Hauge A J, Knickrehm M E
J Am Diet Assoc. 1979 Apr;74(4):459-62.
The objective of the study was to develop a method of assessing the relationship, rather than the absolute magnitude of the relationship, of production time for salads and the number of servings prepared in a university residence hall foodservice. The intercept, slope, and coefficient of determination relating to preparation time and number of salads were calculated for each salad. Production time was influenced by factors other than quantity of food produced.
该研究的目的是开发一种方法，用于评估大学宿舍餐饮服务中沙拉制作时间与所准备份数之间的关系，而非关系的绝对大小。针对每份沙拉，计算了与准备时间和沙拉份数相关的截距、斜率和决定系数。制作时间受到所生产食物数量以外的因素影响。
