I.

Central Problem

The Dietary Department has a very complex operation, making it difficult to audit or
trace anything.

II. Minor Problems

1. Dietary personnel somewhat lack alertness in performing their task which might
cause clients upset.

2. Risk-like interchanging food trays of patients due to the complex process of

the operation.

3. Staff's lack of culture and professionalism.

III. Alternative Courses of Action

1. Held meetings for staff in the dietary department, reminding them of what they are
hired to do. Adding benefits and appraisal for motivating staff based on their
performance.

Advantages:

a. Promote Productivity

b. Boost employee morale and motivation

c. Lower production cost

Disadvantages:

a.Meeting takes a lot of time

b. It may result in a workforce that is highly competitive and not focused on

quality.

c.It is an easy way to create conflict within the working environment.

2. Make the dietary department simple by employing or designating floor

representatives on each floor to inspect the food tray before it is delivered to the
patients or even check other goods and services rendered to the patients, by this,
auditing or even tracking something will become handy.

Advantages:

a. Increase efficiency

b. Improve work performance

c. Reduce client upset

Disadvantages:

a. Time Consuming

b. Costly

c. Position rivalry
3. The hospital can adopt automation methods and technical tools to make things flow
easily.

Advantages:

a. Improves safety

b. Increase efficiency

c. Reduces work and less human error

Disadvantages:

A. Large initial investment

b.Higher level of maintenance

c.Less versatility

IV. Conclusion(s)

To conclude, the case study about Bonnie Blaine, Director of Hospital Operations,
discusses that whenever there are mistakes, they will be very difficult to handle because
their dietary department is a very complex operation, which makes it difficult to audit or
trace anything if any mistakes happen, such as giving the wrong tray to the wrong
patient. Thus, this makes this their central problem, and their focus is on how they
should resolve it. With this, the analyst comes up with three alternative courses of
action that they can consider when addressing their problem. To wrap up the situation,
the group suggested that the second alternative course of action is by far the best
among the three alternatives.

V. Recommendation(s)

We recommend that the hospital seek the second alternative course of action, which
deals with making the dietary department simple by hiring or assigning floor
representatives on each floor to check the food tray before delivering it to the patients
or even checking other goods and services rendered to the patients. By doing this,
auditing or even tracking something will come in handy.