Culinary science and hospitality research (한국조리학회지)
- Volume 10 Issue 4
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- Pages.133-144
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- 2004
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
Analyzing the Effect of Food Material Supply System on Productivity in Institutional Foodservice
단체급식 회사의 식자재 공급체계 개선에 따른 생산성 분석 연구
- Kim, Youn-Tai (Dept. of Food Service Industry, Korea Tourism College) ;
- Choy, Tae-Ho (Dept. of Food Service Industry, Hyejeon College) ;
- Park, Myun-Ae (HYUNDAI G-NET Co., LTD)
- Published : 2004.12.01
Abstract
The object of this study was to investigate the effect of food material supply system on productivity in institutional foodservice. This study was examined by food service companies were enlisted under the influence of domestic enterprises, which used central supply system for the central kitchen operation and efficiency food material circulation system. The main result of this study was as follow: According to the analysis of these data, enlargement of efficiency in food utilization was placed at rising of utilization Processing food materials. And resulted in good expectations such as competitive strengthening, quality capacity strengthening and improvement in sanitary conditions from a productivity point of view.