Occurrence sampling in a residence hall foodservice: cleaning times for selected vegetables

Objectives of this study were to analyze work functions in a vegetable pre-preparation unit of a large residence hall foodservice using occurrence sampling and to determine cleaning times for selected vegetables. Data were collected in the early spring for 14 consecutive days. Total hours worked were 349.5; 2,174 observations were recorded. Percentage labor time and minutes expended were calculated for cleaning selected vegetables. Average cleaning times were established for minutes per pound and purchase unit for carrots, celery, head lettuce, leaf lettuce, yellow onions, and red and white potatoes.