Total Factor Productivity Measurement in Hospital Foodservice Operations

摘要

Total factor productivity (TFP) modeling, a ratio of outputs to inputs, was elaborated using terminology, resources, and outputs familiar to foodservice managers and evaluated for four hospital foodservice operations. Outputs and inputs (counts or currency were converted to constant dollars for a defined base period using base period rates and price indices. After developing, validating, and pilot testing a computer assisted prototype, monthly TFP ratios were calculated from historical data. When TFP ratios were regressed against each of nine variables, (work force policies (6), demand for services (2), and capital investment (1), few significant relationships were found. Multiple regression analysis of those variables did not produce useful predictive equations. However, a similar analysis of partial and TFP ratios resulted in predictive equations that included up to four partial factor productivity ratios. The labor statistic of meals per labor hour, positively correlated with TFP ratios, provided incomplete and, at times, contradictory information when compared to TFP ratios. (sdw)