The purpose of this study was to develop a management model to evaluate variables within university foodservices that affect productivity. The study was conducted in 15 cafeterias at the University of Khartoum-Sudan. Eight productivity measures were used. These measures were: (1) meals produced per labor hour; (2) labor minutes per meal produced; (3) portions produced per labor hour; (4) labor minutes per portion produced; (5) meals served per labor hour; (6) labor minutes per meal served; (7) portions served per labor hour; and (8) labor minutes per portion served. Twenty-one variables assumed to affect productivity were categorized in four main groups. Student evaluations included appearance of food, taste of main course, menu variety, temperature of food, portion size, overall quality, and service provided. Qualitative evaluation included time-temperature relationships and microbiological evaluation of a selected entree during production and service, and equipment sanitation, area maintenance, and food handling practices. Human resources included employee education, employee training, employee experience, manager education, manager training, manager experience, and performance of managerial functions. Facilities layout included distance travelled by workers and efficiency of the food production area.
Average labor productivity in the 15 cafeterias was 5.01 $\pm$ 1.19 meals per labor hour and 20.05 $\pm$ 4.71 portions per labor hour. Analysis of variance indicated significant differences (P $<$ 0.05) among cafeterias in meals produced, served, qualitative evaluations, all student evaluations except menu variety. Sizable differences were observed among variables included in the human resources and facilities layout. Spearman correlation was used to examine relationships among variables and labor productivity measures. Significant correlations were found between meals per labor hour and labor education (r = 0.56); student evaluations and labor education (r = 0.74); student evaluation and managerial functions performed (r = 0.62); and distance travelled and layout efficiency (r = $-$0.65). Methods developed in this research can be used to evaluate other university foodservices.
