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Related Experiment Videos

Master standard data quantity food production code. Macro elements for synthesizing production labor time.

M E Matthews, C F Waldvogel, M J Mahaffey

    Journal of the American Dietetic Association
    |June 1, 1978
    PubMed
    Summary
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    This study developed a method to predict food production time by analyzing preparation procedures and creating macro elements. This approach aids quantity foodservice managers in optimizing schedules and resource allocation.

    Area of Science:

    • Foodservice Management
    • Operations Research

    Background:

    • Standardized quantity food formulas require efficient production planning.
    • Existing production codes may not fully capture all relevant preparation elements.

    Purpose of the Study:

    • To develop a method for predicting production time in quantity foodservice operations.
    • To create and apply 'macro elements' to enhance existing production time measurement systems.

    Main Methods:

    • Analysis of preparation procedures for similarities and differences.
    • Development of three entrée classifications based on production activities.
    • Application and expansion of the MSD Quantity Food Production Code with simulated macro elements and Time Measurement Units.

    Main Results:

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    • Successfully simulated and derived macro elements from basic production elements.
    • Applied macro elements to predict production time for 100 portions of entrée formulas.
    • Calculated total and average production times for different entrée classifications.

    Conclusions:

    • The developed method for predetermining production time is feasible for quantity foodservice.
    • This technique can assist managers in evaluating menu mix, personnel schedules, and equipment usage.
    • The macro elements provide a foundation for further development in menu item formula analysis.