ABSTRACT
Objetivo: evaluar el impacto de la implantación de Sistemas de Información Integrados para la planificación de recursos empresariales en hospitales, mediante el análisis de su diseño y utilización, con especial atención a la satisfacción de los usuarios. Métodos: investigación cualitativa basada en un estudio de caso longitudinal. Para la recogida de la información se utilizaron las técnicas de observación no participante, análisis de documentación interna, entrevistas individuales y en grupo y conversaciones informales. La unidad de análisis fue una Fundación Hospitalaria de la Comunidad Autónoma de Madrid seleccionada de manera intencional por su adecuación al objetivo del trabajo y por la facilidad de acceso a la información. Resultados: las expectativas previas de los responsables del hospital se cumplieron razonablemente. Se consiguió un sistema único con distintos módulos en el que la información está integrada. Los usuarios están satisfechos con el funcionamiento del sistema, especialmente el personal clínico. Gracias a la implicación de la dirección y de los mandos intermedios, se minimizaron las dificultades derivadas de los roces entre la cultura clínica y la administrativa durante el proceso de implantación y en la utilización posterior del sistema. Conclusiones: la aplicación de Sistemas de Información Integrados en los hospitales no solo es posible, sino que resulta muy conveniente. Para la Fundación Hospitalaria supone una mejora de la eficacia en la gestión clínico asistencial y un aumento de la eficiencia en la gestión económico financiera. La implantación generalizada de estos sistemas permitiría establecer comparaciones entre distintos hospitales y avanzar hacia la gestión integral del sistema sanitario.
Objective: to evaluate the impact of the setting up of the enterprise resource planning in hospitals, by analysing their design and implementation, paying special attention to the user satisfaction. Methods: qualitative research study based on a longitudinal case study in which the techniques of internal documentation analysis, non-participant observation, individual and group interviews and informal talks were used to collect data. The analysis unit was selected because of its suitability for the objective of the paper and easy access to the necessary information. Specifically, the study has been conducted in "Fundación Hospitalaria de la Comunidad de Madrid (FHM)". Results: the hospital management's prior expectations of the system were fulfilled to a reasonable degree. A single system, with different modules in which the information is integrated, has been achieved. The users, especially the clinical staff, are satisfied with the operation of the system. Thanks to the involvement of the senior and middle managers, it has been possible to minimise the difficulties arising from confrontation between the clinical and the administrative cultures during the process of the setting-up and subsequent utilisation of the system. Conclusions: the implementation of enterprise resource planning in hospitals is not only possible but also very advantageous. For the Fundación Hospitalaria de Madrid, it represents not only improved effectiveness in clinical assistance management but also higher efficiency in economic and financial resources management. If these systems were established generally, it would be possible to make constructive comparisons between different hospitals, and to progress towards the integral management of the health-care system.
ABSTRACT
The purposes of this study were 1) to analyze the effect of the ERP quality (system quality, information quality, service quality) on the performance (end user satisfaction, user's performance, system utilization) of business, 2) to conduct the causal-effect analysis between outcome variables (user's satisfaction, user's performance, system utilization) of ERP in the contract foodservice management company. The questionnaires were distributed to 260 end users (dietitians, foodservice management managers) in charge of managing the institutional foodservice such as the office (government agencies, factories), schools (universities, middle and high school) and hospitals which were managed by contract foodservice management company "C" in Seoul and Kyunggi. The surveys were performed from July 26, 2004 to July 30, 2004. Two hundred and fifty (250) questionnaires were responded (response rate: 96.2%). The statistical analysis was conducted using SPSS Win (11.5). And the descriptive analysis, factor analysis, reliability test, pearson correlation, simple and multiple regression analysis were performed. The results showed that among the 3 factors (system quality, information quality, service quality), the system quality and information quality were proved to have an effect on the user's satisfaction and user's performance significantly (p < .05). The influence of ERP quality (system quality, information quality, service quality) on system utilization were testified to be statistically significant (p < .05). The user's performance were affected significantly by system utilization (p < 0.001) and end user's satisfaction (p < 0.001). As a conclusion, to improve user satisfaction, which is the ultimate performance variable of an ERP system, high quality of an ERP system is the pre-requisite. And the user satisfaction and performance of business would be higher with the better quality ERP system. When constructing ERP system for the contract foodservice management company, we should improve system utilization and user satisfaction altogether so that user's performance could be ultimately enhanced and we should make efforts to enhance the quality level of ERP.
Subject(s)
Humans , Commerce , Seoul , Surveys and QuestionnairesABSTRACT
The purposes of this study were 1) to analyze the effect of the information quality of standard menu system of ERP on the user's satisfaction 2) to analyze the effect of the information quality of standard menu system of ERP on the user's performance. The questionnaires were distributed to 260 end users(dietitians, foodservice management managers) in charge of managing the institutional foodservice such as the office(government agencies, factories), schools(universities, middle and high school) and hospitals which were managed by contract foodservice management company "C" in Seoul and Kyunggi. The surveys were performed from July 26 to July 30, 2004. Two hundred and fifty questionnaires were responded(response rate : 96.2%). The statistical analysis was conducted by using SPSS Win(11.5). And the descriptive analysis, factor analysis, reliability test, pearson correlation and simple regression analysis were performed. The results showed that the information quality of standard menu system of ERP have a significant positive effect on the user's satisfaction(p<0.001) and user's performance(p<0.001). When constructing standard menu system on ERP in the contract foodservice management company, the information quality of standard menu system of ERP should be guaranteed in order to satisfy the end-user and to improve the user's performance.