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Tips and pearls on running an endoscopy unit in a cost-efficient manner

  • V. Raman Muthusamy
    Correspondence
    Reprint requests: V. Raman Muthusamy, MD, MAS, Vatche and Tamar Manoukian Division of Digestive Diseases, David Geffen School of Medicine at UCLA, 200 UCLA Medical Plaza, Ste 330-37, Los Angeles, CA 90095.
    Affiliations
    Vatche and Tamar Manoukian Division of Digestive Diseases, David Geffen School of Medicine at UCLA, Los Angeles, California, USA
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      Endoscopy units face numerous challenges because of rising demand, increased operational costs, and declining reimbursement. These conditions have led to a critical need to maximize the operational cost-efficiency of these units. Several key factors can affect the cost-efficiency of an endoscopy unit, and the 4 key areas discussed in this article are managing capital costs, efficient use of disposables, improving unit efficiency, and creating a positive culture and establishing strong unit leadership. Areas on which to focus to achieve the greatest results will vary based on specific unit characteristics, but initial efforts should aim to improve operations by focusing on 1 to 2 key areas that ideally have been identified by an internal needs assessment. Although such efforts can be arduous and need to be sustained, they can result in significant benefits to patients, endoscopy unit staff, and healthcare organizations.

      Abbreviation:

      ASGE (American Society for Gastrointestinal Endoscopy)
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