Which of the following is an example of productivity management?

Productivity management focuses on evaluating and optimizing the efficiency of resources, particularly labor, within an organization. The measurement of labor minutes per day is a direct representation of how effectively labor resources are being utilized. By monitoring this metric, a dietetics professional can assess how much time is being spent on various tasks and ensure that labor is being used efficiently to achieve desired outcomes.

This metric allows managers to identify areas where processes can be streamlined, training can be needed, or work schedules can be adjusted, aiming to enhance overall productivity within food service or nutritional management contexts. This is crucial for maintaining operational efficiency and managing costs effectively.

In comparison, while labor turnover rate provides insights into employee retention and stability within the workforce, it does not directly measure productivity. Food cost percentage and edible portion cost are important in understanding financial aspects of a food service operation but do not specifically pertain to how effectively labor is utilized in the productivity context. Thus, measuring labor minutes per day aligns most closely with the principles of productivity management.