Salad production activities in a residence hall foodservice.
The objective of the study was to develop a method of assessing the relationship, rather than the absolute magnitude of the relationship, of production time for salads and the number of servings prepared in a university residence hall foodservice. The intercept, slope, and coefficient of determination relating to preparation time and number of salads were calculated for each salad. Production time was influenced by factors other than quantity of food produced.
D003365:Costs and Cost Analysis; D005502:Food / Q000592:standards; D005522:Food Services; D009329:Nebraska; D009934:Organization and Administration; D013647:Task Performance and Analysis; D013996:Time and Motion Studies; D014495:Universities