Aggregate planning in health care foodservice systems with varying technologies

Connell, Bertrum C.; Adam, Everett E.; Moore, Aimee N.

doi:10.1016/0272-6963(84)90006-8

Cited by 9 publications

(2 citation statements)

References 7 publications

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“…Consequently, there are conflicting reports on productivity gains. The labour performance indicator (the ratio of the Search Decision Rule schedule cost to master schedule cost) was higher and labour demands fluctuations were lower in cook‐chill in comparison with a conventional system (Connell et al , 1984). Similarly, the use of pre‐prepared vegetables coupled with cook‐chill resulted in substantial productivity gains (Woodman et al , 1996) – the range of 167‐550 (cook‐chill) versus 48‐159 (conventional) meals per chef.…”

Section: Analysis Of Outcomesmentioning

confidence: 99%

Selecting a food service system: a review

Rodgers

2005

International Journal of Contemporary Hospitality Management

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PURPOSE - The selection of a food service system (cook-freeze, cook-hot-hold) is a major strategic initiative, which involves a large capital investment. Each system has specific advantages and disadvantages and each is most suited to a particular set of operational conditions. The paper provides an inventory of data on the efficiency of the systems, identifies deficiencies as well as future needs and tools in the research in this field.\ud \ud DESIGN/METHODOLOGY/APPROACH - An overview of the studies supporting the decision-making process - the identification of the need for a system, evaluation of different systems, system selection, implementation and analysis of outcomes.\ud \ud FINDINGS - The paper demonstrates the lack of up-to-date objective data substantiating the benefits of the systems in the commercial and institutional hospitality sectors. It suggests a conceptual framework linking food preparation technologies with the elements of strategic marketing as well as statistical techniques, which can be used in the development of a model describing these relationships. Total productivity can be used as an indicator of overall performance of a system.\ud \ud RESEARCH LIMITATIONS/IMPLICATIONS - Future studies should address the need for quantitative assessment of the aggregate effect of operational and financial factors including those related to construction, menu design, productivity and food quality.\ud \ud ORIGINALITY/VALUE - The analysis of inputs/outputs and the possible research methodologies would be of interest to researchers and educators, industry practitioners and other stakeholders in the efficient food provision in the tourism/hospitality/institutional sectors

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Section: Analysis Of Outcomesmentioning

confidence: 99%

Selecting a food service system: a review

Rodgers

2005

International Journal of Contemporary Hospitality Management

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“…Steinberg et al (1982) documented an MRP system in a private hospital. Connell et al (1984) studied aggregate planning algorithms interacting with food service systems to enable hospital cost reductions.…”

Section: Looking Back – Tm Research Published In Jommentioning

confidence: 99%