Cost/benefit analysis of a dietetic internship program

Abstract

The purpose of this study was to determine the direct and in-direct benefits and costs of the Glendale Memorial Hospital and Health Center Dietetic Internship Program. A secondary objective was to modify the dietetic internship program to ensure no net cost to the hospital within two years. In June, 1992 a listing of tangible and intangible benefits and expenses of the 1992 graduating class were identified by the educators and interns. Only those intern assignments which represented necessary and productive work to the food service department were included. The amount of time it would take an experienced staff member to complete that task was used to calculate the value. The clinical staff gave estimates of the productive work for each clinical rotation based on their experience with the program. Intern hours were valued at dietetic technician salary. The results showed the net cost to the hospital for the 1991–1992 class was $9,700.00. The greatest cost was that of the Internship Director. Identified methods to control costs for the 1992–1993 program years included: 1. reduce intern director time by 4 hours per week, 2. increase 1993 application fee to more closely match the processing cost to the department, 3. increase 1992 and 1993 registration fees and 4. increase 1993/1994 class size from 3 to 4 interns. With the above changes, we cut the hospital cost for the Dietetic Internship Program in half, showing a net loss of $4800.00. In 1994/1995, with a 20% increase in Internship Director time and a class of six interns our program will break even.