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KMID : 0381019940270080864
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Korean Journal of Nutrition
1994 Volume.27 No. 8 p.864 ~ p.871
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The Assessment of Productivity and Its Influencing Variables in 14 Conventional Hospital Foodservice Systems
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Abstract
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The productivity and 13 influencing variables in 14 conventional hospital foodservice systems were assessed. The productivity level was based upon the total meal equivalents divided by the total direct and non-direct labor hours required to
produce
and
serve the total number of patient meals plus the number of cafeteria meals Human resource variable significantly influencing the productivity level was the labor cost. As this index decreased. the meals served per human hour worked increased.
System resource variables correlating significantly with productivity were the length of cycle menu, the ration of staff meals, and modified patient meal ratio. As the length of cycle menu and the ratio of modified patient meal decreased. more
meals
were produced per human hour. However, a staff meal ratio increased, the meals served per human hour worked increased. The stepwise regression analysis suggests that around 53% of the variance in productivity is explained by labor cost.
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