess food that would be cooked will be required by only 5% as when applying 10%, there is excess wastage of food. However 5% would be enough to meet the deficiencies.
Benefits of model implementation
As it has been analyzed by the management of the company that the total cost implicated on the hospital food is 4%, as it is a higher rate of expense. Therefore, by implementing this modelwould help the company in the following areas:
- The model will be calculating approximate demand that will help the company to decrease its cost
- It will alsoimprove the quantity of raw material such as meat, vegetables and other grocery items.
- This model is not only implicated on the respectivebranch, but would also help the management to implement it on other hospital branches that is operating overall India.
- The cost of saving inventory as well as excess cost of food will benefit hospital by using it for other means such as expansion.
Beside of implementing model, company should also do other activities in order to save the food and prevent from excess food costing as well as meeting criteria. Such as, when asking for the food item, the quantity should also be asked for example 200 grams or 500 grams.So that the quantity would also be confirmed and the food will be made according to the quantity demanded. In addition, manual demand estimation should be converted to technological demand estimation such as using software to calculate exact demands so that excess food will also be required to prevent from deficiency. Moreover, the serving quantity for patients and attendee should be made different as the patient are less likely to eat than attendee, this would help the patient to eat complete serving and the wastage would also be reduced.
In order to implement the model and other recommendations. Company should make editing to its demand form by including quantity column.Moreover, a software system should be installed on every bed so that patient and attendee would order their food according to their demand as well as it would also be easy for patient to order food whenever they require. This software would help the company to save time of cook or ward boy to visit every bed and ask for food. In addition, the software development would also help the management tor record the type of food a patient orders in order to predict their food for next time. It would also be helpful for doctor to keep an eye on patientâ€™s diet and nutrition values…………………..
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