Study to Determine the Effects of System Changes on the Productivity Level at theNutrition Care Division Using a Total Factor Productivity Model

摘要

A study to determine the effects of system changes on the productivity level atthe Nutrition Care Division using a Total Factor Productivity model. The productivity measures were calculated from historical data located in the Nutrition Care Division, Resource Management Division, and Facilities Management Branch for one year prior to and following the implementation of this system. Total Factor Productivity modeling allows the foodservice manager to make informed decisions as to the actions to be taken to improve the organization's efficiency and bottom line. A significant increasing trend in productivity was noted in the Total Factor Productivity ratios with p < .05 using the Cox and Stuart Trend Test. Thus, the null hypothesis was rejected and the alternate hypothesis that the implementation of the a la carte system did have an effect on productivity level at the Nutrition Care Division was accepted. No significant trend was found in the Partial Factor Productivity ratios. Total Factor Productivity modeling can be an invaluable predictive tool in determining productivity changes within this organization which can translate into financial benefits for the whole hospital.