한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제26권6호
  • /
  • Pages.811-820
  • /
  • 2010
  • /
  • 2287-1780(pISSN)
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  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

녹색성장 개념을 적용한 음식점 평가지 개발

Development of Restaurant Assessment Questionnaire for Application of Concept of Green Growth

  • 정은경 (숙명여자대학교 식품영양학과) ;
  • 박기환 (중앙대학교 식품공학과) ;
  • 이애랑 (숭의여자대학 식품영양과) ;
  • 김건희 (덕성여자대학교) ;
  • 유경미 (숭의여자대학 식품영양과) ;
  • 유정민 (식품의약품안전청 식품안전정책과) ;
  • 이화정 (식품의약품안전평가원 식품감시과학팀) ;
  • 주나미 (숙명여자대학교 식품영양학과)
  • Jung, Eun-Kyung (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Park, Ki-Hwan (Department of Food Science & Technology, Chung-Ang University) ;
  • Lee, Ae-Rang (Department of Food & Nutrition, SoongEui Women's College) ;
  • Kim, Gun-Hee (Department of Food & Nutrition, DukSung Women's University) ;
  • Yoo, Kyung-Mi (Department of Food & Nutrition, SoongEui Women's College) ;
  • Ryu, Jung-Min (Food Safety Polity Division, Korea Food & Drug Administration) ;
  • Lee, Hwa-Jung (Scientific Food Investigation Team, Food Safety Evaluation Department, Korea Food & Drug Administration) ;
  • Joo, Na-Mi (Department of Food & Nutrition, Sookmyung Women's University)
  • 투고 : 2010.10.04
  • 심사 : 2010.11.15
  • 발행 : 2010.12.31
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초록

The purpose of this study was to investigate the practices for management manual development of Good Restaurants in order to apply Green Safety Management technology. A total of 128 restaurants in Seoul according to restaurant size and style were analyzed by SPSS (window ver. 12.0). Exactly 38.3% of those surveyed purchased manicured vegetables and seafood that generates less garbage; Korean restaurants displayed the lowest frequency of purchasing preprocessed foodstuff, and Japanese restaurants had the most refrigerators and thermometers and kept the refrigeration temperature the lowest. Exactly 56.5% of the restaurants sold large and small amounts of main menu separately; Chinese restaurants displayed the highest rate while Western restaurants displayed the lowest. Furthermore, only 7.3% of the restaurants were willing to sell either large or small amounts of the same menu item. Japanese style menu had the most number of side dishes (6.1) while Western style menu had the lowest (1.8). Most of the restaurants were equipped with containers for leftovers (87.4%), but the rate of customers who took out leftovers significantly differed depending on the style of restaurant (p<0.05).

키워드

참고문헌

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