The second installment of HHS Chief Strategy Officer Paul Torres’ tw0-part article how consolidating support service management to increase operational efficiency and improve quality outcomes was published this month by the Texas Organization of Rural & Community Hospitals (TORCH).
In this edition, Torres explores the potential benefits of integrating management of food services and environmental services, which can help reduce unnecessary waste and streamline the patient experience.
Diminishing federal reimbursement dollars and underpayments are causing unprecedented stress on our nation’s healthcare providers. As hospitals strive to reduce waste and cut costs, they must also improve quality outcomes in order to remain profitable and maximize potential reimbursements. Unfortunately, this balancing act is no simple task.
“Leadership in areas like Environmental Services and Food Services generally take an inferior position to clinical leadership needs, especially when hospitals are looking to save money,” explains Paul Torres, Chief Strategy Officer at HHS.
“While this is completely understandable, it can detract from the patient experience if support services don’t meet patient expectations. But if you treat support services with a Hospitality mindset, not a hospital mindset, you can go from worst to first fairly quickly.”
The article was published in the February edition of the TORCH Marketplace newsletter. Read the full article here.