## How is cost per patient day calculated?

In a very unsophisticated model, we would simply take the number of patients for the month and divide that into $100,000 to get the cost per patient. If the practice saw 50 patients per day for 30 days in June, the total number of patients seen that month would have been 1,500.

**How do you calculate food cost per patient per day?**

Know your budget You should know your actual patient per day (PPD) food cost and your PPD food budget. To determine your actual PPD food cost, divide your monthly food expenses by the number of patient days in the month. For example, if you have 25 residents in a 30-day month, multiple 25 by 30 to get 750 patient days.

**How do you calculate cost per meal?**

Let’s examine this formula more closely:

- Calculate what it costs for you to make a dish (a.k.a. Total Cost of Dish).
- Find out Price of Dish to Customer.
- Divide Total Cost of Dish Per Serving by Price of Dish to Customer.
- Multiply your answer by 100 to find out your Food Cost Percentage Per Dish.

### How do you calculate average raw food cost per resident per day?

Total Expense for a Account Line (Ex Raw Food) – All the spending for raw food in that month, for example 10,000 dollars spend in a 30 day month. So in our above example, PRD for Raw Food would be $10,000/1493 = $6.69 per resident per day.

**What is patient day rate?**

Patient day rate is a measure of our membership’s utilization. It is an annualized rate of how many days. per 1000 members that our membership spends in an ‘inpatient’ status in the hospital.

**How do you calculate hours per patient day?**

To calculate the hours per patient day metric, divide 1,000 (total nursing hours) by 500 (total number of patients). Thus, for this 24-hour period at this hypothetical hospital, the hours per patient day is two.

#### What is a standard portion cost?

A standard portion cost is simply the cost of the ingredients (and sometimes labour) found in a standard recipe divided by the number of portions produced by the recipe.

**How are food service staffing needs determined?**

1.4 The CDM, CFPP determines staffing requirements based on the number of staff needed to produce the number of meals provided (Productivity Standards), FTEs, and the overtime needs. They take into consideration the type of meal service (tray vs.

**What is the cost per serving?**

How to calculate the cost per serving. Once you know the cost for the entire recipe, to calculate the cost per serving, simply divide the total cost by the number of servings stated in the recipe.

## How is PPD calculated in a nursing home?

If you are not certain what the PPD is for your unit or facility, then you can reverse things and figure the PPD by using the hours you have scheduled nursing staff and divide that number by the census. If you have 280 hours scheduled and the census is 82, then the PPD for nursing will be 280 divided by 82 = 3.41.