No abstract

The objectives of this study were to compare foodservice directors’ratings of satisfaction with conventional or cook‐chill systems and to determine whether these ratings differed based on the type of system. A total of 126 foodservice directors (51 % response) rated 42 issues related to the foodservice system they had chosen. Results indicated that foodservice directors were at least somewhat satisfied with all issues. Highest ratings were given for foodservice staff acceptance, total food cost, and hospital administrator's support, whereas they were least satisfied with issues such as foodservice consultant advice, amount of space for floor pantries, and total utility costs. The degree of satisfaction with certain issues differed based on type of foodservice system the director had selected.

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Computer simulation can be used to help understand the behavior of systems and/or evaluate strategies for their operation. Objectives of this study were to use computer simulation to determine the impact of varying job responsibilities of school foodservice assistants on time to serve students and examine the effect of varying class arrival times on total time in line and number of students in line. A simulation model was developed using data collected at an elementary school on time for students to receive a tray, obtain food items, and be processed by a cashier. Results of variations in the simulation model suggested that use of one foodservice assistant as a runner to refill food items on the line could reduce student time in line by 56%. Altering the class arrival time also reduced the amount of time students took to move through the line. Use of computer simulation provided a means to examine the impact of various management strategies without disrupting actual service. Simulation models in this study demonstrated that altering staffing patterns and arrival times of classes could greatly affect time for students to proceed through the cafeteria line.