Yung L S, Matthews M E, Johnson V K, Johnson N E
J Am Diet Assoc. 1981 Apr;78(4):342-8.
Data were collected in food service systems of 14 nursing homes to measure and correlate 16 variables hypothesized to affect quantitative productivity, defined as minutes per meal equivalent. Analysis of data showed that as two variables--ratio of the number of employees to full-time equivalent positions and total labor hours--increased, minutes per meal equivalent increased; thus quantitative productivity decreased. As four variables--turnover of full-time employees and of all employees, ratio of number of residents to full-time equivalent worker, and total meal equivalents served--increased, minutes per meal equivalent decreased; thus quantitative productivity increased.
数据收集于14家养老院的餐饮服务系统，以测量并关联16个假设会影响定量生产率的变量，定量生产率定义为每餐当量所需的分钟数。数据分析表明，随着两个变量——员工数量与全职等效岗位数量之比以及总劳动小时数——增加，每餐当量所需分钟数增加，因此定量生产率下降。随着四个变量——全职员工和所有员工的周转率、居民数量与全职等效工人数量之比以及提供的总餐当量——增加，每餐当量所需分钟数减少，因此定量生产率提高。
