Campbell C A
J Am Diet Assoc. 1985 Nov;85(11):1479-82.
The Enhanced Productivity Program is based on an organizational audit of a dietary department by a foodservice consultant. The objective of the program was to enhance department productivity by increasing personnel efficiency through work simplification and work organization principles while maintaining quality standards. The Enhanced Productivity Program comprises 13 subsystems that interact to affect overall productivity of the department. The program was structured by a task-oriented program schedule that identified tasks to be carried out in each subsystem. A system diagram detailed time frames and milestones guiding each task to completion. A comprehensive work plan was developed for each task. Time and motion studies carried out before and after implementation of program changes demonstrate a savings of 9.27 labor hours per day. Trayline speed increased from 1.7 trays to 3 trays per minute. Improved personnel efficiency allowed an 11% growth in meal volume in 6 months, thus improving departmental productivity.
提高生产力计划基于餐饮服务顾问对饮食部门的组织审计。该计划的目标是通过运用工作简化和工作组织原则提高人员效率，同时保持质量标准，从而提高部门生产力。提高生产力计划由13个子系统组成，这些子系统相互作用以影响部门的整体生产力。该计划由一个面向任务的计划时间表构建，该时间表确定了每个子系统中要执行的任务。系统图详细说明了指导每个任务完成的时间框架和里程碑。为每个任务制定了全面的工作计划。在计划变更实施前后进行的时间与动作研究表明，每天节省了9.27个劳动小时。托盘生产线速度从每分钟1.7个托盘提高到3个托盘。人员效率的提高使餐量在6个月内增长了11%，从而提高了部门生产力。
