Variables affecting productivity in food service systems of nursing homes
Yung, L.S.; Matthews, M.E.; Johnson, V.K.; Johnson, N.E.
Journal of the American Dietetic Association 78(4): 342-348
1981
ISSN/ISBN: 0002-8223 PMID: 7217588 Document Number: 182102
The food service systems of 14 nursing homes were analyzed for 16 variables affecting quantitative productivity (QP), including age and tenure of employees, turnover, absenteeism, wages, diet modifications, and ratios of employees and residents to full-time equivalent positions. Results indicated a positive significant relationship in which increased value of a variable increased the minutes per meal equivalent, thus decreasing QP. The variables affecting QP significantly were turnover, ratio of total numbers of employees and residents to full-time positions, total meal equivalents served and total labor hours worked. Higher turnover was found to increase productivity, possibly due to the stimulation associated with a new job or the fatigue from long term job repetition.