Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Survey on utilization of Pan-fried food items at institiutional foodservice establishments in Pusan

부산시내 단체급식소에서 전유류의 이용실태조사

  • Kim, Kyung-Ja (Department of food and Nutrition, Dong-A University) ;
  • Cha, Eun-Jeung (Department of food and Nutrition, Dong-A University)
  • 김경자 (동아대학교 식품영양학과) ;
  • 차은정 (동아대학교 식품영양학과)
  • Published : 1994.11.01
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Abstract

This study was conducted to survey on utilisation of pan-fried food items questioning by dietitians from 40 foodservice establishments in Pusan. The results of this study are summarized as folIows. 1. Feeding numbers among the type of the foodservice centers were varied widley from 90-3200 and the number of foodservice personnels were insufficient when comparing with the feeding numbers. Also, it was shown that most of surveyed institutions managed by conventional foodservice system 2. 52.5% of requirements answered that they served pan-fried food items three times a month, and they were inconvenient food items because of their complecated cooking method(100%). But the preference of that was high(57.5%) 3. Equipped rate was very poor and proper equipments were not provided to prepare pan-fried foods effectively.

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