Occurrence sampling in a residence hall foodservice: entrée production times.

Occurrence sampling was used in the main production area of a university residence hall foodservice to measure and analyze work functions involved in entrée production and to determine time requirements for entrée categories. Sixteen entrées were investigated: seven single-item, six combination, and three roast. Data collection took place in a period of 5 days over a 2-week span. A total of 3,891 observations was recorded during 297 labor hours. Results of the study indicated 59.2% of the total labor time was spent in direct work, 23.3% in indirect work, and 17.5% in delays. The preparation work function represented the highest proportion of labor time for both single-item and roast entrées, but prepreparation consumed the greatest amount of time for combination entrées. Mean labor minutes per serving for the 16 entrées were 0.9, with a range of 0.4 to 3.5. Mean labor minutes per serving for combination entrées were 1.4, which was the highest among the three groups; range was from 0.4 to 3.5 minutes per serving. For single item entrées, mean minutes per serving were 0.6, with a range of 0.4 to 0.8. Roast entrées, had a mean time requirement per serving of 0.5 minute, with a range of 0.4 to 0.6.

Occurrence sampling in a residence hall foodservice: cleaning times for selected vegetables.

Objectives of this study were to analyze work functions in a vegetable pre-preparation unit of a large residence hall foodservice using occurrence sampling and to determine cleaning times for selected vegetables. Data were collected in the early spring for 14 consecutive days. Total hours worked were 349.5; 2,174 observations were recorded. Percentage labor time and minutes expended were calculated for cleaning selected vegetables. Average cleaning times were established for minutes per pound and purchase unit for carrots, celery, head lettuce, leaf lettuce, yellow onions, and red and white potatoes.

Applying concepts of visual perception to formats of hospital menus.

Standardized printed menu formats for all diets utilizing concepts of visual perception were evaluated in a machine-paced hospital tray-assembly process. Formats of existing menus differed among the various diets. On the redesigned menus, all menu items were arranged in basic groups which were assigned specific positions; groups were accentuated by white strips across the various color-coded selective menus; and accessory items were placed in specific, standard positions on all menus. Criteria for evaluating the effect of using the redesigned menu in tray assembly operations were: overall productivity, individual productivity, and error rate per tray. Data were charted (a) during a control period when the existing menu formats were used to provide baseline data and (b) during an experimental period when the redesigned menu formats were used. Overall productivity was measured by man-minutes per tray. Video tapes of five station operators servicing selected trays were made to study individual productivity. Station operator and checker accuracy were measured in terms of ratio of error-free trays, errors per tray, and errors to possibility of errors per tray. Man-minutes per tray decreased significantly in the experimental period from 2.44 to 2.17--a productivity increase of 11.1 per cent. The individual productivity analysis revealed no significant changes from control to experimental periods. Accuracy of the tray assembly station operators improved significantly. Decreases in ratio of mean number of errors to possibility of errors per tray were recorded in the experimental period. The error rate per tray decreased 44.9 per cent from 0.48 to 0.26, and the ratio of errors to possibility of errors per tray decreased from 6.3 to 3.5 per cent. The percentage of error-free trays rose from 69.9 to 80.9 per cent. Checkers' errors per tray did not change significantly from control to experimental period when data for the two periods were compared. This study provides a practical means of increasing productivity and improving accuracy of the machine-paced tray assembly process.