“Assessing the Potential of Applying Lean Six Sigma Tools for Food Waste Reduction in Bethlehem Arab Rehabilitation Society Hospital”رسالة ماجستير

Abstract

This study mainly aims to assess the potential of applying lean Six Sigma tools for food waste reduction in Bethlehem Arab Rehabilitation Society Hospital. To this end, the study used descriptive and analytical approaches that are appropriate for the aim of the study. The quantitative method approach has been used to collect the needed and comprehensive data from the employee perspectives via a questionnaire. The study population consisted of all employees working at the Bethlehem Arab Society for Rehabilitation, which counts 150 employees including (Nurses, doctors, and administrative). A random sampling technique was adopted to gather the needed information from the employees at the hospital. In total, 94 employees participated in the questionnaire. The analysis of the gathered data was conducted by SPSS. The results revealed that some of the lean management tools are applied in the hospital. More specifically, concerning DMAIC model components, definition, analysis, and improvement dimensions are applied very well, while the Measurement and Control elements of DMAIC came out in a moderate appliance. In addition, results revealed a high degree of customer satisfaction among the food services provided at the hospital, in which the communication dimension of customer satisfaction came out as a moderate degree. Also, the study found that customer satisfaction among food services provided at the hospital was affected positively by applying the lean six sigma management tools, and by the food waste reduction strategies. The study recommends that the hospital's food services division must proactively promote and spread policies built on a resource-efficient supply chain that takes into account the entire production system. Moreover, food service providers need to place more emphasis on identifying suitable substitute uses for leftover raw materials as well as composting options, as well as decreasing raw material waste as much as is practically practicable. In addition, food services staff and healthcare staff must develop their communication skills with patients and their relatives, to obtain higher customer satisfaction.