서울.경기지역 사업체 급식소의 업무특성 및 생산성지표와의 상관성 분석

Identifying the Operational Characteristics and its Relationships with Productivity Index of Employee Feeding Facilities in Seoul and Kyoungki Do

  • 양일선 (연세대학교 생활과학대학 식품영양학과) ;
  • 차진아 (기전여자전문대 식품영양과) ;
  • 이보숙 (한양여자전문대 식품영양과)
  • 발행 : 1995.08.01

초록

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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