Determining labor production time for roast entrées in hospital food services

The Master Standard Data (MSD) Quantity Food Production Code was used to simulate entrée production in a hospital food service for 100 through 400 portions of roast entrée at intervals of 25 portions. Increases in labor time occurred at 125, 225, and 325 portions and were due to increased handling of containers and pans by employees. Production schedules, based on the MSD Quantity Food Production Code, may be developed and implemented in facilities where managers have identified standards for labor production time.