Yung L S, Matthews M E, Johnson V K, Johnson N E
J Am Diet Assoc. 1980 Aug;77(2):159-64.
Activity sampling was used to determine the time foodservice personnel spent in work and delay activities in fourteen non-governmental skilled nursing facilities with bed capacities ranging from 81 to 120 and an occupancy rate above 80 per cent. Mean total minutes per meal equivalent (during three days of study) ranged from 7.13 to 18.95, with a mean of 11.25. Analysis of variance indicated significant differences (p < 0.01) in total minutes per meal equivalent and in direct, indirect, and delay time among the fourteen homes; no statistically significant differences were found among days.
采用活动抽样法，对14家非政府专业护理机构中餐饮服务人员的工作时间和延迟活动时间进行了测定。这些机构的床位容量在81至120张之间，入住率超过80%。每餐等效平均总时长（在三天的研究期间）在7.13至18.95分钟之间，平均为11.25分钟。方差分析表明，这14家机构每餐等效总时长以及直接、间接和延迟时间存在显著差异（p < 0.01）；各天之间未发现统计学上的显著差异。
