Charging Nursing Units for Floor Stock can Increase Foodservice Operational Efficiency

Abstract

Hospital food and nutrition administrators are challenged to consistently evaluate ways to reduce costs. Our Food and Nutrition Services implemented and evaluated a new method of floor stock delivery which included delivery of floor stock items in the afternoon, charging of nursing for all food items delivered to the unit, and assessing a delivery charge for any extra deliveries. Food and Nutrition Services previously absorbed all costs associated with daily perishable floor stock and monthly non-perishable floor stock deliveries. To examine the operational efficiency of the new system, data for number of deliveries in addition to the regular deliveries and food and material costs per patient day were collected for three months prior to the new system and three months after system implementation with a two month transition period between them. ANOVA was used to compare number of deliveries and cost per patient day pre and post. Benefits of charging nursing for floor stock included: 1.) an 85% reduction in the number of extra deliveries (p<.01) thus allowing a reallocation of that labor for other patient service activities; 2.) a 4% reduction in food cost per patient day (N.S.); and 3.) a 10% reimbursement of annual food cost budget.