Labor time comparison of a cook-freeze and a cook-serve system of food production.
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Biomedical subjects
Publications and source records attributed to G M Montag.
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In this study, the cost of using permanent ware and disposable ware in selected schools was compared. Included in the permanent ware study were the costs of: The ware, machine washing of the ware (including labor time and consumption of utilities, detergents, and chemicals), and refuse removal. Data collected in the disposable ware study were: Meal count; number of items of ware used; labor time; and cost of equipment, supplies, and refuse removal. The cost per student was 4 cents for permanent ware and 10 cents for disposable ware. Although the findings in the schools studied point to an economic advantage in using permanent ware, other considerations might prompt a decision in favor of disposable ware.
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