Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 11 Issue 3
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- Pages.295-302
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- 1995
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Identifying the Operational Characteristics and its Relationships with Productivity Index of Employee Feeding Facilities in Seoul and Kyoungki Do
서울.경기지역 사업체 급식소의 업무특성 및 생산성지표와의 상관성 분석
Abstract
The purposes of the study were to identify the operational characteristics in employee feeding facilities, and to examine the correlations of productivity and these characteristics. A questionnaire was developed and mailed the 500 dietitians in employee feeding facilities in Seoul and Kyoungki Do. Usable questionnaires were received from 117 respondents for a response rate of 23.4%. The questionnaire was designed to determine the productivity index and to investigate the relationship between operational characteristics and productivity index. The questionnaire was contained 2 parts with a total of 16 statements. Data were analyzed for descriptive statistics and Pearson correlation analysis using SPSS/PC programs. The average productivity indices of 117 facilities were 6.91 meals/hr. Total meals served/week was significantly correlated to the productivity index (r=0.441, p < 0.001). No of average servings per meal, percentage of convenience food use, average minutes for service/day, and employment in professional practice of dietitian were also positively correlated, while food cost was negatively correlated to the productivity.
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