Search results

Against statutory duties to introduce quality management systems, the increased importance of this subject has led to numerous activities in various public health institutions. Following the International Standardization Organization (ISO 9001:2000) prerequisites, Frankfurt Goethe University Hospital ENT clinic staff introduced a quality management system. This paper aims to investigate this process.

Designing, planning and implementing the quality management system is described. Under the supervision of an executive quality management board, clinic quality goals were defined. Thereafter, several quality management teams performed an actual state analysis as well as developing and realising improvement proposals. Finally a quality management manual containing binding standards and working instructions concerning all patient care, research and teaching aspects was written.

Successful certification by a neutral body ascertained that the clinic's quality management system conformed to current national and international standards while restructuring and reform improved procedural efficiency.

The paper shows that mplementing the quality management system requires considerable effort but patients as well as staff profit considerably from the innovation. On the whole, the positive impact on structure and workflow in a specialist clinic predominates. Therefore, implementing a quality management system in all the clinic's wards and departments is recommended.

This paper aims to pinpoint the technological transformation impact on food as the cultural phenomenon for destination brand identity and management as the novel approach for the stakeholder causal scope (SCS) analysis in culinary tourism. Thus, this paper attempts to answer the following research question: What is the role of technological transformation in addressing stakeholder engagement of culinary tourism?

The research is based on the systematic two-decade literature review of technological transformation for SCS analysis in culinary tourism. This paper adopted a longitudinal study of ABS2018 list – 2-, 3-, 4- and 4*-star journal articles, collecting literature within the field “sector” and Scopus databases as relevant source to collect articles.

Following the current severe acute respiratory syndrome Coronavirus 2 emergency to move certain industries to digital space, including culinary tourism, the main findings are directed to advance technological transformation knowledge in culinary tourism to extend the existing framework on SCS.

The novelty of this research is confirmed with the contemporary call for technological transformation in culinary tourism assuming that SCS analysis allows examining the status quo and explores future research agenda and practical implications in post-Covid era.