Quality and Efficiency in Gastrointestinal Endoscopy Units

Abstract

Both quality and efficiency have had varied definitions over the years. At its core, quality is defined as a measure of excellence or a state of being free from defects, deficiencies, and significant variations. On the other hand, efficiency is defined as the use of resources in such a way as to maximize the production of goods and services. While both have been the cornerstone of many industries, it has not been until recently that they have been at the forefront for driving improvements in care within gastrointestinal (GI) endoscopy units. This focus on improving both quality and efficiency in GI has been spurred by the dramatic rise in the demand for endoscopic procedures as well as the rising number of insured patients in the United States (USA) requiring GI care. Moreover, as reimbursements in the USA become more intertwined with performance and quality indicators, both for procedures and endoscopy units, gastroenterologists, governing organizations, payers, and patients are demanding improvements in these two areas.