A new framework for optimisation and effectiveness of service operations approaches to reduce human errors in healthcare

Author(s):  
Hadi Balouei Jamkhaneh ◽  
Reza Shahin ◽  
Maria Chiara Leva
2013 ◽  
Vol 3 (1) ◽  
pp. 9-18 ◽  
Author(s):  
Catherine Joseph ◽  
Suhasini Reddy ◽  
Kanwal Kashore Sharma

Locus of control (LOC), safety attitudes, and involvement in hazardous events were studied in 205 Indian Army aviators using a questionnaire-based method. A positive correlation was found between external LOC and involvement in hazardous events. Higher impulsivity and anxiety, and decreased self-confidence, safety orientation, and denial were associated with a greater number of hazardous events. Higher external LOC was associated with higher impulsivity, anxiety, and weather anxiety and with lower self-confidence, safety orientation, and denial. Internal LOC was associated with increased self-confidence, safety orientation, and denial. Hazardous events and self-confidence were higher in those involved in accidents than those not involved in accidents. Future research needs to address whether training can effectively modify LOC and negative attitudes, and whether this would cause a reduction in, and better management of, human errors.


2019 ◽  
Author(s):  
Lucas J. Hamilton ◽  
Michael T. Vale ◽  
Michelle L. Hughes ◽  
Paige M. Pasta ◽  
Katherine Judge

2017 ◽  
Vol 4 (2) ◽  
pp. 63-81
Author(s):  
Stefanus Oliver ◽  
Abdullah Muzi Marpaung ◽  
Maulahikmah Galinium

Food sensory analysis is the terms from the field of Food Technology that has a meaning which means sensory evaluation of food that is conducted by the food sensory evaluators. Currently, food sensory analysis is conductedmanually. It can caus e human errors and consume much ti me. The objective of this research is to build a web based application that is specific for food sensory analysis using PHP programming language. This research followsfour first steps of waterfall software engineering mod el which are user requirements ana lysis (user software and requirements analysis), system design (activity, use cases, architecture, and entity relationship diagram),implementation (software development), and testing (software unit, functionality, validit y, and user acceptance testing). T he software result is well built. It is also acceptable for users and all functionality features can run well after going through those four software testing. The existence of the software brings easiness to deal with the manual food sensory analysis exper iment. It is considered also for the future it has business value by having open source and premium features.


Author(s):  
V.V. Bulanov ◽  
V.M. Ivanov ◽  
V.I. Luckiaschenko ◽  
G.R. Uspensky

2011 ◽  
Author(s):  
Ana Martins ◽  
Kevin Brown ◽  
Orlando Pereira ◽  
Isabel Martins

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