给食経営管理业务业务基准立案标准化.pdf

給食経営管理業務における業務基準の立案と標準化 ※１ ※１ ※２ 松崎 政三 ，江田 節子 ，藤井 恵子 ※１ ※２ 関東学院大学人間環境学部 ，日本女子大学家政学部 Standardization of Dietitian’s duties in Hospital Masami Matsuzaki※１, Setsuko Eda※１, Keiko Fujii※２ ※１Department of Human and Environmental Studies, Kanto Gakuin University ； ※ 2 Department of Home Economics, Japan Womens University Duties of food service had set up by each institution. However, it is difficult to compare the assessment among institutions, as there is not standardized duties not manual. T Hospital had classified the duties among 7 hospitals since 15 years ago, and has worked on it as operational standard among 7 hospitals. This operational standard was not classified linked with a level of difficulty and proficiency, so it was impossible to evaluate specified goal. Currently, salaries are based on ability to control specified goal, which set up by management. This movement is introduced in the field of medical service as well. And so, T Hospital divided the dietitian’s duties based on a theory and a method of duty survey, and classified by level of difficulty, proficiency and proficiency by grade as well as created a model duty. In the model duty, the requirements of clarifying of proficiency and skills were set up at the same time. Through comparing of this detailed duty, the performance and skill with individual goal achievement were clarified. Although the control specified as a goal by the model duty has been carried out for 3 years in the T Hospital, details to be changed by movement of medical service and technology innovation were made clear by this questionnaire. This model duty is assumed to be different by size of hospital, number of licensed dietitian, but is