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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
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    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.

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  • 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.