Abstract

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: namely, direct, indirect, and delay time plus total time.

Observed labor time by work function activity for each selected recipe was computed as a basis for analysis. The printout listed (1) the work function, (2) frequency of observation for each function, (3) the time in seconds and percentage distribution of labor time expended per work function for each individual cook, (4) total frequency, labor time and percentage, and (5) dollar labor cost of each cook for each entree.

The ingredient cost of each selected entree was calculated individually from the inventory cost printout previously developed for the food service system. Percentage relationship by a ratio factor was calculated for four classifications of entrees to determine a ratio of cook labor cost to food cost. Findings for these eleven entrees showed that ingredient cost per serving for all selected entrees was higher than cook labor cost per serving. Cook labor costs represent only a portion of total labor cost.

Findings indicated a wide range in percentage of time expended by cooks in work function activities in each classification of entrees. An analysis of each work function category also showed a wide variation. It was noted that a large percentage of cook labor time was spent in preliminary processing. Transportation of food and walking empty accounted for more of the total transportation time than did transportation of equipment and supplies, and in some cases, walking empty claimed more total transportation time than either of the other two activities. Total cleaning time varied very little during the three weeks observed. Cleaning work counters and carts was the cleaning activity most frequently used, with adjusting and cleaning equipment second and washing pots, pans and utensils third in frequency. Total instruction was found to vary greatly among cooks. The chief cook expended a larger percentage of time in calculation of recipes for quantity control. Total delay time indicated a rather wide range among the eleven selected entrees, while percentage of idle delay was found to be lower than allowed in industry.

This research has made a contribution toward defining a ratio between ingredient cost and cook labor cost as a prediction tool for costing menu items produced in hospital food systems. It is also the initial phase of developing an information bank to which further research can contribute.

Department

Nutrition

School

Graduate School

First Advisor

Kathleen K. Zolber

Second Advisor

U. D. Register

Third Advisor

Albert Sanchez

Fourth Advisor

Lydia M. Sonnenberg

Fifth Advisor

George Cummings

Degree Name

Master of Science (MS)

Degree Level

M.S.

Year Degree Awarded

1970

Date (Title Page)

8-1970

Language

English

Library of Congress/MESH Subject Headings

Food Service, Hospital; Task Performance and Analysis

Type

Thesis

Page Count

vii; 115

Digital Format

PDF

Digital Publisher

Loma Linda University Libraries

Usage Rights

This title appears here courtesy of the author, who has granted Loma Linda University a limited, non-exclusive right to make this publication available to the public. The author retains all other copyrights.

Collection

Loma Linda University Electronic Theses and Dissertations

Collection Website

http://scholarsrepository.llu.edu/etd/

Repository

Loma Linda University. Del E. Webb Memorial Library. University Archives

Download

Share

COinS