Scribd Logo
Upload

Welcome to Scribd!

  • 10 views

    CH 8

    Uploaded by

    Maulik Chaudhary
    The document discusses analyzing billing error data and dietary error data from a health care facility using control charts. For the billing error data, one point was found to be outside the control limits, indicating an out-of-control process. For the dietary error data, one point was also outside the control limits. Revised control charts were created after removing the out-of-control points. The average number of predicted dietary errors and the capability of reducing errors to a certain level were also commented on.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    CH 8

    Uploaded by

    Maulik Chaudhary
    10 views6 pages
    The document discusses analyzing billing error data and dietary error data from a health care facility using control charts. For the billing error data, one point was found to be outside the control limits, indicating an out-of-control process. For the dietary error data, one point was also outside the control limits. Revised control charts were created after removing the out-of-control points. The average number of predicted dietary errors and the capability of reducing errors to a certain level were also commented on.

    Original Title

    ch_8

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    The document discusses analyzing billing error data and dietary error data from a health care facility using control charts. For the billing error data, one point was found to be outside the control limits, indicating an out-of-control process. For the dietary error data, one point was also outside the control limits. Revised control charts were created after removing the out-of-control points. The average number of predicted dietary errors and the capability of reducing errors to a certain level were also commented on.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    10 views6 pages

    CH 8

    Uploaded by

    Maulik Chaudhary
    The document discusses analyzing billing error data and dietary error data from a health care facility using control charts. For the billing error data, one point was found to be outside the control limits, indicating an out-of-control process. For the dietary error data, one point was also outside the control limits. Revised control charts were created after removing the out-of-control points. The average number of predicted dietary errors and the capability of reducing errors to a certain level were also commented on.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 6

    Chapter 8

    Health care facilities must conform to certain standards in submitting bills to Medicare/Medicaid for
    processing. The number of bills with errors and the number sampled are shown in table. Construct an
    appropriate control chart and comment on the performance of the billing department .Revise the
    control limits , if necessary, assuming special causes for out of control points . Comment on the
    capability of the department.

    Observations Bills Number


    with Sampled
    errors
    1 8 400
    2 6 400
    3 4 400
    4 9 400
    5 7 400
    6 5 400
    7 5 300
    8 7 300
    9 4 300
    10 15 300
    11 6 300
    12 7 300
    13 4 300
    14 3 300
    15 5 300
    16 8 300
    17 11 500
    18 13 500
    19 8 500
    20 7 500
    21 8 500
    22 4 500
    23 3 500
    24 7 500
    25 6 500
    Chapter 8

    CODE FOR p-CONTROL CHART:


    bills_with_errors<-c(8,6,4,9,7,5,5,7,4,15,6,7,4,3,5,8,11,13,8,7,8,4,3,7,6)

    number_sampled<-c(400,400,400,400,400,400,300,300,300,300,300,300,300,300,300,300,500,500,500,500,500,500,500,500,500)

    table3<-data.frame(bills_with_errors,number_sampled)

    print(table3)

    pchart<-with(table3,qcc(table3$bills_with_errors,table3$number_sampled,type="p",data.name="chart_for_errors"))

    RESULT:

    COMMENTS:
    Here point 10 is outside the control limit. So we can say that the process is out of control. So to make process in control the special cause
    for the point 10 needs to be investigated and has to be eliminated. So assuming that the special cause for point 10 has been found and has
    been eliminated the revise control chart is plotted by eliminating point 10.
    Chapter 8

    CODE FOR REVISE p-CONTROL CHART:


    bills_with_errors2<-bills_with_errors[-c(10)]

    number_sampled2<-number_sampled[-c(10)]

    table4<-data.frame(bills_with_errors2,number_sampled2)

    pchart<-with(table4,qcc(table4$bills_with_errors2,table4$number_sampled2,type="p",data.name="chart_for_errors_revised"))

    RESULT:

    COMMENTS:
    The average proportion of errors is 0.01614 after the revision of the chart. For the numbered sample of 500 if we assume target of error t
    . ∗( . )
    be 0 then the standard deviation will be = 0.00562

    .
    And Z = = 2.86 . So it in 2.86 standard deviation away from the mean so it is not feasible to expect error free bills.
    .
    Chapter 8

    The number of dietary errors is found from a random sample of 100 trays chosen on a daily basis in a
    health care facility . The data for 25 such sample s are chosen in table.

    a) Construct an appropriate control chart and comment on the process.


    b) How many dietary errors do you predict if no changes are made in the process?
    c) Is the system capable of reducing dietary errors to 2 on average per 100 trays if no change are
    made in the process?
    Sample Number
    Number of
    dietary
    errors
    1 9
    2 6
    3 4
    4 7
    5 5
    6 6
    7 16
    8 8
    9 7
    10 9
    11 3
    12 6
    13 10
    14 8
    15 8
    16 7
    17 6
    18 4
    19 12
    20 7
    21 6
    22 8
    23 6
    24 8
    25 5
    Chapter 8

    CODE FOR c-CONTROL CHART:


    sample<-as.integer(rep(100,25))

    errors<-c(9,6,4,7,5,6,16,8,7,9,3,6,10,8,8,7,6,4,12,7,6,8,6,8,5)

    table<-data.frame(sample, errors)

    cchart<-with(table,qcc(table$errors,table$sample,type="c",data.name="dietary_errors"))))

    RESULT:

    COMMENT:
    Here point 7 is outside the control limit. So we can say that the process is out of control. So to make process in control the special cause for
    the point 10 needs to be investigated and has to be eliminated. So assuming that the special cause for point 7 has been found and has been
    eliminated the revise control chart is plotted by eliminating point 7.

    CODE FOR REVISED c-CONTROL CHART:


    sample2<-as.integer(rep(100,24))

    errors2<-errors[-c(7)]

    table2<-data.frame(sample2,errors2)

    cchart<-with(table2,qcc(table2$errors2,table2$sample2,type="c",data.name="dietary_errors_revised"))
    Chapter 8

    RESULT:

    COMMENTS:
    Above mention in the revise c-chart after the elimination of the special cause corresponding to point 7.

    b) If no changes are made then the dietary errors will be 6.875.

    c) For the average dietary error of 6.875 per 100 trays, P(x≤2) = 0.0203 by Poisson distribution. So it is no feasible to achieve this level with
    the current system.

    You might also like