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Food production relationships between entrée combinations and forecasted demand
Journal of the American Dietetic Association
|June 1, 1978
Summary
This study synthesized production times for entrées, finding that roast and single-item dishes require more handling time. Production estimates are crucial for foodservice managers to plan menus and forecast labor costs effectively.
Area of Science:
- Foodservice Operations Management
- Industrial Engineering
- Production Planning
Background:
- Accurate production time estimation is vital for efficient foodservice operations.
- Understanding time-element relationships in food production aids in resource allocation.
- Forecasting demand impacts operational efficiency and cost.
Purpose of the Study:
- To synthesize production time for different entrée classifications based on portion size.
- To analyze handling and process times for various entrée types.
- To evaluate the feasibility of menu mixes within a simulated foodservice system.
Main Methods:
- Applied macro elements and time measurement units to entrée classifications for 100, 300, and 500 portions.
- Calculated average handling time, process time, and time per portion.
- Simulated six menu mixes to assess production feasibility and identify constraints.
Main Results:
- Roast and single-item entrées demanded more handling time than combination entrées.
- Process times increased with forecasted demand, with single-item entrées doubling in time due to oven capacity limits.
- Five out of six simulated menu mixes encountered production issues due to system constraints.
Conclusions:
- Production time estimates are valuable tools for foodservice managers in menu planning, production scheduling, and labor cost forecasting.
- System constraints significantly impact production feasibility, especially with complex menu mixes.
- Optimizing production processes requires understanding the interplay between entrée type, portion size, and system capacity.