Rising prices are forcing hospitals in Saxony to think more about cutting costs in day-to-day hospital operations. Although there are no cost-cutting measures at the expense of patients, the commercial director of Dresden University Hospital, Frank Ohi, said in a survey conducted by the German Press Agency. "Nevertheless, of course the cost pressure is high and we are also reacting." For example, he said, equivalent products are being sought for patient catering - always in compliance with the relevant certification.
"However, there is greater potential in food purchasing for the kitchen and patient catering in the optimization of procurement costs. Here we arrange among other things the logistics expenditures more efficiently, by bundling orders still further." Nevertheless, the hospital is not pursuing a tough cost-cutting strategy. For the future ability also further strategically one invests.
For sensation in January newspaper reports had provided, according to which a hospital operator in Hamburg legally insured only margarine instead of butter should be served. Accordingly, the group hoped to save 330,000 euros annually at its sites in the Hanseatic city.
