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Scheduling Labor And Equipment In A Cook Chill Food Production System, Martha Jane Antrobus

Masters Theses

Hospital foodservice productivity is an area where improvement is important, particularly in light of the current emphasis on cost containment in the health care field. In a foodservice system productivity is measured by input/output ratio. Resources are the system's inputs. There is little information on the effect on productivity of variation in quantity of resources and sequencing of operations, the basic aspects of scheduling.

The COST ARREST model was recommended as a tool for management decision-making and productivity monitoring in a foodservice system. The program was used to study the effect of varying labor time and activity sequencing on entree …