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Abstract Total factor productivity (TFP) modeling, a ratio of outputs to inputs, was elaborated with terminology, resources, and outputs familiar to foodservice managers and evaluated for four hospital foodservice operations. […]

Achieving productive use of a mix of resources is a primary responsibility of a manager; yet, comprehensive productivity analysis is not typically accomplished in many organizations [1-3]. Because labor represents [...]

Abstract The objective of this research project was to compare the nutrient values computed by four commonly used computerized recipe calculation methods. The four methods compared were the yield factor, retention factor, summing, and simplified retention factor methods. Two versions of the summing method were modeled. Four pork entree recipes were selected for analysis: roast pork, pork and noodle casserole, pan-broiled pork chops, and pork chops with vegetables. Assumptions were made about changes expected to occur in the ingredients during preparation and cooking. Models were designed to simulate the algorithms of the calculation methods using a microcomputer spreadsheet software package. Identical results were generated in the yield factor, retention factor, and summing-cooked models for roast pork. The retention factor and summing-cooked models also produced identical results for the recipe for pan-broiled pork chops. The summing-raw model gave the highest value for water in all four recipes and the lowest values for most of the other nutrients. A superior method or methods was not identified. However, on the basis of the capabilities provided with the yield factor and retention factor methods, more serious consideration of these two methods is recommended. J Am Diet Assoc 89:224-233, 1989., Nutrient analysis systems are being utilized by increasing numbers of individuals and organizations in health care, government, research, education, and the food industry to estimate the nutrient intake by individuals [...]