The purposes of this study were to analyze the work pattern of selected hospital foodservices by work Sampling methodology, and to investigate the relationship among operational factors affeecting productivity.
The hospitals were classified into 3 group by the percentage of patient meals. And the percentage of special patient diet, and the menu items of patients meals. The groups clustered were characterized by productivity. Work Sampling methodology
was
utilized to analyze the work patterns of hospitals with selected 3 hospitals to investigate the productivity and labor times used in each work functions. Productivity index analyzed by work Sampling were 10.36 min/mela, 10.95 min/mela, and 12.19
min/meal, respectively X, Y, Z hospital. Z hospital was significantly different from time used in direct work function and delay. Direct work function time was the highest, delay the lowest in Z hospital. The relation between the results of Work
Sampling and the productivities of 3 group showed not by delay but by direct work function in the classification used in this study.
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