Apollo Hospital Case Study

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Apollo Hospitals Forecasting Hospital Meals Case Study 1 Group 4 MQM 227 10-2-2014 Introduction to Case Each month Apollo Hospital faces a dilemma: how do they predict the amount of food they will need to feed all of their patients and how can they do so without creating excess food waste. After reading through the case study on Apollo Hospital, our team has decided that Apollo Hospital’s inability to properly forecast their demand for food and beverage items is their main problem. As a result of this, they are not able to control their food and beverage wastes from month to month. This waste problem causes 4% of their overall cost. Dr. Ananth N. Rao believes that this wastage of food and money is a problem worth solving. He not only wants to create a system that solves this problem now but will be able to adapt as the hospital expands. The cost the hospital incurs due to the inability to forecast is rooted in many issues regarding food and beverages. One of these issues is preparing an excessive amount of food. Since they cannot predict the amount of food needed, they tend to over prepare the quantity of each type of meal. They do this to ensure that each patient is guaranteed the meal they requested. This causes them to have a 20% excess in prepared food, and on certain days this wastage can be over 50%. When this happens for several days, the amount wasted can add up to a large total of unneeded costs for Apollo Hospitals. Another issue is that the present method they use to predict food and beverages is not applicable in a lot of circumstances. Dr. Ananth N. Rao describes the system they use now as an ad hoc method. This means that they work on a solution for a very specific problem. While this may be helpful in some circumstances, it is not easily applied to different problems or an extension of the same problem. The current method does not

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