Biomedical subjects

C F Waldvogel

Publications and source records attributed to C F Waldvogel.

4 recordsLinked to original sources

PubMed1978

Master standard data quantity food production code. Macro elements for synthesizing production labor time.

Preparation procedures of standardized quantity formulas were analyzed for similarities and differences in production activities, and three entrée classifications were developed, based on these activities. Two formulas from each classification were selected, preparation procedures were divided into elements of production, and the MSD Quantity Food Production Code was applied. Macro elements not included in the existing Code were simulated, coded, assigned associated Time Measurement Units, and added to the MSD Quantity Food Production Code. Repeated occurrence of similar elements within production methods indicated that macro elements could be synthesized for use within one or more entrée classifications. Basic elements were grouped, simulated, and macro elements were derived. Macro elements were applied in the simulated production of 100 portions of each entrée formula. Total production time for each formula and average production time for each entrée classification were calculated. Application of macro elements indicated that this method of predetermining production time was feasible and could be adapted by quantity foodservice managers as a decision technique used to evaluate menu mix, production personnel schedules, and allocation of equipment usage. These macro elements could serve as a basis for further development and refinement of other macro elements which could be applied to a variety of menu item formulas.

Animals↗

PubMed1978

Food production relationships between entrée combinations and forecasted demand.

Macro elements and values for associated Time Measurement Units were applied to three classifications of entrées to synthesize production time for 100, 300, and 500 portions. Average handling and process time for each classification and time per portion were calculated. Data revealed that roast and single-item entrées required greater average handling time than combination entrées, because more individual handling of portions was required as forecasted demand increased. Process time for combination and single-item entrées increased as forecasted demand increased. The time for the single-item classification doubled for 300 and 500 portions, because oven capacity was exceeded. Production time data were applied to six combinations (menu mixes) and quantity levels of entrée classifications to determine production feasibility in a simulated foodservice system. Production problems were encountered in five of the six menu mixes because of system constraints. This study indicated that total production time estimates would be useful to foodservice managers when planning a menu mix, scheduling production personnel, and forecasting labor costs.

Food Handling↗

PubMed1977

Quantity food production labor time.

To facilitate the development and use of production time data in quantity foodservice, Master Standard Data (MSD) were applied to determine the feasibility of developing a standard code for synthesizing and predetermining production times. Observations were made in a 2,000-meal-per-day foodservice system to determine basic activities common to the production of single-item entrées. An MSD Quantity Food Production Code was developed through the use of MSD and verified by stop-watch time study. Three formulas for single-item entrées were analyzed, divided into basic elements of production, from which production time for preparation of 100 portions of each entrée was synthesized. Stop-watch studies were performed on three replications of the production of 100 portions of each item. Differences between synthesized time values determined by applying the MSD and stop-watch technique were within acceptable limits. The MSD Quantity Food Production Code was, therefore, considered valid and reliable. Repeated occurrence of similar elements within production methods indicated that the code could serve as a structural framework for establishing a universal data code applicable to all aspects of quantity food production.

Computers↗

PubMed1977

Labor time per portion and volume in foodservice.

A Master Standard Data Quantity Food Production Code was applied to illustrate the use of predetermined production times in estimating production in relation to volume for two standardized entrée formulas. Labor time per portion was shown to decrease as total production volume increased. However, the decrease in time per portion was not directly proportional to the increase in volume; rather, it resembled an exponential relationship. As volume approached system capacity, the decrease in production time per portion began to stabilize. The availability of a universal standard data code fo quantity foodservice could assist management in determining and optimizing the relationship between time per portion and total volume produced for each menu item utilized.

Cooking↗