Implement Measures to Contain Costs and Eliminate All Non–Essential Expenditures for Pantry Stock Ordering
Care Process & Redesign
National University Health System Quality Improvement
National University Health System
31 December 2019
To achieve consistent pantry stock ordering and reduce unnecessary monthly expenses. The measures successfully streamlined pantry ordering, reduced costs, and improved operational efficiency.
Year Submitted: 2019
Published Date: 31 December 2019
Tags: Care Process ＆ Redesign, Operational Management, Inventory Management, Productivity, Cost Saving, Procurement
About this Content
Aims
To achieve consistent pantry stock ordering and reduce unnecessary monthly expenses.
Background
Lack of standardization caused overstocking, stockouts, and excessive costs.
Methods
Introduced stock guidelines, established a weekly ordering roster, and encouraged reusable utensils.
Results
Reduced pantry costs from $1,000 to $600 per month; improved stock availability and reduced waste.
Conclusion
The measures successfully streamlined pantry ordering, reduced costs, and improved operational efficiency.
Lessons Learnt
Structured ordering systems significantly improve cost efficiency and minimize waste.
Keywords
Pantry Management, Cost Containment, Efficiency
Innovators' Details
Innovators' Details
Healthcare Cluster(s) | National University Health System |
Organization(s) Involved | Ng Teng Fong General Hospital |
Platform(s) | National University Health System Quality Improvement |
Healthcare Professional Group(s) | Healthcare Administration, Nursing |
Applicable Specialty or Discipline | Healthcare Administrators |
Project Lead(s) | Hii Xiu Ing |
Project Member(s) | Lim Siew Lian |
Connect with this contributor!
Lim Siew Lian - siew_lian_lim@nuhs.edu.sg
Project Attachment
C118_NTFGH_QM_2019_Implement_Measures_to_Contain_Costs_of_Pantry_Order.pdf