한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제23권1호
  • /
  • Pages.18-25
  • /
  • 2008
  • /
  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지
DOI QR코드

DOI QR Code

이라크 파병 한국 장병들의 급식서비스에 대한 만족도 분석

Satisfaction for Military Foodservice System of Korean Soldiers in Iraq

  • 장명숙 (단국대학교 식품영양학과) ;
  • 강익모 (50보병사단 보급수송근무대) ;
  • 이진미 (백석문화대학 외식산업학부)
  • Jang, Myung-Sook (Department of Food Science and Nutrition, Dankook University) ;
  • Kang, Yek-Mo (Supply and Transportation Battalion of the 50th Infantry Divsion) ;
  • Lee, Jin-Mee (Division of Foodservice Industry, Baekseok College of Cultural Studies)
  • 발행 : 2008.02.29
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

The purpose of this study was to examine the satisfaction level of military personnels dispatched to Iraq with foodservices in a bid to help establish an efficient overseas military foodservice system. A total of 300 soldiers who served in an army division dispatched to Iraq was surveyed for this study. Regarding connections between the type of management and satisfaction level with foodservices, the contracted cafeterias were more satisfactory in terms of service than the military selfoperated ones, which indicated that it’s urgently needed to improve the service of the military-run cafeterias. The present work force of the Ministry of Defence makes it hard to provide military personnels with specialized foodservices. The military foodservice should provide meals to soldiers with quality. More branded concepts should be improved in the view of cost and effect. Or it’s advisable to take advantage of private resources as part of efforts for civil-military collaboration.

키워드

참고문헌

  1. 이라크평화 재건사단. 2005. 급식/물자편람. pp 1-6
  2. 자이툰 부대. 2005. 자이툰 부대 위탁급식 운영실태. pp 1-2
  3. Choi JS, Choe KS, Moon SH. 2004, A study of bakery menu addition in military foodservice. The Korean J. of Culinary Research, 10(4):118-132
  4. Choi YJ. 2003. A study on the military rationing policy for improving comabt power. Masters degree thesis. Sung Kyun Kwan University
  5. Han YS. 1999. A study for impoiving the military foodservice. Masters degree thesis. Andong National University
  6. Hong SK. 1999. A study on the ROKA milirary food service. Masters degree thesis. Daejon University
  7. Jeon KI. 2005. A study on the improvement plan regarding military food service purchasing and procurement management. Masters degree thesis. National Defense University
  8. Kang KW. 2003. The study of the improvement method of the military meal service support. Masters degree thesis. Hannam University
  9. Kim KY, Yeo WS. 2004. Study of kitchen and mess hall service in military foodservice. The Korean J. of Culinary Research, 10(4):1-14
  10. Kim SY. 2002. A study on food preference of airmen in Cheongju - centered around traditional dishes a la carte-. Masters degree thesis. Sookmyung Women's University
  11. Kim YS. 2004. A study on the efficient meal supply system in the Korea military. Masters degree thesis. Kyonggi University
  12. Lee HS, Han YS, Lee JM. 2000. A study of the customer satisfaction of military foodservice for their improvement. Korean J. Community Nutrition, 5(3):552-528
  13. Lee JD. 1994. A study on effective meal service in military. Masters degree thesis. Kookmin University
  14. Lee YM, Lee WJ, Min SH. 2003. A study on seafood dishes in military standard menu. Korean J. Food Culture, 18(3):261-269
  15. Moon SJ, Sohn KH, Yang IS, Sohn CY, Kim DY. 1991. Development in computer program for standardized quantitative recipes in military services. The Korean J. of Culinary Research, 7(3):61-68
  16. Park DW. 1999. A study on service quality of military meals. Masters Degree Thesis. Dongguk Universit
  17. Son KR. 2005. Status of military food service system and safisfaction of soldiers on military food service. Masters Degree Thesis. Dankook University
  18. Yeo WS. 2004. Study of menu variety in military foodservice. The Korean J. of Culinary Research, 10(1):140-152
  19. Yeo WS, Lee YH. 2006. Factors related to foodservice satisfaction in military foodservice. J. of the Korean Dietetic Assicuation, 12(1):1-9