Variables that affect productivity in school foodservices

Abstract

Productivity in school foodservice can be measured through the use of a statistical model designed to evaluate predictors of productivity. The model in this study utilized 6 productivity measures and 12 predictor variables which served to broaden the basis upon which school foodservice administrators can make sound decisions regarding productivity. Significant findings indicated that the number of employees producing meals should be kept to a minimum; contingencies inherent in each operating unit affect the total amount of labor time used to produce meals; managers should have at least a two-year certificate of training; menu steps should be kept to a minimum; the use of disposable ware may aid in keeping payroll cost at a controllable level.