300 coding-"https:"-"FEMTO-ST"-"L2CM"-"CSIC"-"Inserm"-"https:" positions at University of Michigan
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screening for appropriate CPT codes and modifiers based on visit type Perform other related duties as assigned. Required Qualifications* High School Diploma or GED. 3-4 years of experience Knowledge of basic
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equity to promote excellent clinical care Adhere to the code of ethics of the Association of Professional Chaplains and department and health system wide policies and processes Demonstrate and integrate
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codes. Complete understanding of coordination of benefits Experience with documenting audits for code appropriateness. Solid understanding of hospital reimbursement technology. Ability to stay abreast
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at least 2 years of culinary work experience in a food service environment or an equivalent combination of education and work experience. Knowledge of the FDA Food Code and experience overseeing kitchen
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study documents and databases. Cleaning, interpreting, and maintaining quantitative and qualitative survey data. Coding and analyzing qualitative data using relevant software (e.g., NVivo). Performing
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the University and across external care sites. Coordinate and lead patient and family communication efforts, providing patient and family education, discussing goals of care, and delineating code status as needed
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delineating code status as needed. Call consultants and carry out recommended work up and plans of care as recommended by respective specialties. Lead and participate in safety huddles, multidisciplinary rounds
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corrected. Participates in Fire / Life Safety, regulating codes and compliance related committees, meetings, conferences, and seminars to improve knowledge and consult with experts and peers. Conduct plan
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following the Radiology Gold Service Excellence guidelines to achieve successful completion of procedure. Exercise professional judgment in the performance of this service following the Code of Conduct
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portioning and plating standards Understand and follow health code regulations at all times for maintaining proper food temperatures, including temperatures for holding, reheating and serving food safely