Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 14 Issue 1
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- Pages.76-83
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- 1998
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Assessment of Productivity and Foodservice Management Practices in Elementary School Foodservices Located in Seoul and KangNung
서울.강릉지역 초등학교 급식소의 급식생산성 분석
Abstract
The purpose of this study was to evaluate the foodservice management practices and productivity in elementary schools in order to provide basic information for an efficient food service management. This approach was achieved using a variety quantitative and qualitative information including general foodservice management, managerial and operational factors, and the productivity in elementary school foodservice systems. The labor productivity in 28 school foodservice system was assessed and related to a number of influencing variables within the system. The productivity measurement was based upon the total meal equivalents as a ratio of the total direct and non-direct labor hours required to prepare these meals. Twenty-eight elementary schools located in Seoul and Kangnung were surveyed to get data for the variables. Questionnaire and a survey form were mailed. Statistical methods used in this study were descriptive analysis,