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Full-Text Articles in Business
Computer-Assisted Layout Design Planning For An Entree Production Center, Saundra H. Pierpoint
Computer-Assisted Layout Design Planning For An Entree Production Center, Saundra H. Pierpoint
Loma Linda University Electronic Theses, Dissertations & Projects
A productive layout design effectively utilizes men, materials, machines, and space. Determination of effective utilization of space and equipment arrangement for a food service system is based on the menu item production sequences. Utilization of computer processing of the data can provide quantitative information in minimal time for major planning decisions.
It was the purpose of this research 1) to determine an optimal equipment arrangement among four types of layouts for an entree-production center and 2) to demonstrate the value of the computer-assisted method in optimizing equipment arrangements.
The production sequences indicating equipment utilization and frequency factor for each of …
Ashford Castle, Menu, 6th July 1971, Ashford Castle
Ashford Castle, Menu, 6th July 1971, Ashford Castle
Menus of the 20th Century
No abstract provided.
The Towers Hotel, Glenbeigh, Lunch Menu, 14th May, 1971, The Towers Hotel
The Towers Hotel, Glenbeigh, Lunch Menu, 14th May, 1971, The Towers Hotel
Menus of the 20th Century
No abstract provided.
Ashford Castle, Dinner Menu, 6 July 1971, Ashford Castle
Ashford Castle, Dinner Menu, 6 July 1971, Ashford Castle
Menu Collection
No abstract provided.
Ashford Castle, Lunch Menu, 11 April 1971, Ashford Castle
Ashford Castle, Lunch Menu, 11 April 1971, Ashford Castle
Menu Collection
No abstract provided.
Activity Analysis Of Personnel On Patient Trayline Assembly, June Bishop
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 …
The Towers Hotel, Glenbeigh, Lunch Menu, 26th March, 1971, The Towers Hotel
The Towers Hotel, Glenbeigh, Lunch Menu, 26th March, 1971, The Towers Hotel
Menus of the 20th Century
No abstract provided.