By G. E. Livingston
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Additional resources for Food service systems: analysis, design, and implementation
Example text
Data collected can be analysed using a computer in many situations in which the scope of the project justifies the costs of programming and computer time. Cost factors will vary with the sector of the food service industry in which the system operates. The principal difference between a cost analysis in the commercial food service 41 Copyright © 1979 by Academic Press, Inc. All rights of reproduction in any form reserved ISBN: 0-12-453150-4 Charlotte M. Chang 42 TABLE J. Data Collection Questionnaire for a School District J.
Present 2. Projected L Definition of System Alternatives Development of Typical Menu Cycle Food 1. Cost 2. Procuremt Facilities 1. Existing 2. Planned Ώ Nutritional Audit and iMonu Revision! Γ ZJ L Projected Food Cost Labor 1. Staffing 2. Cost A. Direct B. Indirect Projected Labor Cost Indirect Costs 1. Administration 2. Distribution 3 . Maintenance 4. Other Cost Analysis ΤΓ3. Projected Facilities Costs Projected Distribution Costs 1 Projected Indirect Costs — Estimation of Cost Factors Cost | Comparison of | Alternative Systems Development of Proposed New System(s) Major System Decisions H Packaging 1.
Individual Meals 2. Bulk Packs A. Foil B. Pouch C. Slab FIGURE 7. Flow diagram for cost Mode of Transport 1. Hot 2. Chilled 3 . CFPF Facilities 1. Central 2. School Level of alternative school Logistics 1. Distribution Pattern 2. Vehicles 3 . Drivers food service Serving Requirements 1. Methods 2. Equipment 3 . Personnel 4. Supplies systems (3). Planning, Staffing, and Implementing the System Study 31 chilled or frozen? If frozen bulk packs are selected, should they be in aluminum foil half-size steam table pans, in pouches or in slabs?