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F R Roach

Publications and source records attributed to F R Roach.

5 recordsLinked to original sources
PubMed1986

Occurrence sampling in a residence hall foodservice: entrée production times.

Occurrence sampling was used in the main production area of a university residence hall foodservice to measure and analyze work functions involved in entrée production and to determine time requirements for entrée categories. Sixteen entrées were investigated: seven single-item, six combination, and three roast. Data collection took place in a period of 5 days over a 2-week span. A total of 3,891 observations was recorded during 297 labor hours. Results of the study indicated 59.2% of the total labor time was spent in direct work, 23.3% in indirect work, and 17.5% in delays. The preparation work function represented the highest proportion of labor time for both single-item and roast entrées, but prepreparation consumed the greatest amount of time for combination entrées. Mean labor minutes per serving for the 16 entrées were 0.9, with a range of 0.4 to 3.5. Mean labor minutes per serving for combination entrées were 1.4, which was the highest among the three groups; range was from 0.4 to 3.5 minutes per serving. For single item entrées, mean minutes per serving were 0.6, with a range of 0.4 to 0.8. Roast entrées, had a mean time requirement per serving of 0.5 minute, with a range of 0.4 to 0.6.

Cooking↗
PubMed1985

Occurrence sampling in a residence hall foodservice: cleaning times for selected vegetables.

Objectives of this study were to analyze work functions in a vegetable pre-preparation unit of a large residence hall foodservice using occurrence sampling and to determine cleaning times for selected vegetables. Data were collected in the early spring for 14 consecutive days. Total hours worked were 349.5; 2,174 observations were recorded. Percentage labor time and minutes expended were calculated for cleaning selected vegetables. Average cleaning times were established for minutes per pound and purchase unit for carrots, celery, head lettuce, leaf lettuce, yellow onions, and red and white potatoes.

Food Services↗