Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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Job environment, foodservice environment and work performance of school foodservice dietitian according to years of service in Daejeon/Chungnam province

근무년수에 따른 학교급식 영양사의 근무환경.급식환경 및 직무 수행도 분석

  • Han, Jang-Il (Department of Foodservice Management, College of Hotel & Culinary, Woosong University)
  • 한장일 (우송대학교 호텔외식조리대학 외식산업경영학과)
  • Received : 2013.08.06
  • Accepted : 2013.10.25
  • Published : 2013.12.31
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Abstract

The objective of this study is to investigate various jobs and foodservice environments, as well as work performances of school foodservice dietitians and nutrition teachers in accordance to the years of service in Daejeon and Chungnam provinces. A survey was conducted among school foodservice dietitians and nutrition teachers; a total of 415 from selected elementary, middle and high schools in the areas. In this study, we surveyed the participants and analyzed the current state of general characteristics, status of their job environments and foodservice environments by frequency, and the averages and differences in work performance with regard to 12 work parts and 57 works using one-way ANOVA and Duncan's multiple range test according to the years of service. Six parts among 12 work parts were significantly different in work performance according to the years of service. The 6 work parts were menu (nutrition) management, utensil recovery and management, sanitation management, foodservice administration & evaluation, dietary habit guide, and other works. The 11-15 years group ranked as the top on the total score and means of work performance. While the 16-years or more group, 6-10 years group, and under 5 years group followed consecutively. Correlation analysis between job or foodservice environments and work performances showed that work performances of school dietitians were mostly influenced by employment status, education level, and annual salary among the variables of job or foodservice environments. Other works, dietary habit guides and menu management were mostly influenced by variables of job and foodservice environments.

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References

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