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Quantity food production labor time

C F Waldvogel, G L Ostenso

Journal of the American Dietetic Association

|February 1, 1977

Summary

This summary is machine-generated.

Master Standard Data (MSD) developed a reliable code for predicting foodservice production times. This validated method simplifies time analysis for quantity food preparation, enhancing operational efficiency.

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Area of Science:

Foodservice Operations Management
Industrial Engineering
Time and Motion Study

Background:

Accurate production time data is crucial for efficient quantity foodservice operations.
Existing methods for determining production times can be labor-intensive and lack standardization.
The need for a standardized, predictable system for analyzing food production times is evident.

Purpose of the Study:

To assess the feasibility of using Master Standard Data (MSD) to create a standard code for synthesizing production times in large-scale foodservice.
To develop and validate a coding system for predetermined production times in quantity food preparation.
To establish a framework for a universal data code in foodservice.

Main Methods:

Observations were conducted in a 2,000-meal-per-day foodservice setting to identify common production activities for single-item entrées.

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A Master Standard Data (MSD) Quantity Food Production Code was developed based on these observations.

The developed code was validated using stop-watch time studies on the preparation of 100 portions of three different entrées.

Main Results:

The MSD Quantity Food Production Code was successfully developed and demonstrated feasibility for synthesizing production times.
Time values synthesized using the MSD code were compared against stop-watch time studies, showing acceptable differences.
The code was deemed valid and reliable for predicting production times in quantity foodservice.

Conclusions:

The MSD Quantity Food Production Code is a valid and reliable tool for determining production times in foodservice.
The recurring nature of production elements suggests the code can form the basis of a universal data system for quantity food production.
This standardized approach has the potential to significantly improve efficiency and predictability in foodservice operations.