Work Measurement Evaluation of Fort Lee CFPS Operations
ARMY NATICK RESEARCH AND DEVELOPMENT COMMAND MA OPERTIONS RESEARCH AND SYSTEMS ANALYSIS OFFICE
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An evaluation was conducted to assess labor requirements for operating a Central Food Preparation System CFPS. Productive man-hours required in each element of the system were determined from an analysis of the distribution of workload among the different job categories. Regression models were fit to the work sampling data derived in the satellite dining halls as a basis for predicting staffing requirements for those facilities. Adequate models of this kind could not be obtained for the other elements of the CFPS considered. In general, the satellite dining halls appeared to be operating in an efficient manner, with fewer personnel than would be required in conventional dining hall operations. Also, from these data, it was observed that the best personnel utilization can be attained in a dining facility when serving approximately 1000 meals per day, with only marginal gains in increased productivity achieved at higher levels of headcounts.
- Personnel Management and Labor Relations