Development of Standardized Model of Staffing Demand through Comparative Analysis of Labor Productivity by Foodservice's Meal Scale in Contract Foodservice Management Company.
- Author:
Moon Kyung PARK
1
;
Sun Kyung CHO
;
Jin A CHA
;
Il Sun YANG
Author Information
1. Research Institute of Food and Nutritional Science, Yonsei University, Seoul, Korea. mkpark0710@yonsei.ac.kr
- Publication Type:Original Article
- Keywords:
contract foodservice management company (CFMC);
labor productivity;
indices;
operation indices;
standardized model of staffing demand
- MeSH:
Commerce;
Cooking;
Efficiency*;
Humans;
Meals*;
Nutritionists
- From:The Korean Journal of Nutrition
2006;39(4):417-425
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study were to a) investigate operation of human resource in contract foodservice management company (CFMC), b) identify the staffing indices for the establishment an labor productivity for CFMC, and c) develop standardized model of staffing demand as foodservice's scale in CFMC. The data was collected using FS intra-net system from 138 contract-managed foodservice operations in A CFMC and statistical analysis was completed using the SAS/win package (ver. 8.0) for description analysis, ANOVA, Duncan multiple comparison, pearson correlation analysis, and regression analysis. The types of operation were included factory (45%), small scale operation (26%), office (11%), department store (10%), training institute (4%), and hospital (3%). The distribution of foodservice scale was classified by meal served was as follows; 'less than 500 meals (47%)', 'from 500 to 1500 meals (25%)', 'from 1500 to 2500 meals (17%)', and 'more than 2500 meals (12%)'. There was two types of contract method, fee-contract (53%) and profit-and-loss contract (46%). Some variables were significantly high operation indices such as selling price, food cost, monthly sales, net profit and others were significantly low operation indices such as labor, meal time a day in the small foodservice on meal scale (p < .001). The more foodservice was large, the more human resource was disposed on dietitian, cook, cooking employee altogether (p < .001). Foodservice in A CFMC was divided into 2 groups by 500 meals a day, according to comparative analysis of labor productivity as meal scale per working hour, meal scale a day and operation indices as meal per foodservice employee, meal per cooking employee (p < .001). The regression equation model was developed as 'the number of employees=1.82 + 0.014 x meal served' in the operation of less than 500 meals, 'the number of employees=9.42 + 0.013 x meal scale a day-0.94 x meal scale per working hour' in the operation over 500 meal scale using labor productivity indices and operation indices. Therefore, CFMC could be enhanced efficiency of human resource arrangement using the standardized model of staffing demand and would be increased effectiveness of profit.
