Block A A, Roach F R, Konz S A
J Am Diet Assoc. 1985 Feb;85(2):206-9.
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.
本研究的目的是使用工时抽样法分析大型宿舍餐饮服务中蔬菜预处理单元的工作职能，并确定选定蔬菜的清洗时间。在早春连续14天收集数据。总工作时长为349.5小时；记录了2174次观察结果。计算了清洗选定蔬菜的劳动时间百分比和花费的分钟数。确定了胡萝卜、芹菜、结球生菜、叶生菜、黄洋葱以及红皮和白皮土豆每磅和每采购单位的平均清洗时间（以分钟计）。
