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Resource use and cost of initial coronary revascularization. Coronary angioplasty versus coronary bypass surgery.

Although there is intense interest in the cost-saving potential of therapeutic alternatives, most studies have analyzed hospital charges rather than actual economic costs. To analyze cost differences rigorously, we studied 115 patients undergoing initial elective angioplasty (percutaneous transluminal coronary angioplasty, PTCA) and 274 patients undergoing initial elective surgery (coronary artery bypass graft surgery, CABG). Detailed resource consumption profiles were constructed and used to estimate the cost savings from switching a patient from CABG to PTCA. Four cost-accounting methods were used in the analysis; each method made different assumptions about the costs that would vary and the costs that would be fixed according to the number of procedures performed. The variable costs in the four methods were the 1) cost of supplies, 2) cost of personnel and supplies, 3) average direct costs, and 4) average direct costs plus allocated hospital overhead. The mean hospital charges for CABG patients were $19,644 versus $9,556 for PTCA patients (p less than 0.0001). The estimated cost difference between CABG and PTCA was substantially less than the $10,088 difference in charges, however, with net savings of 19%, 46%, 53%, and 78% of charges using cost-accounting methods 1-4, respectively. Thus, although the initial hospital charges for PTCA are significantly less than for CABG, the actual economic cost savings may be significantly overestimated by the use of hospital charge data.

Accounting↗

Use of the microcomputer to determine direct costs of menu items.

Recent developments brought about by the government's prospective payment system as well as by new restrictions on hospitalization imposed by private insurance companies are placing greater emphasis on cost-containment measures within hospital foodservice systems. The research reported in this article focuses upon the development of a microcomputer technique that produces direct (labor and ingredient) cost information on menu items. Such information can assist foodservice directors in identifying and controlling costs associated with their current menu offerings. In addition, this information can assist in planning and decision making for future menu planning efforts as well as in make-or-buy decisions.

Costs and Cost Analysis↗

New accounting system helps control costs.

With the split-cost accounting system, charges are made more equitable and patients pay for exactly what they get/Third-party payers in Massachusetts seem to like the system.

Accounting↗

[A cost analysis of laparoscopic cholecystectomy compared with the open technic].

OBJECTIVE: The aim of this study was to compare the cost of laparoscopic cholecystectomy with that of open cholecystectomy. DESIGN: We analyzed the cost of both procedures regarding hospital stay, days of work lost and the cost derived from the morbidity of the complications of each technique in two groups of patients. With these data we were able to calculate direct and indirect costs of both procedures and compare them. RESULTS: Morbidity was similar in both groups and had no influence in the cost; cost of the material used for laparoscopic cholecystectomy was higher; hospital stay and days of lost work were significantly lower for the laparoscopic procedure than for the open one. The total cost of laparoscopic cholecystectomy was 23% cheaper than that of open cholecystectomy. CONCLUSIONS: Laparoscopic cholecystectomy appears to be cheaper than open cholecystectomy. As the laparoscopic technique becomes more widespread its cost might decrease even further.

Cholecystectomy↗