Variables affecting productivity in food service systems of nursing homes

Abstract

Data were collected in food service systems of 14 nursing homes to measure and correlate 16 variables hypothesized to affect quantitative productivity, defined as minutes per meal equivalent. Analysis of data showed that as two variables--ratio of the number of employees to full-time equivalent positions and total labor hours--increased, minutes per meal equivalent increased; thus quantitative productivity decreased. As four variables--turnover of full-time employees and of all employees, ratio of number of residents to full-time equivalent worker, and total meal equivalents served--increased, minutes per meal equivalent decreased; thus quantitative productivity increased.