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MiG-156M LIBRARY Michigan State University LABOR HOURS AND LABOR COST FOR TWO TYPES OF HOOK FOUR SCHEDULING IN A COLLEGE RESIDENCE HALL CAFETERIA \ By Vivian Eloise Hubbard A PROBLEN Submitted to the School of Graduate Studies of Richigan State University of Agriculture'and Applied Science in partial fulfillment of the requirements for the degree of EASTER OF SCIENCE Department of Institution Administration 1959 ACTEOWLEDGEENTS The author wishes to express appreciation to Eiss Katherine Hart for her consideration, encouragement, and guidance, which made this study possible. Gratitude is also extended to Kiss Helen Widick and Miss Greta Lundquist whose advice and suggestions were invaluable. ii TABLE OF CONTENTS INTRODUCTION . O O O O O C O C C C . . C O . PROCEDURE. . . . . . . . . . . . . . . . . . DI SCUSSIOI‘ O O C O O O O 0 O C . C C C O O 0 Residence Halls at Michigan State University. Residence Hall Food Service Policies. Food procurement and production. Student labor. . . . . . . . . . Mason-Abbot Hall Food Service. . . . . Physical plant and meal service. Job descriptions . . . . . . . . Comments on noon hour scheduling LITERATURE CITED.. . . . . ... . ... ....... APPEIIDIX O O O O O O O O O D O O O O O O O 0 iii ‘1 PAGE (DODOH 12 12 13 15 15 19 22 24 LIST OF TABLES AND FIGURES TABLE 1. Comparison of customer count, labor hours and labor cost for noon meal service at Mason- Abbot Residence Hall. (Fall term 1958 and Winter term 1959) . . . . . . . . . . . . . . . FIGURE 1. Campus of Michigan State University . . . . . . iv 21 INTRODUCTION College and University enrollments have shown a marked annual increase since World War II. This trend indicates that a greater percentage of high school graduates will con- tinue to enter college. The responsibility for the well being of the students away from home is recognized by college administrators, and they strive to furnish facilities for comfortable housing and adequate food service. In spite of the oft avowed resolution to make college residence halls a "home away from home," even under the most ideal conditions, life in a residence hall never closely approximates the home environment. Food ser- vice for students is one of the most widely recognized prob- lems on a college campus. Planning meals for a large group always creates the problem of satisfying as many people as possible. Pleasing becomes more difficult as the group size increases. Young people away from home complain about food they are served. These complaints are no more than reactions to the unfamiliar, unfamiliar foods and familiar foods pre- pared in unfamiliar ways. The Department of Residence Hall Food Service at Michigan State University does not accept complaints as in- evitable. They know that ham, steak, cutlets and roasts do not always appeal to the students more than hamburgers or a 1 well seasoned stew. Consequently, popular low cost items such as frankfurters, hamburgers, cold meats, liver and fish stix are served periodically, as well as turkey, swiss steak, rdast beef, canadian bacon, veal outlets and shrimp. Seasoning and serving food to please a captive group has always presented difficulties to the food service opera- tor. Taste, flavor, texture and temperature all play an important part in making food satisfying to the senses. Cultural and regional food patterns are also problems spe- cific to institutional food service. What looks appetizing to one individual may be quite unacceptable to another. These habits cannot be easily changed, particularly for peOple who have a limited knowledge of food and food prepara- tion. To satisfy physiologically, meals should prevent the return of hunger before the next regular time for eating. College students are generally active, and high protein or high fat meals are required to furnish the satiety value and energy for the long hours of study and strenuous physical activities. Michigan State University places a high priority value on student welfare and is interested in furnishing the stu- dent nutritionally adequate meals. The Residence Hall Food Service is not only responsible for satisfying students but also for their nutritional status, which is a factor directly related to classroom work. The package plan of room and meals at a fixed fee for the term, provides a framework for considering the wise utilization of all available funds. ‘ 5 At the time of this study the campus had 102 permanent buildings, 450 temporary buildings, 20 miles of roadways and 50 miles of walkways. Approximately 20,000 students were enrolled in 130 courses, 70 of which offered graduate credit toward advanced degrees. Figure 1 shows a schematic map of Michigan State university campus in 1959. The distance between the residence halls for men and women and many of the classroom buildings is readily apparent. During the 1958-59 academic year the Department of Dormitories and Food Services realized that the noon meal hour should be extended in order to accomodate students whose time was limited by class schedules and classroom distance. Since the extended lunch period offers many advantages, its relationship to labor cost is important for management to consider. The purpose of this study was to: 1. Determine labor minutes per resident for preparation and service of the noon lunch- eon for Mason-Abbot Residence Hall, Monday through Friday, for fall term 1958 and winter term 1959. 2. To determine labor cost per resident for preparation and service of the noon lunch- eon for Mason-Abbot Residence Hall, Monday through Friday, for fall term 1958 and winter term 1959. 'I eJnSTg °KiTsaeATun seems ueSqutw To sndmeo Q§ 5’ 0 2° é‘ O e? \ o? ABBO ROAD CAMPUS OF CITY or EAST LANSING ® MICHIGAN STATE UNIVERSITY — 3 EAST LANSING, MICHIGAN A A 5 IT E E E o 100 200 400 600 800 1000 1200 1400 5 r- g f.‘ - g m MAP PREPARED BY OFFICE or CAMPUS SITE PLANNING. NOVEMBER I956 .— w < z m U .5 .>: g: s 6 5 . . g a 5 .. g E .7. < “‘ Z < i H '8— I éjlg g I g I / E '_' L- ,. T0 LANSING :) :__J :.__J :23 & 31, é a PRESIDENT'S é RESIDENCE t2 RATHER BUTTERFIELD . o p“ C ATHLETIC MUSIC BASIC COLLEGE CHICK—‘03”, ‘9 -I PRACTICE I.L EJ\ BUSINESSI' C_0_. STUDENT SERVICES BEAUMONT I E :-—"—J “J,“ ADMINISTRATION JOURNAL'SM 5 8 HORT'CEETURAL I, CIRCLE .FORESTRY Q i U 0415 REAL GARFIELD 22 ; GARDEN _ —- BRODY Ga, 3 0 D D BOTANIC GARDEN ‘9 CONSERVATION d ' _‘ —- I- 0 I‘ Z W 2 0 LIBRARY ‘ 5 FOOD TECH. I 2 °‘ Po T < ' ' ’35::- WE:LANT EAS _ i LM35. KEDzIE i METALLURGICAL . ‘5 FOOT LABS. ___=____ ..._._§ § BRIDGE S——TORES LAB. VISITORS a ‘ Cs PARKING _ 0° AUDITORIUM _ F KALAM’J‘ I- T x F WKAR-TV : ‘Cr. 5 I FAIRCHILD CAMPUS POLICE NG/e. I “No _ I l l = - == I - 5H: AUDITORIUM STUDENT =5 == EFL _ -0 U \ LL THEATER I I I - - -- I - - > Z I / ____.// I I I ' " ' ' - '3' ' Q U ---- --2_->_ ‘3; POND PARKING ... _ _ _ - — e ‘“ O ’- -- - - - "J- 8' g CANOE SHELTER _. G J - - - - - -§ --3- “3‘; a: o - . G __ == = = _ -2.‘ -5_2 if a 3 SHORT PACKAGING ”‘ ‘ -- - - — -n_c- ->--§ a m a LABS. BRIDGE -: - 8 5 COURSE RN“ “L M | MICHIGAN STATE POLICE I- I I I I . ' . DORMITORIES I , O 2—” _ __ _ _'_ _ _ I SPARTAN ' I I l1 " “ " II I I ' T‘- < I .. I I w - . I. NURSERY Il_!l_!l_ll_7lgl5lls_ll_ll_lI‘I O )2 STUDENTl F 2 ':::‘_' _ -7 L': - - T I ' I _ |..<..| IIIIIIIIIIIIIIIIIIIII 5 smquu- ' .— ' ‘ Fl ' LILILILILI LII_I Ll U I J “ I.AIKYNG ' s: § —- I . \ A I '" 5 "' I‘II'IITPI"H‘II‘II'II'ITI 3 s LUUusssUUUz ’ E III UNIVERSITY VILLAGE ‘ I | |, | | I O . __ 2 I Y T STUDENT 3 / I I I I I 0". III‘ 9 PARKING 5 SHAW I I ' ________ _ MARIGOLD AVENUE FACULTY HOUSING I LANE IL . STUDENT - T | r.___ ._——) ... f5 . _ _ _ _ _ DAIRY l .— r5 ,3 ‘ II "——"‘ ‘ ' ' '9 — PARKING - . BARN I—d ) 5- SHAW ' ) BUILDING INDEX SPARTAN ”MBA” ) Building Index for Schedule of Courses RESERVOIR 7 W W ’ V‘LLAG‘ / PARK,“ ; BUILDING INDEX .— _ Ab r Building Nag-Index ’ / Building Index for Schedule of Courses A A4 South Campus ................... 45 H-12 / \ _'___ ________’ Bldg. A-B South Campus ........................ I-12 ) Building N°- Index AB Administration Building ........... 2 [3-13 / ”—‘———'_') Jenison Fieldhouse .............. 60 0-6 AE Agricultural Engineering .......... 3 J-15 ) Q Jenison Gymnasium ............. 60 E-6 Ag.H Agricultural Hall ................ 5 D-14 : d . P ’I' 7 . Ami. Amt... H... ................... 1 I... ———————*> is {8.1353 c2331“: : 1:1: : : :: : :7? '01: I_. rt Art, _A-‘I.South Campus .......... 14 H-12 ) a Kedzie Chemical Laboratory ...... 35 E-14 K AVC Audio Visual Center, . I Landsca e Architecture '—1 -—I A-3 South Campus ............ 16 G-12 ) ; A-1 Sguth Campus I 73 G 12 K Aud Auditorium .................... 17 F-16 __ “-‘——-__T9 < ‘ ............ : I—l BA Business Administration .......... 28 C-14 ) 3 HESTCYBuiIding I ........... SS (gig) BC Basic Colle e .................. 22 C14 -_-| w MEL Mechanical En ineeriri ---------- BH Berkey Hal .................... 25 (-15 > E 3‘ - 9 9 Conservation Building 39 D 14 FOOTBALL ) “‘ 0 MH M abfrfitolrlres ................. S; C1122!i . . ‘ ............ - ,_ I arri a ................... - ChE ChemIcaI Engineering ............ F-13 ) I; 5 ML Metallurgical Laboratories ....... 54 E-12 CS Communrcatron Slulls, A-S. . . .37, 38 H-12 PARKING r 3 "” ' ‘ ‘ ' DH Demonstration Hall 42 F 7 J 2' S NSPB musrc Il’rgcnce BUIIdIng .......... 85 C-11 _. . ............. - tura cience ................ 86 0-16 L DP Dairy Plant ...................... J-15 < a I— —‘ EE Electrical Engineering ............ 43 F-13 ) f U [(DDBH gldshl'Iall . .B. ltd: .............. 46 E4 2 L . m z yc o ogy UI Ing EPL Exferrmental Psychology J ... In 8-3 South Campus 96 H-13 H y A _ ............. _ aboratory .................. 92 6-5 9 PL Packaging Laboratories .......... 87 H-13 E; :Ine ArtsB, Tel-2 South Campus ..... g]; (DE-1g ) .. PM Physics-Mathematics 91 E-17 orestr ui ing ............... -1 ............ FP Farest products, 8-4 South Campus.51 H-13 \ -—-—‘9 E Sign gtémseift' I . 3 """"""""""" 31 -6 GH Giltner HaII .................... 18 E-16 - “ ° - e -°""’ °”‘ """"""" 68 1'16 _ . _ . ___) SS SOCIOI SCIence, 8-1 and B-2 South :12 fiiortlcuElture BUIIdIng ............ 65 C-15 Campus 103 104 H 13 — ome conomics ............... 63 8-12 ‘— """ - ......... ’ i M HG "Iorticulture Greenhouse ......... 57 0-15 ' Lg \L’IVKARB-Tn-Smd'os """"""""" 109 B ‘5 ’— ngfiH :Iomlehhganagement House ....... 64 C-16 // \ WG Vvi‘dfnnen’glGlynrrgIridsium ........... 12,10 .13 M eat ervice .................. 62 3-14 """"""" - JB Journalism Building ............. 69 0-14 \ WH Wells HG“ """"""""""" 111 E4 2 I—1 I I I 2 |3| I I [III I121 |131 II4I IISI [16] [171 [IBI 1191 75:52;- - Wan—I— —; 3. To summarize factors determining increase or decrease in labor cost for winter term 1959. The data in this report do not provide Operational standards for college and university residence halls. How- ever, certain management techniques presented and discussed may prove valuable in further investigation Of the extended noon hour for residence hall food service. PROCEDURE Mason-Abbot Residence Hall was selected for this study for the periods Of September 29 through November 21 for fall term 1958 and January 12 through March 6 for winter term 1959. These eight week intervals excluded the first and last week of each term and allowed time for schedule adjust- ments, for new student employees to become acquainted with their responsibilities and final examination adaptations. Data were collected for the noon meal served Monday through Friday from 11:30 a.m. to 12:30 p.m. fall term 1958 and also for the extended noon hour service during winter term 1959, 10:30 a.m. to 1:30 p.m. Operational information was secured from the manager and staff of Mason-Abbot Residence Hall. Data were compiled from payroll records, census records, observation and con- sultation with the staff. The extended lunch hour did not affect schedules and pay for full time employees; consequently, time records for students engaged in bussing, serving, truck- ing and were washing were those considered pertinent for tabulation. Time schedules and pay rates for the following student employee classifications were tabulated: food trucker, main dish server, vegetable or soup server, salad and bread girl, beverage and dessert girl, bus boys, dish room helpers, hostess and door girl. A til! I. blur Au. On worksheets (Appendix Exhibit 1) the names Of stu- dent employees were listed for each day. The time worked in hours and rate of pay were recorded. The total pay for each student was computed by multiplying the labor time by the pay rate. Weekly meal census was figured by averaging daily customer counts. Student labor time was calculated in minutes and summarized by the day in conjunction with the daily labor cost and daily census. See Appendix Tables 1 and 2. For the two periods of the study summaries were pre- pared for meal census and labor cost by weeks and for meal census and labor time by weeks. See Appendix Tables 3, 4, 5 and 6. A comparison Of noon meal hour scheduling for fall term 1958 and winter term 1959 was made on the basis of customers per labor hour, minutes of labor and labor cost per customer, daily labor hours and labor cost averages. DISCUSSION The department Of housing and food service at Hichigan 8 ate University included ten residence halls for women and eight residence halls for men during the 1958-59 academic year. The food service department of each residence hall, directed by a manager and a dietitian, ras responsible for preparation and service of meals for resident students, guests, resident staff and employees. The Operation of all food service units on campus was coordinated by the Director of Residence Hall Food Service. Residence Halls at Rich gan State University The philOSOphy of the administrators at Kichigan State University has alwa's been to provide housing and food service facilities for students. The residence hall program dates to the beginning Of campus life when there were three buildings, a college hall, a boarding hall and a stable. In 1357 there were eighty-one male students living in the dormitory and served in the dining room. In 1870 space was provided for female students wh entered and lived with the steward's family on the first floor of Williams Hall. In 1372 every available room was needed for men and the faculty rejected sixteen female applicants, accepting only those who could live at home, with relatives or friends. A ‘I Board was the most expensive item in the earlier years at Michigan Agricultural College. When the weekly rate of $2.50 was increased in 1881, students complained that the quality of the food did not Justify the additional charge. They petitioned the State Board Of Agriculture to investigate the meal charges and the steward resigned. The successor to the steward was praised for his improved food, but as the board charge approached $3.15 per week small cooperative boarding clubs were organized. In 1883 five such clubs existed. Each club elected a steward who purchased pro- visions and hired a cook who, in turn hired kitchen and dining room employees. Thereafter five dining rooms were in operation; three in the partitioned dining room on the ground floor of Williams Hall and two in the basement of Wells Hall.' Not only was the price of food lowered to an average of 32.50 a week, but in the smaller groups Of thirty or forty students, menus were more responsive to individual tastes. The food was reported to be better and served warmer. The Board of Agriculture approved a course for women at Michigan Agriculture College in 1871. Five years later in 1876 courses in Household Economy were offered. Before this time women had taken the same courses as the men. In 1896 old Abbot Hall, a dormitory for men, was remodeled for forty women students. The addition to this dormitory included dining room space, a sewing room and a cooking laboratory. Equipping, furnishing and moving into the new Women's Building from Abbot Hall in 1900 involved 10 hard labor, but resulted in great advance for the Women's Department. The new four storied building incorporated some features in a combined dormitory and academic structure. The front entrance Opened into a wide hall suitably furnished with long settees and good pictures on the walls. The second floor housed a kitchen laboratory and an adjacent dining room for class use. Comfort and convenience were considered in furnishing the student rooms. Single beds, mattresses, pillows, a study table, bookcase, dresser and wash stand were provided. Each room had a large closet, ample for the use of two, even in the day of voluminous skirts. After completion of the Home Economics Building in 1924, the Women's Building was reserved for dormitory space. All offices and laboratories were changed into private rooms and an additional bathroom was installed on each floor. In 1938 the Women's Building, remodeled for office and class- room space, was renamed Morrill Hall. The first permanent residence hall for women, Mary kayo Hall, was completed in 1931 and introduced a new era in campus building. This dormitory housed 246 women under one roof, yet preserved the community life of a smaller residence. The H plan of the building introduced the princi- ple of a divided living unit with a separate lobby, parlor and dining room. A common kitchen was provided in the cross- ing of the H. Two residence halls for women constructed before World War II, Williams Hall in 1937 and Campbell Hall in 1939, followed the same general layout. At the close of 11 World War II Iandon Hall, Yakeley Hall and Gilchrist Hall completed the residence hall group for women on north campus. Housing for men on campus did not keep pace with the growth of Michigan State university for a number of years. During 1938 Wells Hall housed 200 men, fraternities accomo- dated 600, and another 600 lived with parents, friends and relatives, and 2,000 roomed in East Lansing am Lansing. Some of the roomers found good rooms, others did not. One Student was found living in an unheated attic room reached by a ladder on the outside of the house. East Lansing restaurants served the college roomers with the exception of those who could not afford the weekly five dollar board charge and prepared their own meals. Two men described in a 1938 State News article their pleasant survival on two dollars a week each, the sum that secured an abundance of spaghetti, day old bread, red beans, peas, beef. heart and hamburger at 15¢ per pound. Mason Hall was opened in 1938 and Abbot Hall in 1940 as an experimental solution to the problem of housing men adequately. The two buildings were designed for 822 students. To replace the fifty-year-old boarding-club principle, there was substituted a college operated food service unit under the direction of a professionally trained dietitian. With the return of many veterans from the armed forces in 1945 a serious housing shortage grew from term to term. To supply the deficiency, Michigan State University in the fall of 1945 develOped emergency, temporary and permanent k' »‘ I“. 12 housing simultaneously. A pair of residences, Snyder-Phillips, was erected near Mason-Abbot Hall. These four dormitories housed 2,500 men students. In 1949_Shaw Hall was completed for occupancy. De- signed to house 1,000 it was crowded with 1,500 men students. Four.years later construction was begun for the Brody Group which consisted of six residence halls for men and a central dining recreation center, which could accomodate three thou- sand students. During the 1955-59 academic year residence hall food service and housing was provided for 7500 students. Residence Hall Food Service Policies jggg_procurement and production Centralized purchasing by Food Stores provided quality food at economical prices. Subsistance supplies were pur- chased directly from Food Stores by each residence hall; consequently, exact amounts could be requisitioned and reason- able control insured. Basic cycle selective menus were written a term in advance by the residence hall food service staff. The re- spective dietitians adapted the menus to the needs of each unit allowing for food on hand due to variance in choice, low meal attendance or inability to purchase required quantities of a specific item. The food service staff for each residence hall planned the soups, salads, vegetables and desserts which were most acceptable to that particular unit. Greater 13 flexibility and more personalized food service were achieved through this procedure. Intelligent use of standardized recipes carefully tested for quantities or weights of ingredients, methods of combination and preparation, number and size of servings is essential for producing acceptable menu items. Each food service unit had a file of standardized recipes that had proven satisfactory for adequately serving the patrons in the hall. Student labor Michigan State University considers maximum utiliza- tion of student labor an adjunct of efficient food service. College administrators throughout the nation offer this type of assistance to as many students as possible. Augustine (1) listed two problems specific to student employees: working conditions must be adapted to special student requirements, and more labor hours are necessary because of short, inter- rupted working schedules and less efficient work. However, student labor cannot be Judged solely on economic value to the institution. Unlike industry, the objective of college food service is service, not profit. Since the primary motive is to aid the student, labor in terms of cost and pro- duction is not the only factor to be considered. Three reasons for widespread acceptance of student labor at Michi- gan State University are: (1) student jobs can provide a convenient form of scholarship for students, (2) in many 14 instances student labor promotes good public relations, and (3) students are available for short work periods. However, student employees require more supervision and training than full time employees and since they are not willing to work during vacation and examination periods scheduling difficul- ties may ensue. Michigan State University employs a large number of students throughout the campus. They are recruited by the various departments from the Placement Office or are hired directly by the department. Schedules of available time are filed in the office and students with hours Open for cafeteria work are employed by the food service department. A permanent record of achievement on the Job is kept in the Placement Office and serves as a recommendation for future employment. Men students employed in residence halls for women must work approximately fifteen and one half hours a week to cover the cost of meals and they are required to eat in the building where they work. Male students are paid for time worked and charged the regular board rate for meals. Definite advantages to this meal Job plan are that both parents and students like the idea of guaranteed meals, and students actually earn money for time worked and consequently do not resent necessary Job overtime. Women students were recruited from the residents of the hall. Since university housing charges were part of the registration fees, these employees had paid the meal charge. Bi-weekly checks were issued to women student employees. 15 The minimum rate for University student employment was 3.95 per hour. After completion of 100 work hours dur- ing one school term the student was granted an increase to $1.00 per hour upon rehiring for the second consecutive term in the same department. An increase to $1.05 per hour was given students for a second term of satisfactory work upon rehiring for the third consecutive term. The rate for all subsequent terms was the same, $1.05 per hour. 'Students with an unacceptable work record were not rehired. Good work performance for student employees included:- a. Willing worker - ability to learn job, displays interest and enthusiasm toward job, takes pride in doing Job. b. Courteous - congenial and cooperative toward fellow employees, supervisors and public. c. Willing to work during periods which the Job demanded, including registration, midterm and final examination periods. d., Punctuality - on time ready for work at the re- quired time and remains until the Job is finished. e. Not more than three unexcused absences in any one term. Mason-Abbot Hall Food Service Physical plant and meal service Mason-Abbot Residence Hall consisted of two buildings which were connected by a central food production unit. The 16 food preparation area included a central kitchen, a bake shep, pot and pan with dishwashing areas which are located on the main floor level. The dry food storage, frozen food storage, three walk-in refrigerators and the vegetable and salad preparation area were on the basement level directly below the kitchen. The receiving area on the main floor had a freight elevator for transporting food to and from the storage areas. The rectangular main kitchen was situated centrally between the cafeteria counters for Mason and Abbot Halls. A11 meats, soups, vegetables, sauces, sandwiches and other main dish items were prepared in this kitchen. The well equipped bakeshop furnished breads, pastries, cakes, cookies, rolls, puddings and sweet rolls for the operation. Frozen, congealed and fruit desserts were also prepared in this area. The preparation of potatoes and other fresh vegetables for the kitchen, in addition to salad greens, garnishes, relishes, congealed salads and salad dressings for the pantry, was assigned to the vegetable and salad preparation room. I'The service area consisted of two complete counters for each dining room. Normally one service line was in operation but both could be utilized to facilitate rapid service if necessary. A pantry with facilities for assembling and the refrigeration of salads and desserts and for the preparation of fruits and fruit Juices was located adjacent to the serving counters. Butter, jellies, cereals, condi- ments, coffee, tea and other beverages were also prepared for the counter in the pantries. 17 The two dining rooms in Kason-Abbot Hall each contained forty three 6 chair tables with a total seating capacity of 516. Cafeteria service was offered for each meal with the exception of Saturday and Sunday mornings when a continental breakfast was available in the residence grill. A typical menu included soup, two entrees, two vege- tables, muffins or bread, two salads, fruit juice, a low calorie and a regular dessert, coffee, tea and/or milk. For the noon meal, students collected silver, trays, water and/or milk, proceeded down the cafeteria counter, selected the salad, bread, main dish, vegetable or soup, dessert and beverage desired. These items were carried to a table and removed from the tray. After the meal the soiled dishes were collected by bus boys, taken to a cart and trans- ported to the dish room. The period of cafeteria service for each meal was based on a span which permitted the greatest flexibility in conjunction with the scheduling of student classes in the college academic program. The distance between kason-Abbot Hall and certain classroom buildings made it difficult for students to eat lunch during the noon meal period. Conse- quently, many students were granted special permission for a luncheon period before or after the regularly scheduled meal. In order to eliminate special noon meal schedules and extreme rush periods the Director of Residence Hall Food Service and the Manager of Mason-Abbot Hall in 1958 decided to extend (.1 1 - l|nll‘ [III]. III | I 13 the lunch period from a one hour period, 11:30 a.m. to 12:30 p.m. to a three hour period, 10:30 a.m. to 1:30 p.m. heal service periods for fall term 1958 and winter term 1950 § -/ follow: keal tason Cafeteria Abbot Cafeteria Breakfast 7:15 a.m. - 8:00 a.m. 7:15 a.m.- 5: $0 a.m. Luncheon Fall tern 11:30 a.m. -l2:30 p.m. 11:30 a.m.- 2:30 p.m. Winter t.:; 12:00 p.m. - 1:3‘ p.m. 10:30 a.m.- 12:30 p.m. Dinner 5:15 p.m. - 6:15 p.m. 5:15 p.m.- 5:15 p.m. Job descriptions Job analysis is a method of investigating essentials of definite work assignments (12). Reports of job analysis are transferred to job descriptions which hizhli ht the data for use in interviewing, training, scheduling and re- appraising the work of employees. Each job description gives detailed information re war in: a specific job. Descriptions of all jobs in an organization present available information for work performance, duties, responsibilities and require- ments of all employees. Overlapping of duties, du lication of effort, poor planning and management failures can be avoided by using adequately organized and easily interpret- able job descriptions. The job classifications for Hason-Abbot student employees during the lunch period were: food trucker, main dish server, soup or vegetable server, salad and roll serv er, Il'l'llllllllllll‘llll 19 beverage and dessert server, busboys, dishroom helpers, hostess and door girl. Women students were scheduled for the cafeteria counter and the pantry. Occasionally they assisted in the kitchen or as bus girls. A door girl and hostess checked the names of students at the entrance of the dining room and controlled the flow of the cafeteria line. Men students worked as bus boys, food truckers and dishroom helpers. Job descriptions for the student employees at Mason-Abbot Hall appear in the Appendix Exhibits 2-8. Comments _o_r_1_ m h9_u_r_ scheduling During fall term of 1958 lunch was served in Mason and Abbot Halls simultaneously. Students were permitted to eat only in the dining room of the building in which they lived. Beginning winter term 1959 lunch was served in Abbot cafeteria from 10:30 a.m. to 12:30 p.m. and in Mason cafeteria from 12:00 noon to 1:30 p.m. Students from both buildings were permitted to eat in either dining room. Scheduling the student employees for the extended lunch period was perhaps the most difficult and complicated task in the transition from fall to winter term luncheon meal service. Proper allocation of the required time for each student was a problem because class schedules were a major consideration. Only a limited number of students were available for work the first and last half hours of the extended lunch period. Tables 3 and 4 (Appendix) summarize census and labor 1|! 1 I II.‘ R) 0 hours for the noon meal service for the two periods of this study. Appendix Table 3 shows that an average of 668 noon 53. Each luncheon \0 meals was served daily during fall term 1 required 2,179 student labor minutes or 35 labor hours for service. This figure is the equivalent of .25 minutes per resident per meal. An average of 606 noon meals was served daily during winter term 1959; each luncheon required 1,961 student labor minutes or 32 labor hours. Winter term cafe- teria service averaged 3.22 minutes per resident per noon meal. See Appendix Table 4. Appendix Tables 5 and 6 su.marize census and labor cost of he noon meal service at lason-Abbot Hall. Student labor cost expressed in cents per resident totaled 337.40 per day or 30.0557 for each of the 6‘8 lunches served during fall term 1953. For serving an average of 606 meals daily during winter term 1959. the cost was $33.65 or 30.054 per person. Per capita cost for fall term 1953 and winter term 1959 (Appendix Tables 5 and 6) varied from week to week, within a range of 30.0529 to 30. 0597 for fall term and from 30.0526 to o. c614 for winter term 1959. These differences (D 'U H 0 £4 (D (D (.0 may be attributed to the pay rate of student absenteeism or temporary replacement of full time employees by students. A com;:arison of custoner count, labor hours and laser cost for the two periods of this study, fall term 1953 and .— winter term 1959 are shown 1 Table 1. These rata clearly lll‘ll“ll{.(ll 21 indicate that efficient scheduling can give increased customer satisfaction for residence hall food service at no significant cost increase. Table 1. Comparison of customer count, labor hours and labor cost for noon meal service at Mason-Abbot Residence Hall. (Fall term 1958 and Winter term 1959) Fall Term Winter Term 1958 1959 Customer count average for one day 668 606 Customers per labor hours 318.47 318.55 Minutes of labor per person 3.25 3.22 Labor hours average for one day 36.33 32.68 Labor cost average for one day 37.40 33.65 Labor cost per customer 0.0557 0.0554 Labor cost per minute expended 0.0171 0.0161 Studies by August (1), Blaker (3) and Kirkpatrick (9) have reported that labor cost per resident increases as meal census decreases. These data included labor hours for both full-time and part-time employees in college and university food service units. For Mason-Abbot Hall, difference in per'. capita cost between fall term 1958 and winter term 1959 was less than a mill. No significant increase or decrease in student labor cost for each resident resulted from the extended lunch period. The minimal differences in cost per resident between fall term and winter for the noon meal service may be explained in part by the complete rescheduling of both full-time employees for the noon hour lunch period, and by the drastic reduction in the total time scheduled for both student and full-time labor payrolls. 10. 11. 12. 13. 22 LITERATURE CITED Augustine, G. M. Some aspects of management of college residence halls for women. New York, F. S. Croft and Co. 1935. Baker, M. A. Opportunities in college food service. Jour. of Home Ec. 44:124. 1952. Blaker, G. G. and Harris, K. W. Labor hours and labor cost in a college cafeteria. J. Am. Dietet. A. 28:429-34. 1952. . Donaldson, B. Factors affecting labor time. J. Am. Eifler, A. G. and Harris, K. W. A comparative study of labor costs in three school cafeterias. Jour. of , Home Ec. 44:430. 1952. ' - Fairbrook, P. Payroll cost control. Col. and Univ. Bus. 18:44. 1955. Halter, T. and Donaldson, B. Labor cost in the dietary department. J. Am. Dietet. A. 32:541. 1956. Hart, K. Tools for cost and quality control. J. Am. Dietet. A. 33:264-70. 1957. ' Kirkpatrick R. C. Controlling labor costs. Rest. Mtg. 64(no. 15:40-41, January 1949; 64(no. 2); 34-36, February, 1949; 64(no. 33; 35-36, March, 1949. Lawler, F. What it takes to get more for your labor dollar. Food Eng. 26:118. 1954. Long, J. D. and Weimer, A. M. Financing of college and University student permanent housing. Washington, D. C. American Council on Education. 1957. Mee, J. F. Personnel handbook. New York, The Ronald Press Go. 1952. Mundel, M. E. Motion study in food service. J. Am. Dietet. A. 32:546. 1955. I |l|l.|[ {Ill‘[(j l.‘ Ii 1 llrl'la! 14. 15. 16. 17. 23 Nygreen, M. Foods eaten by college students. J. Am. Dietet. A. 30:359. 1954. Stumpf, G. Precosting labor. J. Am. Dietet. A. 34: 483-87. 1958. West, B. B. and Wood, L. Food service in institutions. New York, John Wiley & Sons, Inc. 1955. Wilson, Mo Determining work loads by random ratio delay sampling. J. Am. Dietet. A. 32:719. 1956. APPEEDIX Recapitulation of data for Kason-Abbot Resi- dence Hall for fall term 1955 . . . . . . . . . Recapitulation of data for Mason-Abbot Resi- dence Hall for winter term 1959 . . . . . . . . Census and student labor time for noon meal service by weeks. Mason-Abbot Residence Hall (September 29 - Kovember 21, 1953). . . . . . . Census and student labor time for noon meal service by weeks. 3 son-Abbot Residence Hall (January 12 - 2"arCh 6, 1959). o o o o o o o o 0 Census and student labor cost for noon meal service by weeks. Leech-Abbot Residence Hall (September 29 - November 21, 1958). . . . . . . Census and student labor cost for noon meal service by weeks. Mason-Abbot Residence Hall (January 12 - Earch 6, 1959). . . . . . . . . . Worksheet for student employee payroll. Kason- Abbot Residence Hall. (September 29, 1958) . . Job description for food trucker. . . . . . . . )‘VJ Job description for main dis1 server. . . . . . Job description for vegetable or soup serVer. . Job description for salad and bread girl. . . . Job description for beverage and dessert girl . Job description for bus boys. . . . . . . . . . Job description for dish room helpers . . . . . n g) \n‘ < D is ‘. f1 '\ >1 ‘- )1 '1 )1 \. )J \O i I; ’4 (J\ \J] ‘N d Table l. Recapitulation of data for Mason-Abbot Residence (September 29 to Octo- Hall for fall term 1958. ber 24, 1958) l) Labor Labor Date Census Minutes Payroll Sept. 29 709 2.315 840.34 30 703 2,388 40.82 Oct. 1 706. 2,406 41.18 . 2 687 2.004 34.66 3 696 2.244 38.37 Partial Total 3,501 11,358 $195.37 Oct. ' 6 673 2.238 37.97 7 683 2,142 36.92 8 685 2,256 38.03 9 669 2,436 42.20 10 604 2,634 44.84 Partial Total 3,314 11,706 $199.96 Oct. 13 681 2,706 46.24 14 698 1,854 31.95 15 533 2.310 39.14 16 653 2,070 35.65 17 667 1.992 33.82 Partial Total 3,372 10,930 $186.80 Oct. 20 481 1,992 33.68 21 664 2,034 35.15 22 642 2,166 36.81 23 666 1,926 33.44 24 663 2,208 37.52 Partial Total 3.316 10,326 $177.30 Table 1. (Continued) labor Labor Date Census Minutes Payroll Oct. 27 588 2,856 348.85 28 688 1,758 30.59 29 675 2,832 48.00 30 68 2,082 36.23 31 652 2,124 36.14 Partial Total 3,389 11,652 $199.61 Nov. 3 687 2,076 835.34 5 662 2,190 37.21 6 659 2,106 36.64 7 655 2,208 37.44 Partial Total 3,360 10,572 $180.95 Nov. 10 689 2,286 38.79 11 669 2,280 39.60 12 636 2,124 35.96 13 692 1.944 33.58 14 673 1.974 33.84 Partial Total 3,359 10,608 $181.78 Nov. 17 630 1,848 $31.73 18 672 1,716 29.82 19 550 1,992 34.48 20 652 2,400 46.29 21 629 1,980 33.57 ' Partial Total 3,133 9,936 $170.81 Table 2. Recapitulation of data for Mason-Abbot Residence Hall for winter term 1959. (January 12 - February 6. 1959) W Labor Labor Date Census Minutes Payroll Jan. 12 618 2,010 $34.60 13 610 1,914 32.45 14 623 1,718 30.27 15 527 1.752 29.97 16 396 2,088 35.74 Partial Total 2,874 9,482 $163.03 Jan. 19 628 1,986 34.17 ' 20 624 1,884 31.70 21 567 2,082 34.70, 22 600 2,042 35.23 23 a 610 2,024 35.52 Partial Total 3,029 10,018 $173.02 Jan. 26 584 2,082 34.22 27 609 1,680 28.38 28 610 1,938 32.76 29 613 2,034 34.34 30 583 2,262 38.47 Partial Total 2,999 9,996 $170.28 Feb. 2 666 1,848 31.40 4 586 1,986 34.09 5 561 1,890 32.88 6 558 1,994 34.48 Partial Total 3,086 9,688 $167.94 Table 2. (Continued) (‘0 (D Labor Labor Date Census Minutes Payroll Feb. 9 610 1,998 334.08 10 603 1,952 29.61 11 584 2,028 34.62 12 599 2.100 35.93 Partial Total 2,990 9,938 $165.80 Feb. 16 611 2,142 36.53 17 -601 1,908 32.16 18 610 1,806 31.02 19 615 1,824 31.18 20 678 1,958 34.21 Partial Total 3,015 9,518 $165.10 Feb. 2 587 2,102 36.88 24 626 2,796 48.74 25 603 1,980 33.83 2r 594 1,704 28.86 2 597 2,070 35.17 Partial Total 3,037 10,652 3184.48 ‘arct 2 614 1,500 25.61 3 607 1,770 29.81 4 591 1,902 32.78 5 603 1.934 33.89 6 574 2,040 35.2 Partial Total 2,989 2,146 $157.35 29 Table 3. Census and student labor time for noon meal ser- vice by weeks. Mason-Abbot Residence Hall (Septem- ber 29 - November 21, 1958) Week Meal census Student labor minutes Total Per Capita Sept. 29 - Oct. 3 3,501 11,316 3.23 Oct. 6 - Oct. 10 3,314 11,800 3.56 Oct. 13 - Oct. 17 3.372 10,968 ' 3.25 Oct. 20 - Oct. 24 3,316 10,308 3.10 Oct. 27 - Oct. 31 3.389 11,652 3.43 Nov. 3 - Nov. 7 3,360 10,572 3.14' Nov. 10 - Nov. 14 3,359 10,608 3.15 7 Nov. 17 - Nov. 21 3,133 9,946 3.17 Total 26,744 87,170 Weekly Average 3,343 10,896 Daily Average 668 2,179 3.25 30 Table 4. Census and student labor time for noon meal service by weeks. Mason-Abbot Residence Hall (January 12 - March 6, 1959). W Week Meal census Student labor minutes Total - Per Capita Jan. 12 - Jan. 16 3,085 9,482 3.07 Jan. 19 - Jan. 23 3,029 10,018 3.30 Jan. 26 - Jan. 30 2,999 9,995 3.33 Feb. 2 - Feb. 6 3.086 9,688 3.13 Feb. 9 - Feb. 13 3,010 ' 9,938 3.30 Feb. 16 - Feb. 20 3,015 9,518 3.15 Feb. 23 - Feb. 27 3,037 10,672 3.51 Mar. 2 - Mar. 6 2,989 9,146 3.02 Total 24,250 78,458 Weekly Average 3,031 9,807 Daily Average . 606 1,961 3.22 31 Table 5. Census and student labor cost for noon meal service by weeks. Mason-Abbot Residence Hall (September‘ 29 - November 21, 1958).‘ Week . Meal census Student labor cost Total Per Capita Sept. 29 - Oct. 3 3,501 $202.07 8.0574 Oct. 6 - Oct. 10 3,314 197.88 .0597 Oct. 13 - Oct. 17 3,372 186.30 .0552 Oct. 20 - Oct. 24 3,316 176.62 .0529 Oct. 27 - Oct. 31 3,389 199.61 .0588 Nov. 3 - Nov. 7 3,360 180.95 .0538 Nov. 10 - Nov. 14 3,359 181.78 .0540 Nov. 17 - Nov. 21 3,133 170.81 . .0545 Total 26,744 1,496.02 Weekly Average 3,343 187.00 7 Daily Average 668 37.40 .0557 32 Table 6. Census and student labor cost for noon meal service by weeks. Mason-Abbot Residence Hall (January 12.- March 6, 1959). W Week Meal census Student labor cost Total Per Capita Jan. 12 - Jan. 16 3,085 $163.03 8.0528 Jan. 19 - Jan. 23 3.029 173.02 .0571 Jan. 26 - Jan. 30 2,999 170.28 .0567 Feb. 2 - Feb. 6 3,086 164.94 .0534 Feb. 9 - Feb. 13 3,010 165.80 .0550 Feb. 16 - Feb. 20 3.015 165.10 .0547 Feb. 23 - Feb. 27 3.037 186.48 .0614 Mar. 2 - Mar. 6 2,989 157.35 ' .0526 Total 24,250 1,346.00 Weekly Average 3.031 168.25 Daily Average 606 33.65 .0554 W QQUQWUM