How are food service staffing needs determined?
1.4 The CDM determines staffing requirements based on the number of staff needed to produce the number of meals provided (Productivity Standards), FTEs, and the overtime needs. They take into consideration the type of meal service (tray vs. plate), the kitchen layout, the quality of the menu items (pre-prepared vs.Click to see full answer. Accordingly,…
1.4 The CDM determines staffing requirements based on the number of staff needed to produce the number of meals provided (Productivity Standards), FTEs, and the overtime needs. They take into consideration the type of meal service (tray vs. plate), the kitchen layout, the quality of the menu items (pre-prepared vs.Click to see full answer. Accordingly, how do you calculate meal equivalent factor? Determining Actual Meals Served: ✓ Cost out floor stock, tube feedings, catering, and cafeteria costs and divide by the market basket price to determine meal equivalents. ✓ Meal Equivalents (ME) can vary greatly, as it depends on what each CDM counts as a meal.Similarly, what are labor hour meals? The number of meal equivalents (MEQs) served per labor hour represents the primary measure of productivity and production. MPLHs are calculated based on actual productive, paid labor hours assigned to a site. Secondly, how is meals per labor hour traditionally calculated? MPLH can be determined for a school site by dividing the total meal equivalents for a given time period by the total number of productive paid labor hours for the same time period. Divide the total meal equivalents by the desired number of MPLH to determine the total labor hours needed per day.What is a meal equivalent?The meal equivalent is a statistical tool used to convert all meals and cash sales to a standard unit of production, in this case a reimbursable student lunch. It is not a unit of production, but it allows SFAs to equate all meals and other sales to a standard.
