Productivity is measured by:

Productivity in a food service or dietary setting is primarily measured by the volume of output produced within a certain time frame, which in this case is represented by the number of portions served per hour. This metric directly reflects the efficiency and effectiveness of the service operation, demonstrating how well resources, such as staff and ingredients, are utilized to serve customers.

Measuring productivity through the number of portions served allows for assessment of various factors, such as staff performance, workflow efficiency, and customer satisfaction. High productivity usually indicates a well-organized service that can accommodate more patrons within the same timeframe, thus increasing the potential for revenue.

While the number of employees working each day, the number of food deliveries, and inventory levels can provide insight into aspects of operations, they do not specifically quantify the productivity of service in the same direct manner as portions served per hour. Consequently, focusing on the actual output of portions is the most effective way to evaluate productivity in this context.