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94. St. Luke’s Hospital has been hit with a number of complaints about its food service from
patients, employees, and cafeteria customers. These complaints, coupled with a very tight
local labor market, have prompted the organization to contact Nationwide Institutional Food
Service (NIFS) about the possibility of an outsourcing arrangement.
The hospital’s business office has provided the following information for food service for the
year just ended: food costs, $890,000; labor, $85,000; variable overhead, $35,000; allocated
fixed overhead, $60,000; and cafeteria net income, $80,000.
Conversations with NIFS personnel revealed the following information:
· NIFS will charge St. Luke’s Hospital $14 per day for each patient served. Note: This figure
has been “marked up” by NIFS to reflect the firm’s cost of operating the hospital cafeteria.
· St. Luke’s 250-bed facility operates throughout the year and typically has an average
occupancy rate of 70%.
· Labor is the primary driver for variable overhead. If an outsourcing agreement is reached,
hospital labor costs will drop by 90%. NIFS plans to use St. Luke’s facilities for meal
preparation.
· Cafeteria net income is expected to increase by 15% because NIFS will offer an improved
menu selection.
Required:
A. What is meant by the term “outsourcing”?
B. Should St. Luke’s outsource its food-service operation to NIFS?
C. What factors, other than dollars, should St. Luke’s consider before making the final
decision?
Solution: