Fankhauser W L, Vaden A G, Konz S A
J Am Diet Assoc. 1975 Nov;67(5):464-9.
Standardized printed menu formats for all diets utilizing concepts of visual perception were evaluated in a machine-paced hospital tray-assembly process. Formats of existing menus differed among the various diets. On the redesigned menus, all menu items were arranged in basic groups which were assigned specific positions; groups were accentuated by white strips across the various color-coded selective menus; and accessory items were placed in specific, standard positions on all menus. Criteria for evaluating the effect of using the redesigned menu in tray assembly operations were: overall productivity, individual productivity, and error rate per tray. Data were charted (a) during a control period when the existing menu formats were used to provide baseline data and (b) during an experimental period when the redesigned menu formats were used. Overall productivity was measured by man-minutes per tray. Video tapes of five station operators servicing selected trays were made to study individual productivity. Station operator and checker accuracy were measured in terms of ratio of error-free trays, errors per tray, and errors to possibility of errors per tray. Man-minutes per tray decreased significantly in the experimental period from 2.44 to 2.17--a productivity increase of 11.1 per cent. The individual productivity analysis revealed no significant changes from control to experimental periods. Accuracy of the tray assembly station operators improved significantly. Decreases in ratio of mean number of errors to possibility of errors per tray were recorded in the experimental period. The error rate per tray decreased 44.9 per cent from 0.48 to 0.26, and the ratio of errors to possibility of errors per tray decreased from 6.3 to 3.5 per cent. The percentage of error-free trays rose from 69.9 to 80.9 per cent. Checkers' errors per tray did not change significantly from control to experimental period when data for the two periods were compared. This study provides a practical means of increasing productivity and improving accuracy of the machine-paced tray assembly process.
