Choi V L, Roach F R, Konz S A
J Am Diet Assoc. 1986 Dec;86(12):1698-701.
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.
采用事件抽样法，对某大学宿舍餐饮服务的主产区进行调查，以测量和分析主菜制作过程中涉及的工作职能，并确定各类主菜的时间需求。共调查了16种主菜：7种单品菜、6种组合菜和3种烤肉。数据收集在两周内的5天时间内进行。在297个工时内，共记录了3891次观察结果。研究结果表明，总劳动时间的59.2%用于直接工作，23.3%用于间接工作，17.5%用于延误。对于单品菜和烤肉主菜，准备工作职能占劳动时间的比例最高，但对于组合菜，预准备工作消耗的时间最多。16种主菜每份的平均劳动分钟数为0.9，范围为0.4至3.5分钟。组合菜每份的平均劳动分钟数为1.4，是三组中最高的；每份的范围为0.4至3.5分钟。对于单品菜，每份的平均分钟数为0.6，范围为0.4至0.8分钟。烤肉主菜每份的平均时间需求为0.5分钟，范围为0.4至0.6分钟。
