Waldvogel C F, Ostenso G L
J Am Diet Assoc. 1977 Feb;70(2):178-80.
A Master Standard Data Quantity Food Production Code was applied to illustrate the use of predetermined production times in estimating production in relation to volume for two standardized entrée formulas. Labor time per portion was shown to decrease as total production volume increased. However, the decrease in time per portion was not directly proportional to the increase in volume; rather, it resembled an exponential relationship. As volume approached system capacity, the decrease in production time per portion began to stabilize. The availability of a universal standard data code fo quantity foodservice could assist management in determining and optimizing the relationship between time per portion and total volume produced for each menu item utilized.
应用主标准数据量食品生产代码来说明在估算两种标准化主菜配方的产量与体积关系时使用预定生产时间的情况。结果表明，随着总产量的增加，每份的劳动时间会减少。然而，每份时间的减少与产量的增加并非直接成比例；相反，它类似于指数关系。当产量接近系统容量时，每份生产时间的减少开始趋于稳定。通用标准数据代码在定量食品服务中的可用性有助于管理层确定并优化所使用的每个菜单项目的每份时间与总产量之间的关系。
