Business Research Methods Part 1

Topics: Scientific method, Centers for Medicare and Medicaid Services, Patient Pages: 3 (619 words) Published: March 6, 2013
Business Research Methods, Part One
St.Lukes Hospital food prep and delivery has experienced a 30% decrease in patient satisfaction scores. The hospital food services department received the latest scores. The management dilemma is related to the 30% of Medicare reimbursement tied to patient satisfaction (Centers for Medicare and Medicaid Services, 2012). The current poor scores place the contracted company at risk of losing the contract at St. Lukes Hospital. The executives have discussed a plan to research and resolve the issues. The team has decided to research why there has been a 30% decrease in patient satisfaction in their meals at St.Lukes. Due to the numerous variables in the tray line and food service delivery the team reviewed the break down questions. The lowest scores of 70% out of 100% were seen in the temperature of the food delivered. The team has decided to research the lowest scoring variable. The research question is does patient satisfaction increase patient by getting the food to the patient at the right temperature? The hypothesis is that a shorter period from food to patients room results in an increase in patient satisfaction.

Research Design
According to our readings, a research design is the strategy for a study and the plan by which the strategy is to be carried out. It specifies the methods and procedures for the collection, measurement, and analysis of data (Cooper & Schindler, 2013). The research design that is appropriate is the data collection process that is needed to determine the cause of the decrease in patient satisfaction and how we can increase patient satisfaction would be the monitoring verses communication study which would also consist of the survey and interview approach that would allow us to gain information from population that would help us come to a conclusion of how we can increase patient satisfaction by getting the food to the patient at the right temperature. Characteristics of the design would consist...
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