Using CQI in Management
I recently read an article titled "Incorporation of continuous quality improvement in a hospital dietary department's quality management program", which applies continuous quality improvement (CQI) to evaluating and enhancing a hospital's program. Though it is dated from 1994, the steps of CQI and the problems that it addresses (on time tray delivery) are still relevant today. I first learned of CQI in our Foodservice Management class last year, and have included a brief outline along with its value - keep it in mind while reading the article, and in management roles in the future!
CQI: Continuous
Quality Improvement – an analytical decision making tool used to evaluate
performance
Steps of CQI:
1. Problem
Statement
2. Current
situation/Goal
3. Analyze
problem
4. Action
plan
5. Results
6. Start
over
The CQI gives us an outline on how to evaluate quality of almost anything – food service establishments, businesses, and government sponsored programs to name a few.
The CQI is also a great preventative tool to use. It is used to assess product/program quality, and is especially useful in food systems because it can help prevent foodbourne illnesses, increase customer satisfaction and patient outcomes.
References
"Continuous Quality Improvement Process Tailored for the School Nutrition Environment"
National Food Service Management Institute - The University of Mississippi
Applied Research Division - The University of Southern Mississippi
2006
Written by: Laurel Lambert
http://www.olemiss.edu/depts/nfsmi/Information/CQI_Resource.pdf
"Continuous Quality Improvement"
Louisiana Department of Children & Family Services
September 9, 2011
http://www.dss.louisiana.gov/index.cfm?md=pagebuilder&tmp=home&pid=114
Letort, N. R. & Boudreaux, J. (1994). Incorporation of continuous quality improvement in a hospital dietary department's quality management program. Journal of the American Dietetic Association, 94(12), 1404-1408).
[Abstract].
CR
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