کد مقاله کد نشریه سال انتشار مقاله انگلیسی ترجمه فارسی نسخه تمام متن
2653014 1564048 2015 7 صفحه PDF سفارش دهید دانلود کنید
عنوان انگلیسی مقاله ISI
Practice Paper of the Academy of Nutrition and Dietetics: Principles of Productivity in Food and Nutrition Services: Applications in the 21st Century Health Care Reform Era
ترجمه فارسی عنوان
مقاله تمرین آکادمی تغذیه و رژیم غذایی: اصول بهره وری در خدمات غذا و تغذیه: برنامه های کاربردی در دوره اصلاحات بهداشتی قرن بیست و یکم
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

Food and nutrition services, along with the health care organizations they serve, are becoming increasingly complex. These complexities are driven by sometimes conflicting (if not polarizing) human, department, organization, and environment factors and will require that managers shift how they think about and approach productivity in the context of the greater good of the organization and, perhaps, even society. Traditional, single-factor approaches to productivity measurements, while still valuable in the context of departmental trend analysis, are of limited value when assessing departmental performance in the context of an organization’s goals and values. As health care continues to change and new models of care are introduced, food and nutrition services managers will need to consider innovative approaches to improve productivity that are consistent with their individual health care organization’s vision and mission. Use of process improvement tools such as Lean and Six Sigma as strategies for evaluating and improving food and nutrition services efficiency should be considered.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of the Academy of Nutrition and Dietetics - Volume 115, Issue 7, July 2015, Pages 1141–1147
نویسندگان
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