RELATIONSHIPS BETWEEN LABOR PRODUCTIVITY AND FACTORS OF PRODUCTION IN HOSPITAL AND HOTEL FOODSERVICE DEPARTMENTS - EMPIRICAL EVIDENCE OF A TYPOLOGY OF FOOD PRODUCTION SYSTEMS

摘要

A postal survey of up-scale hotels and large hospitals in the UK was used to investigate the relationship between labor productivity and three factors of production: the use of ready prepared vegetables, the amount of equipment available and the use of cook-chill technology. It was found that, both for the hotels and hospitals in the sample, there was a clear positive correlation between labor productivity and both the use of ready prepared vegetables and the use of cook- chill. In contrast, there was a negative correlation between labor productivity and the use of large amounts of equipment.