给食経営管理业务业务基准立案标准化

1StandardizationofDietitian’sdutiesinHospitalMasamiMatsuzaki,SetsukoEda,KeikoFujiiDepartmentofHumanandEnvironmentalStudies,KantoGakuinUniversity2DepartmentofHomeEconomics,JapanWomen'sUniversityDutiesoffoodservicehadsetupbyeachinstitution.However,itisdifficulttocomparetheassessmentamonginstitutions,asthereisnotstandardizeddutiesnotmanual.THospitalhadclassifiedthedutiesamong7hospitalssince15yearsago,andhasworkedonitasoperationalstandardamong7hospitals.Thisoperationalstandardwasnotclassifiedlinkedwithalevelofdifficultyandproficiency,soitwasimpossibletoevaluatespecifiedgoal.Currently,salariesarebasedonabilitytocontrolspecifiedgoal,whichsetupbymanagement.Thismovementisintroducedinthefieldofmedicalserviceaswell.Andso,THospitaldividedthedietitian’sdutiesbasedonatheoryandamethodofdutysurvey,andclassifiedbylevelofdifficulty,proficiencyandproficiencybygradeaswellascreatedamodelduty.Inthemodelduty,therequirementsofclarifyingofproficiencyandskillsweresetupatthesametime.Throughcomparingofthisdetailedduty,theperformanceandskillwithindividualgoalachievementwereclarified.Althoughthecontrolspecifiedasagoalbythemodeldutyhasbeencarriedoutfor3yearsintheTHospital,detailstobechangedbymovementofmedicalserviceandtechnologyinnovationweremadeclearbythisquestionnaire.Thismodeldutyisassumedtobedifferentbysizeofhospital,numberoflicenseddietitian,butisconsideredtobeoneofcriteriaoffoodservicemanagementinanumberofmedicalinstitutionsregardlessofdirectoperationorentrustingaswellasreferenceforemployeeeducationandselflearningmethod.ShidaxResearchvol.4110(2004)Keywords:controlspecifiedasagoal,salarybasedonability,levelofdifficulty,abilityofacquiring,andlevelofproficiency236-85012()3,45056789