Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Variables that affect productivity in school foodservices.

C R Mayo, M D Olsen, R B Frary

    Journal of the American Dietetic Association
    |February 1, 1984
    PubMed
    Summary
    This summary is machine-generated.

    Related Concept Videos

    You might also read

    Related Articles

    Articles linked to this work by shared authors, journal, and citation graph.

    Sort by
    Same author

    Family factors and fat consumption of college students.

    Journal of the American Dietetic Association·1996
    Same author

    Food behavior of college students.

    Adolescence·1989
    Same author

    Fears in children and adolescents: reliability and generalizability across gender, age and nationality.

    Behaviour research and therapy·1989
    Same author

    The relationship of work satisfaction and organizational commitment to retirement intention.

    Journal of the American Dietetic Association·1988
    Same author

    Influence of maternal weight, smoking, and socioeconomic status on infant triceps skinfold thickness and growth during the first year.

    Birth (Berkeley, Calif.)·1984
    Same author

    Games could be the key.

    Journal - American Health Care Association·1979
    Same journal

    How can I help my client who is experiencing a weight-loss plateau?

    Journal of the American Dietetic Association·2011
    Same journal

    Nutrition professionals are obligated to follow ethical guidelines when conducting industry-funded research.

    Journal of the American Dietetic Association·2011
    Same journal

    Accuracy of quick and easy undernutrition screening tools--Short Nutritional Assessment Questionnaire, Malnutrition Universal Screening Tool, and modified Malnutrition Universal Screening Tool--in patients undergoing cardiac surgery.

    Journal of the American Dietetic Association·2011
    Same journal

    Health behaviors and weight status of childhood cancer survivors and their parents: similarities and opportunities for joint interventions.

    Journal of the American Dietetic Association·2011
    Same journal

    Sensory evaluation ratings and moisture contents show that soy is acceptable as a partial replacement for all-purpose wheat flour in peanut butter graham crackers.

    Journal of the American Dietetic Association·2011
    Same journal

    How much of racial/ethnic disparities in dietary intakes, exercise, and weight status can be explained by nutrition- and health-related psychosocial factors and socioeconomic status among US adults?

    Journal of the American Dietetic Association·2011
    See all related articles

    Optimizing school foodservice productivity involves a statistical model. Key findings suggest minimizing staff, simplifying menus, and using disposable ware to control labor costs and enhance efficiency.

    Area of Science:

    • Foodservice Management
    • Operations Research
    • Educational Administration

    Background:

    • School foodservice operations face challenges in optimizing productivity and controlling costs.
    • Effective management decisions require data-driven insights into productivity predictors.
    • Existing models may not fully capture the complexities of school foodservice environments.

    Purpose of the Study:

    • To develop and apply a statistical model for measuring school foodservice productivity.
    • To identify key predictors influencing productivity in school foodservice operations.
    • To provide actionable insights for school foodservice administrators to improve efficiency and cost-effectiveness.

    Main Methods:

    • Utilized a statistical model incorporating 6 productivity measures.

    Related Experiment Videos

  • Analyzed 12 predictor variables to identify significant factors affecting productivity.
  • Examined operational data from school foodservice units.

    • Main Results:

    • Minimizing the number of employees involved in meal production is recommended.
    • Operational contingencies significantly impact total labor time.
    • Managerial training (minimum two-year certificate) is associated with better productivity.
    • Simplifying menu steps reduces labor requirements.
    • The use of disposable ware can help control payroll costs.

    Conclusions:

    • The statistical model provides a robust framework for assessing school foodservice productivity.
    • Strategic decisions regarding staffing, menu complexity, and supply chain (disposable ware) can significantly enhance operational efficiency.
    • Investing in manager training is crucial for effective foodservice management and productivity gains.