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Rhianon Condello NFS 471 Describe your assigned facility: How many beds if a hospital? The hospital has a 500 bed capacity. What is the population served? According to Jim it serves an inner city population due to its location in the heart of Buffalo, this creates an interracial community. However, he did state that the vascular disease clinic draws many patients from all over western NY. Where is it located? 100 High St, Buffalo NY. What is the organizational structure of the facility? of the food service department? Christopher Lane President Vice President, Kaleida Health Christopher Lane was named president of Buffalo General Medical Center/Gates Vascular Institute in 2016 Jeffrey Holt Vice President, Clinical Services Kaleida Health Jeffrey Holt joined Kaleida Health in 2013 and serves as chief operating officer, Advanced Orthopedic & Spine Center and Surgical Services at Buffalo General Medical Center (BGMC), and the Gates Vascular Institute. Lisa Schmidt Vice President, Chief Operating Officer, Core Services Lisa Schmidt was named chief operating officer, Core Services, Buffalo General Medical Center in 2013. Colin J. McMahon, MD Vice President, Chief Medical Officer Colin J. McMahon, MD, was named vice president and chief medical officer (CMO) at Buffalo General Medical Center (BGMC) in July 2014. As CMO, Dr. McMahon will serve as direct, on-site medical administration to facilitate Kaleida Health's patient experience and quality of care initiatives. (information retrieved from the Kalida health website) Obtain a copy of the organization chart, or prepare one if not available The organization chart has been obtained and attached. The organizational chart is dated 2016 and includes: Jody Lemeo as the President and CEO, Judy Baumgartner VP of Home Care, Betsy Baumler as Executive Assistant to the CEO, Toni Booker as EVP Chief Human Recource Officer, Donald Boyd as SVP Network Development and Ops, Elsie Dawe as VP of Foundations, Michael Hughes as SVP of Public Affairs Marketing, David Hughs MD as EVP Chief Medical Officer, Allegra Jaros as VP President of Women’s and Children’s, Cheryl Klass as VP of Buffalo General, Mary LaRowe as VP of Brooks Memorial Hospital Christopher Lane as VP of DeGraff Suburban Alyson Spauldin as General Counsel And Jonathan Swiatkowski as EVP Chief Fincial Officer Who is responsible for making decisions for the facility? The administration is responsible for decision making for Buffalo General, this includes the board of directors listed above. What is the decision making process? The board will discuss possibilities for the betterment of the hospital and discuss them with department heads that they may effect. The administration for the food service department has weekly meetings to discuss issues that arise in the department and generate solutions. This leads to in services, trainings or announcements. Who is involved in the decision making for the Food service department? All management including; the director, eight patient service managers, three retail managers and the executive chef are responsible for making decision in the food service department. Dietitians will let any needs they have be known so that management of the food service department can address them. (all management under the director including the executive chef have nearly equal say in the decision making process.) Director Patient Service Manager #1 Patient Service Manager #2 Patient Service Manager #3 Patient Service Manager #4 Patient Service Manager #5 Patient Service Manager #6 Patient Service Manager #7 Retail Manger #1 Patient Service Manager #8 Retail Manger #2 Executive Chef Retail Manger #3 How are decisions communicated to department associates? Other departments in facility or organization? They inform the associates of their decisions in huddles which the associates have to sign off that they received the new information/training. For any associates not present meeting minutes will be posted. Any permanent decisions that affect other departments will go into a hospital website known as Kalida Scope and be uploaded into the Scope of Service. Give an example of a process or system where the food service director and/or manager defined the needs of the organization and developed a system to meet the needs. Who was involved in the planning and implementation? Describe the steps taken to define the needs, and implement a solution. The food service directors realized they needed a new system to allow patients to order faster and be able to choose what they wanted to order. This realization was due to the rise in room service style food systems in competing hospitals. During a manager meeting they discussed possible options and decided what would be the most inexpensive and convenient. The Vice President, food service management and the Sedexo company worked together to find the perfect system. Buffalo General moved from their Expressively for You (EFY) system to their new system called At Your Request (AYR). EFY originally only allowed patients to pick from two options for each meal causing much dissatisfaction, the new system allows patients to order any option they would like for any meal (excluding dietary restrictions) in a room service style system. The implementation with training, construction and new equipment purchases took a total of twelve months.