Maloney S, Zolber K, Burke K, Connell B, Shavlik G
J Am Diet Assoc. 1986 Feb;86(2):237-41.
Data on labor time for food production can be used as an effective management tool. It is essential for foodservice managers to know how labor time is being used (1). A continuous time study was conducted to determine total labor time for the production of eight vegetarian entrées in a hospital foodservice system. Two work areas were observed: the ingredient assembly area and the cooks' production area. Times were recorded by work function to identify how labor time was distributed. Results showed (a) observed frequency for each work function, (b) time expended in seconds per portion for each work function, (c) percentage distribution of labor time by work function, (d) total time for each employee involved in entrée production, and (e) percentage of total time in which each employee was involved in the production of each entrée. Total labor time varied by type of entrée, ranging from 39.97 to 19.33 seconds per portion. Entrées with the highest labor time required the largest amount of hand labor. A one-way analysis of variance indicated significant differences in mean labor time among the eight vegetarian entrées for direct labor time (p = .0009), and total labor time (p = .0018). No significant differences were found among entrées for indirect labor or delay time.
食品生产劳动时间的数据可作为一种有效的管理工具。对于食品服务经理来说，了解劳动时间的使用情况至关重要(1)。进行了一项连续时间研究，以确定医院食品服务系统中八种素食主菜生产的总劳动时间。观察了两个工作区域：食材组装区和厨师生产区。按工作职能记录时间，以确定劳动时间的分配方式。结果显示了(a)每个工作职能的观察频率，(b)每个工作职能每份食品花费的秒数，(c)按工作职能划分的劳动时间百分比分布，(d)参与主菜生产的每个员工的总时间，以及(e)每个员工参与每种主菜生产的总时间百分比。每份食品的总劳动时间因主菜类型而异，从39.97秒到19.33秒不等。劳动时间最长的主菜需要最多的手工劳动。单向方差分析表明，八种素食主菜在直接劳动时间（p = .0009）和总劳动时间（p = .0018）方面的平均劳动时间存在显著差异。在间接劳动或延迟时间方面，主菜之间未发现显著差异。
