Food and Beverage Management Commons^™

Activity Analysis Of Personnel On Patient Trayline Assembly, June Bishop

Loma Linda University Electronic Theses, Dissertations & Projects

The systems approach in food service administration is the initial step in analyzing current procedures to determine the effectiveness of resource utilization. Analysis begins with observation of a system to provide possible explanations of the system behavior.

The purpose of this research was to determine through work sampling the proportion of both productive and nonproductive labor time of operators on the tray assembly, the labor time and labor cost required in each position and for each meal, and to test the hypothesis that there was no significant difference between the productivity index (trays per minute) during Phase A and Phase …

Labor Time Analysis By Work Function Activity In Production Of Vegetarian Entrees, Maynard W. Lebrun

Loma Linda University Electronic Theses, Dissertations & Projects

The specific objectives of this research were to (1) develop a method for determining labor time and labor cost of cooks by work functions in the production of selected vegetarian entrees, and (2) determine the percentage relationship of cooks' labor to food cost in selected classifications of entrees.

Application of the continuous time study methodology as developed in this research was restricted to the observation of entree cooks in a 408 bed non-profit university hospital. Observation of work function activities during the first week of a four week cycle menu for three consecutive cycles was classified under three major categories: …

Equipment And Space Utilization In Hospital Food Service Systems, Robert E. Jacaban

Loma Linda University Electronic Theses, Dissertations & Projects

The concept of convenience food service systems has evolved as a result of technological progression in food preparation, processing, packaging and equipment to curtail input resources of space, equipment and labor. The purpose of this research was to (1) compare the allocation of space in six selected hospital food systems designed for convenience or for conventional operations with estimated needs suggested by Kotschevar and Terrell (1961a) and (2) identify types, determine units and utilization time of production and reconstitution equipment in the two systems.

Space allocations were calculated for each of the subunits within the food system. The square feet …

A Comparative Study Of The 5- And 3-Meal Plans In Six Convalescent Hospitals In San Bernardino County, Donna J. Meek

Loma Linda University Electronic Theses, Dissertations & Projects

A study comparing the 3- and 5-meal plans of food service, as used in long-stay geriatric units in San Bernardino County, have been compared. Three homes utilizing the 5-meal plan and three utilizing the 3-meal plan, to serve as controls, were chosen. A random sample of ten patients from each home was observed for three days to find the daily average nutrients in the foods served, eaten, and wasted. Also, interviews to compare factual information and attitudes were utilized for sample patients and personnel. The nutritional data was analyzed on the computer.

The results indicated that those on the 5-meal …

A Comparative Study Of Four Systems Of Tray Distribution As To Delivery Time, Temperature Control And Cost Factors, Ruth Marie Deming

Loma Linda University Electronic Theses, Dissertations & Projects

The delivery and transportation time, temperature control and cost factors of four systems of tray transportation and distribution were compared. The systems that were used were the following: 'Electra Royal' of Meals on Wheels, 'Unitray' Cart of Swartbough, 'Lampson Trayevors', and the "Dri Heat Food System'. Hospitals which has the specific system were used for the delivery and transportation time and for the temperature control portion of the study. Cost factors were obtained from printed price sheets or by personal communication with the factory representative of the firm concerned.

The delivery time was taken as the time required to deliver …

A Manual For Training Food Service Supervisors In Brazil, Rosalynn Case

Loma Linda University Electronic Theses, Dissertations & Projects

This study was done to develop a manual to be used in instructing food service supervisors in Brazil.

The need for the study was established when the writer was asked to direct a training course for food service supervisors in Brazil. Correspondence with dietitians in Brazil reveled that there was a definite need for a manual which presents current scientific, and technological information.

Current literature was reviewed and studied to determine present concepts in each of the areas of food service supervision and management. A manual of instruction was then prepared which included these concepts.

In the manual suggestions were …