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Evaluation of Dishwashing Systems in Food Service Establishments

Author

Listed:
  • Freshwater, John F.
  • Steckler, Daniel M.

Abstract

Excerpts from the report: This research study was designed to provide food service operators with management tools to enable them to determine the amount of standard man-hours and costs associated with specific types of dishwashing systems. Standard man-hours are defined as the product of normal time multiplied by a personal and fatigue allowance. Normal time is defined as either the product of recorded time multiplied by the pace-rating factor or the summation of universal standard data time increments for basic hand, arm, body, and foot movements. Costs are defined as the summation of costs per 1,000 washable pieces for productive labor, equipment, utilities, maintenance repairs, supplies, and washable tableware. The data presented in this publication were obtained from an analysis of 12 restaurants in the metropolitan Washington, D.C., area. Restaurants were selected on the basis of volume of dishes processed, type of customer service rendered, and type of dishwashing equipment and operating practices used in washing and handling dishes.

Suggested Citation

  • Freshwater, John F. & Steckler, Daniel M., 1973. "Evaluation of Dishwashing Systems in Food Service Establishments," Marketing Research Reports 313756, United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program.
    • Handle: RePEc:ags:uamsmr:313756
    DOI: 10.22004/ag.econ.313756
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