A Methodology to Estimate Work Force Requirements in Military Food Service Facilities,
MASSACHUSETTS UNIV AMHERST DEPT OF INDUSTRIAL ENGINEERING AND OPERATIONS RESEARCH
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The purpose of the research summarized in this report is to develop a series of models to predict hourly work force requirements in U.S. military food service facilities. The models predict hourly needs for two types of workers whose numbers cannot be easily determined--cooks and food service attendants kps. The latter are also categorized according to weather or not they perform activities normally defined as cooks duties. The estimates produced by a model can be modified by managers should there be special circumstances not included in the model. The resulting estimates are then used as the basis for determining work force size and for scheduling workers. Either computer or manual procedures can be used to prepare schedules. Since these models are to be used frequently in the field by individuals who will not necessarily have a technical background, they were designed to have certain characteristics 1 They are as simple as possible while still including the effect of all major factors, 2 They require only data which are easy to obtain, and 3 They do not require a great deal of calculation.
- Food, Food Service and Nutrition