Reference no: EM133460978

Case

St. Anne's Medical Center is a non-profit acute care facility licensed for 100 beds. It is located in southwestern town with a population base of about 80,000. The average census is 52, of which 20% are NPO at any given time. In addition to traditional patient try service, and average of 72 nourishments are prepared and delivered on a daily basis. The meal equivalent for patient meals is valued at $6.50 per meal. Six nourishments are equal in value to one patient tray.

St. Anne's also has a cafeteria and caterings services. The cafeteria serves 100 breakfasts, 250 lunches, and 75 dinners per day, on average. Cafeteria sales average $1500.00 per day. Catering services vary depending on the month and day of the week and services required. The average monthly revenue is $3000.00 with approximately 500 meals per month ($6.00 meal equivalent) being served.

Also, St. Anne's has won the bid for providing delivered meals to the surrounding communities. They provide 100 meals, seven days a week and are reimbursed at a rate of $5.00 per meal from their local community action agency.

Raw food costs equal 38% of total revenue. Labor hours run 152 per day at an average salary of $7.75 per hour plus 30% for benefits for all employees, regardless of full or part time employment.

Case Questions

1. Calculate the FTEs utilizing the above information.
2. What are the meals per labor hour?
3. What is the labor cost per meal served at St. Anne's?
4. What is the percent labor or total revenue given the information above?
5. Summarize the productivity of the staff. How does it compare to published industry staffing indices? You will need to investigate this further on your own.
6. Is their productivity adequate? If not, how might it be improved?
7. What are some legitimate reasons for varying productivity rates among FS operations?