Evaluating Productivity using Meals Per Labor Hour Deborah Thompson Child Nutrition Program Consultant School and Community Nutrition, Kentucky Dept. of Education

 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.

 The workbook has been revised to current standards.  Two tools in workbook: 1. School Food Service Labor Analysis Master form and Quick Reference School Food Service Labor Analysis Worksheet Both found on SCN website

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:

 Calculate Meals Per Labor Hour

 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.

 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

 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

Current Paid Labor Hours 49 Less Desired Paid Labor Hours Reduction Needed 10.9 hours

 NFSMI (Now called the Institute of Child Nutrition) 