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School Food Service Labor Analysis

School Food Service Labor Analysis. Evaluating Productivity using Meals Per Labor Hour Valerie Crouch, SNS Programmatic Delivery Section Supervisor Child Nutrition Program Consultant School and Community Nutrition, Kentucky Dept. of Education.

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School Food Service Labor Analysis

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  1. School Food Service Labor Analysis Evaluating Productivity using Meals Per Labor Hour Valerie Crouch, SNS Programmatic Delivery Section Supervisor Child Nutrition Program Consultant School and Community Nutrition, Kentucky Dept. of Education

  2. Evaluating Productivity • It is important to the financial success of the School Food Service program. • Meals per labor hour is a productivity index used to monitor the efficiency of the school foodservice operation. • Helps determine if a foodservice program is making good use of their resources.

  3. Meals Per Labor Hour • In 2013/14, the workbook was revised to current standards. • Three tools in workbook: • School Food Service Labor Analysis Master form and Quick Reference • 2013-2014 School Food Service Labor Analysis Worksheet • 2014-2015 School Food Service Labor Analysis Worksheet Workbook can be found on SCN website

  4. The factors by which you determine meal equivalents for Breakfast, After School Snack and Non-reimbursable food Sales have changed. Adult meals are included in meal counts for Breakfast and Lunch. The following is from the Master form:

  5. In the Workbook, you will enter the ADP for the meal services for a school and the tool will calculate the Meal Equivalents.Enter the amount for non-reimbursable food sales-A La Carte, Catering and extra food sales. Using the current factor of $3.2275, representing the total of Free Lunch Reimbursement and Commodity food value, the tool calculates this ME as well.

  6. Enter Your Meal Equivalents and your # Paid Total Labor Hours. This includes all labor charged to and paid for by the school foodservice operation. All hours, not just production hours, are included. The workbook will calculate the meals per labor hour. • Calculate Meals Per Labor Hour

  7. Factors that Affect MPLH as a productivity measure are: • Size of operation • Number of serving lines • Type of services provided • Amount of convenience food used • Scheduling of lunch periods • Production system • Skill level of employees • Complexity of the menu Because of these and other factors, the food service director will need to use professional judgment regarding the best target MPLH.

  8. Industry Guideline for MPLH • 14-18 MPLH • If the MPLH for a site is inside this range , adjustments are likely not necessary • If MPLH is 18 or above, no adjustment is needed • If MPLH is below 14, labor hours may need to be adjusted

  9. Determination of Labor Hours Adjustment • Decide the goal MPLH for a site • Divide the Meal Equivalents by the desired MPLH • This will determine the Total Labor Hours needed/day • Ex. 648 Meal Equiv. = 38.1 labor hours 17 Goal MPLH

  10. Determine the number of excess labor hours daily that will need to be adjusted Current Paid Labor Hours 49 Less Desired Paid Labor Hours -38.1 Reduction Needed 10.9 hours

  11. Resources • NFSMI • http://www.nfsmi.org/ResourceOverview.aspx?ID=63

  12. Questions?

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