1. Evaluating Productivity using Meals Per Labor Hour Deborah Thompson Child Nutrition Program Consultant School and Community Nutrition, Kentucky Dept. of Education

2.  It is important to the financial success of the School Food Service program.  Meals per labor hour is a productivity index used to monitor the efficiency of the school foodservice operation.  Helps determine if a foodservice program is making good use of their resources.

3.  The workbook has been revised to current standards.  Two tools in workbook: 1. School Food Service Labor Analysis Master form and Quick Reference 2. 2015-2016 School Food Service Labor Analysis Worksheet Both found on SCN website

7. The factors by which you determine meal equivalents for Breakfast, After School Snack and Non-reimbursable food Sales have changed. Adult meals are included in meal counts for Breakfast and Lunch. The following is from the Master form:

9.  Calculate Meals Per Labor Hour

10.  Size of operation  Number of serving lines  Type of services provided  Amount of convenience food used  Scheduling of lunch periods  Production system  Skill level of employees  Complexity of the menu Because of these and other factors, the food service director will need to use professional judgment regarding the best target MPLH.

11.  14-18 MPLH  If the MPLH for a site is inside this range, adjustments are likely not necessary  If MPLH is 18 or above, no adjustment is needed  If MPLH is below 14, labor hours may need to be adjusted

12.  Decide the goal MPLH for a site  Divide the Meal Equivalents by the desired MPLH  This will determine the Total Labor Hours needed/day  Ex. 648 Meal Equiv. = 38.1 labor hours 17 Goal MPLH

13. Current Paid Labor Hours 49 Less Desired Paid Labor Hours -38.1 Reduction Needed 10.9 hours

14.  NFSMI (Now called the Institute of Child Nutrition)  http://www.nfsmi.org/ResourceOverview.aspx?ID=63 http://www.nfsmi.org/ResourceOverview.aspx?ID=63