Patient Room Service + Bedside Ordering
Patient Room Service + Bedside Ordering
When it comes to meal ordering methods in healthcare foodservice, offering a patient room service program enables operators to satisfy patients and optimize workflows for staff concurrently. Primarily, room service gives patients more control over what and when they want to eat. Like a hotel environment, this approach lets hospital patients contact a call center to help them select their desired items. If necessary, healthcare staff can intervene to ensure compliance with diet orders, allergies, and restrictions. By meeting patients’ needs and preferences, operators can prevent malnutrition, reduce food waste, and promote a sense of hospitality.
Valuable Features of Patient Room Service
Effective room service technology should communicate essential data to both staff and patients via various capabilities:
- Use a color-coded nutrient limits feature to avoid making meal selections that exceed the specified quantities.
- Utilize an alert monitor to track diet orders, new allergies, admissions, discharges, and transfers.
- Schedule deliveries and order guest trays.
Furthermore, River’s Edge Hospital (Prodigy Data Champion) has used Room Service Connect to enhance efficiency and satisfaction with features that:
- Group menu items by categories (e.g., beverages, condiments, entrées) for easy navigation.
- Filter the patient list based on acuity, order status (e.g., meal ordered or ticket printed), menu type, or room location.
- Display likes, dislikes, allergies, and restrictions.
- Clarify patient-specific needs via staff notes.
- Ensure a variety of options for patients by showing previous meals.
With the proper functionality and user adoption, a patient room service solution can maximize operational efficiency. For instance, multi-site operators can manage meal orders through centralized call centers, especially advantageous for enterprise health systems!
Bedside Unlocks Even More Possibilities
In addition to patient room service, operators can also incorporate other ordering methods to accommodate a diverse patient population. For example, what about patients who may require hands-on assistance due to accessibility or preferences?
As call center ordering reduces caregivers’ administrative involvement, one useful accompaniment is bedside ordering. This approach presents a unique opportunity for firsthand interaction, as caregivers obtain in-person meal selections directly. Handheld tablets equip users with mobility and significantly expedite the meal selection process. When staff feel supported by technology, they can focus on the primary objective: providing the best possible quality of care.
Conclusion
Patient room service with a bedside ordering option, powered by modern software, delivers both convenience and improved hospital care outcomes. By combining these methods, hospitals cultivate a personalized experience while streamlining operations, reducing costs, and supporting healthcare staff.
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