The evaluation of factors influencing labor productivity of college/university foodservice production

Project 1 . The intent of this study is to measure the factors effecting productivity and develop a multiple linear regression, which produces the relative importance of each factor. Results indicated that annual sales and the ratio of machine to staff had positive and significant impacts on labor productivity. Project 2 . The purpose of this study is to examine the possibility of further reducing the labor and food costs of a cafeteria kitchen. A computer simulation model and ANOVA were constructed and tested to evaluate cafeteria kitchen operations and to detect the inefficiencies of resources, including staff and equipment. Results indicated that the independent variables did have impacts on performance measures of labor utilization and makespan. Project 3 . The purpose of this study is to evaluate different task scheduling procedures and tasks on operation days. By using a simulation model and ANOVA analysis, both methods would determine whether operation days has an impact on system performance and which scheduling procedures can result in better system performances. Results indicated that unbalanced tasks/menus did have an impact on labor utilization, makespan, and equipment utilizations. Dispatching rules and the interaction also had an impact on labor utilization.