Productivity in foodservice systems in fourteen nursing homes

Activity sampling was used to determine the time foodservice personnel spent in work and delay activities in fourteen non-governmental skilled nursing facilities with bed capacities ranging from 81 to 120 and an occupancy rate above 80 per cent. Mean total minutes per meal equivalent (during three days of study) ranged from 7.13 to 18.95, with a mean of 11.25. Analysis of variance indicated significant differences (p < 0.01) in total minutes per meal equivalent and in direct, indirect, and delay time among the fourteen homes; no statistically significant differences were found among days.