Zemel P C, Matthews M E
J Am Diet Assoc. 1982 Dec;81(6):702-8.
The Master Standard Data (MSD) Quantity Food Production Code was applied to production of roast entrées in a hospital food service. Ten stopwatch time studies were used to measure actual production times for roast entrées in the operation. Comparison showed that median production times by stopwatch exceeded MSD-predicted time by 27 min. Analysis of 13 macro elements in the hospital food service operation showed wide variability in production times because of differences in performance of individual employees and/or fluctuations in product demand. Further study of these variables, in the facility where the research was conducted, may isolate contributing factors.
主标准数据（MSD）数量食品生产代码应用于医院餐饮服务中烤主菜的生产。进行了十次秒表计时研究，以测量该操作中烤主菜的实际生产时间。比较结果显示，秒表计时得出的生产时间中位数比MSD预测时间超出了27分钟。对医院餐饮服务操作中的13个宏观因素进行分析发现，由于员工个人表现的差异和/或产品需求的波动，生产时间存在很大差异。在开展该研究的机构中对这些变量进行进一步研究，可能会找出促成因素。
