| Work function analysis of vegetarian entrée production. | |
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MedLine Citation:
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PMID: 3944394 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Data on labor time for food production can be used as an effective management tool. It is essential for foodservice managers to know how labor time is being used (1). A continuous time study was conducted to determine total labor time for the production of eight vegetarian entrées in a hospital foodservice system. Two work areas were observed: the ingredient assembly area and the cooks' production area. Times were recorded by work function to identify how labor time was distributed. Results showed (a) observed frequency for each work function, (b) time expended in seconds per portion for each work function, (c) percentage distribution of labor time by work function, (d) total time for each employee involved in entrée production, and (e) percentage of total time in which each employee was involved in the production of each entrée. Total labor time varied by type of entrée, ranging from 39.97 to 19.33 seconds per portion. Entrées with the highest labor time required the largest amount of hand labor. A one-way analysis of variance indicated significant differences in mean labor time among the eight vegetarian entrées for direct labor time (p = .0009), and total labor time (p = .0018). No significant differences were found among entrées for indirect labor or delay time. |
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Authors:
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S Maloney; K Zolber; K Burke; B Connell; G Shavlik |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Journal of the American Dietetic Association Volume: 86 ISSN: 0002-8223 ISO Abbreviation: J Am Diet Assoc Publication Date: 1986 Feb |
Date Detail:
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Created Date: 1986-03-18 Completed Date: 1986-03-18 Revised Date: 2002-11-01 |
Medline Journal Info:
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Nlm Unique ID: 7503061 Medline TA: J Am Diet Assoc Country: UNITED STATES |
Other Details:
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Languages: eng Pagination: 237-41 Citation Subset: AIM; IM |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Cookery
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economics Costs and Cost Analysis Diet, Vegetarian / economics* Food Handling / economics* Food Service, Hospital / economics* Time and Motion Studies |
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