The Influence of Leadership Style Upon Nursing Home Foodservice Productivity Measurements

Abstract

Research was conducted to determine whether the effect of democratic supervisory styles on productivity shown in business studies could be demonstrated in nursing home foodservice. Surveys were mailed to 500 randomly selected nursing home foodservice directors in the northeastern US Three scales were used to assess leadership style: Specter's Work Locus of Control, the Ohio Leader Opinion Questionnaire, and Burger and Cooper's Desirability of Control. Preliminary and pilot studies verified terminology, productivity questions, use of scales, and common references to food and labor cost per patient day. Total response rate was 34%. Data were analyzed using frequencies, means, chi-square tests, and analysis of variance. The majority of the respondents were female (71%), over 35 years of age (76%), with an associate or bachelor's degree (51%), and were certified dietary managers (49%) and/or foodservice managers (55%). Approximately 20% were registered dietitians. Facilities had an average census of 164 ± 87.8 with 173 ± 97.4 beds. The most frequently used productivity measurements were meals served per labor reported by 58% of the respondents, and meals produced per labor hours worked was listed by 37%. A mean of 6.03 ± 2.07 meals was served per labor hour. Mean food cost per patient day was $4.44 ± $2.21. Average labor cost per patient day was $4.80 ± $3.13. The mean hourly employee wage was $6.94 ± $1.72. Available inputs and outputs included census, number of meals served, modified diet types and numbers of each type served, factors considered in meal count, food and labor costs, average employee wage, employee hours worked, and employee benefits provided. No significant relationships were found between the measures of the foodservice director's leadership style and two productivity measurements.