A computerized food management system for an extended care unit.

Abstract

Burnaby Hospital recently implemented a computerized Food Management System. The system is fully operational in the Extended Care Unit (ECU) and now is being introduced in the Acute Care Unit (ACU). The main goals for the new program were: cost savings, more effective use of foodservice employee time and skills, and better patient care. To date, the total time saved by use of the computerized system has been equivalent to one full time employee. The ECU dietitian's and the dietary technician's duties have been upgraded. The technician has been relieved of clerical tasks and has taken over some responsibilities formerly performed by the dietitian; the dietitian is able to perform more administrative and planning tasks; and the former ECU coordinator is manager of patient services and responsible for coordinating changes in the computer system. Research indicates that this system, designed and developed for Burnaby Hospital by Rick Hepting & Associates and running on an MAI Basic Four min computer, model 210, is unique among North American hospitals. Current applications include manipulation of patient diet information for automatic menu processing, food tallying, and production of nourishment labels. Future enhancements will take care of production reporting, standard recipe printouts, food cost analysis, and nutrient analysis. The system has valuable potential for use in other hospitals.