한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제18권4호
  • /
  • Pages.426-432
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  • 2002
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  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

위탁급식 업체의 품질 관리기준의 수행평가

The Evaluation of Quality Management standards for Contract Foodservice Company

  • 한경수 (경기대학교 관광학부 외식·조리전공) ;
  • 이소영 (경기대학교 관광학부 외식·조리전공) ;
  • 서경미 (경기대학교 관광학부 외식·조리전공)
  • 발행 : 2002.08.01
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초록

The purpose of the study was to identify the standards of quality management in contract foodservice companies. The subject companies were selected by convenient sampling and surveyed for their standards. The questionnaire consisted of 7 categories: managements of food procurement, menu, production, personnel, equipment, information system, and solid waste. As a result of the study, 60% of the respondents appeared to use standard recipes, 51.5% of them spent 21-30% of the total cost as a labor cost, and 70% were reluctant to answer the food cost. The half of the respondents had job description and specification, 74.76% had training manuals on foodservice and computer software program, and 80.6% had a training program for solid waste management.

키워드

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