Chất lượng dịch vụ Bệnh viện Phụ sản MêKông qua cảm nhận của khách hàng ngoại trú năm 2019

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Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Khoa học Nghiên cứu Sức khỏe và Phát triển, 2020

Mô tả vật lý: tr.45917

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Mục tiêu: Nghiên cứu thực hiện nhằm đánh giá chất lượng dịch vụ Bệnh viện Phụ sản MêKông qua cảm nhận của khách hàng ngoại trú năm 2019 và phân tích một số yếu tố ảnh hưởng đến chất lượng dịch vụ Bệnh viện. Phương pháp: Nghiên cứu cắt ngang kết hợp định tính và định lượng sử dụng bộ công cụ SERVPERF gồm 22 câuhỏi qua 5 khía cạnh: Tin tưởng, Đáp ứng, Đảm bảo, Cảm thông và yếu tố hữu hình. Kết quả: Kết quả ghi nhận, 96,1% khách hàng đánh giá chất lượng dịch vụ bệnh viện ở mức cao, điểm trung bình chung về chất lượng dịch vụ là 4,34 (± 0,41) so với chuẩn điểm 5. Năng lực chuyên môn của Bệnh viện, chi phí dịch vụ phù hợp là những ảnh hưởng tốt đến chất lượng dịch vụ. Mất cân đối lượng khách hàng giữa các buổi khám là điểm nổi bật làm hạn chế chất lượng dịch vụ. Kết luận: Chất lượng dịch vụ Bệnh viện được đánh giá ở mức cao, tuy nhiên các chính sách thể hiện sự quan tâm khách hàng và cần làm gì để nắm bắt được nhu cầu của họ là vấn đề Bệnh viện cần cải tiến để đáp ứng sự mong đợi ngày càng cao của khách hàng về chất lượng dịch vụ.Objective: The aim of study is assessing the healthcare service quality through outpatient’s perception and analyzing several effects on the quality of healthcare services. Methods: The descriptive cross-sectional study, using quantity and qualitative method was conducted at MeKong Obstetric and Gynecology hospital. 285 selected outpatients filled the original SERVPERF questionaire which consists 22 questions about 5 dimensions of service quality: Reliability, Responsiveness, Assurance, Empathy and Tangible. Main findings: The results showed that the mean score of all the domains is 4.34 (± 0.41). The majority (96.1%) of respondents evaluated the quality of healthcare services in high level. The positive influencies on healthcare service included: qualifications of medication, reasonable cost, and short waiting. The negative remarkable factor is the unequal in a mount of clients in working-times. Conclusions: The hospital’s service quality has been evaluated very well, however the hospital needs to know how to meet clientsdemands through its policies concerning customers to improve service quality better.

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