Related Experiment Videos
Labor time per portion and volume in foodservice
Journal of the American Dietetic Association
|February 1, 1977
Summary
This study demonstrates how standardized food production codes can estimate output. Labor time per portion decreases exponentially with increased production volume, stabilizing at system capacity.
Area of Science:
- Foodservice management
- Operations research
- Industrial engineering
Background:
- Estimating production times is crucial for efficient foodservice operations.
- Standardized methods are needed to optimize labor allocation and output.
- Current methods may not fully capture the relationship between volume and time.
Purpose of the Study:
- To illustrate the application of a Master Standard Data Quantity Food Production Code.
- To analyze the relationship between production volume and labor time per portion for standardized entrées.
- To assess the potential for optimizing foodservice production through data-driven insights.
Main Methods:
- Application of a Master Standard Data Quantity Food Production Code.
- Analysis of predetermined production times for two standardized entrée formulas.
- Data collection and statistical analysis of labor time per portion versus total production volume.
Main Results:
- Labor time per portion decreased as total production volume increased.
- The relationship between time per portion and volume was exponential, not linear.
- The decrease in production time per portion stabilized as production volume approached system capacity.
Conclusions:
- A Master Standard Data Quantity Food Production Code effectively illustrates time-volume relationships.
- Foodservice management can use this data to optimize production efficiency.
- Standardized codes can assist in determining optimal volume for menu items to minimize time per portion.