Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
권호 표지

Application of a PERT-Type System on Work Management in Home-Delivered Meals Service Program for Elderly

가정배달 노인급식서비스 작업공정관리 모형개발을 위한 PERT-Type System의 적용

  • 양일선 (연세대학교 식품영양학과) ;
  • 채인숙 (동해대학교 관광외식산업학과) ;
  • 유일근 (홍익대학교 산업공학과)
  • Published : 2001.09.01
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to apply a PERT-type system, a combination of the project evaluation and review technique(PERT) and critical path method(CPM) on the employees' work time management of flood preparation, assembly, transportation and cleaning in home-delivered meals program for elderly The resources allotment heuristic program was developed by considering the number of employees and cooking utilities, being limited resources of home- delivered meals program. This program could assign the employees to perform the works included in flood preparation, assembly, transportation ind cleaning. Critical path and activities ware identified by PERT-type system on the basic of work time investigation in five senior centers. Work sheets were invented to perform the work by the shortest path with flexible employees'maximum flow As a result of the work time investigation, the most prevalent activities were ones of preparation in center C and E. Besides, the preparation(over fifty percent) was the most proportion among flood preparation, assembly, transportation and cleaning in center C and E. Critical path and activities of 'C'center were cucumber in sauce preparation path and assembly, wrapping in assembly path and case delivery in transportation path. Critical path and activities of 'E'center were Pan-fried Potato Preparation Path and assembly, case covering, wrapping in assembly Path. The work sheet invented by the heuristic program and PERT-type system reduced the work completion time and man hours in both centers.

Keywords

References

  1. FIU Hospitality Review v.7 no.2 Application of a PERT-type system and Crashing in a foodservice operation Leitch,G.A.
  2. Foodservice organizations(3rd ed.) Spears,M.C.
  3. New path control Lee,S.Y.
  4. Multiproduction system for path control Lee,S.Y.
  5. J Indu Eng v.13 Variation in activity level on a cyclical arrow diagram Burgess,A.R.;Killebrew,J.B.
  6. Data processing for science/engineering v.2 no.2 Manpower leveling of PERT networks Witte,L.D.
  7. Naval Res Logistics Quart v.9 no.1 Multi-ship, multi-shop, workload smoothing program Levy,F.K.;Thompson,G.L.;Wiest,J.D.
  8. Harvard Business Review Heuristic programs for decision making Wiest,J.D.
  9. AIIE Trans Project scheduling underresourse constraints-historical review and categorization of procedures Davis,E.W.
  10. Mgt Sci v.13 no.6 A heuristic model for scheduling large projects with limited resources Wiest,J.D.
  11. J Am Diet Assoc v.91 no.2 Productivity in nutrition programs for the elderly that utilize an assembly-serve production systems Lieux,E.M.;Manning,C.K.
  12. J Nutr Elderly v.5 no.4 Feeding the elderly-A model community system Spillman,D.M.;Diane,M.;Wells,N.R.
  13. An evaluation of nutrition services for the elderly Kirshner Associates
  14. J Am Diet Assoc v.95 no.4 Home-delivered meal programs for homebound people with HIV/AIDS Kraak,V.I.
  15. Korean J Nutrition v.26 no.4 Work measurement through application of work sampling in hospitality dietary department classified by the productivity level Yang,I.S.;Kim,S.H.;Chae,Y.M.;Cha,J.A.
  16. Korean J Dietary Culture v.8 no.1 Developing standardized indices of staffing deeds for elementary school foodservices in urban areas Yang,I.S.;Yu,I.G.;Lee,W.J.;Cha,J.A.
  17. Korean J Nutrition v.30 no.6 Comparative analysis on work and labor productivity in school foodservice systems Yang,I.S.;Lee,J.M.;Lee,B.S.;Cha,J.A.
  18. Iowa State University, Master's report Development of a food production scheduling algorithm for a commissary school food service Hager,T.J.
  19. Hospitals v.38 no.4 Continuous time study shows how scheduled time is spent Coffey,C.A.
  20. University of Tennessee.Unpublished doctoral dissertation A computerized scheduling model for analyzing cook freeze production plans Lambert,C.U.
  21. PERT·CPM-Path conrol technique- Huh,J.J.;Bark,J.H.
  22. Modern management science Ann,S.H.;Lee,M.H.;Kim,G.S.
  23. Hospitals v.41 no.8 Computer recipes in quactity food production De Marco;Mary,R.
  24. J Am Diet Assoc v.89 no.6 Assessing productivity of foodservice systems in nutrition programs for the elderly Lieux,E.M.;Winkler,L.L.