Food Productivity

Food Productivity

´╗┐Productivity Indicator Worksheet

1. A work standard is the amount of time required by a trained employee to complete a specific activity or process when working at a normal pace
2. The purposes for developing work standards are to produce productivity statistics; determine staffing needs; balance work loads equitably; and
monitor actual performance against a budget
3. External benchmarking is the practice of comparing, on some measurable scale, the performance of a key business operation in house vis-à-vis a similar operation. Benchmarking against a competitor is an excellent way to improve productivity
4. When using external benchmarking programs, it is important to know that all members are using the same methods of collecting, calculating, and reporting their data. The company should clearly describe the characteristics of the facilities in each category to include variables. It is important to identify who delivers and retrieves the patient trays (nursing or foodservice) because this represents a considerable difference in labor cost.

1. 2.5 meals were served per patient day prior to Jennifer's adjustment
2. 2.78 patient meals per patient day wer served after Jennifer's adjustment
3. Jennifer finds that not all patient meals are being counted. Accounting clerks have not been counting late trays served at breakfast and lunch meals and that is how the numbers changed. Many patients also might be receiving enteral feedings rather than meals.
4. The direct cost per patient meals goes from 11.59 dollards ti 10.58 dollars, a decrease by 1.01 dollars. The cost per meal decreases because the number of patient meals served per patient day increases without having to increase labor and therefor labor costs so the productivity ratio increases and the cost per patient meal therefor decreases.

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