Ho A K, Matthews M E
J Am Diet Assoc. 1978 Dec;73(6):647-53.
Activity sampling was conducted in the foodservice department of two Wisconsin skilled care nursing homes with bed capacities between 100 and 160. Two seven-day sampling periods about one month apart were conducted in each home with 100 random observations being made each day. Analysis of variance of data indicated that the modified activity sampling technique was reliable in analyzing activities of personnel in nursing home foodservice systems with similar organizational and operational characteristics. In both homes, approximately 81, 9, and 10% of total labor time were spent in direct work, indirect work, and delays, respectively. Mean labor minutes per meal equivalent served (7.48 in Home X and 7.43 in Home Y) were similar. The consistent values for minutes per meal equivalent from Monday through Friday suggest that future activity sampling studies in nursing homes could be less than seven days. When evaluating staffing patterns in nursing home foodservice systems, consideration should be given to both quantitative indexes (minutes per meal, food cost per meal, labor cost per meal and qualitative indexes (sensory, microbial, and nutrient quality of food served), as well as to employee and resident satisfaction with the system.
活动抽样在威斯康星州两家拥有100至160个床位的专业护理养老院的餐饮服务部门进行。每家养老院进行了两个为期七天的抽样期，间隔约一个月，每天进行100次随机观察。数据的方差分析表明，改进后的活动抽样技术在分析具有相似组织和运营特征的养老院餐饮服务系统中人员的活动方面是可靠的。在两家养老院中，总劳动时间的大约81%、9%和10%分别用于直接工作、间接工作和延误。每餐等效服务的平均劳动分钟数（X养老院为7.48分钟，Y养老院为7.43分钟）相似。周一至周五每餐等效分钟数的一致值表明，未来养老院的活动抽样研究可能少于七天。在评估养老院餐饮服务系统的人员配置模式时，应考虑定量指标（每餐分钟数、每餐食品成本、每餐劳动力成本）和定性指标（所提供食品的感官、微生物和营养质量），以及员工和居民对该系统的满意度。
