Document Detail

Food production relationships between entrée combinations and forecasted demand.
MedLine Citation:
PMID:  670615     Owner:  NLM     Status:  MEDLINE    
Macro elements and values for associated Time Measurement Units were applied to three classifications of entrées to synthesize production time for 100, 300, and 500 portions. Average handling and process time for each classification and time per portion were calculated. Data revealed that roast and single-item entrées required greater average handling time than combination entrées, because more individual handling of portions was required as forecasted demand increased. Process time for combination and single-item entrées increased as forecasted demand increased. The time for the single-item classification doubled for 300 and 500 portions, because oven capacity was exceeded. Production time data were applied to six combinations (menu mixes) and quantity levels of entrée classifications to determine production feasibility in a simulated foodservice system. Production problems were encountered in five of the six menu mixes because of system constraints. This study indicated that total production time estimates would be useful to foodservice managers when planning a menu mix, scheduling production personnel, and forecasting labor costs.
M E Matthews; C F Waldvogel; M J Mahaffey; P C Zemel
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of the American Dietetic Association     Volume:  72     ISSN:  0002-8223     ISO Abbreviation:  J Am Diet Assoc     Publication Date:  1978 Jun 
Date Detail:
Created Date:  1978-09-15     Completed Date:  1978-09-15     Revised Date:  2000-12-18    
Medline Journal Info:
Nlm Unique ID:  7503061     Medline TA:  J Am Diet Assoc     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  618-21     Citation Subset:  AIM; IM    
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MeSH Terms
Food Handling / methods*,  standards
Menu Planning
Systems Analysis*
Task Performance and Analysis*
Time and Motion Studies*

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