Factors Affecting Productivity for University Food Service Operations

대학급식소의 생산성 요인분석

The objectives of this study were to analyze the factors that affect the productivity for university food services. In a survey involving four-year university dining centers throughout the country, and correlations among thriteen different variables that affect productivity were determined. Productivity index (PI) was determined by meals per hour, the average score for 38 institutions was found to be 14.2 meals/hour. For serving methods, the fixed ration had a higher PI than the self-serving. When two types of serving trays were considered, the PI of the compartmantalized trays was higher than that of the tray accompanying saparate small dishes. When single (S)-or. multiple(M)-menu was compared with the cafeteria style, a higher PI was obtained by the S-or M-menu. Among the three operation systems, the PI was found to be the highest by direct operation (17.6 meals/hour), followed by contract operation (11.1 meals/hour) and rent operation (7.9 meals/hour). For the factors that affect the productivity of the university food services, the total number sewed (r=0.54, p＜0.001) and the use of convenient food items (r=0.28, P＜0.05) exhibited positive correlations, while food costs and labor costs showed negative correlations. This suggests that the productivity of university food service increases as the total number served and the use of convenient food item increased, but decreases as the food costs and labor costs per meal increased. A regression analysis showed that three variables - total number sewed, labor cost per meal, number of employees-influenced about 73% components of food service showed a negative correlation with PI and a positive correlation with the labor cost per meal.