2Importance of accurate staffing: Direct effect on labor costsIndirect effects on employee satisfaction, absenteeism, overtime (not to mention stress!!)
3Here’s a question for you: Staff of a tray-assembly line produce four trays per minute and 180 trays each meal. Three meals are served each day. The line has six employees. How many labor hours are needed to staff the trayline?A. 2.25B. 4.50C. 6.00D
4Another one:Calculate the minutes of labor needed per meal for a facility with the following data:PositionCook ICook IIRelief cookAide IAide IIRelief aideSupervisorHrs worked8064Number of meals served Jan 1 to Jan 14 = 2,505 meals
5These are often quoted benchmarks: Meal equivalents/Labor hoursMinutes labor/total mealsTotal meals served/day divided by labor hours/dayTrays/minutePayroll cost/meals servedSales/square footFTEs/day or FTEs/weekFood cost %Labor cost %Clinical consults/patient day
6Productivity indicators you want to remember for RD exam. FTEs, one FTE = 8 hours a day, 40 hours a week, 2080 hours a year.Some foodservice indicators:Labor hours per meal = Number of labor hours/number of mealsLabor minutes per meal = Labor hours per meal X 60 minutes per hourMeals per labor hour = Number of meals served/Labor hours for same time period.Food cost %; Labor cost %Cost per servingClinical productivity indicator:Patient contacts per hour worked = No. of patient/resident contacts per clinical labor hours worked.
7Calculating FTEsHow many people do you need to feed 100 people, 3 meals/day?(Industry suggests you should be able to produce 3.5 meals per hour)3.5 meals per hour = 17 labor minutes/meal (60 divided by 3.5 = 17)300 meals/day X 17 minutes/meal = 5,100 minutes/day.5,100 minutes/day divided 60 minutes/hour = 85 hours/day needed to produce 300 meals.
8Then…85 hours per day divided by 8 hours/day = 10.6 positions needed or 11 FTEs.Workers are only supposed to work 8 hours a day or get paid overtime. One FTE = 8 hours a day, 40 hours a week, 2,080 hours a year. So 11 FTEs…Is this really enough?Maybe not. If you want to make sure there are benefits for all, it is not.Then you might multiply 11 x 1.55 = 17 positions.
9Classification of labor hours Productive hours:Worked hoursOvertimeOn-call hours workedContinuing edOrientation/trainingNon-productive:VacationHolidaySick timeJury dutyWork injuryPaid leavePaid hours include both productive and non-productive hours
10Meals per productive hour A. subtract the non-productive hours and calculate as usualB. typical ratio might be that 10% of total hours are non-productive; subtract 10% of your FTE and calculate as usual
11Here’s another:There are seven foodservice employees in the patient tray assembly unit at a hospital where the patient tray census is ~350. If 1.5 hours is allowed, a feasible productivity goal for the unit is to assemble how many trays per minute?A. 2B. 3C. 4D. 5