Abstract
Many management science techniques have been reported by foodservice researchers but use by foodservice managers has not been documented. Due to the lack of this information, the purposes of this paper are to: (1) identify the value and use of management science techniques in healthcare foodservice systems; (2) identify the problems most frequently faced by health care foodservice managers; (3) and make recommendations for use of management science techniques in health care foodservices. A questionnaire was developed and mailed to 200 members of the ADA practice group, Members with Management Responsibilities in Health Care Delivery Systems. The response rate was 28.5%; the mean value and frequency of use was highest for perpetual inventory and lowest for linear programming. The most frequently used forecasting method was simple average. None of the five methods for capital investment had been used by the respondents. Six major problem areas were reported and recommendations for uses of management science techniques were made.
Published Version
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